If you’re looking for a fall appetizer that’s guaranteed to impress, these Mini Brie Pumpkin Pastries are about to become your new favorite recipe. Made with buttery puff pastry, creamy Brie cheese, and sweet apricot jam, these adorable pumpkin-shaped bites are the perfect combination of elegant and easy. Whether you’re hosting Thanksgiving dinner, planning a Halloween party, putting together a Friendsgiving menu, or simply craving a cozy fall appetizer, these little pastries are always a hit.

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One of my favorite things about this recipe is how simple it is to make something that looks completely bakery-worthy. Store-bought puff pastry does most of the work, while a few pieces of cooking twine transform each pastry into the cutest little pumpkin. Once baked, the puff pastry becomes perfectly flaky, the Brie melts into a creamy center, and the jam adds just the right amount of sweetness to every bite.

I also love serving these because they’re individually portioned. Instead of everyone gathering around a large wheel of baked Brie, each guest gets their own mini pumpkin pastry. They’re easy to grab from an appetizer board, beautiful enough for holiday entertaining, and always one of the first things to disappear.

These pastries pair beautifully with charcuterie boards, holiday cocktails, apple cider, and cozy fall dinners. They’re elegant enough for Thanksgiving but easy enough to make for a Friday night movie at home.

If you love simple puff pastry recipes, you’ll also want to try my Apple Puff Pastry Rings, Blueberry Cheesecake Croissants, Baked Boursin and Tomato Dip, and Cheesy Garlic Bread. They’re all easy recipes that look impressive without requiring hours in the kitchen.

Why You’ll Love These Mini Brie Pumpkin Pastries

This is one of those recipes that looks incredibly fancy but is secretly one of the easiest appetizers you’ll make all season. Whether you’re entertaining guests or bringing something to a fall gathering, these little pumpkin pastries always get compliments.

• Made with just 6 simple ingredients. Most of them are easy grocery store staples.
• Ready in about 40 minutes. Perfect for last-minute entertaining.
• The cutest fall appetizer. They instantly make any charcuterie board or appetizer spread look festive.
• Perfect balance of sweet and savory. Creamy Brie pairs beautifully with flaky pastry and fruity jam.
• Easy to customize. Swap the jam or add nuts and herbs to make them your own.
• Great for Thanksgiving, Halloween, Friendsgiving, football parties, and Christmas.
• Looks bakery-worthy with very little effort.
• Can be assembled ahead of time, making holiday entertaining less stressful.

Ingredients You’ll Need

You’ll only need a few simple ingredients to make these adorable Mini Brie Pumpkin Pastries.

• Puff Pastry – Creates buttery, flaky layers that bake up golden and crisp. I recommend using an all-butter puff pastry if you can find one for the best flavor.
• Brie Cheese – The creamy, melty center of these pastries. Leave the rind on, as it softens while baking and is completely edible.
• Apricot Jam – Adds the perfect touch of sweetness to balance the rich Brie. Fig preserves, raspberry jam, cranberry sauce, or hot pepper jelly also work beautifully.
• Cooking Twine – The secret to creating the pumpkin shape. Be sure to tie it loosely so the pastry has room to puff as it bakes.
• Pretzel Sticks or Cinnamon Sticks – Used as the pumpkin stems after baking. Pretzel sticks are edible, while cinnamon sticks add an extra cozy fall touch.
• Egg – Whisked with a splash of water to create an egg wash that gives the pastries a shiny, golden-brown finish.

Kitchen Tools You’ll Need

This recipe doesn’t require any special equipment, making it perfect for beginner bakers.

• Large baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Small spoon
• Pastry brush
• Small bowl
• Cooking twine
• Cooling rack

How to Make Mini Brie Pumpkin Pastries

One of the best things about this recipe is that it looks like something from a bakery, but it’s surprisingly simple to make. The key is keeping your puff pastry cold while you work and tying the cooking twine loosely so the pastries can puff up into the perfect pumpkin shape.

Step 1: Preheat the Oven

Preheat your oven to 375°F and line a large baking sheet with parchment paper.

Using parchment paper helps prevent sticking and makes cleanup much easier, especially if a little jam bubbles out while baking.

Step 2: Prepare the Puff Pastry

Lightly flour your work surface and gently unfold the thawed puff pastry sheet. If needed, use a rolling pin to smooth out the creases, but avoid rolling it too thin—you want those buttery layers to stay intact.

Cut the pastry into equal-sized squares. Depending on how large you want your pumpkin pastries, you can make anywhere from 4 to 6 squares.

Tip: If the puff pastry starts feeling soft or sticky, place it back in the refrigerator for 10–15 minutes. Cold puff pastry creates the flakiest layers.

Step 3: Add the Filling

If you’re using a small wheel of Brie, simply cut it into equal pieces. There’s no need to remove the rind—it softens beautifully in the oven and helps the cheese hold its shape.

Place about 1 teaspoon of apricot jam in the center of each square, then top it with a piece of Brie.

Try not to overfill the pastries. It can be tempting to add extra cheese and jam, but too much filling may leak out while baking.

Step 4: Shape the Pumpkins

Bring all four corners of the puff pastry up and over the Brie, pinching the seams together tightly to completely seal the filling inside.

Flip the pastry over so the seam side is facing down.

Cut four pieces of cooking twine about 12–14 inches long. Arrange two pieces in a crisscross pattern, place the pastry in the center, then gently tie the twine around the pastry to create pumpkin sections.

