These Pumpkin Goat Cheese Bites are the cozy, two-bite appetizer I lean on whenever friends drop by. Buttery puff pastry, silky pumpkin, and tangy goat cheese bake up golden and irresistible in minutes. They look fancy yet stay wonderfully simple.
Why You’ll Love This Pumpkin Goat Cheese Bites
- Elegant but easy: store-bought puff pastry keeps it weeknight simple.
- Perfect flavor balance: sweet pumpkin, tangy goat cheese, herby thyme, and a hint of spice.
- Party friendly: make ahead, bake from frozen, and serve warm in under 20 minutes.
- Flexible: works as a starter, a brunch bite, or on a holiday snack board.
Pumpkin Goat Cheese Bites Ingredients & Substitutions
- 1 sheet puff pastry, thawed but still cold
- 1/2 cup pumpkin puree, patted dry if watery
- 2 teaspoons maple syrup or honey
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch cayenne or red pepper flakes, optional
- 1/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon black pepper
- 4 ounces goat cheese, crumbled
- 1 egg beaten with 1 teaspoon water for egg wash
- 2 tablespoons chopped pecans or pepitas
- 1 teaspoon fresh thyme leaves
- Honey or hot honey, for drizzling
- Flaky sea salt, for finishing
Simple swaps:
- Puff pastry: try crescent dough, pie crust, or gluten free puff pastry.
- Pumpkin: use butternut squash or sweet potato puree.
- Goat cheese: sub whipped cream cheese, ricotta, or dairy free cream cheese.
- Sweetener: brown sugar works if you are out of maple or honey.
- Herbs: rosemary or sage are lovely fall swaps for thyme.
Step-by-Step Instructions to Make Pumpkin Goat Cheese Bites
1. Preheat and Prep
Heat oven to 400°F. Line a rimmed baking sheet with parchment. Keep the puff pastry cold in the fridge until you are ready to cut it.
2. Mix the Pumpkin Filling
In a bowl, stir together pumpkin puree, maple syrup, apple cider vinegar, cinnamon, nutmeg, cayenne if using, salt, and pepper until smooth. Taste and adjust seasoning.
3. Roll and Cut the Pastry
On a lightly floured surface, roll the pastry into roughly a 10 inch square. Cut into 24 small squares. Transfer to the prepared sheet. Score a thin border around each square and prick the centers with a fork to prevent puffing.
4. Assemble the Bites
Brush edges with egg wash, avoiding the sides. Add about 1/2 teaspoon of pumpkin filling to the center of each square. Top with a small crumble of goat cheese. Sprinkle with pecans or pepitas and a few thyme leaves.
5. Bake to Golden
Bake on the middle rack for 14 to 18 minutes, until puffed and deeply golden at the edges. Rotate the pan once if your oven runs hot on one side.
6. Finish and Serve
Cool 5 minutes. Drizzle lightly with honey or hot honey and finish with a pinch of flaky sea salt. Serve warm.
Tips for Success
- Keep it cold: chilled pastry puffs higher and flakes better. If it softens, chill assembled bites 10 minutes before baking.
- Do not overfill: a scant 1/2 teaspoon filling prevents leaks.
- Brush the top only: avoid letting egg wash drip down the sides or layers may not rise.
- Dry the pumpkin: if watery, blot on paper towels for 2 to 3 minutes to prevent soggy bottoms.
- Convection tweak: bake at 375°F convection for 12 to 15 minutes.
Variations of Pumpkin Goat Cheese Bites
- Cranberry sparkle: dot with a little cranberry sauce before baking.
- Caramelized onion and bacon: add a pinch of jammy onions and a crumble of crisp bacon.
- Fig and walnut: swap honey for fig jam and pecans for walnuts.
- Phyllo cups: spoon the filling into baked mini phyllo shells for extra crunch.
- Herby twist: use chopped rosemary or sage and a dusting of cracked black pepper.
Serving Suggestions: What to Pair with Pumpkin Goat Cheese Bites
- Greens: arugula salad with lemon vinaigrette cuts through the richness.
