PUMPKIN CHEESECAKE HAND PIES

Preheat oven to 400F. Line a baking sheet with parchment paper; set aside.
First make the pumpkin cheesecake filling. In a medium bowl, beat the cream cheese until smooth. Then, add in the rest of the ingredients and beat to combine until smooth and fluffy. Set aside while you make the crust dough.
In a large bowl, whisk together the flour, baking powder, baking soda, and sugar.
Add in the cold and cubed butter, and ix to coat. Then add in the greek yogurt and vanilla; mix well.
Add 1 tbsp of ice cold water at a time and miix, until the dough sticks together.
Lay the dough on a floured surface and use your hands to knead a couple of times. Roll the dough out, fold, then roll again. Repeat 3 times. On the last round, roll the dough out to 1/2” thick. Use a cookie cutter or round glass to cut out ~10 circles.
Fill the center of 5 circles with ~1 tbsp of the pumpkin cheesecake filling. Brush the border of each filled circle with the egg wash.
To the other half of the circles, cut 4 slits in the center.
Place the vented circles on top of the filled circle. Press down the edges to seal. Then, use a fork to crimp the edges. Place on the prepared baking sheet.
Brush the tops with the egg wash. Then, sprinkle the cinnamon sugar on top of each.
Bake for 13-15 minutes, or until crisp and golden brown.
Enjoy!