Pumpkin Cheesecake Hand Pies

These Pumpkin Cheesecake Hand Pies wrap a creamy pumpkin filling inside flaky pastry for a cozy fall dessert you can hold in your hand. Pumpkin purée, cream cheese, brown sugar, and warm spices make a smooth, lightly tangy filling. A cinnamon-sugar topping gives each little pie a crisp, fragrant finish.

Using refrigerated pie crust keeps the preparation simple, while the folded edges help seal the filling inside as the pies bake. Serve them warm or at room temperature for a fall gathering, Thanksgiving dessert table, or an afternoon treat with coffee or tea.

Prep time: 25 minutes
Bake time: 18–22 minutes
Total time: About 50 minutes
Makes: 8–10 hand pies

Why You’ll Love This Recipe

Easy to serve: Individual hand pies are simple to pack, share, and enjoy.
Creamy pumpkin filling: Cream cheese adds a smooth texture and balances the sweetness.
A shortcut-friendly dessert: Refrigerated pie crust makes the recipe quicker to prepare.
Warm fall flavor: Cinnamon and pumpkin pie spice give the filling a cozy seasonal taste.
Good for make-ahead prep: The filling can be mixed in advance and chilled until needed.

Ingredients

Pumpkin Cheesecake Filling

½ cup pumpkin purée
4 ounces cream cheese, softened
¼ cup packed brown sugar
2 tablespoons granulated sugar
1 large egg yolk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice
1 tablespoon all-purpose flour

Hand Pies

1 package refrigerated pie crusts, with 2 crusts
1 large egg
1 tablespoon water
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
1 tablespoon powdered sugar, optional, for serving

How to Make Pumpkin Cheesecake Hand Pies

1. Prepare the oven and baking sheet

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Let the refrigerated pie crusts sit at room temperature for a few minutes so they’re easier to unroll without cracking.

2. Make the filling

In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, brown sugar, granulated sugar, egg yolk, vanilla, cinnamon, pumpkin pie spice, and flour. Mix until creamy and evenly combined.

If the filling seems very soft, refrigerate it for 15–20 minutes. A chilled filling is easier to portion and less likely to leak from the pastry.

3. Cut the pastry rounds

Unroll the pie crusts on a lightly floured surface. Cut out circles about 4–5 inches wide, gathering and gently rerolling scraps as needed. You should get about 8–10 rounds, depending on the cutter size.

4. Fill the rounds

Spoon about 1 tablespoon of pumpkin filling onto one side of each pastry circle, leaving a border around the edge. Avoid overfilling, since extra filling can push through the seams during baking.

5. Fold and seal

Brush the edge of each circle lightly with water. Fold the pastry over the filling to form a half-moon shape. Press the edges together with your fingers, then crimp them with a fork. Transfer the hand pies to the lined baking sheet.

6. Add the cinnamon-sugar topping

Whisk the egg with 1 tablespoon of water. Brush a thin layer over the tops of the pies. Mix the granulated sugar and cinnamon in a small bowl, then sprinkle the mixture over each hand pie.

Cut a small slit in the top of each pie so steam can escape while baking.

7. Bake until golden

Bake for 18–22 minutes, until the pastry is puffed and golden brown. Let the hand pies cool on the baking sheet for 10 minutes before serving. Dust with powdered sugar, if desired.

Tips for the Best Hand Pies

Use pumpkin purée, not pumpkin pie filling: Pumpkin pie filling is already sweetened and spiced, which can change the flavor and texture.
Keep the pastry cool: If the pie crust becomes warm and sticky, place it in the refrigerator for 10 minutes before shaping.
Don’t overfill: One tablespoon is usually enough for a 4–5-inch pastry round.
Seal the edges firmly: Press with your fingers first, then crimp with a fork to help prevent leaks.
Vent the tops: A small slit allows steam to escape and helps the hand pies bake evenly.
Let them cool slightly: The filling will be very hot when the pies first come out of the oven.

Easy Variations

Add extra spice

Add a pinch of ground ginger or nutmeg to the filling for a warmer spice blend.

Use homemade pie crust

Homemade pie dough works well. Chill it before rolling and cut out rounds of similar size for even baking.

Add a glaze

Whisk powdered sugar with a small splash of milk or cream and drizzle it over the cooled pies instead of using powdered sugar.

Make them a little crunchier

Mix a tablespoon of finely chopped pecans into the filling or sprinkle a few over the filling before folding the pastry.

Use a different topping

Replace the cinnamon sugar with coarse sugar, or brush the tops with melted butter after baking and add a light dusting of cinnamon.

Make-Ahead and Storage

The filling can be made up to 1 day ahead and stored in a covered container in the refrigerator. You can also assemble the hand pies, cover them, and refrigerate them for several hours before baking. Brush with egg wash and add cinnamon sugar just before they go into the oven.

Store baked hand pies in an airtight container in the refrigerator for up to 4 days. Reheat them in a 300°F (150°C) oven for about 8–10 minutes to refresh the pastry. They can also be frozen after baking; cool completely, wrap individually, and freeze for up to 2 months. Thaw in the refrigerator and warm before serving.

Frequently Asked Questions

Can I use canned pumpkin?

Yes. Use plain canned pumpkin purée and measure out ½ cup. Do not use canned pumpkin pie filling, which already contains sugar and spices.

Why did the filling leak out?

The pies may have been overfilled or not sealed firmly enough. Keep the filling in the center, leave a clear border, and crimp the edges well with a fork.

Can I make these without cream cheese?

Yes, though the filling will taste more like a classic pumpkin pie filling and will be less tangy and creamy. The cream cheese gives these hand pies their cheesecake-style texture.

Can I freeze the unbaked pies?

Yes. Arrange the assembled pies on a baking sheet and freeze until firm, then transfer them to a freezer-safe container. Bake from frozen, adding a few extra minutes and checking that the pastry is golden and fully baked.

How should I serve them?

They’re delicious on their own, or served slightly warm with whipped cream, vanilla ice cream, or a drizzle of caramel sauce.

Final Thoughts

Pumpkin Cheesecake Hand Pies combine flaky pastry with a smooth, warmly spiced filling in an easy-to-share dessert. The cinnamon-sugar tops add a little crunch, and the hand-held shape makes them perfect for fall gatherings. Bake a batch ahead, then warm them briefly before serving for a cozy seasonal treat.