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These are the easiest Pumpkin Hand Pies on the internet! Made with pumpkin butter (make it from scratch or buy at the store) and puff pastry—couldn’t get easier or flakier!
I love baking with puff pastry. So much so, that I’ve done multiple week-long series on Instagram devoted to sharing recipes that use puff pastry. It’s such a great staple to have on hand for quick-to-fix appetizers and desserts. And this recipe is no different.
The filling is my homemade pumpkin butter, but you can certainly use store-bought if you prefer. The rest of the recipe? Just cut out the puff pastry, fill, crimp, brush with egg wash and sugar and bake.
If you enjoy pumpkin-packed treats like these, don’t sleep on some of our other favorite pumpkin recipes. These pumpkin butter pop tarts are a seasonal spin on a classic—as is our recipe for Pumpkin Whoopie Pies. They’re a fan-favorite at fall football tailgates. And be sure to try these Pumpkin Pie Cookies that went viral on social media—they are so fun!
Ingredient for Pumpkin Hand Pies
- Pumpkin Butter: Rich, creamy, and full of fall spices, this is the perfect filling for these hand pies. Use your favorite store-bought version (this is a great option) or try our easy homemade pumpkin butter recipe.
- Puff Pastry: Light, buttery and flaky, this is the perfect “crust” for these handheld treats. Bonus, the store-bought variety works perfectly – use your favorite brand.
- Egg: Combined with a bit of water, this makes an egg wash that adds sheed and golden color to the baked hand pies.
- Turbinado sugar: Gives the outside of these pies a sweet, almost caramel-like flavor, and a golden, crunchy texture.
How To Make Pumpkin Hand Pies with Puff Pastry
The full recipe with ingredient and timings, can be found in the recipe card below.
- Preheat your oven and line a baking sheet with parchment paper.
- Cut out the puff pastry into rounds—I like to use a 3-inch round cookie cutter. You could also use a fun shape or simple cut the sheets into squares. Anything goes here, but do not roll out the dough, you want these to puff up as tall as possible!
- Arrange the puff pastry cut-outs on the prepared baking sheet, then spoon the pumpkin butter in the center of each pastry piece. Place the remaining puff pastry pieces over top and crimp the edges to seal.
- Brush the hand pies with egg wash then sprinkle heavily with turbinado to coat.
- Bake the hand pies until they are puffed, golden brown and crisp, this will take about 15 minutes. Allow them to cool just slightly before serving. (These are best enjoyed shortly after baking.)
Tips for Making Pumpkin Hand Pies
- Get Creative with Toppings. I love the crunchy sweetness from turbinado sugar, but try a sprinkle of cinnamon sugar or a simple powdered sugar glaze for another topping option.
- Switch Up The Sizes and shapes. Make mini pies, one large “pop-tart” style pie, or use fun cookie cutters (like pumpkins or ghosts).
- Make Them Look Like Pumpkins. Use a paring knife to add slits—this will give a textured look of a pumpkin while also letting steam out while baking.
- Serve With Ice Cream. Everything is better a la mode! Serve these hand pies warm, with a scoop of vanilla ice cream or topped with homemade whipped cream.
Storage and Make-Ahead Instructions
- Fridge: Store leftover hand pies at room temperature for up to 1 day. For longer storage, place them in an airtight container in the fridge for up to 3 days.
- Freezer: These can be frozen, too. Place unbaked pies on a baking sheet and freeze them. Once frozen, transfer the hand pies to a food storage bag or airtight container and store in the freezer for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before topping with egg wash and sugar, and baking.
- Make-Ahead: This recipe is a great make-ahead dessert. Assemble the hand pies up to 2 days in advance (wait to add the egg wash and sugar), then store the unbaked pies in an airtight container in the fridge. When you’re ready to bake, brush on the egg wash, sprinkle with sugar, and bake.
Frequently Asked Questions
Definitely. Pumpkin pie filling would be delicious in these. Just note, pumpkin pie filling is slightly wetter and looser than pumpkin butter so we wouldn’t recommend assembling these ahead of time.
No, you don’t need to, but turbinado sugar adds a nice sweetness, shine, and crunch to the outside. You can certainly use regular granulated sugar, cinnamon sugar, or even a simple powdered sugar glaze instead.
Yes! Assemble the pies up to 2 days in advance, just wait to brush them with egg wash and add the sugar until you’re ready to bake them.
More from Zestful Kitchen
- Pumpkin Pie (with an epic crust)
- Pumpkin Pie with Graham Cracker Crust
- Apple Pie Cookies
- Pecan Pie
Pumpkin Hand Pies
Description
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Ingredients
- ½ cup homemade pumpkin butter or store-bought
- 1 (17.3-ounce) box puff pastry thawed
- 1 large egg beaten
- Turbinado sugar
Instructions
- Heat oven to 400ºF (204ºC) with rack set in middle position; line a baking sheet with parchment paper.
- Use a 3-inch round cookie cutter, cut 16 rounds out of thawed puff pastry.
- Arrange 8 rounds on prepared baking sheet; spoon two teaspoons of pumpkin butter in the center of each round. Place remaining 8 rounds of puff pastry over top of rounds with pumpkin butter. Using a fork, crimp edges of rounds to seal.
- In a small bowl, beat the egg with 2 teaspoons water. Brush rounds with egg wash then sprinkle turbinado sugar over top to coat.
- Bake hand pies until golden brown and puffy, 15 to 20 minutes. Serve immediately.
