The Fall season is here and it would not be complete without these adorable easy Pumpkin Hand Pies. These will definitely hit the spot!
Preheat oven to 400F. Line cookie sheets with parchment paper and set aside.
Unroll the thawed puff pastry and use a rolling pin to roll out each sheet to about 8-inches by 14-inches.
Use a pumpkin shaped cookie cutter to cut out pumpkin shapes from the puff pastry.
Lay half of the pumpkin shaped pieces of puff pastry on the prepared cookie sheets. Reserve the second half of the puff pastry pumpkins for later in the recipe.
In a small bowl, whisk together the pumpkin puree (be sure you’re using 100% pure pumpkin and not pumpkin pie filling), brown sugar, 1 egg, heavy whipping cream, 1 teaspoon of pumpkin pie spice, and the vanilla extract. Spoon the filling into the center of each of the pumpkin-shaped puff pastries on the cookie sheets.
Dip your finger or a pastry brush in water and lightly brush water around the edges of the puff pastry.
Use a small sharp knife to cut out jack-o-lantern faces on the second half of the pumpkin puff pastries, then top each pumpkin on the cookie sheets with a jack-o-lantern puff pastry top. Gently press around the edges to seal closed (the water will help the two pieces stick together).
In a small bowl, whisk together 1 egg with 1 tablespoon water. Use a pastry brush to gently brush this egg wash over the top of the puff pastry pumpkins.
In a small bowl, combine the granulated sugar with the remaining 1 teaspoon of pumpkin pie spice. Sprinkle the mixture over the pumpkins.
Bake at 400F for 13-15 minutes, until the jack-o-lanterns are puffed up and golden brown. Remove from the oven and transfer to a wire cooling rack to cool before serving.