Name: Pumpkin Chocolate Hand Pies
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 12
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1 teaspoon pumpkin pie spice; 1/4 cup cold water; 1/3 cup canned pumpkin pie filling; 1 cup dark chocolate chips; 1 large egg mixed with 1 teaspoon water, for brushing on pies; white sparkling sugar, for sprinkling

A sweet flaky crust filled with dark chocolate and pumpkin make these festive and fabulous Pumpkin Chocolate-Filled Hand Pies perfect for all your fall festivities!

A pile of pumpkin shaped hand pies on a gold toned cooling rack.

Adorable and Approachable

Buttery, flaky pumpkin-shaped pie crusts that are filled with sweet pumpkin pie filling and rich melting dark chocolate for a hand-held pie experience like none other! These cute little Pumpkin Chocolate Hand Pies are easy to bake and sure to WOW! a crowd.

A stack of four pumpkin chocolate hand pies on a white marble counter. The top pie has a bite out of it.

Fall Baking At Its Best

Oh, how I love fall baking! The amazing aroma that fills our home and all the yumminess that fills our tummies makes me want it to be fall year-round.

We have a few fall festivities coming up where I volunteered to bring pie. I love making pie, but serving it to a large crowd, including lots of kiddos, can be a bit tricky. Instead of me having to cut and serve slices during the party, I decided to bring these handy hand pies instead!

A hand holding a pumpkin chocolate hand pie over a pile of pumpkin shaped hand pies on a gold toned cooling rack.

Pumpkin + Chocolate = Mmmmmm

Aren’t they the most adorable?! And they’re so tasty too! The combination of pumpkin and chocolate is one of my favorites. From my breakfast-ready Pumpkin Chocolate Chip Muffins to my crowd favorite Nutella-Swirled Pumpkin Cake Bars to my dressed-to-impress Dark Chocolate Pumpkin Tart, that rich chocolate paired with mellow pumpkin is autumn perfection.

I seriously can’t think of a better baked goodie to take to a Halloween or Thanksgiving get-together. So festive and fabulous! Everyone will love them!

A pile of pumpkin shaped hand pies on a gold toned cooling rack. The top pie has a bite out of it.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

Unsalted butter: adds richness, tenderness and flavor to the crust.
Granulated sugar: provides sweetness, of course, but also helps with tenderness by breaking down the gluten structure. It helps with the browning of the crusts and balances out the warm pumpkin pie spices.
All-purpose flour: builds the structure of the crusts to help keep their pumpkin shape.
Pumpkin pie spice: a handy flavor booster with the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own with my homemade pumpkin pie spice recipe.
Cold water: crucial for binding the crust ingredients and keeping the crusts flaky.
Canned pumpkin pie filling/mix: pre-sweetened pumpkin puree that gives these pies their distinctive pumpkin pie flavor. (Want to make your own pumpkin pie filling? Just mix 1/3 cup pumpkin purée with 2 tablespoons brown sugar, 1/4 teaspoon pumpkin pie spice, and a tiny pinch of salt. Stir until smooth and add a splash of milk or cream if needed to loosen the texture. That’s it…homemade pumpkin pie filling in minutes!)
Dark chocolate chips: adds sweetness and a melty burst in every bite. Complements the pumpkin pie filling.
Large eggs mixed with water: egg wash for brushing on pies to create the golden crust. Learn more about making an egg wash in my tutorial..
White sparkling sugar, for sprinkling

Supplies:

2 baking sheets
Parchment paper
Electric mixer
Rolling pin
Medium pumpkin-shaped cookie cutter (about 3-inches wide)
Small bowl
Whisk
Pastry br ush

Ingredients to make pumpkin chocolate hand pies in small glass dishes on a white marble counter.

How to Make Pumpkin Chocolate Hand Pies

Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric mixer, beat the butter and sugar until smooth.
Add the flour and pumpkin pie spice and beat until crumbly.
Add the water and beat until a thick, moist dough forms and sticks to the paddle.

Steps to make pumpkin chocolate hand pies.

With well-floured hands, form the dough into a ball on a well-floured surface.
Roll dough to 1/4-inch thick and cut into pumpkin shapes with a medium-sized pumpkin cookie cutter (about 3-inches wide). Repeat rolling dough until you have 24 pumpkin-shaped pie crusts.
Place 12 of the crusts upside down on the prepared baking sheets.
Scoop a heaping teaspoon of pumpkin pie filling into the center of each pumpkin crust and

Top with about 8 chocolate chips.
Place another pumpkin crust on top of the filling and press down around the edges to make sure the two crusts are aligned with each other. Use a fork to seal around the edges of each hand pies.
In a small bowl, whisk together the egg and 1 teaspoon cold water. Brush egg wash onto the top of each pumpkin hand pie and sprinkle generously with white sparkling sugar.

Bake for 14-16 minutes, rotating the baking sheet halfway through the baking time, or until the hand pies are golden brown.
They’re absolute magic warm from the oven while the crust is crisp, the chocolate is melty, and the pumpkin filling is perfectly cozy. Just let them cool for about 5 minutes so you don’t burn your mouth, then bite in! They’re still delicious at room temperature too (great for parties or gifting), but that just-baked warmth really takes them over the top.

Eight pumpkin hand pies on a parchment lined baking sheet.

Storage

Store leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator. Just warm them slightly in the oven or toaster oven (not the microwave, or they’ll lose their crispness).

To freeze, let the hand pies cool completely, then place them in a single layer on a baking sheet and freeze until solid (about 1–2 hours). Once frozen, transfer to a freezer-safe plastic bag or airtight container. They’ll keep for up to 2 months. To reheat, bake at 325°F for 10–12 minutes, or until warmed through and crisp again — no need to thaw first!

More Pumpkin Recipes

Pumpkin spice and everything nice! When sweater weather approaches, I turn to my collection of the Best Pumpkin Recipes for Fall.

Pumpkin spice Cruffins, Pumpkin Bread, Baked Pumpkin Fritter Bites

If you make my Pumpkin Chocolate Hand Pies, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,