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Easy Spiderweb Pumpkin Hand Pies: Best Fall Dessert

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These Easy Spiderweb Pumpkin Hand Pies are the fall dessert you’ll actually look forward to making. With a flaky, buttery crust and a rich, spiced pumpkin filling, topped with a delicate spiderweb icing, they’re perfect for Halloween parties, Thanksgiving dessert tables, or cozy weekend baking.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 package (17.3 oz, 490g) frozen puff pastry sheets, thawed
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon granulated sugar (for sprinkling)
  • 1/2 cup (60g) powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
  2. Make the filling: In a small bowl, combine 1 cup pumpkin puree, 1/4 cup packed brown sugar, 1 large egg yolk, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir until smooth and well combined.
  3. Prepare the puff pastry: Unfold the thawed puff pastry sheets on a lightly floured surface. Gently roll each sheet into a 12×12-inch square. Cut each sheet into 4 equal squares (8 squares total).
  4. Assemble the hand pies: Place about 1.5 tablespoons of the pumpkin filling in the center of 4 of the pastry squares. Spread slightly, leaving at least a 1/2-inch border.
  5. Top and seal: Place the remaining 4 pastry squares on top of the filled ones. Press edges firmly to seal, then use a fork to crimp the edges. Cut 2 or 3 small slits on top of each hand pie for steam vents.
  6. Apply the egg wash: In a small bowl, beat 1 large egg with 1 tablespoon of water. Brush over the tops of the hand pies. Sprinkle with granulated sugar.
  7. Bake: Place hand pies on the prepared baking sheet, leaving about 2 inches between each. Bake for 18–22 minutes, until golden brown and puffed. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  8. Make the spiderweb icing: In a small bowl, whisk together 1/2 cup powdered sugar, 1–2 tablespoons milk, and 1/4 teaspoon vanilla extract until smooth. Transfer about 2 tablespoons of this white icing to a separate bowl and stir in 1 tablespoon cocoa powder to make the dark icing.
  9. Decorate: Once hand pies are completely cool, drizzle the white icing over each in a thin, even layer. While still wet, use the dark icing to create a spiderweb pattern (pipe small concentric circles, then drag a toothpick from center outward).
  10. Let the icing set at room temperature for 15–20 minutes before serving.

Notes

Don’t overwork the puff pastry; keep it cold. If pumpkin puree seems watery, drain on paper towels. For best results, refrigerate assembled hand pies for 15 minutes before baking. Let cool completely before icing.

Nutrition

Keywords: pumpkin hand pies, spiderweb, fall dessert, Halloween, Thanksgiving, puff pastry, easy

Find it online: https://junomeals.com/easy-spiderweb-pumpkin-hand-pies-best-fall-dessert/