Pumpkin Cheesecake Hand Pies

Menu PartDessert
Cuisine TypeAmerican

Bruegger’s Bagels
Multiple locations

Bruegger’s Bagels’ grab-and-go hand pies tap into the seasonal popularity of pumpkin spice in coffee drinks, baked goods and more. Flaky pie crust holds a spiced pumpkin filling inside, and a drizzle of cream cheese glaze garnishes the top. According to Technomic’s Dessert Consumer Trend Report, consumers are snacking more often on dessert items, so this portable sweet is right on trend.


Hand Pies
1 cup canned pumpkin puree
2 tbsp. light brown sugar
1 tsp. pumpkin pie spice
1/4 tsp. vanilla extract
1/4 cup pumpkin cream cheese
1 large egg yolk
2 (14.1 oz.) boxes refrigerated pie crusts
1 large egg, beaten

Cream Cheese Glaze
1/4 cup pumpkin cream cheese
3 tbsp. confectioners’ sugar
1 1/2 tbsp. whole milk


1. In medium nonstick saucepan over medium-high heat, mix together pumpkin puree, brown sugar, pumpkin spice and vanilla extract to make pie filling. Stir constantly for 5 minutes so excess moisture from puree evaporates slightly. Set aside to let cool completely. Stir in pumpkin cream cheese and egg yolk until filling is smooth and creamy.
2. Preheat oven to 350 F. Roll out pie crusts and cut 32 rounds from dough, using a 3½-inch round scalloped cookie cutter.
3. Add 1 generous tablespoon pumpkin filling to each of the 16 rounds. Top each with remaining pie crust rounds. Use fork tines to gently press dough together and form seal on each of the pie rounds.
4. With small knife, poke 3 to 4 thin slits on top of rounds. Brush each pie round with beaten egg.
5. Transfer pie rounds to nonstick baking sheet. In center rack of oven, bake for 17 to 20 minutes or until crust is golden brown. Let cool to touch before glazing.
6. For glaze: Stir together cream cheese, sugar and milk until well incorporated and smooth. Drizzle desired amount of glaze onto each round. Let glaze firm up before serving, about 15 minutes.


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