Make pie dough with flour, sugar, salt, cold butter, and ice water, then shape into a disk. Refrigerate for 30 minutes so it firms up for easier rolling.

Mix pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, ginger, cornstarch, and vanilla until smooth. Stir until no cornstarch lumps remain and the mixture looks evenly combined.

Preheat the oven to 375°F and line baking sheets. Have the baking sheets ready so the pies can go in right after assembling.

Roll the chilled dough to 1/8-inch thickness, then cut into 4x6 inch ovals or rectangles. Keep scraps covered so the dough stays cool.

Place filling on half of each oval, then fold over the other half to form a pocket. Press around the edges so the seam stays closed.

Crimp the edges with a fork to seal completely. Aim for a tight, ridged seal to prevent filling leaks.

Brush the tops with beaten egg wash, then cut small vents in each hand pie. The vents let steam escape during baking.

Sprinkle cinnamon sugar evenly over the tops. Use a light, even coating so the crust browns nicely.

Bake for 20–22 minutes at 375°F until deeply golden. Let them cool briefly on the baking sheet before serving.