Introduction

These charming mini brie pumpkins are wrapped in puff pastry and filled with sweet pumpkin butter for a delightful fall appetizer. Baked until golden and finished with a pretzel stem, they make an irresistible addition to any charcuterie board or party spread.

A round wooden board holds a colorful mix of snacks arranged in layers. At the center are four thick slices of pale yellow cheese fanned out, surrounded by thin folded slices of red and white marbled salami. Around this are three small pumpkin-shaped bread rolls with a golden-brown toasted crust, each topped with a tiny pretzel stem. On one side, there are clusters of bright red raspberries next to thin layers of light pink prosciutto. Scattered around the board are light golden round crackers with some browned spots, and two small orange pumpkin-shaped cheese blocks with a smooth texture and green stems. There are also groups of mixed nuts, including salted almonds, pecans, and cashews, filling the remaining spaces. The whole setup is photographed on a white marbled surface with a woman's hand reaching in from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet Puff Pastry, thawed
6 tablespoons Pumpkin Butter or your favorite jam
6 Mini Brie Bites or a large brie wheel/log sliced into 6 pieces
1 teaspoon Cooking Oil (to rub on the kitchen twine)
1 Egg (for egg wash) or water
3 Pretzel sticks, broken in half (for the pumpkin stems)
Kitchen Twine (for shaping the pumpkins)

Instructions

Step 1: Remove the puff pastry from the freezer and thaw according to package directions. Preheat your oven to 375°F. Line a large baking sheet with a silicone mat or parchment paper.
Step 2: Unfold the puff pastry and gently roll it out evenly with a rolling pin. Cut the pastry into 6 squares using a knife or pizza cutter.
Step 3: Place 1 tablespoon of pumpkin butter in the center of each square, then top with a mini brie wheel or slice of brie.
Step 4: Wet your fingers slightly and bring the sides of the puff pastry up, pressing them together to seal around the cheese and pumpkin butter.
Step 5: Rub a long piece of kitchen twine with cooking oil to prevent sticking. Wrap the twine around each puff pastry ball, turning and tightening gently to shape it like a pumpkin. Place each pumpkin seam side down on the baking sheet.
Step 6: Whisk the egg until smooth and brush each pumpkin with the egg wash. Alternatively, use water for brushing if you prefer less shine.
Step 7: Bake for 20-25 minutes or until the pastries are puffed and golden brown.
Step 8: Let the pumpkins cool for a few minutes. Carefully cut and remove the twine. Insert a pretzel stick half into the top of each pumpkin to serve as the stem. You can also use the green stem from mini bell peppers as an alternative.
Step 9: Serve warm within 30 minutes for the best flavor and texture.

Tips & Variations

Make ahead by assembling the pumpkins but refrigerate them unbaked with the seam side up for a few hours or overnight. Brush with egg wash before baking.
Substitute pumpkin butter with your favorite jam or preserves for a different sweet note.
Use cheddar or another soft cheese if mini brie bites are unavailable.
For a glossy golden finish, use egg wash instead of water when brushing before baking.

Storage

Store leftover mini brie pumpkins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 15 minutes or until the brie is warmed through.

How to Serve

The image shows six small pumpkin-shaped baked pastries placed on a wooden board. Each pastry is golden brown with darker browned spots and has six distinct segments that create the pumpkin shape. A small pretzel stick is inserted at the top of each pastry, resembling a pumpkin stem. The surface underneath is textured wood, and the focus is on the closer pastries with a soft background blur. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the mini brie pumpkins ahead of time?

Yes, you can assemble the pumpkins and keep them refrigerated before baking. Just cover them and bake when ready, brushing with egg wash or water before placing them in the oven.

What can I use instead of pretzel sticks for the pumpkin stems?

Mini bell pepper stems work well as a fresh alternative. You can also try small sticks of chives or rosemary for a different look and added aroma.