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Cozy Mini Pumpkin Hand Pies: Easy Halloween Treat

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These mini pumpkin hand pies are the perfect Halloween treat—portable, delicious, and easy to make. With a flaky crust and creamy, spiced pumpkin filling, they’re a crowd-pleaser for any fall gathering.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup cold unsalted butter, cut into small cubes
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 6–8 tablespoons ice water
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup brown sugar, packed
  • 2 tablespoons cream cheese, softened
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for brushing edges)
  • Coarse sugar or sanding sugar for sprinkling (optional)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter cubes. Use a pastry cutter or two forks to cut the butter into the flour until it looks like coarse meal with some pea-sized butter pieces.
  2. Add the water: Drizzle 6 tablespoons of ice water over the flour mixture. Stir with a fork until the dough starts to come together. If it seems too dry, add the remaining water, one tablespoon at a time. The dough should hold together when squeezed but not be sticky.
  3. Chill the dough: Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Make the filling: While the dough chills, mix the pumpkin puree, brown sugar, cream cheese, egg yolk, pumpkin pie spice, vanilla, and salt in a medium bowl. Stir until smooth and well combined.
  5. Preheat the oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  6. Roll out the dough: On a lightly floured surface, roll one disc of dough to about ⅛-inch thickness. Use a 3-inch round cutter to cut out circles. Reroll the scraps once—don’t reroll more than that or the crust gets tough.
  7. Fill the pies: Place half of the dough circles on the prepared baking sheet, spacing them about 2 inches apart. Spoon about 1 tablespoon of filling onto the center of each circle.
  8. Seal the pies: Brush the edges of the filled circles with a little milk. Place the remaining dough circles on top. Use a fork to crimp the edges and seal them. Cut a small slit in the top of each pie to let steam escape.
  9. Egg wash and sugar: Beat the egg with 1 tablespoon of water. Brush the tops of the pies with the egg wash. Sprinkle with coarse sugar if using.
  10. Bake: Bake for 18-22 minutes, until the crust is golden brown and the filling is bubbling slightly through the slits. Let them cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Keep everything cold for a flaky crust. Don’t overfill the pies to prevent leaking. If the filling seems too wet, cook it on the stovetop for a few minutes to thicken. For a dairy-free version, use cold vegan butter and dairy-free cream cheese. For a gluten-free version, use a good gluten-free all-purpose flour blend.

Nutrition

Keywords: mini pumpkin hand pies, Halloween treat, pumpkin pie, hand pies, fall dessert, easy pumpkin recipe

Find it online: https://leilameals.com/cozy-mini-pumpkin-hand-pies-easy-halloween-treat/