There’s something about tucking spiced pumpkin into tender pockets that makes crisp fall mornings feel cozier. My kitchen filled with gentle sizzling as I carefully rolled out dough for these Mini pumpkin hand pies, and that first golden edge peeked out of the oven with a rich buttery aroma. I learned early on that chilling the dough for the full hour is non-negotiable—any shortcut led to tears and a sticky countertop—yet letting the filling rest gave it that silky smooth texture that balances the flaky crust. Each batch, my taste buds danced with warm cinnamon tones and a soft snap as they cooled.
Why You’ll Love Mini pumpkin hand pies
- Handheld joy: no forks or plates required, just grab and go.
- Balanced spice blend infuses every bite with cozy warmth.
- Flaky, buttery crust that crackles as it cools.
- Pumpkin’s colonial-era roots make these a nod to autumn traditions.
A Little Background
The first time I made these hand pies, I was chasing the memory of a roadside fall festival. Over three test runs, I tinkered with flours, sugars and chill times until I landed on a crisp edge and just-the-right amount of pumpkin filling—enough to taste that nutty toasted scent but not so much that it dribbled everywhere.
Key Ingredients for Mini pumpkin hand pies
- All-purpose flour (2¼ cups): Builds structure; dust liberally when rolling.
- Unsalted butter (½ cup, cold, cubed): Creates flakiness; keep cubes ice cold.
- Pumpkin puree (1 cup): Central flavor; use pure pumpkin, not pie filling.
- Spice blend: Cinnamon, ginger, cloves, nutmeg for a warm aroma.
- Ice water (4–6 Tbsp): Binds dough; add slowly until it just holds.
- Egg wash & sugar: Provides glossy surface and a hint of crunch.
How to Make Mini pumpkin hand pies
- In a large bowl, whisk 2¼ cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon sugar. Use a pastry cutter or two forks to cut in ½ cup cold, cubed butter until the mix resembles coarse crumbs.
- Drizzle in 4–6 tablespoons ice water, 1 tablespoon at a time, until the dough just holds when pinched. Form into a disk, wrap in plastic, and chill in the fridge for 1 hour.
- While the dough chills, whisk 1 cup pumpkin puree, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ginger, ⅛ teaspoon cloves, ⅛ teaspoon nutmeg, a pinch of salt, and 1 teaspoon vanilla extract. Cover and keep cold.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut out 3-inch circles (about 16). Gather scraps and re-roll as needed.
- Spoon roughly 1 tablespoon of filling onto each circle’s center. Brush the edges with water, fold into half-moons, and press the edges with a fork. Cut 2–3 small slits in the top for steam release.
- Arrange on the prepared sheet. Brush each with the beaten egg and sprinkle with granulated sugar. Bake 20–22 minutes until golden. Let rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- After testing, I found that chilling the pumpkin filling overnight deepens the flavor before filling the dough.
- If edges leak, brush them well with water and press firmly; a quick crimp with a fork seals them every time.
- For a seasonal twist, swap half the brown sugar for maple syrup or stir in a pinch of cardamom.
- Doubling? Mix dough in a food processor for speed. Halving? Chill dough 45 minutes instead of an hour.
Storage & Make-Ahead Guide
Store completely cooled pies in an airtight container at room temperature up to 1 day, in the fridge up to 3 days, or freeze in a single layer for up to 1 month. When freezing, I discovered that spacing them prevents moisture buildup and soggy bottoms. To reheat, thaw overnight in the fridge, then bake at 300°F until warmed through, or crisp them up at 350°F for 5 minutes. Always ensure fillings reach 165°F for safe eating.
Serving Suggestions
Arrange these hand pies alongside a scoop of vanilla bean ice cream, drizzle with salted caramel, or serve warm with a steaming mug of chai latte. A sprinkle of flaky sea salt right before serving adds a delightful contrast.
Frequently Asked Questions
- What are pumpkin hand pies? Miniature pastries filled with spiced pumpkin puree, sealed in a flaky crust and baked until golden.
- How do you keep Mini pumpkin hand pies from getting soggy? Let pies cool completely before storing, and use parchment to wick moisture away; crisp them in a warm oven before serving.
- Can I make pumpkin hand pies ahead of time? Yes—assemble and freeze unbaked pies on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes.
- How long can I store pumpkin hand pies? At room temp up to 24 hours, refrigerated up to 3 days, or frozen for 1 month (always cool fully before packing).
- Can I use homemade pie crust for hand pies? Absolutely—if your crust recipe yields about 2¼ cups flour dough and chills firmly, it will work beautifully.
- What’s the best way to reheat pumpkin hand pies? Reheat at 300°F wrapped in foil until warm, then unwrap and crisp at 350°F for 3–5 minutes.
Final Thoughts
I hope these Mini pumpkin hand pies bring as much joy to your kitchen as they have to mine. My favorite way to enjoy them is still warm from the oven with a swirl of whipped cream and a dusting of cinnamon. If you give them a try, let me know how yours turned out—I can’t wait to hear about your take on these cozy little treats!
More Recipes You’ll Love
- Pumpkin Cream Cheese Muffins – a tender breakfast bake swirling pumpkin and tangy cream cheese
- Pumpkin Snickerdoodle Cookies – a spiced sugar twist echoing the flavors of your hand pies
- Pumpkin Bread – moist loaf perfect for next-level autumn snacking alongside hand pies
Mini pumpkin hand pies
Ingredients
Dough
- 2.25 cups all-purpose flour
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 0.5 cup unsalted butter cold, cubed
- 4 tablespoons ice water add 1 Tbsp at a time until dough holds
- 1 large egg beaten, for egg wash
- 1 teaspoon granulated sugar for sprinkling
Filling
- 1 cup pumpkin puree not pie filling
- 0.25 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 0.125 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Dough
- In a large bowl, whisk together the flour, salt, and sugar, then cut in the cold cubed butter until the mixture resembles coarse crumbs.
- Drizzle in ice water a tablespoon at a time, tossing until the dough just holds when pinched; form into a disk, wrap in plastic, and chill for 1 hour.
Filling & Assembly
- While the dough chills, whisk together all filling ingredients in a bowl until silky smooth; cover and chill.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough to 1/8-inch thickness and cut into 3-inch circles.
- Spoon about 1 tablespoon of filling onto each circle, brush the edges with water, fold into half-moons, and crimp with a fork; cut slits on top.
- Arrange the pies on the prepared sheet, brush with beaten egg, sprinkle with sugar, and bake 20–22 minutes until golden.
- Let the pies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.