Savory & Sweet: Rosemary Pumpkin Puff Pastry Bites

Savory, flaky Rosemary Pumpkin Puff Pastry Bites! Use fresh pumpkin cubes for an easy, elegant appetizer that instantly levels up your fall gatherings.

Wait until you try these incredibly easy yet elegant Rosemary Pumpkin Puff Pastry Bites! Whether you’re hosting a gathering, looking for a unique appetizer, or simply want a yummy snack, these golden, flaky morsels filled with a creamy, perfectly balanced pumpkin mixture are sure to be a hit. The fragrant rosemary pairs beautifully with the subtle sweetness of the pumpkin, all wrapped in a buttery puff pastry.

And if I’m being totally honest here, I probably eat half of these after I bake them cause they are that good!

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Eight square pumpkin puff pastry bites topped with orange filling and sprigs of rosemary are arranged neatly on a white platter. A small pumpkin and more rosemary are visible in the blurred background.

Rosemary Pumpkin Cubed Puff Pastry Bites Recipe

Yields: Approximately 40-50 bites
Prep time: 15 minutes
Cook time: 30-35 minutes (includes pumpkin roasting)

Ingredients

For the Cubed Pumpkin Filling

1 cup small pumpkin chunks (about 1/2-inch cubes) from a Sugar Pie Pumpkin or Butternut Squash
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 teaspoon fresh rosemary, finely chopped, divided
1/4 teaspoon garlic powder
1 tablespoon maple syrup or honey (optional, for caramelization)
3 tablespoons soft goat cheese or cream cheese, softened (I prefer cream cheese; goat cheese would add an extra tang)

For the Pastry & Finish

2 sheet (14 oz) frozen puff pastry, thawed
1 egg, beaten (for egg wash)
Flaky sea salt (for sprinkling)
Optional drizzle: Balsamic glaze or hot honey

Directions to Make Rosemary Pumpkin Puff Pastry Bites

Roast the Pumpkin

Preheat your oven to 400°F (200°C) then:

Toss the pumpkin cubes with the olive oil, half of the salt (1/4 tsp), half of the pepper (1/8 tsp), half of the chopped rosemary (1/2 tsp), and the garlic powder. Add maple syrup/honey if using.
Spread the seasoned pumpkin in a single layer on a parchment-lined baking sheet.
Roast for 15-20 minutes, or until the cubes are tender and lightly caramelized. Set aside to cool slightly.

A glass bowl filled with seasoned, diced butternut squash sits on a granite countertop. A wooden spoon rests in the bowl, and a sprig of fresh rosemary lies nearby. — Flavoring the Pumpkin

Diced butternut squash pieces spread out on a parchment-lined baking sheet, seasoned and ready for roasting, on a speckled kitchen countertop. — Flavoring the Pumpkin

Prep Pastry

While the pumpkin cools, unroll the thawed puff pastry sheet onto a lightly floured surface. Cut the pastry into 40-50 equal squares (approximately 2×2 inches each).

A hand holds a knife cutting a sheet of dough into evenly sized squares on a floured, marbled countertop. — Slicing Puff Pastry Into Squares

Assemble the Bases

Place all of the pastry squares onto the prepared baking sheet.

A baking tray lined with parchment paper holds several square pieces of uncooked dough in the top half, while the bottom half shows faint marks from previously baked items. The tray is on a dark countertop. — Placing on a Baking Sheet

Create the Filling Mixture

In a bowl, gently combine the cooled roasted pumpkin cubes with the softened goat cheese/cream cheese, the remaining 1/2 teaspoon of chopped rosemary, and the remaining salt and pepper. Be careful not to mash the pumpkin chunks—you want them to stay mostly whole to get that rustic look.

A glass bowl on a granite countertop contains a mixture of diced orange vegetables, likely butternut squash, mixed with herbs and a creamy white sauce. A spoon is resting in the bowl. In the background, dough squares are on a baking sheet.

Fill

Brush the edges of each pastry square with the beaten egg wash.
Spoon a generous amount of the pumpkin mixture onto the center of each square, leaving a clear border.
Optional: If you want to enclose your puff pastry bites, bring two opposite corners of the pastry square together to meet in the center, and lightly pinch them closed (creating a little boat or triangle). Or use a second piece of pastry, then seal and close.

Note: If you choose to make these closed, you’ll have half the amount of bites because one puff pastry sheet will be the top layer.

A baking sheet with pastry squares topped with a cheesy butternut squash mixture, next to a glass bowl of the same mixture with a spoon, on a gray countertop. — Adding the filling

A baking sheet with parchment paper holds rows of square pastry dough topped with a cheese and orange filling. A hand is spooning more filling onto one of the pastries on the tray. — Adding the filling

Bake and Finish

Brush the exposed pastry edges with the remaining egg wash and sprinkle the tops of the filling and pastry with flaky sea salt. Bake for 15-18 minutes, or until the pastry is puffed and golden brown.

