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Easy Pumpkin Puff Pastry Bites Recipe

Easy Pumpkin Puff Pastry Bites

Flaky puff pastry squares filled with a sweet pumpkin-and-cream-cheese mixture, then baked until golden and crisp. These small bites are ideal for autumn parties, Thanksgiving appetizers, brunches, and dessert tables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Filling
  • 4 ounces Cream cheese, softened
  • 1/2 cup Pumpkin purée, not pumpkin pie filling
  • 1/4 cup Packed light brown sugar
  • 1 teaspoon Pumpkin pie spice
  • 1/2 teaspoon Vanilla extract
  • 1 pinch Salt, optional
Pastry and Finish
  • 1 package Frozen puff pastry, 17.3 ounces, 2 sheets, thawed
  • 1 large Large egg, divided
  • 1 tablespoon Water
  • 1-2 tablespoons Granulated sugar, optional

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Beat the softened cream cheese, pumpkin purée, brown sugar, pumpkin pie spice, vanilla, and optional pinch of salt until smooth.
  3. Unfold the thawed puff pastry sheets and cut each sheet into 9 or 12 squares, depending on the size you want.
  4. Place approximately 1 teaspoon of filling in the center of each pastry square. Avoid overfilling so the edges can close and the filling stays inside while baking.
  5. Fold each square into a parcel or bring two opposite corners together over the filling. Press the edges gently to seal.
  6. Arrange the bites on the prepared baking sheet. If the pastry has become soft or sticky, chill the assembled bites for 10–15 minutes.
  7. Whisk the remaining egg with 1 tablespoon of water. Brush the tops lightly with egg wash and sprinkle with granulated sugar if desired.
  8. Bake for 15–20 minutes, until the pastry is puffed and deeply golden. Cool for at least 10 minutes before serving because the pumpkin filling will be very hot.

Notes

Use pumpkin purée rather than pumpkin pie filling because pie filling already contains sugar and spices and may make the mixture too loose. Keep puff pastry cold while shaping, and refrigerate assembled bites briefly if the dough softens. For the best texture, serve warm or at room temperature.