These Pumpkin Cream Cheese Hand Pies are one of those fall treats that look almost too cute to eat! Flaky pie crust is filled with a cozy spiced pumpkin filling and a sweet cream cheese center, then baked until golden and drizzled with a simple powdered sugar glaze.
If you love pumpkin season as much as I do, make yourself a homemade Pumpkin Spice Latte to sip on while these little pies are baking. It doesn't get much cozier than that!
I used my pumpkin hand pie molds to make the cutest little pumpkin shapes, and I love how easy they make this recipe. Just cut, fill, press, and bake!
These would be adorable for a Thanksgiving dessert table, fall get-together, or just a cozy afternoon of baking at home.
And if you're already planning your Thanksgiving desserts, my Best Homemade Pumpkin Pie is another pumpkin favorite that's perfect for the holiday table.
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Why This Recipe Works
- Flaky on the outside, creamy on the inside: You get golden pie crust with a soft pumpkin and cream cheese center in every bite.
- Easy shortcut: Refrigerated pie crust keeps these pumpkin hand pies simple without having to make dough from scratch.
- Two fillings are better than one: Instead of mixing everything together, I keep the pumpkin and cream cheese separate for a delicious creamy center.
- The cutest fall dessert: Using a pumpkin hand pie mold makes them look extra special without a lot of extra work.
- Simple glaze: Just powdered sugar and water! Nothing fancy, but it adds the perfect little touch of sweetness.
- Perfect for fall gatherings: They're easy to pick up and serve, making them great for potluck, Thanksgiving, or a cozy fall dessert.
Made this recipe? Come back and leave a rating to let me know how it turned out. I ❤️ hearing from you!
Ingredients
Here is everything you'll need to make these easy pumpkin hand pies:
- Pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling.
- Brown sugar – Adds sweetness and a warm caramel-like flavor to the pumpkin.
- Pumpkin pie spice – Gives the filling that cozy fall flavor we all love.
- Vanilla extract – I use it in both fillings for a little extra warmth and sweetness.
- Salt – Just a pinch balances the pumpkin filling.
- Cream cheese – Let it soften at room temperature so it mixes up smooth and creamy.
- Granulated sugar – Sweetens our cream cheese filling.
- Refrigerated pie crust – My favorite shortcut! You'll need one box with two crusts.
- Egg – Mixed with water to make an egg wash for that beautiful golden crust.
- Coarse sugar – Optional, but it adds a little sparkle and crunch.
- Powdered sugar – For our simple glaze.
- Water – You'll use a little for both the egg wash and glaze.
For the full list of ingredients and measurements, see the recipe card below.
Instructions
1. Make the Pumpkin Filling
In a small bowl, mix together the pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until smooth and creamy.
If your pumpkin puree looks especially watery, gently blot away a little excess moisture before mixing. A thicker filling is much easier to keep inside the hand pies.
If you have pumpkin puree left in the can, save it! You can use it to make my Pumpkin Muffins with Streusel Topping for another cozy fall treat.
2. Make the Cream Cheese Filling
In another bowl, mix the softened cream cheese, granulated sugar, and vanilla until smooth.
Make sure your cream cheese is nice and soft before mixing. It makes getting that creamy texture so much easier!
For another bite-sized pumpkin and cream cheese dessert, try these Pumpkin Cheesecake Balls. They're such a fun treat around the holidays.
3. Cut Out the Pumpkin Shapes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Unroll the refrigerated pie crust onto a lightly floured surface.
Open your pumpkin hand pie mold and use it to cut pumpkin shapes from the dough. Gently gather and reroll the scraps as needed.
You'll need two pieces of dough for each hand pie.
4. Add the Filling
Place one piece of pie dough into the hand pie mold.
Add a small spoonful of pumpkin filling in the center, followed by a little cream cheese filling.
This is one place where more isn't necessarily better! Leave enough clean dough around the edges so the mold can seal the pie.
5. Press and Seal
Place a second pumpkin-shaped piece of dough over the filling.
Close the mold and press firmly to seal the edges. Open it back up and carefully remove your little pumpkin hand pie.
