If pumpkin pie and cheesecake had a tiny, handheld baby, I think it would be these Pumpkin Cheesecake Pie Cookies.

These little pie cookies are made with flaky pie crust filled with a creamy mixture of pumpkin pie filling and cheesecake, then sealed into individual circles and baked until golden brown.

I used store-bought pie crust to keep these really simple, but you can absolutely use homemade pie dough if you have a favorite recipe.

The fun part is how they’re shaped. Instead of folding the dough over like a traditional hand pie, I used a round sandwich press to seal two pieces of pie crust together.

The result is the cutest little round pumpkin pies that you can pick up and eat with your hands.

They’re perfect for fall parties, Halloween, Thanksgiving or anytime you’re craving pumpkin pie but don’t necessarily want to make an entire pie.

Mini Pumpkin Cheesecake Hand Pies

I’ve made quite a few versions of pie cookies, and I love how easy they are to serve.

There’s no slicing. No plates necessary. And everyone gets their own little pie.

For this version, I wanted something that tasted like pumpkin pie but was a little creamier, so I combined traditional pumpkin pie filling with a simple cheesecake mixture made from cream cheese, sugar and vanilla.

The cheesecake softens the pumpkin flavor a little and makes the filling extra creamy without turning these into a full cheesecake recipe.

And wrapped inside buttery pie crust? So good.

shop the ingredients:

Pumpkin Cheesecake Pie Cookies

Prep Time25

Cook Time22

Keyword: fall baking recipes, pumpkin cheesecake, pumpkin cheesecake pie, pumpkin handpies, pumpkin pie cookies

Servings: pies

Equipment

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Ingredients

2 refrigerated pie crusts or one double-crust homemade pie dough recipe
4 ounces cream cheese softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3/4 cup prepared pumpkin pie filling*
1 large egg
1 tablespoon water
Coarse sugar or cinnamon sugar optional

Instructions

Add the softened cream cheese, sugar and vanilla to a medium bowl. Beat together until smooth and creamy.
Add the cooled pumpkin pie filling and mix until everything is incorporated.
The finished mixture should be creamy but thick enough that you can spoon it onto the pie dough without it immediately spreading everywhere.
Place the filling in the refrigerator while you prepare your crust.
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Roll out the pie crust onto a lightly floured work surface. If you're using refrigerated crust, allow it to sit at room temperature for a few minutes first so it doesn't crack when you unroll it. I roll mine so it's about the same thickness as a corn tortilla.
Use your sandwich press to determine approximately how large your circles need to be. Cut an even number of circles from the dough, since you’ll need a top and bottom for every pie cookie.
Gather and gently reroll the scraps as needed.
Place one pie crust circle on your sheet pan.
Spoon about 1 to 1 1/2 tablespoons of pumpkin cheesecake filling into the center, depending on the size of your sandwich press.
Be careful not to overfill them! You’ll need enough empty dough around the outside for the two crusts to seal together.
Place a second pie crust circle over the filling.
Position your floured sandwich sealer over the center and press firmly to cut and seal the edges together.
Whisk together the egg and one tablespoon of water.
Lightly brush the tops of each pie cookie with egg wash. If you’d like, sprinkle a little coarse sugar or cinnamon sugar over the tops before baking.
Use a small sharp knife to cut a tiny vent in the top of each pie cookie. This allows steam to escape while they bake.
Bake at 375°F for approximately 15-18 minutes, or until the pie crust is golden brown and cooked through.
Because sandwich presses and pie-cookie sizes can vary, start checking them around the 15-minute mark.
Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack.
The filling will be very hot straight from the oven, so give them time to cool before serving.
Once cooled, glaze the pies with a cream cheese frosting thinned down to make it spreadable.

Notes

*Use your favorite pumpkin pie filling recipe. You want the prepared, spiced pumpkin mixture that would normally go inside a pumpkin pie…not plain pumpkin puree! I like the Libby’s pumpkin pie filling recipe.

Quick and Easy Pie Crust

This homemade pie crust makes enough dough for the bottom and top crust of one 9-inch pie.

Keyword: easy pie crust, pie crust easy, pie crust recipe

Servings: 9 inch pie

Equipment

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Ingredients

2 1/2 cups All Purpose flour
2 tbsp granulated sugar
1/2 tsp table salt
2 1/2 sticks of VERY cold Unsalted butter cut into ½ inch thick pieces
6 tbsp VERY cold water ice water

Instructions

Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
When you are ready to roll make sure you let the dough sit out until it’s pliable. Refrigerated dough is too cold to roll and will crack as you work.

Store-Bought vs. Homemade Pie Crust

I used store-bought pie crust for mine, and I think this is exactly the kind of recipe where taking the shortcut makes sense.

You’re already making the pumpkin cheesecake filling and individually assembling each little pie. Starting with ready-to-use crust makes the entire recipe much faster.

But if you have a homemade pie crust recipe you love, use it! Homemade buttery pie dough would make these even better.

How to Seal Pie Cookies

The sandwich press is what gives these their cute round shape and sealed edges.

Mine works similarly to a tool used for homemade Uncrustables: you place the filling between two pieces of dough and press down to cut and crimp the edges at the same time.

If you don’t have one, you can still make the recipe.

Cut the dough into circles using a large cookie or biscuit cutter, add the filling and place another circle on top. Press around the outside with your fingers, then crimp the edges with a fork.

They might look a little more rustic, but they’ll taste exactly the same.

Don’t Overfill Your Hand Pies

This is probably the biggest tip for making these successfully.

I know it’s tempting to put as much pumpkin cheesecake filling inside as possible, but too much filling makes the edges difficult to seal and can cause the pies to burst or leak while baking.

Leave a generous border around the filling.

If you’re unsure, start with less filling on your first pie cookie. Once you see how much room your sandwich press leaves inside, you can adjust the rest.

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Can I Make Pumpkin Cheesecake Pie Cookies Ahead of Time?

You can assemble the pie cookies ahead of time and refrigerate them on a covered baking sheet until you’re ready to bake.

I’d brush them with egg wash right before they go into the oven.

Because the filling contains cream cheese and pumpkin pie filling, store leftover baked pie cookies in an airtight container in the refrigerator.

They’re delicious chilled, but I prefer letting them come toward room temperature before serving.

A Cute Alternative to Pumpkin Pie

I love traditional pumpkin pie, but there’s something so fun about turning a familiar dessert into a mini version.

You still get the flaky crust and spiced pumpkin filling you expect from pumpkin pie, but the little bit of cheesecake makes the center extra creamy.

And there’s just something about a dessert being miniature that automatically makes it cuter.

Serve these Pumpkin Cheesecake Pie Cookies at a fall party, make them for Halloween, add them to your Thanksgiving dessert table or package a few up for friends.

No pie server required.