A hand places a baking sheet lined with parchment paper and rows of small pastry squares topped with an orange filling into an oven.

Serve

Let cool slightly before transferring to a platter. Sprinkle with flaky salt and rosemary. Optional: Drizzle with hot honey right or balsamic glaze before serving. I prefer them with neither but let me know how you like them!

Eight square puff pastry appetizers topped with yellow roasted vegetables and garnished with green rosemary sprigs are arranged neatly on a white tray, with extra rosemary scattered around.

Serving Suggestions for Rosemary Pumpkin Puff Pastry Bites

Appetizer Perfection: These appetizer bites are a great starter for any autumn or holiday meal. Arrange them on a platter and sprinkle with extra rosemary for an instant wow factor.
Brunch Spread: Add a touch of elegance to your next brunch spread. They pair wonderfully with mimosas or a spiced cider.
Soup Side: Serve alongside a creamy butternut squash or tomato soup for a comforting and satisfying lunch.
Wine Pairing: A crisp Sauvignon Blanc or a light-bodied Pinot Noir would complement the flavors beautifully.

Variations

Sweet Treat: Omit the garlic powder and add an extra tablespoon of maple syrup or brown sugar to the pumpkin mixture. You can also sprinkle with cinnamon sugar before baking for a sweeter profile.
Cheesy Goodness: Mix in 1/4 cup of grated Parmesan or crumbled goat cheese into the pumpkin filling for an extra layer of savory flavor.
Spicy Kick: Add a pinch of red pepper flakes to the pumpkin mixture for a subtle heat.
Different Herbs: While rosemary is divine, you could experiment with fresh thyme or sage for a different herbaceous note.
Mushroom & Caramelized Onion: For a completely different savory bite, sauté finely diced mushrooms and caramelized onions, then mix with a little cream cheese and fill the pastry.

A white platter with small square pumpkin puff pastry appetizers topped with orange squash or pumpkin and fresh rosemary, with mini pumpkins and sprigs of rosemary in the background.

Storage Your Rosemary Pumpkin Puff Pastry Bites

Fridge

Leftover assembled bites can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a toaster oven or oven at 300°F (150°C) until warmed through and the pastry re-crisps. I wouldn’t microwave to reheat because it will make the pastry soggy.

Freezer (Unbaked Pastry & Filling)

You can prepare the pumpkin filling ahead of time and freeze it in an airtight container for up to 1 month. Thaw in the refrigerator before using. Keep in mind the consistency will be different after thawing. You can also cut and bake the puff pastry squares ahead of time, then let them cool completely and freeze in an airtight container for up to 2 weeks. Reheat from frozen in the oven at 350°F (175°C) for about 10 minutes, then assemble with fresh filling.

Freezer (Baked & Assembled)

While you can freeze the fully assembled and baked bites, the pastry might lose some of its flakiness upon thawing and reheating. I personally wouldn’t do it. But if you want to give it a go, freeze on a baking sheet until solid, then transfer to an airtight freezer-safe bag or container for up to 1 month. Reheat in the oven at 300°F (150°C) directly from frozen until warmed through, about 15-20 minutes.

A hand holds a square pumpkin puff pastry topped with diced roasted squash and a sprig of rosemary. Several similar pastries are arranged on a white plate, with rosemary leaves scattered around. Small pumpkins are in the background.

Final Thoughts About Making Pumpkin Puff Pastry Bites

And that’s it? Don’t they sound delish? If you’ve ever bought a beautiful Sugar Pie Pumpkin or a hearty Butternut Squash from your local farmer’s market and wondered how to use it, this recipe is a great option. I mean, they embody that perfect, fresh fall flavor!

Not only are these bites incredibly easy to make, but they instantly level up your dining experience. Whether you’re serving them as a simple snack, a prelude to a Thanksgiving dinner, or alongside a charcuterie board, the flaky pastry, the creamy cheese, and the earthy, sweet chunks of pumpkin are a trio that will impress any palette.

If you make this recipe or have any questions, let’s chat more about it in the comments below!

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Enjoy your day! xo

A platter of square pumpkin puff pastry bites garnished with rosemary, with a hand holding one bite. Text overlay reads: "Pumpkin Puff Pastry Bites - An Easy Recipe for Fall.

What to Bake Next: More Cozy Fall Recipes

Now that you’ve mastered these perfect savory pumpkin bites, are you ready to continue your deep dive into autumn cooking? We’ve got your whole fall menu covered, from elegant appetizers to comforting main courses and incredibly easy desserts. Keep your oven warm with these other reader favorites: