If autumn had a flavor, it would taste like these Mini Pumpkin Goat Cheese Tartlets. Buttery puff pastry holds a silky pumpkin filling kissed with spices and topped with tangy, creamy goat cheese — every bite balancing savory and sweet. These tiny golden tartlets are as elegant as they are comforting, making them the perfect bite-sized appetizer for cozy gatherings, holiday parties, or even brunch with friends.

There’s something magical about the moment you pull these from the oven. The air fills with the scent of warm pastry, earthy pumpkin, and melted cheese — a trio that feels like sweater weather in food form. Whether served warm or at room temperature, these tartlets always vanish first from the table.

I discovered this combination one chilly November evening while experimenting for a Friendsgiving spread. I wanted something that felt seasonal but sophisticated, something you could serve with a glass of sparkling wine or alongside roasted vegetables. I had leftover pumpkin purée and a log of goat cheese in the fridge — a match made in heaven. The result was creamy, rich, and so simple it became an annual tradition.

These Mini Pumpkin Goat Cheese Tartlets are proof that beautiful food doesn’t have to be complicated. With just a handful of ingredients and a muffin tin, you can create something stunningly flavorful and totally crowd-pleasing.

Ingredients:

1 sheet puff pastry, thawed
¾ cup pumpkin purée (not pie filling)
2 oz (60 g) soft goat cheese (plus extra for topping)
2 tablespoons heavy cream (or milk)
1 large egg
1 tablespoon honey
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
Fresh thyme leaves, for garnish
Optional: drizzle of honey or balsamic glaze for serving

Instructions:

Preheat oven: Heat to 400°F (200°C). Lightly grease a mini muffin pan or tartlet tin.
Prepare puff pastry: Roll out puff pastry on a lightly floured surface. Cut into 12 squares and gently press each square into a mini muffin cup to form shells.
Make the filling: In a medium bowl, whisk together pumpkin purée, goat cheese, cream, egg, honey, salt, pepper, nutmeg, and cinnamon until smooth and creamy.
Fill tartlets: Spoon about 1 tablespoon of filling into each pastry shell. Top each with a small crumble of goat cheese.
Bake: Bake for 16–18 minutes or until the crusts are golden and the filling is set.
Finish and serve: Cool slightly before removing from the tin. Drizzle with honey and sprinkle with fresh thyme. Serve warm or at room temperature.

Mini Pumpkin Goat Cheese Tartlets

Flaky puff pastry filled with creamy pumpkin and tangy goat cheese — a cozy and elegant fall appetizer.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 18

Total Time 33

Servings: 12 tartlets

Course: Appetizer, Snack

Cuisine: American, Fall

Calories: 140

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

1 sheet puff pastry thawed
0.75 cup pumpkin purée not pie filling
2 oz goat cheese plus extra for topping
2 tbsp heavy cream or milk
1 egg
1 tbsp honey
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp ground nutmeg
0.5 tsp ground cinnamon
fresh thyme for garnish

Equipment

Mini muffin pan
Mixing bowl
Whisk
Rolling Pin

Method

Preheat oven to 400°F (200°C) and grease mini muffin tin.
Roll out puff pastry and cut into 12 squares. Press into cups.
Whisk pumpkin purée, goat cheese, cream, egg, honey, salt, pepper, nutmeg, and cinnamon until smooth.
Fill each pastry cup with 1 tbsp of filling and top with goat cheese crumble.
Bake 16–18 minutes until crust is golden and filling is set.
Cool slightly, drizzle with honey, and garnish with thyme.

Notes

Serve warm or at room temperature. Freeze before baking for up to 1 month.

Tips & Tricks

Don’t overfill: The filling puffs slightly during baking, so leave a small gap at the top of each pastry.
Flaky perfection: For extra crisp edges, brush the pastry with a little egg wash before filling.
Make ahead: Bake a day ahead and reheat in the oven before serving — they crisp right back up.

Variations

Savory Herbed Version: Add minced garlic and rosemary to the pumpkin mix for a deeper flavor.
Sweet & Spicy: Mix a pinch of chili flakes into the filling and finish with honey drizzle.
Cheese Swap: Use feta or blue cheese instead of goat cheese for a bolder flavor profile.

Serving Suggestions
These tartlets shine as an appetizer, holiday starter, or brunch side. Pair them with roasted root vegetables, a fresh green salad, or sparkling cider. Arrange them on a wooden board with grapes and nuts for a cozy fall grazing platter.

Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to revive the flakiness. Freeze unbaked tartlets for up to a month — just bake straight from frozen, adding 2–3 minutes to cook time.

FAQ
Q: Can I make these with phyllo dough instead of puff pastry?
Yes! Brush phyllo sheets with melted butter, layer them, and press into tins for a lighter crunch.

Q: Can these be made ahead for parties?
Definitely. Bake, cool, and store in the fridge. Warm them briefly in the oven before serving.

Q: What drink pairs best?
Sparkling wine, apple cider, or a dry rosé beautifully balance the richness.

History / Fun Facts
Pumpkin tarts have long been a staple in European and American autumn cuisine, traditionally sweet and filled with custard. The savory twist with goat cheese adds modern elegance and tangy contrast — a nod to Mediterranean flavors meeting fall harvest comfort.

These Mini Pumpkin Goat Cheese Tartlets are the perfect bridge between rustic and refined. They remind us that even the simplest ingredients — pumpkin, pastry, and cheese — can come together to create something truly special. Every golden bite feels like a warm, crisp afternoon in October.

Mini Pumpkin Goat Cheese Tartlets – Elegant, Creamy, and Perfectly Autumn