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Pumpkin Hand Pies are flaky little half moon pies filled with silky spiced pumpkin and rolled in buttery cinnamon sugar while they are still warm, and when I made them on a *crisp Friday afternoon* Maddie and Lizzie ate them straight off the cooling rack like tiny pumpkin churros. If you love our pumpkin cinnamon rolls, these give you that flavor in a grab and go package.
Store bought pie crust makes them a 30 minute bake, no pie plate required.
Pumpkin Hand Pies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 14 hand pies
- ⚡ Calories: 182kcal
- 🌶️ Flavor Profile: Flaky buttery crust with silky spiced pumpkin and cinnamon sugar crunch
- ✋ Difficulty: Easy, a store bought crust shortcut like our apple pie cinnamon twists
Quick Answer
Whisk pumpkin puree with a beaten egg, brown sugar, powdered sugar, and pumpkin pie spice, then cut refrigerated pie crusts into circles. Fill each circle, fold and crimp the edges, cut steam slits, and bake the Pumpkin Hand Pies at 400 degrees for 13 to 15 minutes. Brush the warm pies with melted butter and coat them in cinnamon sugar.
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Why This Recipe Works
Click to see the technique science
- Store bought crusts. Refrigerated pie crusts bake up flaky and golden with none of the work of homemade dough.
- An egg in the filling. The beaten egg sets the pumpkin as it bakes, so the filling slices clean instead of oozing.
- Two sugars in the filling. Brown sugar brings warmth while powdered sugar dissolves silky smooth, no grainy filling.
- Steam slits. A few small cuts let steam escape so the pies do not burst at the seams.
- A churro finish. Brushing the warm pies with butter and rolling them in cinnamon sugar adds a sweet, crackly coating.
Why You’ll Love This Recipe
- They taste like pumpkin pie crossed with a churro, flaky, creamy, and coated in cinnamon sugar.
- They are handheld and lunchbox friendly, an easier grab than a slice of pie, like our pumpkin donut holes.
- Store bought crust means they are in the oven in 15 minutes.
Key Ingredients
Here is a quick look at the shortcut ingredients that make these Pumpkin Hand Pies come together in about 30 minutes.
- Refrigerated Pie Crusts: The flaky shortcut, two rolled crusts cut into circles with zero dough making.
- Pumpkin Puree: Pure pumpkin whisked with sugars and spice into a silky pie filling.
- Egg: Binds the filling so it sets up inside the pies instead of oozing out.
- Pumpkin Pie Spice: All the cozy fall spices in one spoonful.
- Butter and Cinnamon Sugar: The warm pies get brushed with melted butter and rolled in cinnamon sugar, churro style, just like our apple pie cinnamon twists.
See recipe card for exact quantities.
Variations and Substitutions
These Pumpkin Hand Pies are easy to switch up. Here are a few fun ideas.
- Glaze them instead: Skip the cinnamon sugar and drizzle the cooled pies with a maple or vanilla glaze.
- Add cream cheese: Tuck a teaspoon of sweetened cream cheese under the pumpkin filling for a cheesecake swirl.
- Air fryer version: Air fry at 350 degrees for 8 to 10 minutes until golden, then butter and sugar as usual.
- Decorate the tops: Use tiny leaf cutters on the dough scraps and press them onto the pies before baking.
- Love handheld pies? Try our homemade apple toaster strudel next.
How to Make Pumpkin Hand Pies
- Whisk the pumpkin puree, beaten egg, brown sugar, powdered sugar, and pumpkin pie spice together until smooth.
- Roll out the pie crusts and cut out circles with a 3.5 to 4 inch cookie or biscuit cutter, re-rolling scraps as needed.
- Add 2 teaspoons to 1 tablespoon of filling to the center of each circle, do not overfill.
- Fold the dough over the filling, crimp the edges with a fork to seal, cut a few steam slits in the tops, and place on a parchment lined tray.
- Bake at 400 degrees for 13 to 15 minutes until lightly golden brown, then brush both sides of the warm pies with melted butter.
- Place the buttered pies one at a time into the cinnamon sugar and coat them completely. Serve warm or at room temperature.
Recipe Tips & Tricks
- Do not overfill. A tablespoon is the max, more filling than that pushes out through the seams.
- Crimp firmly. Press the fork all the way around each pie so the edges are truly sealed.