I have to admit, this might be my favorite part. They turn out SO cute!
Repeat with the remaining pie crust and filling.
6. Brush with Egg Wash
Arrange the hand pies on your prepared baking sheet.
Whisk together the egg and 1 tablespoon of water, then lightly brush the mixture over each hand pie.
Sprinkle with coarse sugar if you'd like.
If your mold doesn't make steam vents, cut a couple of tiny slits in the top of each hand pie.
7. Bake
Bake at 400°F for 18–22 minutes, or until the pumpkin hand pies are beautifully golden and flaky.
Let them cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
8. Glaze
Whisk together powdered sugar and water until smooth.
Start with a small amount of water and add more a little at a time until the glaze is thick enough to stay on the pies but thin enough to drizzle.
Once the hand pies have cooled, drizzle the glaze over the tops.
Let it set for a few minutes and enjoy!
For the full list of ingredients and instructions, see the recipe card below.
Tips for the Best Pumpkin Hand Pies
- Don't overfill them. Too much filling can squeeze out when you press the mold together or leak while baking.
- Keep the edges clean. Filling on the edges can prevent the dough from sealing properly.
- Keep your pie crust cool. If it starts getting soft or sticky, place it in the refrigerator for a few minutes.
- Keep the fillings separate. I love getting both creamy pumpkin and sweet cream cheese in each bite instead of mixing the two together.
- Cool before glazing. If the pies are too hot, the glaze will melt right into them.
- Add water slowly to the glaze. A tiny amount can change the consistency quickly!
Substitutions & Variations
Here are some of my favorite ways to switch up these pumpkin cream cheese hand pies:
- No pumpkin mold? Use a round cookie cutter and seal the edges with a fork.
- Add cinnamon sugar: Sprinkle cinnamon sugar over the egg wash before baking for even more cozy fall flavor.
- Skip the cream cheese: Make simple pumpkin hand pies using only the pumpkin filling.
- Add chopped pecans: Sprinkle a small amount of finely chopped pecans over the pumpkin filling before sealing.
- Add vanilla to the glaze: Just a splash gives the simple powdered sugar glaze a little extra flavor.
- Skip the glaze: Sprinkle the tops with coarse sugar before baking and serve them just like that.
What to Serve with Pumpkin Hand Pies
Homemade Pumpkin Spice Latte
Pumpkin on pumpkin? Absolutely! Serve these hand pies with my Homemade Pumpkin Spice Latte for the coziest fall afternoon treat.
Vanilla Ice Cream
Serve a slightly warm hand pie with a scoop of vanilla bean ice cream. That combination of cold ice cream, warm pumpkin filling, sweet cream cheese center, and flaky crust is SO good!
More Fall Desserts
If you're putting together a fall or Thanksgiving dessert table, add my Easy Apple Cobbler alongside these pumpkin hand pies. Warm apples and pumpkin spice belong together this time of year!
FAQs
Yes! You can assemble the hand pies, arrange them on a parchment-lined baking sheet, cover, and refrigerate until you're ready to bake.
I recommend adding the egg wash right before baking.
The biggest thing is not overfilling them.
Leave enough room around the edges for the mold to create a good seal, and make sure there isn't any pumpkin or cream cheese filling on the edges of the dough.
If a little filling sneaks out while they're baking, don't worry. They'll still taste delicious!
Absolutely! Use a round cookie or biscuit cutter to cut the dough.
Add the filling to the center, place another piece of dough on top, then seal the edges with a fork.
They won't have the little pumpkin shape, but they'll taste just as delicious.
I recommend using 100% pure pumpkin puree for this recipe.
Pumpkin pie filling already contains sweeteners and spices, so using it would change the flavor and sweetness of the recipe.
Because these hand pies contain cream cheese, store leftovers in an airtight container in the refrigerator.
For the best texture, enjoy them within 3–4 days.
Yes! I recommend freezing them without the glaze.
Let the baked hand pies cool completely, place them in a freezer-safe container with parchment between the layers, and freeze.
Thaw them in the refrigerator and add the glaze after they're thawed.
