These Jack O’ Lantern Pumpkin Hand Pies are festive, flaky, and filled with a rich, spiced pumpkin filling. I love how they bring Halloween spirit to the kitchen with their cute carved faces, and they’re surprisingly easy to make thanks to store-bought puff pastry. Perfect for parties, cozy nights, or getting creative with the kids, they offer a delightful mix of buttery crunch and creamy, warmly spiced filling in every bite.

Why You’ll Love This Recipe

I love how simple yet festive these hand pies are. The puff pastry gives them a light, crispy texture without much effort, and the pumpkin filling tastes just like fall in a bite—warm, comforting, and sweetened just right. Carving the faces turns a regular dessert into a Halloween highlight. They bake quickly, look adorable, and taste like a little seasonal celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 sheets puff pastry, thawed slightly but still cold (usually from two packages)

• 1 cup pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling)

• 1 large egg (for the filling)

• 1 egg yolk (for the egg wash)

• ⅓ cup brown sugar, packed

• 2 tablespoons granulated sugar (used for sprinkling on top)

• 2 teaspoons pumpkin pie spice, divided (1 tsp for filling, 1 tsp for sugar topping)

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• 1 tablespoon half and half (or milk)

• 1 tablespoon water (to mix with the egg yolk for brushing)

Directions

1. Allow the puff pastry sheets to thaw just enough so they’re flexible but still cold, about 30–40 minutes if frozen.

2. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

3. In a small bowl, mix the granulated sugar with 1 teaspoon of pumpkin pie spice. Set aside.

4. In a medium bowl, whisk together the pumpkin puree, whole egg, brown sugar, 1 teaspoon pumpkin pie spice, vanilla extract, salt, and half and half until smooth and well combined.

5. Lightly flour your work surface and unfold the puff pastry sheets. Roll each sheet out gently to about 13 inches long to fit more pumpkin shapes.

6. Using a pumpkin-shaped cookie cutter (about 3.5 inches wide), cut out as many pumpkins as you can. You’ll need an even number, since half will be bottoms and half will be tops.

7. Place half of the pumpkin cutouts (the bottoms) on the prepared baking sheets.

8. For the other half (the tops), use a sharp paring knife to cut jack-o’-lantern faces. Roll these slightly with a rolling pin to make them a bit larger so they’ll fit over the filled bottoms.

9. Spoon about 1 tablespoon of pumpkin filling into the center of each bottom piece, leaving a small border.

10. Lightly brush the edges of each bottom shape with water. Carefully place a top piece over the filling, lining up the edges and pressing gently to seal.

11. In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Brush this egg wash over the tops of each hand pie.

12. Sprinkle the spiced sugar mixture over the pies for added flavor and crunch.

13. Bake for 15–18 minutes, or until the pies are golden brown and puffed up. Let cool slightly before serving.

Servings And Timing

• Servings: Makes approximately 12 hand pies

• Prep Time: 40 minutes

• Cook Time: 15–18 minutes

• Total Time: About 55–60 minutes

Variations

• I like to mix in a tablespoon or two of softened cream cheese to the pumpkin filling for a creamier texture.

• For a stronger spice flavor, I sometimes add extra cinnamon or a pinch of nutmeg to the filling.

• If I want a dairy-free version, I swap the half and half for almond milk and make sure to use dairy-free puff pastry.

• Instead of jack-o’-lantern faces, I occasionally cut simple slits or leaf shapes on top to make them more fall-themed than Halloween-specific.

• I’ve tried using apple pie filling in place of pumpkin for a different fall flavor—it works beautifully.

Storage/Reheating

I store the cooled hand pies in an airtight container at room temperature for up to 2 days. For longer storage, I keep them in the refrigerator for up to 5 days. When I want to reheat them, I use a 325°F (160°C) oven for about 5–8 minutes to bring back their crispiness. I avoid microwaving them as it makes the pastry soggy.

FAQs

Can I Make These Ahead Of Time?

Yes, I can prepare them up to the point of baking and refrigerate them for a few hours before baking. I just brush them with egg wash and sprinkle sugar right before putting them in the oven.

What Can I Use If I Don’t Have Pumpkin Pie Spice?

I mix 1 teaspoon ground cinnamon with ¼ teaspoon each of ground ginger, nutmeg, and allspice to make my own blend.

How Do I Keep The Puff Pastry From Getting Too Soft?

I make sure to keep it cold while I work. If it gets too soft, I place it back in the fridge for 10 minutes before continuing.

Can I Freeze These Hand Pies?

Yes, I freeze them unbaked on a tray, then transfer to a freezer bag once solid. When I bake them from frozen, I add a few extra minutes to the bake time.

Do I Need To Vent The Tops If I Don’t Carve Faces?

Yes, if I don’t carve faces into the top pieces, I always cut a few small slits to let steam escape during baking.

Conclusion

These Jack O’ Lantern Pumpkin Hand Pies are one of my favorite fall baking projects. They’re playful, tasty, and surprisingly simple to put together. Whether I’m making them for a Halloween party or just to enjoy with a cup of coffee on a chilly day, they always bring smiles and warm, buttery bites.