- Cut steam slits. Two or three small cuts keep the pies from bursting in the oven.
- Butter while warm. The melted butter soaks in and glues the cinnamon sugar to the crust.
- Work with cold dough. If the crust circles get soft and sticky, chill them for 10 minutes before filling.
- Re-roll scraps once. Pie dough gets tough with repeated rolling, one re-roll gives the flakiest results.
Serving Ideas and Suggestions
These Pumpkin Hand Pies are made for fall on the go, football tailgates, leaf peeping road trips, and after school snacks. No forks, no plates, no leftovers.
Serve them warm with coffee or cider alongside our pumpkin snickerdoodles for the ultimate fall treat plate.
Feeding a crowd at Thanksgiving? Set them next to a full size pumpkin slab pie so guests can go big or grab and go.
Store cooled pies in an airtight container at room temperature for two days, and re-crisp them in a 350 degree oven for 5 minutes before serving.
Pumpkin Hand Pies FAQs
Yes. Assemble the Pumpkin Hand Pies and refrigerate them on the tray for up to a day before baking, or bake them a day ahead and re-crisp in a 350 degree oven for 5 minutes before the butter and cinnamon sugar finish.
Absolutely. Any all butter pie dough rolled to about an eighth inch thick works beautifully for Pumpkin Hand Pies, you will need roughly a double crust batch for 14 pies.
Overfilling or a weak seal are the usual causes. Use no more than a tablespoon of filling, crimp firmly with a fork, and always cut steam slits so pressure does not burst the Pumpkin Hand Pies at the seams.
Store cooled Pumpkin Hand Pies in an airtight container at room temperature for up to two days or refrigerated for four. Warm them in the oven or air fryer to bring back the crisp crust.
Yes. Freeze the baked, uncoated pies for up to two months. Thaw, warm in a 350 degree oven, then brush with butter and roll in cinnamon sugar fresh before serving.
Yes. Air fry the sealed Pumpkin Hand Pies at 350 degrees for 8 to 10 minutes in a single layer until golden, then finish with the melted butter and cinnamon sugar coating.
Craving one more cozy bake? Our pumpkin monkey bread is pull apart perfection.
Pair these with my sparkling apple cider float for the full fall treat experience.
Round out the mini dessert tray with my sugar cookie cups, a two bite pumpkin treat.
Pumpkin Hand Pies
Ingredients
For the filling:
- 1 cup pure pumpkin puree
- 1 large egg beaten
- 1/4 cup light brown sugar packed
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
For the hand pies:
- 2 refrigerator pie crusts thawed per box directions
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- In a large bowl whisk together the pumpkin puree, egg, brown sugar, powdered sugar, and pumpkin pie spice until smooth, set aside.1 cup pure pumpkin puree, 1 large egg, 1/4 cup light brown sugar, 1/4 cup powdered sugar, 1/2 teaspoon pumpkin pie spice
- Roll out the pie crusts on a clean work surface. Using a cookie or biscuit cutter (3 & ½ to 4 inches), cut out circles.2 refrigerator pie crusts
- Add 2 teaspoons to 1 tablespoon of filling to the middle of the pie crusts, you do not want to overfill them.
- Using your fingers or a fork, crimp the edges to seal the pie crust around the filling. Place the pies on the parchment-lined sheet tray, not touching.
- Taking a paring knife, cut a few slits in the top of the pie crust to let the steam escape.
- Bake for 13-15 minutes until lightly golden brown.
- While the pies are baking, in a small bowl stir together the granulated sugar and cinnamon.1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Brush the pies on both sides with the melted butter.3 tablespoons unsalted butter
- Immediately place the pies one at a time into the cinnamon-sugar mixture until coated. Let cool slightly and serve warm or at room temperature.
Notes
- Don’t overfill: Be careful not to add too much filling, or the pies might burst open during baking.
- Seal the edges well: Use a fork to crimp the edges and ensure a good seal so the filling doesn’t leak out.
- Use parchment paper: Line your baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Brush with egg wash: For a beautiful golden brown finish, brush the tops of the pies with an egg wash before baking.
- Let them cool slightly: Allow the hand pies to cool for a few minutes after baking so the filling can set and they’re easier to handle.
- Customize your spices: Feel free to adjust the spices in the filling to suit your taste—pumpkin spice, cinnamon, and nutmeg all work well.
Nutrition
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