The biggest mistake people make is tying the twine too tightly.

You want the twine to sit against the pastry—not squeeze it. As the puff pastry bakes, it will naturally expand into those beautiful pumpkin ridges.

Step 5: Brush with Egg Wash

In a small bowl, whisk together the egg with one tablespoon of water.

Brush every pastry generously with the egg wash, making sure to coat all of the exposed pastry.

This simple step gives the pastries their beautiful shiny, deep golden finish.

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Step 6: Bake

Place the pastries on the prepared baking sheet, leaving about 2 inches between each one.

Bake for 20–25 minutes, or until the puff pastry is puffed, crisp, and a deep golden brown.

Because every oven bakes a little differently, begin checking around the 20-minute mark. If the tops are browning too quickly, loosely tent the pastries with foil for the final few minutes.

You’ll know they’re done when the pastry is crisp and the Brie has softened inside.

Step 7: Add the Pumpkin Stem

Allow the pastries to cool for about 5–10 minutes.

Using scissors, carefully snip and remove the cooking twine from each pastry.

Insert a small pretzel stick or cinnamon stick into the center of each pastry to create the pumpkin stem.

If you’d like, tuck a small sprig of fresh rosemary beside the stem to resemble a pumpkin vine. It makes these pastries look even more festive for a holiday appetizer board.

Watch How to Make It

Expert Tips

A few simple tricks will help your Mini Brie Pumpkin Pastries turn out perfectly every time.

• Keep the puff pastry cold until you’re ready to use it. Warm pastry is harder to work with and won’t puff as dramatically.
• Leave the Brie rind on. It melts beautifully and helps the cheese stay contained inside the pastry.
• Don’t overfill the pastries or the cheese and jam can leak during baking.
• Tie the cooking twine loosely so the pastry has room to expand.
• Chill the assembled pastries for 10–15 minutes before baking if your kitchen is warm.
• Brush every corner with egg wash for the most even golden color.
• Allow the pastries to cool slightly before removing the twine so they hold their pumpkin shape.
• Serve warm while the Brie is perfectly soft and creamy.

Recipe Variations

One of my favorite things about these Mini Brie Pumpkin Pastries is how easy they are to customize. Simply changing the filling creates a completely different flavor while keeping the recipe just as simple.

• Cranberry Brie Pumpkin Pastries – Swap the apricot jam for whole berry cranberry sauce for the perfect Thanksgiving appetizer.
• Fig & Brie Pumpkin Pastries – Use fig preserves for an elegant flavor combination that’s perfect for holiday entertaining.
• Raspberry Brie Pumpkin Pastries – Raspberry preserves add a bright, slightly tart sweetness that pairs beautifully with creamy Brie.
• Apple Butter Brie Pumpkin Pastries – Apple butter adds warm cinnamon and apple flavors that make these even cozier for fall.
• Hot Honey Brie Pumpkin Pastries – Replace the jam with hot honey for a sweet and spicy appetizer that’s perfect for game day or holiday parties.

What to Serve with Mini Brie Pumpkin Pastries

These little pumpkin pastries are delicious on their own, but they’re even better as part of a festive fall spread.

Serve them with:

• A fall charcuterie board
• Fresh apple slices
• Pear slices
• Grapes
• Candied pecans
• Sparkling apple cider
• White wine
• Mulled cider

Make Ahead & Storage

One of the best things about these Mini Brie Pumpkin Pastries is that they’re easy to prepare in advance, making holiday entertaining much less stressful.

Make Ahead

• Assemble the pastries up to 24 hours in advance.
• Place them on a parchment-lined baking sheet or airtight container and refrigerate.
• Wait to brush on the egg wash until just before baking for the flakiest, golden pastry.
• You can also prepare all of the ingredients ahead of time and assemble just before your guests arrive.

Refrigerator

• Store leftover pastries in an airtight container in the refrigerator for up to 3 days.
• The puff pastry will soften slightly, but they’ll still taste delicious when reheated.

Freezer

• Freeze the unbaked assembled pastries on a baking sheet until solid, then transfer them to a freezer-safe bag or container.
• Freeze for up to 2 months.
• Bake directly from frozen, adding an additional 5–8 minutes to the baking time.

Reheating

I don’t recommend using the microwave since it softens the puff pastry instead of keeping it flaky.

Reheat in a 350°F oven for 8–10 minutes until warmed through and crispy.

An air fryer also works well at 325°F for 4–5 minutes.

Frequently Asked Questions

Here are a few of the most common questions about making Mini Brie Pumpkin Pastries.

Do you remove the rind from the Brie before baking?

No! The Brie rind is completely edible and softens as it bakes. It also helps the cheese hold its shape inside the puff pastry, making these pastries easier to assemble. If you aren’t a fan of the rind, you can trim it away before assembling, but it’s not necessary.

What jam goes best with Brie?

Apricot jam is one of my favorite pairings because it adds just enough sweetness without overpowering the Brie. Other delicious options include fig preserves, raspberry jam, cranberry sauce, blackberry preserves, apple butter, pumpkin butter, and hot pepper jelly. Each one gives the pastries a slightly different flavor while still pairing beautifully with the creamy cheese.

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• Pumpkin Spice Cinnamon Rolls
• No Bake Pumpkin Delight
• Baked Brie Crescent Wreath
• Apple Puff Pastry Roses