Pumpkin Butter Hand Pies Recipe
Pumpkin butter hand pies are the perfect fall treat with a flaky puff pastry crust and sweet, spiced filling. They’re easy to make, and the perfect dessert.
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When it comes to fall baking, there are usually two kinds of people. Team pumpkin and team apple. I am a solid team pumpkin girl, and John is more of a team apple kind of guy. Although, he likes homemade pumpkin pie just as much as a freshly baked apple pie.
So, for him it just depends on the dessert.
This year, I’m making a good mix of apple and pumpkin recipes and I’m in love with these pumpkin butter hand pies! They have a buttery, flaky crust and a gooey, spiced pumpkin butter filling. No pumpkin purée in this recipe!
An egg wash gives them a beautiful golden brown finish and a dusting of cinnamon sugar adds a nice touch to the tops. These handheld pies make one of the best fall desserts! Since the filling is completely sealed inside the pastry, you’ll sometimes see them called pumpkin pocket pies, too.
If you’re looking for other seasonal treats, don’t miss my pumpkin pie bars with shortbread crust, festive cherry hand pies, or my apple butter hand pies. Any would make great additions to your fall foods collection!
Things to Know Before You Start
Tips for Making Pumpkin Butter Hand Pies
Prevent Soggy Bottoms: To keep your hand pies crisp, make sure your puff pastry is cold but thawed when you assemble the pies. If the pastry gets too warm, it can become difficult to handle and won’t bake up as flaky.
Seal the Edges Well: Crimping the edges with a fork is essential to prevent the pumpkin hand pie filling from leaking out. You can also brush the edges with a bit of water or egg wash before sealing for extra security.
Don’t Skip the Egg Wash: Brushing the tops of the handheld pumpkin pies with an egg wash ensures they bake up golden brown.
How to Make Pumpkin Butter Hand Pies
- Preheat your oven to 400°F, and line a large baking sheet with parchment paper. Roll out 2 sheets of thawed puff pastry on a lightly floured surface to smooth any creases. Cut each sheet into 6 equal rectangles using a sharp knife or pizza cutter.
- In a small bowl, mix the pumpkin butter with ground cinnamon and nutmeg. I like to use pumpkin butter from Walmart. It comes in a jar with a twist-off lid and you can find it in the baking aisle.
- Place a heaping tablespoon of the pumpkin butter mixture in the center of the rectangles, spreading it evenly but leaving a small border around the edges. Brush the edges of the puff pastry with the beaten egg. This helps to seal the hand pies and prevent the filling from leaking out.
- Place the remaining 6 rectangles on top of the filled ones. Use a fork to crimp and seal the edges. Brush the tops of the hand pies with the remaining egg wash to give them a golden brown exterior. Optional: sprinkle a little cinnamon sugar or coarse sugar on top.
- Place the hand pies on the prepared baking sheet and bake for 18-22 minutes, or until they are golden brown and puffed up. Allow them to cool on a wire rack for a few minutes before serving.
Additional Topping Ideas
You can try these options to switch up the flavor:
- Maple Glaze: Drizzle a simple glaze made from powdered sugar, maple syrup, and milk for a sweet finish.
- Caramel Drizzle: Add warm caramel sauce for a rich, decadent flavor.
- Powdered Sugar: Dust the baked pies with powdered sugar for a simple topping.
More Pumpkin Recipes
Ingredients
For the Hand Pies:
- 17.3 ounces package puff pastry
- 1 cup pumpkin butter, store-bought or homemade
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 egg, lightly beaten
Optional Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
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Instructions
- Preheat your oven to 400°F (204°C), and line a large baking sheet with parchment paper.
- Thaw both sheets of puff pastry according to the package directions, and roll them out on a floured surface. Cut each sheet into 6 even rectangles.17.3 ounces package puff pastry
- In a small bowl, mix the pumpkin butter with cinnamon and nutmeg.1 cup pumpkin butter¼ teaspoon ground nutmeg1 teaspoon ground cinnamon
- Place a heaping tablespoon of filling in the center of 6 rectangles, leaving a small border.
- Brush the edges with beaten egg, then place the remaining rectangles on top. Crimp the edges with a fork to seal.1 egg
- Brush the tops with egg wash. If using, combine the optional cinnamon and sugar and sprinkle over the pies.1 tablespoon granulated sugar½ teaspoon ground cinnamon
- Bake for 18 to 22 minutes, until golden brown.
- Cool on a wire rack before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 hand pie. Actual calories will vary.
- I’ve never had an issue with the hand pies bursting through the tops. If you are concerned about that, cut a small slit in the top of each one.
- These stay good in the fridge for 4 days and freeze well for up to 2 months. They reheat nicely in the oven or air fryer.