Irresistible Mini Pumpkin Goat Cheese Tartlets in 30 Minutes

There’s something magical about fall gatherings—crisp air, cozy sweaters, and the smell of something delicious baking in the oven. Last year, I was hosting a little get-together and wanted to whip up something special but not too fussy. That’s when I stumbled upon the idea of mini pumpkin goat cheese tartlets. Let me tell you, these little bites were a total hit! They’re the perfect combination of creamy goat cheese and spiced pumpkin, all wrapped up in a flaky pastry shell. Plus, they’re so easy to make, you’ll have them ready in no time. Trust me, these tartlets are the appetizer your fall table needs!

Why You’ll Love These Mini Pumpkin Goat Cheese Tartlets

Oh, where do I even start with these little bites of heaven? Once you try them, you’ll understand why they’ve become my go-to fall appetizer. Here’s why you’ll adore them too:

• Party perfection: Their cute mini size makes them ideal for passing around at gatherings – no plates needed!
• Make-ahead magic: You can prep the filling and pastry circles the night before – just assemble and bake when needed.
• Flavor fireworks: That sweet pumpkin and tangy goat cheese combo? Absolute perfection with just a hint of honey.
• Looks fancy, easy peasy: They look like you spent hours when really, they come together in a snap.
• Vegetarian friendly: A crowd-pleaser that works for nearly every diet (just wait till you see folks go back for seconds!).

Ingredients for Mini Pumpkin Goat Cheese Tartlets

Gathering these simple ingredients is the first step to tartlet bliss. Here’s what you’ll need to make about 24 perfect little bites:

• 1 sheet puff pastry (thawed but still cool – I like Pepperidge Farm)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling – we’ll get to that difference below!)
• 4 oz soft goat cheese (crumbled or at room temperature)
• 1 large egg (beaten – save a tablespoon for egg wash if you’re feeling fancy)
• 1 tsp pumpkin pie spice (my secret? Sometimes I add an extra pinch!)
• 1/2 tsp salt (I use kosher – it blends better)
• 1 tbsp honey (for that magical sweet drizzle at the end)
• 1 tbsp olive oil (extra virgin gives the best flavor)

Ingredient Notes & Substitutions

Let me save you some kitchen headaches with these pro tips! Pumpkin puree is just cooked pumpkin – plain and simple. The pie filling has added sugars and spices (which we’re adding separately). Out of goat cheese? Creamy ricotta works in a pinch, though the flavor will be milder. For the honey, maple syrup makes a lovely autumnal swap. And if you’re out of olive oil, melted butter gives that same rich finish. The puff pastry is non-negotiable though – it creates those perfect flaky cups!

Equipment Needed

You probably have most of these tools already – that’s the beauty of these mini pumpkin goat cheese tartlets! Here’s what you’ll want to grab:

• Mini muffin tin (the 24-cup kind is perfect – if you only have a 12-cup, no worries, just bake in batches!)
• Rolling pin (for getting that puff pastry just right – I use my grandma’s wooden one, but any will do)
• 2-inch round cutter (a drinking glass works in a pinch if you don’t have cookie cutters)
• Mixing bowls (one for the filling, one for the egg wash if you’re using it)
• Small whisk or fork (for beating that egg and blending the filling smoothly)
• Pastry brush (optional but great for the honey drizzle at the end)

See? Nothing fancy required – just basic kitchen tools you likely already own. Now let’s get baking!

How to Make Mini Pumpkin Goat Cheese Tartlets

Ready to make these little bites of fall magic? Let’s dive in! The process is surprisingly simple, and I’ll walk you through every step to ensure your mini pumpkin goat cheese tartlets turn out perfect. Trust me, once you smell these baking, you’ll be counting down the minutes until they’re ready.

Preparing the Pastry

First things first – let’s get that puff pastry ready. Lightly flour your work surface and roll out the pastry sheet to about 1/8-inch thickness. Don’t overdo it – we want those layers to puff up beautifully! Use a 2-inch round cutter (or a glass if you’re improvising) to cut out 24 circles. Gently press each circle into the cups of a mini muffin tin. No need to grease the pan – the pastry has enough butter to keep it from sticking. If you’re feeling extra fancy, you can brush the tops with a little beaten egg for a golden sheen.

Making the Filling

Now for the star of the show – the filling! In a medium bowl, combine the pumpkin puree, softened goat cheese, beaten egg, pumpkin pie spice, and salt. Use a whisk or fork to blend everything until it’s smooth and creamy. No lumps allowed here – we’re going for silky perfection. Taste it (I always sneak a spoonful) and adjust the seasoning if needed. Sometimes I add an extra pinch of spice because, well, why not?

Baking & Finishing

Time to bring it all together! Spoon about a teaspoon of the filling into each pastry cup – don’t overfill, or you’ll have a pumpkin explosion (been there, done that). Pop them into your preheated 375°F (190°C) oven and bake for 15-18 minutes. You’ll know they’re done when the edges are golden and the filling is set. Let them cool in the pan for about 5 minutes – this makes them easier to remove without falling apart. Then, transfer them to a serving plate and drizzle with honey and a touch of olive oil. That sweet-savory finish? Absolute perfection.

