Mini Pumpkin Goat Cheese Tartlets

Yeah for sure. Well, I guess, honestly, a little brain tease as it may sound, I just might have a special kind of affection for fancy-looking easy recipes. So, here are those savory mini pumpkin goat cheese tartlets: They tend to give the impression of something you would serve alongside wine and cheese when, in reality, you could easily whip those up just on a weeknight because you really wanted to spoil yourself. They are pure magic in every bite of creamy pumpkin, tangy goat cheese, and buttery pastry.

What Are Mini Pumpkin Goat Cheese Tartlets?

Bite-sized little pastry shells filled with a savoury, sweet mixture that includes pumpkin puree, warm spices, and crumbled goat cheese. Now the pumpkin gives them that velvety texture but goat cheese adds that irresistible acidity flavour, which you would learn when you pop them into the oven, where they come out golden little tartlets with that crisp crust but creamy centre – always perfect for fall get-togethers, appetisers at the holidays, or, honestly, just for that afternoon snack.

Why This Recipe Feels Special

Now, for me, what makes these special is that lovely balance of flavours and textures: the soft, earthy pumpkin, the sharp brightness of goat cheese, and the flaky crust just holding it all together. They are elegant, and yet somehow, reassuringly like autumn wrapped in one bite. And the best part is, they’re completely versatile. Spice them up with herby. Drizzle them with honey, or even swap in different cheeses.

Why You’ll Love This Recipe

Here’s why I think you’ll keep coming back to these tartlets:

• Great for entertaining: They’re bite-sized, neat, and crowd-pleasing.
• Easy to prepare, even: Resorted to store-bought pastry saves time but looks impressive.
• Flavourful: For pumpkin and goat cheese – it is a heavenly match.
• Customizable: Flavour the herbs, the cheese, or even the base, your call.
• Make ahead: You can actually prepare things in advance so as to avoid last-minute hassle.

Tools You’ll Need

Don’t worry—you don’t need a professional kitchen setup. Just a few basics:

• Mini muffin tin (24-count) – This is what shapes the tartlets into perfect little bites.
• Round cookie cutter (about 2.5 in / 6.5 cm) – For cutting pastry circles that fit the muffin tin wells.
• Mixing bowl – To stir the pumpkin filling.
• Whisk or fork – To mix the filling until smooth.
• Measuring cups/spoons – To keep flavours balanced.
• Spoon or small scoop – To fill the pastry cups without making a mess.

Ingredients (US & Metric)

For about 24 tartlets:

• 1 sheet puff pastry or pie crust (about 10 oz / 280 g), thawed if frozen
• 1 cup (240 g) canned pumpkin purée (not pumpkin pie filling)
• 4 oz (115 g) goat cheese, softened
• 1 large egg
• 2 tbsp heavy cream (30 ml)
• 1 tbsp honey (15 ml)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper
• Optional garnish: extra thyme sprigs, drizzle of honey, or chopped pecans

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin using oil or cooking spray.
2. Make pastry: Roll out the puff pastry or pie crust on a lightly floured surface. Cut circles with a cookie cutter and press gently into the muffin tin wells.
3. Make the filling: In a mixing bowl, whisk together pumpkin purée, goat cheese, egg, cream, honey, thyme, nutmeg, salt and pepper until well blended.
4. Fill shells: Spoon about one tablespoon of filling into each pastry cup. Cheers, not overfill-they puff up a bit while they bake.
5. Bake: Pop them in the oven for 20-22 minutes, until golden and the filling is set.
6. Cool slightly: Let the tartlets rest in the tin for 5 minutes before carefully removing them with a butter knife.
7. Garnish and serve: Add a drizzle of honey, a sprinkle of thyme, or some chopped pecans for a pretty finish.

Serving Ideas

• Awesome starters for Thanksgiving or holiday dinners.
• Pair with a crisp salad for a light lunch.
• Serve on a cheeseboard alongside grapes and nuts.
• Bring them as a potluck appetiser-you’ll be everyone’s favourite guest.

Variations & Customization

• Sub: Use feta for a saltier bite or cream cheese for added creaminess.
• Sweet variation: Add a pinch of cinnamon, topping with candied pecans.
• Herbaceous flavour: Rosemary or sage will replace thyme perfectly.
• Shell variation: Use phyllo dough for additional crispiness or whole wheat pastry for a nuttier flavour.

Storage & Make-Ahead Tips

• Refrigerate: Refrigerate leftovers in an airtight container for up to 3 days. For best results, reheat them in the oven after taking them out of the refrigerator.
• Freeze: Bake the cookies, then cool before placing them in a single layer in the freezer before putting them in a storage container. When ready to eat them, heat them up from the freezer at 350°F (175 °C) for about 10 minutes.
• Make-ahead: You can make the filling a day ahead and cut the pastry circles in advance. Assemble and bake when ready to serve.

Pro Tips & Mistakes to Avoid

Here’s what I’d tell a close friend in the kitchen:

• Do not use pumpkin pie filling-it’s already spiced and sweetened. Go pure pumpkin puree, please.
• Soften the goat cheese before mixing. Cold goat cheese is crumblier and harder to mix.
• Don’t overfill the pastry cups. They’ll bubble over and stick.
• Keep the pastry cold until you use it. Warm pastry gets sticky and hard to handle.
• Taste the filling before baking—you can always add more salt, pepper, or honey to your liking.

Recipe Notes

• Yield: 24 mini tartlets
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes

Nutrition (per tartlet, approx.)

• Calories: 90
• Protein: 3 g
• Carbs: 7 g
• Fat: 6 g
• Fibre: 1 g

Final Word

These mini pumpkin goat cheese tartlets are one of those recipes that make you look like you put in way more effort than you actually did. They’re cute, flavorful, and a guaranteed hit whenever I’ve served them. I’d love for you to give them a try in your kitchen.

When you make them, let me know—did you go savoury, sweet, or somewhere in between? Drop a comment or share your tweaks—I can’t wait to hear your spin on them. Until then, happy baking, and enjoy every buttery, pumpkin-y bite!