- Board it: add to a charcuterie board with prosciutto, grapes, and olives.
- Soup side: serve alongside tomato soup or butternut squash soup.
- Sips: sparkling wine, dry cider, or a light pinot noir pair beautifully.
Storage & Reheating Instructions
- Refrigerate: store leftovers in an airtight container, layered with parchment, up to 3 days.
- Reheat: bake at 350°F for 6 to 8 minutes until crisp and warm. Avoid microwaving to keep the pastry flaky.
- Freeze unbaked: assemble on a sheet, freeze solid, then store in a bag up to 1 month. Bake from frozen at 400°F for 18 to 22 minutes.
- Freeze baked: cool completely, freeze up to 1 month, and reheat at 325°F for 10 to 12 minutes.
Memories Made Around the Table
The first time I brought these to a fall potluck, they vanished before I could set down the plate. Now I always bake a second tray just for the kitchen crew sneaking tastes.
FAQs
Can I make these ahead? Yes. Assemble and refrigerate up to 24 hours, or freeze unbaked and bake straight from frozen. You can also par bake for 8 minutes, cool, then finish baking before serving.
Can I use fresh pumpkin? Absolutely. Roast and puree, then strain excess liquid through a fine mesh sieve or cheesecloth so the filling stays thick.
How do I prevent soggy bottoms? Dock the centers with a fork, keep pastry cold, use a thicker pumpkin puree, and bake on a preheated sheet for extra crispness.
What if I do not have goat cheese? Use whipped cream cheese, ricotta, or feta. For a dairy free option, use plant based cream cheese and vegan puff pastry.
Can I scale this recipe? Yes. Double all ingredients and bake on two sheets, rotating racks halfway through.
Final Thoughts
With a handful of pantry staples and a sheet of puff pastry, these Pumpkin Goat Cheese Bites deliver bakery level results with minimal effort. Bake a batch, drizzle with honey, and watch them disappear.
Pumpkin Goat Cheese Bites
Equipment
- 1 Rimmed baking sheet
- 1 Parchment Paper for lining
- 1 Rolling Pin (optional)
- 1 Pastry Brush
- 1 Fork for docking pastry
- 1 Knife or pizza cutter for cutting pastry
- 1 Mixing Bowl
Ingredients
Pumpkin Goat Cheese Bites
- 1 sheet puff pastry thawed but still cold
- 0.5 cup pumpkin puree patted dry if watery
- 2 teaspoons maple syrup or honey
- 0.5 teaspoon apple cider vinegar
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- 1 pinch cayenne pepper or red pepper flakes, optional
- 0.25 teaspoon kosher salt plus more to taste
- 0.125 teaspoon black pepper
- 4 ounces goat cheese crumbled
- 1 egg beaten with 1 teaspoon water, for egg wash
- 1 teaspoon water for egg wash
- 2 tablespoons pecans or pepitas, chopped
- 1 teaspoon fresh thyme leaves
- Honey or hot honey for drizzling
- Flaky sea salt for finishing
Instructions
Make Pumpkin Goat Cheese Bites
- Heat oven to 400°F. Line a rimmed baking sheet with parchment. Keep the puff pastry cold in the fridge until ready to cut.
- In a bowl, stir together pumpkin puree, maple syrup, apple cider vinegar, cinnamon, nutmeg, cayenne (if using), salt, and pepper until smooth. Taste and adjust seasoning.
- On a lightly floured surface, roll the pastry into roughly a 10-inch square. Cut into 24 small squares. Transfer to the prepared sheet. Score a thin border around each square and prick the centers with a fork.
- Brush edges with egg wash, avoiding the sides. Add about 1/2 teaspoon pumpkin filling to the center of each square. Top with a small crumble of goat cheese. Sprinkle with pecans or pepitas and a few thyme leaves.
- Bake on the middle rack for 14 to 18 minutes, until puffed and deeply golden at the edges. Rotate the pan once if needed.
- Cool 5 minutes. Drizzle lightly with honey or hot honey and finish with a pinch of flaky sea salt. Serve warm.