Irresistible 15-Minute Air Fryer Pumpkin Hand Pies Perfection

Nothing says fall like the smell of spiced pumpkin wafting through the kitchen! I used to spend hours baking pies in the oven, but ever since I discovered air fryer pumpkin hand pies, dessert has never been easier (or more delicious). These little pockets of joy combine a buttery, flaky crust with that warm pumpkin spice filling we all crave, and the air fryer gives them the perfect golden crunch in half the time. Just imagine pulling these out when friends drop by – instant autumn vibes!

Why You’ll Love These Air Fryer Pumpkin Hand Pies

Oh, where do I even start? These little beauties check every box for the perfect fall treat:

• Crazy quick – done in under 15 minutes in the air fryer (no waiting for the oven to preheat!)
• Portable perfection – grab-and-go size means no messy slices
• That autumn flavor – warm pumpkin spice wrapped in buttery pastry just screams “cozy season”
• Better than oven-baked – the air fryer gives an unbeatable crisp-to-tender ratio
• Your spice rules – add extra cinnamon, a dash of cloves, or whatever makes your tastebuds dance

Trust me, once you try these, you’ll be making batches all season long!

Ingredients for Air Fryer Pumpkin Hand Pies

Gathering the right ingredients makes all the difference with these little pies. Here’s what you’ll need, separated by dough and filling so you can prep like a pro:

For the Dough

• 2 cups all-purpose flour (spooned and leveled – no packing!)
• ½ tsp salt
• ½ cup cold butter, cubed (I pop mine in the freezer for 10 minutes first)
• 4-6 tbsp ice water (keep that water icy cold!)

For the Pumpkin Filling

• 1 cup pumpkin puree (NOT pie filling – we want pure pumpkin here)
• 2 tbsp brown sugar (pack it in there for that caramel depth)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 1 large egg (for that gorgeous golden egg wash)

Ingredient Substitutions

Out of something? No panic! Swap all-purpose flour with whole wheat (expect a denser crust), use coconut sugar instead of brown, or vegan butter for dairy-free. Just watch wet ingredients – excess moisture makes soggy pies!

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How to Make Air Fryer Pumpkin Hand Pies

Okay, let’s get to the fun part – making these little pumpkin pockets of joy! I promise it’s easier than you think, especially with the air fryer doing most of the heavy lifting. Just follow these steps and you’ll be snacking on warm, spiced goodness in no time.

Step 1: Prepare the Dough

First things first – that flaky, buttery crust. The secret? Cold everything! I whisk together the flour and salt in my trusty mixing bowl, then grab my pastry cutter (or two forks if I’m feeling rustic) to cut in those chilled butter cubes. You want the mixture to look like coarse crumbs – with some pea-sized butter pieces still visible. That’s what gives us those dreamy flaky layers!

Now, drizzle in the ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Don’t overdo it – we’re not making pizza dough here! When it holds together when pinched, wrap it in plastic and pop it in the fridge for at least 30 minutes. (Pro tip: I sometimes make the dough the night before – just let it sit at room temp for 10 minutes before rolling.)

Step 2: Mix the Pumpkin Filling

While the dough chills, let’s whip up that luscious pumpkin filling. In a medium bowl, I combine the pumpkin puree with all those warm spices – cinnamon, ginger, nutmeg – plus the brown sugar. A good whisk is key here to eliminate any lumps and make sure every bite is perfectly spiced. The filling should be thick but spreadable – if it looks too wet, add a teaspoon of flour to tighten it up.

Now’s when my kitchen starts smelling like autumn heaven! I sneak a little taste (quality control, right?) and adjust the spices if needed – sometimes I add an extra pinch of cinnamon if I’m feeling extra cozy.

Step 3: Assemble and Air Fry

Here comes the magic! Preheat your air fryer to 375°F while you assemble. I roll out the chilled dough to about ¼-inch thickness on a lightly floured surface and use a round cutter (or upside-down glass) to make 4-inch circles. Spoon about a tablespoon of filling onto one half of each circle, leaving a border.

Fold the dough over to create half-moons and crimp the edges with a fork – this seals in the filling and makes those cute little ridges. Give each pie a quick egg wash (just beat that egg with a splash of water) for that gorgeous golden shine.

Carefully place the pies in your air fryer basket – don’t overcrowd! I usually do 2-3 at a time. Air fry for 10-12 minutes until they’re beautifully golden brown. The smell is absolutely intoxicating! Let them cool for just a minute before biting in – that filling stays piping hot!

Tips for Perfect Air Fryer Pumpkin Hand Pies

After making these dozens of times (okay, maybe hundreds – they’re that good!), I’ve learned a few tricks to guarantee perfect pumpkin hand pies every single time:

• Chill that dough – Seriously, don’t skip this! Cold dough means flaky layers instead of tough pastry. If you’re impatient like me, pop it in the freezer for 15 minutes instead.
• Rotate halfway – Air fryers can have hot spots, so flip those pies at the 6-minute mark for even browning. I use silicone-tipped tongs to avoid scratches.
• Golden rule – Look for that perfect caramel color, not pale dough but not too dark. The crust should sound slightly crisp when tapped.
• Scrap happy – Reroll those dough scraps once for extra pies! Just handle gently to keep them tender.
• Size matters – Keep pies about 4 inches across – too big and they won’t cook evenly in the air fryer basket.

Follow these simple tips, and you’ll be the pumpkin hand pie hero of your kitchen!

Serving and Storing

Oh my goodness, you’ve got to try these pumpkin hand pies warm with a scoop of vanilla ice cream melting over the top – it’s absolute heaven! The contrast of the crispy crust and cold, creamy ice cream with that spiced pumpkin filling? Pure magic. My kids love them dusted with powdered sugar for breakfast (shh, don’t tell anyone!).

If you somehow have leftovers (rare in my house!), store them in an airtight container at room temperature for up to 3 days. When you’re ready for round two, just pop them back in the air fryer at 350°F for 2 minutes – they’ll taste freshly baked all over again. For longer storage, freeze unbaked pies on a sheet pan, then transfer to a freezer bag. When pumpkin cravings hit, air fry straight from frozen – just add a couple extra minutes to the cooking time.

Nutrition Information

Now, I’m no nutritionist (just a pumpkin pie enthusiast!), but here’s the general breakdown per hand pie based on my exact ingredients. Remember, these are estimates – your values might change slightly depending on your specific brands or tweaks!

• Calories: 220
• Fat: 12g (7g saturated, 4g unsaturated)
• Carbohydrates: 25g
• Fiber: 2g
• Sugar: 5g
• Protein: 3g
• Sodium: 150mg

If you’re watching certain nutrients, you can easily lighten these up – try whole wheat flour, reduce the sugar slightly, or use a butter alternative. But hey, it’s fall… sometimes you just gotta enjoy that buttery, spiced goodness!

FAQs About Air Fryer Pumpkin Hand Pies

Got questions? I’ve got answers! Here are the most common things people ask me about these irresistible pumpkin hand pies:

Ready to Bake Some Pumpkin Magic?

Well, what are you waiting for? Grab that air fryer and let’s make some autumn memories! I promise these pumpkin hand pies will become your new fall obsession. When you do make them (because you totally should!), snap a pic and tag me – I love seeing your golden, flaky creations. Nothing makes me happier than knowing I helped someone enjoy that first bite of warm, spiced pumpkin goodness. Now go forth and bake, my friend!