Pumpkin Baked Brie has a special place in my heart—and on my table—every fall. The first time I made it, I was hosting a small Friendsgiving in my cozy apartment. I wanted something festive yet easy, and a warm cheese starter seemed like the perfect fit. I shaped the puff pastry like a pumpkin on a whim, tied it up with twine, and prayed it wouldn’t leak. Not only did it hold together, but the guests were floored. They thought I had ordered it from a gourmet shop.
This Pumpkin Baked Brie recipe is now a yearly tradition. It combines creamy brie, sweet jam or cranberry sauce, and flaky golden pastry wrapped to look like a pumpkin. The added sage leaves and stem give it the ultimate fall finish. What I love most is how quickly it comes together—and how it disappears even faster.
This dish is perfect for Thanksgiving, Halloween gatherings, or any cool-weather wine night. With its melty center and savory-sweet combo, Pumpkin Baked Brie is more than just an appetizer—it’s a centerpiece that gets people talking. I’ve since tried different jams like fig or berry, and each time it feels like a new discovery. The best part? It always looks way more complicated than it actually is.
You don’t need to be a pastry chef to make Pumpkin Baked Brie. With simple ingredients and a few tricks I’ll share, anyone can pull this off. Trust me, it’s the kind of recipe that feels like a warm hug—wrapped in pastry and ready to slice.
For more comforting fall recipes, check out my Baked Cranberry Brie Bites or the savory-sweet Fig and Goat Cheese Tarts. These pair perfectly with the charm and flavor of this Pumpkin Baked Brie.
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Creating Your Pumpkin Baked Brie: Ingredients & Prep Made Simple
Making Pumpkin Baked Brie at home is easier than you’d think—and you only need a handful of ingredients. What sets this recipe apart is how it combines simplicity with festive flair. You’re working with puff pastry, creamy brie, and a touch of jam—all wrapped into a pumpkin-shaped treat that looks as good as it tastes.
Simple Ingredients with Big Flavor
To make Pumpkin Baked Brie, start with one sheet of puff pastry and a small wheel of brie. Choose your favorite jam—fig and berry work well, but I love cranberry sauce for a seasonal twist. You’ll also need four sage leaves and a few strings of kitchen twine to shape the pastry like a pumpkin.
Here’s what you’ll need:
- One sheet of puffed pastry (thawed)
- One small brie round
- 1/3 cup of jam (fig, berry, or cranberry sauce)
- Four sage leaves
- Cooking twine
These ingredients come together into something truly memorable. The jam melts slightly inside the pastry, mingling with the creamy brie to create the perfect bite. If you enjoy seasonal combinations like this, my pumpkin gnocchi recipe pairs wonderfully as a main dish for a cozy fall menu.
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Pumpkin Baked Brie Recipe – Ultimate Fall Favorite in 30 Mins
- Total Time: 25 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Pumpkin Baked Brie is the ultimate fall appetizer. A creamy brie round wrapped in puff pastry, filled with jam, and shaped like a festive pumpkin—warm, gooey, and ready in 30 minutes.
Ingredients
1 sheet of puff pastry (thawed)
1 small round of brie
1/3 cup of jam (fig, berry, or cranberry sauce)
4 sage leaves
Cooking twine
Instructions
1. Preheat oven to 350°F.
2. Lay brie on thawed puff pastry. (Optional: scrape off rind.)
3. Cut wide circle around brie. Set cheese aside.
4. Knead leftover pastry into a base layer.
5. Roll a small piece for a stem.
6. Add jam in center of dough.
7. Place brie over jam.
8. Wrap pastry over brie. Tie with 4 pieces of twine to form pumpkin.
9. Flip over and bake for 15–20 minutes.
10. Remove twine and add pastry stem.
11. Top with sage leaves and serve warm.
Notes
You can prepare this up to 24 hours in advance.
Use different jam flavors to suit the season.
Serve with crackers, crostini, or apple slices.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg
Keywords: Pumpkin Baked Brie, baked brie appetizer, fall appetizer, brie pastry
How to Assemble and Bake Your Brie
Start by preheating your oven to 350°F. Lay your thawed pastry flat and place the brie in the center. I like to scrape off a bit of the white rind for an extra creamy center, but that’s optional. Cut a wide circle around the cheese, then use the leftover pastry scraps to create a base layer. This extra layer helps stop the jam from leaking through.
Spread the jam in the center of the dough. Set the brie on top, then gently fold the pastry edges upward. Tie four pieces of twine around the wrapped brie to shape it like a pumpkin. Carefully flip it onto a parchment-lined baking sheet. Don’t forget the stem—flatten a small pastry piece and place it on the side of the pan.
Bake your Pumpkin Baked Brie for 15 to 20 minutes or until golden brown. Once done, remove the twine, insert the stem, and top with sage leaves for that harvest-ready finish. This pairs perfectly on an appetizer board with my pumpkin spice glazed turkey breast or even as a sweet-and-savory touch next to air fryer pumpkin fries.
Pumpkin Baked Brie Success: Tips & Troubleshooting Mistakes
Pumpkin Baked Brie may look elegant, but it’s a beginner-friendly appetizer if you follow a few simple tricks. Knowing what can go wrong—and how to prevent it—makes all the difference. Let’s talk through the most common issues and how to get that perfect golden pumpkin every time.
