Pumpkin Cream Cheese Hand Pies

Pumpkin season, but make it handheld! These Pumpkin Cream Cheese Hand Pies are filled with creamy, spiced pumpkin goodness and wrapped in a perfectly flaky crust.

Ingredients:

Pumpkin Filling

• ¾ cup pumpkin puree

• ¼ cup brown sugar, packed

• 1 tsp pumpkin pie spice

• ½ tsp vanilla extract

• ¼ tsp sea salt

Cream Cheese Filling

• 4 oz cream cheese, softened

• 2 Tbsp sugar

• ½ tsp vanilla extract

For the Hand Pies

• 1 box refrigerated pie crusts (2 crusts), room temperature

• 1 large egg

• 1 Tbsp water or milk

• Coarse sugar, optional

Simple Glaze

• ½ cup powdered sugar

• 1 Tbsp water, plus more as needed

Instructions:

Preheat oven to 400°F and line a baking sheet with parchment paper.

Mix pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt until smooth.

In another bowl, mix softened cream cheese, sugar, and vanilla until creamy.

Unroll the pie crusts and cut out pumpkin shapes using a pumpkin hand pie mold. You'll need 2 pieces for each pie.

Add a small spoonful of pumpkin filling to one piece of dough, then add a little cream cheese filling on top. Don’t overfill them!

Top with another piece of dough and press the mold firmly to seal.

Whisk the egg with 1 Tbsp water and brush over the tops. Sprinkle with coarse sugar if you’d like.

Bake for 18–22 minutes, until beautifully golden and flaky.

Let them cool, then whisk powdered sugar with water and drizzle that sweet glaze all over the top. Enjoy!

Recipe Courtesy of Munchkin Time Blog.