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These pumpkin hand pies are a fall favorite made with flaky pastry and filled with my rich, homemade pumpkin butter. Perfect for cozy autumn days, they’re easy to make from scratch and ideal for sharing with family and friends. Don’t forget to check out my pumpkin butter recipe for the best filling!

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There’s nothing quite like the smell of warm pumpkin and spices baking in the oven on a crisp fall day—it fills the whole house with cozy comfort and the promise of something delicious. These pumpkin hand pies are one of my all-time favorite treats when the leaves start to turn and the air gets a little cooler.

Made with flaky, buttery pastry and filled with my rich, homemade pumpkin butter, they’re perfect for sharing around the fire with friends and family or packing in your lunchbox for a sweet, comforting bite on the go. Whether you’re living off-grid or just craving a taste of autumn, these hand pies bring a little slice of seasonal magic to every bite.

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Ingredients for Pumpkin Hand Pies

For the Pastry

2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup cold unsalted butter, cubed
6–8 tbsp ice water

For the Filling

1 cup homemade pumpkin butter (click here for my Pumpkin Butter Recipe)

Step-by-Step Tutorial

Make the Pastry Dough

In a large bowl, whisk together the flour, salt, and sugar.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.

Prepare the Filling

If you haven’t made your own pumpkin butter yet, be sure to check out my homemade pumpkin butter recipe here — it’s what makes these pies truly special!

Assemble the Hand Pies

Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface to about ⅛ inch thick.
Use a round cutter (about 4 inches in diameter) to cut circles, or use a pumpkin-shaped cookie cutter.
Spoon about 1 tablespoon of the pumpkin filling onto the center of each circle.
Fold the dough over the filling to create a half-moon shape or place another pumpkin-shaped dough on top, brush edges with an egg wash, and press the edges firmly with a fork to seal.
Place the pies on a parchment-lined baking sheet.
Make small slits in the pies for venting.

Bake and Serve

Optional: Brush the tops with a little milk or beaten egg for a golden finish.
Bake for 20–25 minutes or until golden brown.
Let cool slightly before serving.

Conclusion

These pumpkin hand pies are a perfect way to bring cozy fall flavors into your home. Using my homemade pumpkin butter adds a richness and depth that store-bought just can’t match. Whether you’re off-grid or just craving a warm, comforting treat, these hand pies will quickly become a seasonal favorite. Don’t forget to bookmark my pumpkin butter recipe — it’s a game-changer!

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use store-bought pumpkin butter?

Absolutely! Store-bought works fine, but homemade pumpkin butter really makes these pies special with its fresh, rich flavor.

2. Can I freeze the hand pies before baking?

Yes! Freeze them on a baking sheet first, then transfer to a bag. Bake straight from frozen, adding a few extra minutes to the baking time.

3. How do I store leftover hand pies?

Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Reheat gently before serving.

4. Can I make the dough ahead of time?

Definitely, you can prepare the dough up to 2 days in advance and keep it wrapped in the fridge until ready to use.

Pumpkin Hand Pies

These pumpkin hand pies are the ultimate cozy fall treat—flaky, buttery pastry pockets filled with my homemade pumpkin butter, spiced just right with cinnamon, nutmeg, and cloves. Perfect for chilly autumn afternoons, they’re easy to make from scratch, even if you’re off-grid or cooking with limited resources. Each bite delivers warm, comforting flavors that remind me of crisp fall mornings, crackling fires, and the simple joy of homemade goodness. Whether you’re sharing them around the campfire or enjoying one with a cup of herbal tea, these hand pies are sure to become a seasonal favorite.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Chill Time 30

Total Time 1 15

Ingredients

Pastry

2 ½ cups cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup cold unsalted butter, cubed
6-8 tbsp ice water

Filling

1 cup homemade pumpkin butter (see recipe above)

Instructions

Whisk flour, salt, and sugar in a bowl. Cut in butter until coarse crumbs form.
Add ice water gradually until the dough just comes together. Chill 30 minutes.
Mix pumpkin butter with spices and brown sugar.
Roll dough to ⅛ inch thick; cut 4-inch circles or use a pumpkin-shaped cookie cutter.
Spoon filling onto circles; fold over or place another pumpkin-shaped dough over top, brush with an egg wash, and seal edges with a fork.
Make small slits in the pies for venting.
Place on baking sheet, brush tops with milk or egg wash (optional).
Bake at 375°F (190°C) for 20–25 mins until golden.
Cool slightly, serve warm, and enjoy!