Tips for Perfect Mini Pumpkin Goat Cheese Tartlets

After making these tartlets more times than I can count (and learning from all my mistakes!), here are my golden rules for pumpkin-goat cheese perfection:

• Keep that pastry cold: After shaping the tartlet shells, pop the whole pan in the fridge for 15 minutes before filling. This helps prevent shrinking and keeps those layers flaky.
• The filling sweet spot: Fill cups just 3/4 full – any more and you’ll have pumpkin lava flowing over the edges (speaking from messy experience!).
• Soft cheese is happy cheese: Let your goat cheese sit out for 30 minutes before mixing. Room temp blends smoother than cold straight from the fridge.
• Spice it right: Taste your filling before baking! Pumpkin spice blends vary – add an extra pinch if yours seems mild.
• The golden rule: Watch those edges like a hawk at minute 15. They go from perfect to overdone in what feels like seconds!

Follow these tips, and you’ll have tartlets that look straight from a bakery – but with that homemade love only you can give!

Serving Suggestions for Mini Pumpkin Goat Cheese Tartlets

Now that you’ve baked these beauties, let’s talk about how to serve them! These mini pumpkin goat cheese tartlets are super versatile and can be dressed up or down depending on the occasion. Here are my go-to ideas for making them the star of your spread:

• Perfect pairings: Serve them alongside a simple arugula salad with a lemon vinaigrette—the peppery greens balance the creamy tartlets perfectly. For drinks, sparkling cider or a crisp white wine like Sauvignon Blanc works wonders.
• Appetizer platter: Arrange them on a wooden board with some cured meats, olives, and nuts for a rustic fall charcuterie vibe. It’s an instant crowd-pleaser!
• Brunch star: These tartlets are fabulous for brunch too. Pair them with a quiche or frittata and a mimosa for a cozy morning spread.
• Temperature tips: Serve them warm or at room temperature—both work beautifully. If they’ve cooled, just pop them in the oven at 300°F for 3-5 minutes to bring back that fresh-baked warmth.
• Garnish game: Add a sprinkle of fresh thyme or a few pomegranate seeds for a pop of color and flavor. It’s the little touches that make them feel extra special!

No matter how you serve them, these tartlets are guaranteed to disappear fast. Trust me, you’ll want to make a double batch—they’re that good!

Storing & Reheating

Here’s the scoop on keeping your mini pumpkin goat cheese tartlets tasting fresh! Store leftovers in an airtight container in the fridge for up to 3 days – though mine never last that long! For longer storage, freeze them (un-drizzled) for about a month. When ready to enjoy, reheat in a 300°F oven for 5-7 minutes until warmed through. That quick oven refresh brings back that just-baked flakiness better than microwaving ever could. Pro tip: If frozen, let them thaw in the fridge overnight before reheating!

Mini Pumpkin Goat Cheese Tartlets Nutrition Info

Now, let’s talk numbers – but don’t worry, these little guys are totally worth it! Keep in mind nutrition can vary based on your specific ingredients (I mean, have you seen how different puff pastry brands can be?). But generally speaking, per adorable mini pumpkin goat cheese tartlet, you’re looking at about:

• 65 calories (perfect for popping several without guilt!)
• 4g fat (that’s the good stuff from the goat cheese and pastry)
• 5g carbs (mostly from that flaky pastry – yum)
• 2g protein (thanks to the egg and cheese)

Remember, these are estimates – your actual counts might differ slightly based on how generously you drizzle that honey or which brand of puff pastry you use. But honestly? When something tastes this good, sometimes it’s okay not to count too carefully. Everything in moderation, right? Even moderation!

Frequently Asked Questions

Can I make these mini pumpkin goat cheese tartlets ahead of time?
Absolutely! That’s one of my favorite things about them. You can prepare the filling and cut the pastry circles up to a day in advance. Just keep them separate in the fridge (cover the filling and stack the pastry circles with parchment paper between them). When you’re ready to party, assemble and bake – they’ll taste just as fresh! I do this all the time when hosting – it makes the day-of so much less stressful.

Can I use phyllo dough instead of puff pastry?
You can, but it’s a totally different experience! Phyllo will give you a lighter, crispier shell rather than that buttery, flaky puff pastry texture. If you go the phyllo route, you’ll want to brush each layer with a little melted butter or oil and press them into the muffin cups. Keep a close eye on them – they tend to bake faster, usually in about 10-12 minutes. Personally, I’m team puff pastry all the way for these tartlets, but phyllo works in a pinch!

How do I prevent the pastry from getting soggy?
Oh, I’ve battled the sogginess monster before! My best trick is to give the empty pastry shells a quick 5-minute pre-bake before adding the filling. Just pop them in at 375°F until they look dry and slightly puffed – this creates a protective barrier. Also, make sure your filling isn’t too wet (drain any excess liquid from your pumpkin puree if needed). And whatever you do, don’t skip the cooling step – letting them rest in the pan for 5 minutes after baking helps the bottoms firm up perfectly.

Tag us if you make these mini pumpkin goat cheese tartlets! I love seeing your creations. Rate the recipe below and let me know how they turned out for you!

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