Iced Pumpkin Hand Pies

These soft and flaky iced pumpkin hand pies are the perfect fall treat. Easy to make with creamy pumpkin cheesecake filling, warm autumn spices, and frosted with a sweet vanilla glaze.

Course Dessert

Cuisine American

Keyword easy pumpkin desserts, pumpkin desserts, recipes for hand pies

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 634kcal

Author Jenny

Ingredients

2 sheets puff pastry thawed
4 ounces softened cream cheese
1/4 cup pumpkin puree
1/4 cup light brown sugar packed
1 teaspoon ground cinnamon
1 egg white whisked for egg wash
1 cup powdered sugar
2 tablespoons water

Instructions

Preheat oven to 350 degrees and line a large baking sheet with a silpat liner.
Lay each puff pastry sheet flat and cut into 6 rectangles making 12 total.
Place cream cheese and pumpkin into a small mixing bowl, stirring until smooth. Place a heaping tablespoon of pumpkin mixture over 6 of the cut pastry rectangles. Spread evenly leaving a 1/4 inch border around edges.
Place brown sugar and cinnamon into a small bowl, stirring to combine. Sprinkle a generous spoonful over filling.
Brush egg wash around edges of pastry then place remaining pastries over filled pastries. Use the tines of a fork to press and seal the edges tightly.
Brush tops of pastries lightly with the egg wash. Bake for 20-25 minutes, until slightly golden brown. Remove and let cool for 10 minutes.
Whisk powdered sugar and water until thick and smooth. Drizzle over tops and serve warm or room temperature.

Nutrition