Introduction

These Pumpkin Cream Cheese Hand Pies bring together creamy sweet pumpkin and smooth cream cheese, all wrapped in a flaky crust. Perfect as a cozy autumn treat, they’re fried to a golden crisp and finished with a luscious glaze. Enjoy a bite-sized taste of fall that’s both indulgent and comforting.

The image shows a collection of small, crescent-shaped pastries arranged close together on a piece of brown parchment paper. Each pastry has a pale golden-brown color and a shiny white glaze coating, with crimped edges that add texture. On the bottom right corner, there is a small white bowl filled with a thick, orange-brown sauce, having a smooth texture with small chunks. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 homemade pie crust (or 2 boxes store-bought pie crust)
2 cups (490 g) pumpkin pie filling (homemade or store bought)
Canola or vegetable oil (for frying)
12 ounces cream cheese (room temperature)
¾ cup (150 g) granulated sugar
6 cups (750 g) confectioners’ sugar
7-9 tablespoons (105-135 g) whole milk (room temperature)
¼ teaspoon vanilla extract

Instructions

Step 1: Roll out the pie crust to about ⅛-inch thickness. Use a 4-5 inch cookie cutter to cut out 26-28 rounds from the dough.
Step 2: In a medium bowl, beat the cream cheese and granulated sugar with a handheld mixer on high until light and fluffy, about 2-3 minutes.
Step 3: Prepare the glaze by mixing the confectioners’ sugar and 7 tablespoons of milk in a bowl until smooth. Add more milk, 1 tablespoon at a time, if the glaze is too thick. Stir in the vanilla extract and set aside.
Step 4: Spread about 1 tablespoon of the cream cheese mixture onto each pie crust round, leaving a small border around the edges.
Step 5: Add 1 tablespoon of pumpkin pie filling on top of the cream cheese layer on each round.
Step 6: Fold each pie crust round in half to create a half-moon shape. Moisten the edges with a little water and press firmly to seal. Crimp the edges with a fork to secure.
Step 7: Heat 2-3 inches of canola or vegetable oil in a medium pot over medium heat to 375°F (190°C).
Step 8: Fry 2-3 hand pies at a time for 3-4 minutes or until golden brown, turning as needed. Transfer fried pies to a paper towel-lined rack to drain excess oil. Ensure oil remains at 375°F between batches.
Step 9: While still warm, dip or drizzle the hand pies with the prepared glaze. Let the glaze set before serving.

Tips & Variations

Use store-bought pumpkin pie filling for convenience or homemade for a fresher taste.
Make sure the cream cheese is at room temperature for smooth mixing and easier spreading.
If you prefer baking over frying, bake the hand pies at 400°F (200°C) for 15-18 minutes until golden.
Add a pinch of cinnamon or nutmeg to the cream cheese mixture for extra spice flavor.

Storage

Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a 350°F (175°C) oven for about 10 minutes to restore crispness. The glaze might soften on reheating but will still add sweetness.

How to Serve

The image shows several small, half-moon shaped pastries with a light golden-brown crust, all covered with a shiny white glaze. In the center, one pastry is cut in half, revealing a thick orange filling inside soft, flaky layers of dough. The pastries are laid out on a beige surface, and a small wooden bowl filled with the same orange filling is partially visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen pie crust for this recipe?

Yes, store-bought frozen pie crust works well. Thaw it fully before rolling out and cutting the rounds.

What should I do if my glaze is too thick or thin?

If the glaze is too thick, add a little more milk, one teaspoon at a time, until smooth and spreadable. If it’s too thin, add a bit more confectioners’ sugar to thicken it up.