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Pumpkin Chocolate Hand Pies

This pumpkin chocolate hand pies recipe is a sponsored collaboration with Pillsbury and Acorn Influence. #ItsBakingSeason, y’all.

I’ll readily admit that I’m one of those girls who goes crazy for pumpkin everything as soon as the first leaf falls during autumn. What can I say? You have to get that pumpkin goodness in while you can. But if pumpkin pie isn’t exactly your thing… maybe you should kick it up a notch. How about a pumpkin chocolate hand pie with a golden, flaky crust that you can take with you anywhere? Sounds good, doesn’t it?

Pumpkin Chocolate Hand Pies - the perfect twist on a traditional treat for Thanksgiving!

Pumpkin Chocolate Hand Pies Recipe

Making them is easier than ever. Here’s what you’ll need: 2 cans of Pillsbury refrigerated crescents dough (you can find it at Walmart), pure pumpkin (from a can is totally fine), chocolate spread of your choice, some pumpkin pie spice, brown sugar, an egg and a tablespoon of water. Simple stuff, folks.

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But first, a few tips for putting these pumpkin chocolate hand pies together.

Although you normally separate the crescents into triangles, you’ll want to keep them paired in rectangles for the pies.

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See the perforations? Separate them into rectangular sheets, and start adding your chocolate spread and pumpkin filling.

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When you fold them up, brush them with an egg wash, sprinkle the tops with cinnamon and sugar, and press the edges with a fork (or just squeeze them together if you prefer).

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Now they’re ready to go into the oven! They’ll come out warm, golden brown, and absolutely delicious.

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Pumpkin Chocolate Hand Pies

Donella Crigger
These pumpkin chocolate hand pies are a delicious twist on a traditional recipe. Even kids will love this holiday treat!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert
Servings 8 servings

Ingredients
  

  • 2 cans Pillsbury refrigerated crescent dinner rolls
  • 1 c. mashed pumpkin not pumpkin pie filling
  • 1 c. chocolate spread
  • 2 tsp. pumpkin pie spice
  • 2 Tbsp. light brown sugar
  • 1 egg
  • 1 Tbsp. water
  • cinnamon/sugar mixture for sprinkling

Instructions
 

  • Preheat oven to 350 degrees.
  • Roll out the 2 cans Pillsbury refrigerated crescent dinner rolls, keeping the sheet of dough intact. Instead of separating the dough into triangles, keep them paired in rectangles.
  • In a small mixing bowl, combine mashed pumpkin, pumpkin pie spice and light brown sugar.
  • Thinly spread the chocolate spread in the middle of each rectangle. Add a tablespoon of the pumpkin mixture on top.
  • Fold the dough, and use a fork to press the edges together.
  • Mix the egg and water to create an egg wash. Brush each pastry with the egg mixture.
  • Sprinkle a half and half mixture of cinnamon and sugar on top of each pastry.
  • Bake in oven 13-15 minutes, until pastries are golden brown.

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Even my pie-averse son gobbled these up!

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