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–+ servings
several sweet pumpkin piroshki on a table and serving tray

Baked Sweet Pumpkin Piroshki

1 hour prep + 23 minutes cook + 1 hour 45 minutes Proof Time
12 piroshki
Baked sweet pumpkin piroshki made with soft yeast dough, filled with baked pumpkin, brown sugar, and cinnamon! These pumpkin hand pies are perfect for fall!

Ingredients 
US Customary - Metric

For Pumpkin Filling:

  • 4 lb sweet pie pumpkin, or 5 cups pumpkin puree
  • 1 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For Yeast Dough:

  • 1 1/2 cups whole milk
  • 1 1/2 tbsp dry active yeast
  • 3/4 cup white granulated sugar
  • 3 large eggs, at room temp
  • 1/2 cup unsalted butter, melted
  • 1 1/2 tsp sea salt
  • 2 tsp vanilla extract
  • 6 cups all-purpose flour, plus more for dusting
  • 1 large egg, beaten; for egg wash

Instructions

Making the Pumpkin Filling:

  • Start with the pumpkin. Preheat the oven to 425°F. Wash the sweet pumpkin first, then use a sharp knife and carefully split it in half. Use a large spoon to scoop out the seeds.
  • Split each pumpkin half into smaller wedges and place onto a baking sheet lined with parchment paper. Cover the baking sheet tightly with foil to seal in the moisture.
  • Bake the pumpkin covered for about 40 minutes, or until it’s soft and fork tender. Remove the pumpkin from the oven and allow it to cool before handling.
  • Once the pumpkin has cooled down enough to handle, use a large spoon to scoop the soft pumpkin flesh away from the rind and drop it into a large mixing bowl.
  • Add in the brown sugar, cinnamon, and a touch of nutmeg. You can use a hand mixer or a food processor to puree the pumpkin into a smooth mixture. Set the filling aside for later.

Making the Yeast Dough:

  • Heat the milk to 120°F to 130°F using the microwave or on the stovetop. Pour the warm milk into a large mixing bowl and sprinkle in the yeast. Allow the yeast to stand and proof for about 5 minutes, until it’s foamy.
  • Add in the eggs, sugar, vanilla, salt, and melted butter (cooled). Whisk everything together for a few minutes until well combined.
  • Gradually begin adding in the flour, about ½ cup at a time, whisking well after each addition. Once the batter thickens, switch to a spatula and continue mixing in the flour.
  • Flour your work surface with flour, then turn out the formed dough. Knead the dough for 6 to 8 minutes, adding more flour as needed, until the dough is soft, smooth and elastic.
  • Place the dough back into the mixing bowl, cover it with a towel, and set into a warm corner of the kitchen to proof until doubled in size, about 1 to 1 ½ hours.

Shaping the Piroshki:

  • Gently punch down the proofed dough and turn out onto a well-floured work surface. Divide the dough into 12 equal pieces: or 16 pieces for smaller piroshki.
  • Press each piece of dough into a circle about 6 inches across. Add approximately 1/3 to ½ cup of pumpkin puree into the center, avoiding the edges.
  • Bring the dough up and around the filling, pinching at the top and down the sides, sealing the filling inside. Bring the dough together at the top, forming round piroshki.
  • Place the piroshki seam side down onto baking sheets lined with parchment paper, spacing them a few inches apart. Brush the tops of the piroshki with egg wash.

Shaping Pumpkin Piroshki:

  • These sweet pumpkin piroshki can be made as simple round piroshki, or you can use kitchen twine to shape them into cute little pumpkins.
  • To make pumpkin shaped piroshki, cut 18-inch pieces of twine for each one. Make sure the twine is loosely tied around the piroshki!
  • Center the twine over the top of the piroshki, then wrap around the back, twist, and then bring forward again, creating across, or 4 sections. Repeat this process again, creating 8 sections, then tie at the top and cut off the excess twine. Apply the egg wash after tying the twine

Proofing & Baking Instructions:

  • Allow the shaped piroshki to proof for about 45 minutes, until the dough is fluffy. Meanwhile, preheat the oven to 350°F. I like to keep the piroshki next to the stove where it’s nice and warm so that they proof faster.
  • Bake the pumpkin piroshki at 350°F for 22 to 23 minutes, until they’re rich golden-brown on the outside. Use a spatula to lift them off the baking sheets and onto a wire rack to cool.
  • While the piroshki are still warm, remove the kitchen twine. Use a small pair of kitchen scissors to cut the twine at the top first, then gently pull the twine down the sides. Turn the piroshki over and gently pull the twine around and off.

Nutrition

Serving: 1piroshki | Calories: 498kcal | Carbohydrates: 89g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 339mg | Potassium: 401mg | Fiber: 5g | Sugar: 36g | Vitamin A: 17853IU | Vitamin C: 5mg | Calcium: 107mg | Iron: 5mg