These super Easy Pumpkin Hand Pies are so cute and can be made to look like little jack-o-lanterns for the perfect fall treat. You’ll love how simple these mini pumpkin pies are to make with puff pastry and creamy pumpkin filling. Pumpkin jack-o-lantern pies are a great way to celebrate the season!
Easy Pumpkin Hand Pies
As soon as the air starts to turn cooler we start craving all things pumpkin! As a special treat, I made these Easy Pumpkin Hand Pies and they totally hit the spot. They have all the wonderful, warm, spiced pumpkin flavor in a single serving size, and with the cutest little jack-o-lantern face too!
Be sure to also check out these other delicious pumpkin recipes: Pumpkin Spice Snowball Cookies | Air Fryer Pumpkin Cheesecake Egg Rolls | Pumpkin Monkey Bread | Homemade Caramel Pumpkin Latte
The Ingredients
Here’s what you’ll need to make the Easy Pumpkin Hand Pies recipe (the exact measurements and full recipe instructions are below in the printable recipe card):
- Puff pastry, thawed – You’ll find this in the dessert section of the freezer aisle in your grocery store.
- Canned pumpkin puree – Be sure you use pure pumpkin puree, not the pumpkin pie filling.
- Brown sugar
- Eggs
- Heavy whipping cream
- Pumpkin pie spice
- Vanilla extract
- Salt
- Water
- Granulated sugar
How to Make Easy Pumpkin Hand Pies
Start by preheating the oven to 400F. Line cookie sheets with parchment paper and set aside.
Unroll the thawed puff pastry and use a rolling pin to roll out each sheet to about 8-inches by 14-inches. Use a pumpkin shaped cookie cutter to cut out pumpkin shapes from the puff pastry.
Lay half of the pumpkin shaped pieces of puff pastry on the prepared cookie sheets. Reserve the second half of the puff pastry pumpkins for later in the recipe.
In a small bowl, whisk together the pumpkin puree (be sure you’re using 100% pure pumpkin and not pumpkin pie filling), brown sugar, 1 egg, heavy whipping cream, 1 teaspoon of pumpkin pie spice, and the vanilla extract.
Spoon the filling into the center of each of the pumpkin-shaped puff pastries on the cookie sheets. Dip your finger or a pastry brush in water and lightly brush water around the edges of the puff pastry.
Use a small sharp knife to cut out jack-o-lantern faces on the second half of the pumpkin puff pastries, then top each pumpkin on the cookie sheets with a jack-o-lantern puff pastry top. Gently press around the edges to seal closed (the water will help the two pieces stick together).
In a small bowl, whisk together 1 egg with 1 tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins.
In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
Bake at 400F for 13-15 minutes, until the jack-o-lanterns are puffed up and golden brown.
Remove from the oven and transfer to a wire cooling rack to cool before serving.
What to Serve with Easy Pumpkin Hand Pies
Whipped Cream – Try serving your little jack-0-lantern pies with fresh whipped cream, Reddi-Wip, or Cool Whip.
Ice Cream – These pies go super well with vanilla bean ice cream or even cinnamon or pumpkin flavored iced cream.
Caramel Sauce – Add a drizzle of caramel sauce for extra sweetness.
How to Store Leftovers
Keep any leftover Easy Pumpkin Hand Pies in an airtight food storage container or a zip-top bag in the refrigerator. They keep well for up to five days. You can also heat them slightly on a microwave-safe plate in the microwave for 20 seconds.
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- Strawberry and Cream Sheet Pancakes
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- The Best Oven Roasted Potatoes
Easy Pumpkin Hand Pies
Ingredients
- 2 packages frozen puff pastry, thawed (4 sheets of pastry total)
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup brown sugar packed
- 2 eggs divided
- 2 tablespoons heavy whipping cream
- 2 teaspoons pumpkin pie spice divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon water
- 2 tablespoons granulated sugar
Instructions
- Preheat oven to 400F. Line cookie sheets with parchment paper and set aside.
- Unroll the thawed puff pastry and use a rolling pin to roll out each sheet to about 8-inches by 14-inches.
- Use a pumpkin shaped cookie cutter to cut out pumpkin shapes from the puff pastry.
- Lay half of the pumpkin shaped pieces of puff pastry on the prepared cookie sheets. Reserve the second half of the puff pastry pumpkins for later in the recipe.
- In a small bowl, whisk together the pumpkin puree (be sure you’re using 100% pure pumpkin and not pumpkin pie filling),brown sugar, 1 egg, heavy whipping cream, 1 teaspoon of pumpkin pie spice, and the vanilla extract. Spoon the filling into the center of each of the pumpkin-shaped puff pastries on the cookie sheets.
- Dip your finger or a pastry brush in water and lightly brush water around the edges of the puff pastry.
- Use a small sharp knife to cut out jack-o-lantern faces on the second half of the pumpkin puff pastries, then top each pumpkin on the cookie sheets with a jack-o-lantern puff pastry top. Gently press around the edges to seal closed (the water will help the two pieces stick together).
- In a small bowl, whisk together 1 egg with 1tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins.
- In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
- Bake at 400F for 13-15 minutes, until the jack-o-lanterns are puffed up and golden brown. Remove from the oven and transfer to a wire cooling rack to cool before serving.
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