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Mini Pumpkin Goat Cheese Tartlets

Flaky puff pastry bites filled with lightly sweet pumpkin and tangy whipped goat cheese, perfect for autumn parties and holiday gatherings.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 18 tartlets
Course: Appetizer, Brunch, Snack
Cuisine: American, Fall Seasonal
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Tartlets
  • 1 sheet puff pastry thawed
  • 0.5 cup pumpkin puree unsweetened
  • 2 tbsp brown sugar
  • 1 tbsp honey
  • 0.5 tsp cinnamon
  • 0.125 tsp nutmeg
  • pinch of salt
  • 4 oz goat cheese softened
  • 1 tsp milk or cream optional for easier spreading
  • 1 egg for egg wash
Optional Garnish
  • extra honey for drizzling
  • fresh thyme leaves optional
  • crushed pecans optional

Equipment

  • Baking sheet
  • Parchment paper
  • Small mixing bowls
  • Pastry brush

Method
 

  1. Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
  2. In a small bowl, stir together pumpkin puree, brown sugar, honey, cinnamon, nutmeg, and a pinch of salt until smooth.
  3. Place goat cheese in another bowl. Add a teaspoon of milk or cream and stir until spreadable.
  4. Unroll the puff pastry and cut into 18 small squares. Arrange them on the baking sheet.
  5. Spoon about 1 teaspoon of pumpkin filling into the center of each pastry square.
  6. Add a small swirl or dollop of softened goat cheese on top of the pumpkin filling.
  7. Beat the egg and lightly brush the visible pastry edges to help them brown while baking.
  8. Bake for 12–15 minutes, until the pastry is puffed and golden.
  9. Cool for a few minutes, then drizzle lightly with honey and garnish with thyme or pecans if desired.

Notes

Best served warm. If making ahead, reheat for 5 minutes at 350°F to refresh the pastry. Add flaky salt for a gourmet finish.