Preventing Leaks and Getting That Golden Finish
One common issue with Pumpkin Baked Brie is jam leaking out during baking. To prevent this, use leftover pastry scraps to create an extra bottom layer beneath the brie. This barrier stops the melted cheese and jam from seeping through. Press it flat with your hands and place it right in the middle before layering on the jam.
Make sure your puff pastry is thawed but still cool. If it gets too warm, it can become sticky and tear. Chill the wrapped brie for 5–10 minutes before baking to help the pastry keep its shape. Always bake on parchment paper in case anything oozes out. And for that golden crust, brush the top lightly with egg wash before baking.
If you like creative pumpkin-themed dishes, my cheese-stuffed pumpkin uses similar flavors in a heartier, oven-roasted version perfect for larger gatherings.
Avoiding Overbaking and Rubberiness
Overbaking can lead to a rubbery texture in brie. Pumpkin Baked Brie should be soft and melty—not tough. Stick to the 15–20 minute window at 350°F. If your brie was at room temperature before baking, check it early. You’re aiming for melted cheese inside, not a bubbling mess that spills out the sides.
Don’t forget to cut off the cooking twine as soon as it comes out of the oven. Waiting too long can cause it to stick to the pastry. After removing the twine, make a small opening at the top and gently press in your baked pastry stem.
I often serve this alongside pumpkin chocolate chip cookies for a full fall-flavored spread. The contrast of sweet and savory is always a hit.
Want something with a similar flaky texture and pastry magic? Check out the puff pastry dessert recipes collection for more inspiration.
Serving Pumpkin Baked Brie & Smart Make-Ahead Tips
Pumpkin Baked Brie isn’t just delicious—it’s a showstopper. Whether you’re planning a cozy dinner party or bringing a dish to a fall gathering, this appetizer steals the spotlight. The presentation and warm, gooey texture make it perfect for entertaining. Here’s how to serve it like a pro and plan ahead without stress.
Serving It Warm and Beautiful
Pumpkin Baked Brie should always be served warm. That’s when the brie is soft, creamy, and perfectly spreadable. As soon as it comes out of the oven and the twine is removed, let it rest for just 2–3 minutes. Then slice into it and watch that jammy cheese center spill out. Serve it with crackers, crostini, or sliced apples.
Arrange it on a rustic wooden board with seasonal sides. Add roasted nuts, grapes, and even some pumpkin bread slices for dipping. It’s ideal as a starter for a holiday meal, right alongside dishes like pumpkin creme brûlée cheesecake bars to finish the night with sweetness.
For garnish, keep the sage leaves fresh and bright. You can even fry them lightly in butter for a crisp touch. And don’t forget the little pastry stem—it’s the detail that gives the pumpkin shape real charm.
Making It Ahead and Reheating Tips
Yes, you can prep Pumpkin Baked Brie ahead of time. Assemble the entire wrapped brie, tie the twine, and add the pastry stem—but don’t bake it yet. Instead, cover loosely with plastic wrap and refrigerate for up to 24 hours. When ready to serve, bake straight from the fridge. Just add 3–5 minutes to the baking time to account for the chill.
Avoid microwaving leftovers. To reheat Pumpkin Baked Brie, place it back in a 300°F oven for 5–8 minutes until warm and soft again. This keeps the puff pastry crisp and the cheese melty. If you’re preparing a full fall spread, this tip saves you time and oven space on busy days.
Add it to a cozy fall appetizer board next to air fryer pumpkin fries or even serve it with pumpkin spice glazed turkey breast for a themed dinner your guests won’t forget.
Conclusion: A Festive Favorite Worth Repeating
Pumpkin Baked Brie is more than a pretty appetizer—it’s a comforting, flavorful, and surprisingly easy dish that brings people together. Whether you’re pairing it with cheese-stuffed pumpkin for a fall dinner or offering it next to puff pastry dessert recipes at a party, it’s always a crowd-pleaser.
This recipe transforms just a few ingredients into something warm, elegant, and seasonally delightful. It’s been a hit in my kitchen for years, and I hope it finds a place in yours too.
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Frequently Asked Questions About Pumpkin Baked Brie
How long can baked brie stay out?
Pumpkin Baked Brie can safely sit out for about 2 hours at room temperature. After that, the soft cheese and pastry may become less appetizing and unsafe. If you’re serving at a party, keep an eye on the clock and store leftovers promptly
Why is my baked brie rubbery?
Overbaking is often the cause. Brie should be soft and gooey when served. Baking Pumpkin Baked Brie for more than 20 minutes, or using a brie that was too cold going in, can make the center tough. Stick to the 15–20 minute window and use room-temperature cheese when possible.
Can I prep baked brie ahead of time?
Absolutely. You can assemble the entire Pumpkin Baked Brie, including the twine and stem, up to 24 hours in advance. Just store it covered in the fridge and bake when ready. Add a few extra minutes to the baking time if chilled.
Why did my baked brie melt?
Brie is meant to soften, but if it melts too much and spills out, the pastry may have torn or wasn’t sealed well. Adding an extra layer of dough underneath, like we do in this recipe, helps hold everything in place and prevents leaks during baking.