Fall Appetizer: Pumpkin Baked Brie

Kristen Massad — Tue, 21 Oct 2025 20:08:23 +0000

Nothing says fall entertaining quite like this Pumpkin Baked Brie! Warm, flaky puff pastry wrapped around creamy Brie and sweet pumpkin butter-tied up with twine to look just like a little pumpkin. It's festive, elegant and the easiest appetizer you'll make this season!

As soon as the temperatures drop and the pumpkins appear, I am ready to bake all the cozy recipes-starting with this Pumpkin Baked Brie. This easy fall appetizer looks impressive but comes together with just a few ingredients. A wheel of Brie is wrapped in puff pastry, filled with pumpkin butter and baked until golden and gooey. Shaped and tied to resemble a pumpkin, it's the perfect centerpiece for your fall gathering or the star of a seasonal charcuterie board. Serve it warm with crackers, apple slices, meats and other cheeses and watch it disappear!

Ingredients You Will Need

Brie Wheel: Use a 7-8ounce round of Brie for the best results. You can leave the rind on, it helps hold it together while baking.
Puff Pastry: Store-bought puff pastry makes this recipe super easy. Be sure to thaw it before using.
Pumpkin Butter: Adding the perfect touch of fall flavor and sweetness. Other fruit butters or jams work great as well!
Egg Wash: Made with 1 egg and 1 tablespoon of water. Brush on the puff pastry for a golden brown look.
Twine: Kitchen-safe twine helps create the pumpkin shape. Don't skip this…it is the secret to make the cute presentation.

Steps to Make the Adorable Pumpkin Baked Brie

Preheat the oven: Set your oven at 350 degrees F and line a baking sheet or baking dish with parchment paper.
Roll out the puff pastry: Place the puff pastry on the parchment paper and spread the pumpkin butter to be about the same size as the brie wheel and place the brie on top of the pumpkin butter

3. Wrap it up: Bring the puff pastry edge up and over the Brie, pinching the dough together. Flip the wrapped brie over so the flat surface is on top

4. Shape the Pumpkin: Using the kitchen twine, tie the twine around the brie to create the sections of a pumpkin (4-6 pieces of twine)

5. Brush with Egg Wash: Whisk the egg and brush the puff pastry to add a golden shine

Bake: Bake the wrapped brie for 35 minutes or until the puff pastry is light golden brown

Cool and Garnish: Let the baked brie rest for 5 minutes, remove the twine and garnish with a cinnamon stick and sage leaf. Serve immediately and enjoy!

Tips and FAQS for Making the Best Pumpkin Baked Brie

Work with Cold Puff Pastry: Make sure that the puff pastry is defrosted but still cold. If the puff pastry gets to warm it will lose its shape and be very sticky.
Use parchment paper: When you are wrapping the brie, place the puff pastry on parchment paper so you can transfer it to a baking sheet easily.
Serve Immediately: Baked Brie is best enjoyed warm and gooey right out of the oven!
Garnish: After baking, add a cinnamon stick and a sage leaf to create the perfect pumpkin

Can I make this ahead of time?

Yes! You can assemble the brie (wrapped and tied up) 24 hours in advance. Keep it covered and then make right before you are ready to serve it!

Can I use a different filling?

Absolutely! Any fruit butters or jams are great with brie…try apple butter, apricot jam or fig jam.

What do I serve with Baked Brie?

Serve your Pumpkin Baked Brie with crackers or add it to your fall charcuterie board.

How do I store leftovers?

Wrap any leftovers in an airtight container and refrigerate for up to 2 days. Reheat in the oven at 350 degrees until warm and melted.

Thank you for visiting Joy + Oliver. If you tried this recipe, please leave a 5 Star Review in the recipe card and save all your favorite recipes to Pinterest!

Please visit us on Instagram, Facebook and Pinterest for more of our favorite recipes that you will love!