These creamy mini pumpkin pies are filled with all the best flavors of fall!

Sweetened pumpkin puree is baked into Jack-o-Lantern puff pastry shapes and sprinkled with fragrant pumpkin pie spice.

These easy, delicious treats are as much fun to make as they are to eat!

Pumpkin Hand Pies

Perfect Pumpkin Hand Pies

  • Hand pies are easy to make, and a fun, on-the-go treat to eat warm or cold.
  • Bake a batch and bring them along on a road trip, to watch a sporting event, or even to enjoy around a campfire! No utensils are required!
  • This kid-friendly recipe uses a pumpkin-shaped cookie cutter so even the littlest bakers can help out!
  • Is it sweet or savory or both? This recipe has room for ingredient adjustments so they can be either!

Ingredients & Variations

Pumpkin – Look for pumpkin puree and not pumpkin pie filling that is already seasoned. Save leftover pumpkin puree for smoothies, overnight oats, or pumpkin bread. Why not try other pie fillings like apple, cherry, or blueberry mixed with cream cheese? So many possibilities!

Pastry – Puff pastry makes pumpkin hand pies light, airy, and delicate, like a turnover. Ready-made pie crust can be rolled out and used instead for a sturdier pie.

Spices – Pumpkin pie spice is great to have on hand all year round for everything from mixing into pancake batter to seasoning vanilla ice cream or yogurt! Make it here.

Labeled Ingredients to make pumpkin hand pies

How to Make Pumpkin Hand Pies

  1. Cut an even number of pumpkin shapes from the puff pastry and place half of them on a baking sheet.
  2. Make the filling per recipe directions and spoon a little in the center of the pumpkins.
  3. Brush water on the edges of the puff pastry pieces. Use a paring knife to cut jack-o-lantern faces on the other half of the pumpkins.
  4. Gently press these pieces on top of the pumpkin shapes that have the filling on them and press the edges together to seal.
  5. Brush the tops with egg wash and sprinkle on sugar mixed with pumpkin pie spice.
  6. Bake until the jack-o-lanterns are golden and puffed up.
  7. Cool before serving.

How to Store

  • Leftover pumpkin hand pies can be stored in the refrigerator for 7-10 days in a covered container.
  • They can be wrapped separately in plastic wrap and frozen for up to 2 months.
  • Enjoy them at room temperature or reheat them in the air fryer or by wrapping them in foil and popping them in the toaster!
Pumpkin hand pies on a baking tray garnished with cinnamon sticks and mini pumpkins

Everything Pumpkin

Did you make these Pumpkin Hand Pies? Be sure to leave a comment and a rating below!

Pumpkin Hand Pies
5 from 2 votes↑ Click stars to rate now!
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Pumpkin Hand Pies

Pumpkin hand pies are a sweet and flaky dessert that will bring a smile to everyone's face!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Author I Don’t Have Time For That


cookie cutter
pastry brush


  • 2 packages frozen puff pastry thawed (4 sheets puff pastry total)
  • 1 cup canned pumpkin puree
  • ½ cup brown sugar packed
  • 2 eggs divided
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons pumpkin pie spice divided
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon water
  • 2 tablespoons granulated sugar


  • Preheat oven to 400°F. Line baking 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" by 14".
  • 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 the egg wash over the top of the puff pastry pumpkins.
  • In a small bowl, combine the granulated sugar with the remaining pumpkin pie spice. Sprinkle the mixture over the pumpkins.
  • Bake 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. 


These will keep in the refrigerator for 7 to 10 days and in the freezer for 2 months. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 523kcal | Carbohydrates: 50g | Protein: 7g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 267mg | Potassium: 124mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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baked pumpkin hand pies on a baking sheet with text
Top image - pumpkin hand pies. Bottom image - ingredients to make pumpkin hand pies with text


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