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Mini Pumpkin Hand Pies

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These Mini Pumpkin Hand Pies are adorable, portable, and full of fall flavor. Flaky pie dough envelopes a spiced pumpkin and cream cheese filling, and a sprinkle of cinnamon sugar on top adds the perfect sweet finish. Perfect for Halloween, Thanksgiving, or cozy autumn treats.

Ingredients

Pie Filling:

1 box store-bought pie dough (2 sheets) (see notes for GF option)

4 oz cream cheese, room temperature

1/2 cup (100 g) light brown sugar, packed

1/2 cup (115 g) pumpkin puree

1/2 tsp pumpkin pie spice

Pinch of salt

Cinnamon Sugar:

1 large egg

1/2 cup (100 g) granulated sugar

1 tsp ground cinnamon

Instructions

  1. In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, brown sugar, pumpkin pie spice, and a pinch of salt. Mix until well combined.
  2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  3. On a lightly floured surface, roll out each pie dough sheet to smooth out folds. Cut into squares or circles, about 3–4 inches in size.
  4. Place a spoonful of pumpkin filling in the center of each dough square. Fold over to create a triangle or rectangle, sealing edges with a fork.
  5. In a small bowl, whisk the egg and brush over the tops of the pies. Mix granulated sugar and cinnamon, then sprinkle over the pies.
  6. Bake for 18–22 minutes, or until golden brown. Allow to cool slightly before serving.

Notes

Use a gluten-free pie dough to make these pies gluten-free.

Add a drizzle of caramel or chocolate on top after baking for extra indulgence.

Substitute cream cheese with mascarpone for a slightly richer filling.

Add a few chopped pecans to the filling for crunch.

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a 325°F (160°C) oven for 5–7 minutes to refresh the crust.

Nutrition

Find it online: https://justsosavory.com/mini-pumpkin-hand-pies/