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Pumpkin Cream Cheese Hand Pies
Sweet and spicy pumpkin cream cheese filling inside a flaky pie crust. These pumpkin hand pies are the perfect fall treat!
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Servings: 12 Hand Pies
Ingredients
- 1 homemade 9" pie dough or 1 box (2 crusts) refrigerated pie crust
- 3 ounces cream cheese
- ¼ cup light brown sugar, packed
- ¼ cup canned pumpkin puree, not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 teaspoon all-purpose flour
- 1 large egg, beaten
- 1 teaspoon milk or water
Instructions
- Remove pie dough from the fridge and lightly dust your work surface with flour. For store-bought dough, remove one crust at a time and flatten it on your work surface. Keep the second crust in the fridge until ready to use. For homemade dough, only roll out half the dough at a time, leaving the other half in the fridge until ready to use. Roll homemade pie dough out to ⅛” thick with a rolling pin.
- Using a 3” cookie cutter, cut out circles. You should get about 10-12 circles per half of dough. Reroll any scraps and continue cutting out the pie dough until you have 24 circles in total. Save any leftover pie dough scraps for decorations and place the cutouts in the fridge while you make the filling.
- In a small bowl, beat the egg well with a fork and set aside.
- In a medium bowl, add the cream cheese and brown sugar. Mix with a hand mixer or whisk until smooth.
- Add the pumpkin puree, vanilla, and 1 tablespoon of the beaten egg to the bowl and continue mixing until smooth. Stir in the flour and pumpkin pie spice until well incorporated and smooth.
- Line a cookie sheet with parchment paper and remove the pie dough cut outs from the fridge. Lay out 12 circles on the prepared cookie sheet. About 1-2 inches apart.
- Place 1 tablespoon of pumpkin cream cheese filling into the center of each dough circle, leave a ¼ inch border of pie dough clean.
- Make an eggwash by adding 1 teaspoon of milk or water to the remaining beaten egg. Brush the border of the filled pies with the egg wash.
- For the other 12 dough circles, use a sharp knife to cut four slits in the dough to allow steam to escape while baking. Carefully place the tops with the slits onto the pie halves with pumpkin pie filling. Press the outer edges of the two pie dough cutouts together with your fingers or a fork. This will seal in the filling. Try not to press the filling out.
- Once sealed, place the mini pies in the freezer to chill for 10-15 minutes until firm.
- Preheat the oven to 400℉, and if you have any remaining pie dough scraps, now is the time to roll them out and cut out decorative shapes--like pumpkins or leaves.
- Once the pies have firmed in the freezer, brush the dough with eggwash and glue on any pie dough decorations. Gently brush the decorations with egg wash too.
- Bake the pumpkin hand pies at 400℉ for 15-18 min until puffy and golden brown. Transfer pies to a wire rack to cool and serve at room temperature.
Notes
- If using homemade pie dough, you'll need the equivalent of 1 9" pie crust or 14 ounces.
- Keeping the dough cold at all times will make it easier to work with and bake up the hand pies super flaky.
Nutrition
Serving: 1Serving | Calories: 194kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 166mg | Fiber: 1g | Sugar: 4g