Name: Pumpkin Cream Cheese Hand Pies with Spiced Sugar Crust
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Ingredients: 8 oz cream cheese (softened to room temperature); 1/2 cup canned pumpkin puree (not pumpkin pie filling); 1/4 cup granulated sugar (for filling); 1 1/2 tsp pumpkin pie spice (for filling); 1/2 tsp pure vanilla extract; 1/4 tsp fine salt; 2 refrigerated pie dough rounds (one standard 14.1 oz box, or homemade double-crust dough); 1 large egg (beaten with 1 tablespoon of water for egg wash); 1 tbsp water (for egg wash); 3 tbsp granulated sugar (for cinnamon sugar topping); 1 tsp ground cinnamon (for cinnamon sugar topping); 2 tbsp all-purpose flour (for dusting the work surface and the fork when crimping)

From the roundup: 22 Pumpkin Cream Cheese Muffin Recipes for Fall Baking

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These pumpkin cream cheese hand pies have become my go-to fall bake when I need something that looks like I tried hard but comes together in under an hour. Two rounds of refrigerated pie dough, a spiced pumpkin and cream cheese filling, and a cinnamon sugar crust that bakes up golden and a little crisp on the edges. Active time is about 25 minutes, and the oven does the rest.

The cream cheese is what makes the filling work. It keeps everything thick enough that the pies hold their shape when you cut into them, and it does not run out during baking the way a straight pumpkin filling sometimes will. I have made that mistake with other hand pie recipes, and it is not pretty. The fork crimp with a little flour on the tines is the step that actually keeps them sealed.

Eight pies come out of one box of store-bought dough, which is exactly enough for my crew with maybe one left over for whoever gets to the kitchen first in the morning. They travel well in a container and reheat without getting soggy, so they work for school events and potlucks just as well as a weeknight dessert.

How these ended up on the regular rotation

I made these for the first time the week before Thanksgiving when my oven was already spoken for with a practice pie crust run. I needed something fall-flavored that did not require a pie dish or a 9×13, and I had cream cheese in the fridge that needed to be used. They came out better than I expected, and two of my kids asked if we could have them instead of actual pie on Thanksgiving. We did not, but I did make a batch the Sunday after with leftover canned pumpkin.

That leftover-pumpkin angle is genuinely useful. If you crack open a can for something else and have half a cup sitting in the fridge, this is exactly where it goes. The filling only calls for a half cup, so it is a good use of what would otherwise get forgotten behind the mustard.

Why you will love this

No plates or forks needed, which matters more than it sounds at a crowded fall gathering
The cream cheese filling is thick enough to stay put during baking, no leaking mess on the pan
One box of refrigerated pie dough makes all 8 pies, no specialty ingredients required
The cinnamon sugar crust gives you a little crunch on top without any extra steps
They reheat well the next day in a 350 degree oven, crust and all

Tips for success

Dip your fork in flour before crimping each pie. Without it, the tines stick to the dough and tear the edges instead of sealing them.
Do not skip the steam slits on top. I skipped them once and two of the pies puffed and split along the side seam instead of staying sealed.
Keep the filling to about 2 tablespoons per pie and stay at least three-quarters of an inch from the edge. Overfilling is the most common reason these burst.
Let them cool on the pan for a full 10 minutes before eating. The filling holds heat longer than you expect, and cutting in too early means the filling runs out instead of staying creamy.

Common questions about this recipe

Can I use puff pastry instead of pie dough? Yes. Puff pastry works and gives you a lighter, flakier result. The bake time stays roughly the same, but watch for it browning faster.
My filling seems runny before baking. Is that normal? If your cream cheese was not fully softened, it can leave lumps or a slightly loose texture. Beat it on its own until completely smooth before adding the pumpkin.
Can kids help with this? Yes, the crimping step with the fork is a good one for older kids. Younger ones can sprinkle the cinnamon sugar.
What if I only have pumpkin pie filling instead of plain puree? The filling will be much sweeter and the spice balance will be off. Plain pumpkin puree is worth a separate trip if you do not have it.

Substitutions

Neufchatel cheese swaps in for cream cheese with no noticeable texture difference in the finished filling. Apple pie spice works in place of pumpkin pie spice if that is what you have on hand, the flavor is a little different but still good. For a slightly richer crust, brush with melted butter instead of egg wash, though the tops will not brown quite as deeply.

If someone in the house avoids dairy, a plain dairy-free cream cheese works here. The filling will be a little softer, so chill the assembled pies for 15 minutes before baking to help them hold their shape. Homemade double-crust pie dough works just as well as store-bought if you have a batch already made.

Make-ahead and storage

You can assemble and crimp the hand pies up to 24 hours ahead. Place them on the parchment-lined sheet, cover loosely, and refrigerate. Add the egg wash and cinnamon sugar right before they go into the oven. Do not add the topping early or the sugar will dissolve into the dough.

Baked pies keep at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 4 days. Reheat in a 350 degree oven for 8 to 10 minutes to bring the crust back. They also freeze well individually wrapped for up to 2 months. Reheat from frozen at 350 degrees for about 15 minutes, no need to thaw first.

Brittany Stage