More Fall Desserts You'll Enjoy
If these pumpkin hand pies put you in the mood for more cozy fall baking, here are some of my Munchkin Time favorites:
- Best Homemade Pumpkin Pie – Smooth and creamy pumpkin pie is always a classic for Thanksgiving and the holiday season.
- Pumpkin Muffins with Streusel Topping – Moist pumpkin muffins topped with sweet, crunchy streusel and a simple glaze.
- Pumpkin Cheesecake Balls – Bite-sized pumpkin cheesecake treats that are perfect for holiday dessert trays.
- Easy Apple Cobbler – Warm apples under a golden homemade topping make this one of my favorite cozy fall desserts.
- Apple Roses – Flaky puff pastry and cinnamon apples are rolled into the prettiest little rose-shaped desserts.
- Easy 1-Hour Cinnamon Rolls – Soft, fluffy cinnamon rolls with sweet icing when you're craving another cozy baking project.
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📖 Recipe
Pumpkin Cream Cheese Hand Pies
Equipment
Ingredients
Pumpkin Filling
- ¾ cup pumpkin puree
- ¼ cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
Cream Cheese Filling
- 4 oz cream cheese room temperature
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
Hand Pies
- 1 box refrigerated pie crusts 2 crusts
- 1 large egg
- 1 tablespoon water
- coarse sugar optional
Simple Glaze
- ½ cup powdered sugar
- 1 tablespoon water plus more if needed
Instructions
- Preheat the oven: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Make the pumpkin filling: In a small bowl, mix together pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until smooth. Set aside.
- Make the cream cheese filling: In another bowl, mix softened cream cheese, sugar, and vanilla until smooth and creamy.
- Cut the pie crust: Unroll the pie crusts onto a lightly floured surface. Use a pumpkin hand pie press mold to cut out the pumpkin shapes. Gently reroll the scraps as needed.
- Fill the hand pies: Place one piece of pie crust into the mold. Add a small spoonful of pumpkin filling to the center, then add a little cream cheese filling on top. Make sure to leave the edges clean so the pie seals nicely.
- Press and seal: Place another piece of pie crust on top. Close the mold and press firmly to seal the edges. Carefully remove the hand pie and repeat with the remaining dough and filling.
- Add the egg wash: Arrange the hand pies on the prepared baking sheet. Whisk together the egg and 1 tablespoon water, then brush it over the tops. Sprinkle with coarse sugar, if desired. Cut a few small slits in the tops for steam to escape if needed.
- Bake: Bake for 18–22 minutes, or until the hand pies are beautifully golden and flaky. Let them cool for about 5 minutes, then transfer to a cooling rack.
- Make the glaze: Whisk together ½ cup powdered sugar and 1 tablespoon water until smooth. If it's too thick, add more water ½ teaspoon at a time until it's easy to drizzle.
- Glaze and enjoy: Once the hand pies have cooled, drizzle the glaze over the tops. Let it set for a few minutes, then enjoy!
Notes
- Pumpkin: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which will change the flavor of the filling.
- Don't overfill: A little filling goes a long way! If you add too much, it can squeeze out when you close the mold or leak while the hand pies are baking.
- Keep the edges clean: Try to keep the pumpkin and cream cheese away from the edges of the dough. Clean edges will help the hand pies seal much better.
- Keep the pie crust cool: If the dough starts to feel warm, soft, or sticky while you're working with it, pop it into the refrigerator for a few minutes. Cool dough is much easier to cut and press in the mold.
- Keep the fillings separate: Add the pumpkin filling first and the cream cheese on top instead of mixing them together. This gives you that beautiful creamy layered center when you break open the hand pie.
- Cool before glazing: Let the pumpkin hand pies cool before adding the glaze. If they're still warm, the glaze will melt into the crust instead of giving you that pretty white drizzle.
- Glaze: I keep the glaze super simple with powdered sugar and water, but you can use milk instead of water for a creamier glaze, or maple syrup for a little extra sweetness and cozy fall flavor. Start with a small amount and add more as needed until the glaze is thick but easy to drizzle.
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