These Pumpkin Spice Hot Honey Brie Bites are the perfect bite-sized blend of sweet, savory, spicy, and creamy. I take flaky pastry, fill it with melty brie, and top it with warm pumpkin spice flavors and a drizzle of hot honey for a festive appetizer that disappears fast at any gathering.

Why You’ll Love This Recipe

I love these brie bites because they’re elegant but incredibly simple to make. The combo of creamy cheese, autumn spices, and sweet heat from the hot honey is irresistible. They’re ready in about 30 minutes, and I can serve them for anything from holiday parties to cozy nights in. Plus, they look as good as they taste, with golden pastry and gooey cheese in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheets (thawed if frozen)
Brie cheese (cut into small cubes)
Pumpkin puree
Brown sugar or maple syrup
Pumpkin pie spice
Hot honey (store-bought or homemade)
Chopped pecans or walnuts (optional, for crunch)
Egg (for egg wash)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin or line it with parchment squares.
I roll out the puff pastry slightly and cut it into 2-inch squares. I press each square into a muffin cup.
I place a cube of brie in each pastry cup.
In a small bowl, I mix pumpkin puree with brown sugar and pumpkin pie spice, then spoon a small amount over the brie.
I top with chopped nuts if using, and brush the exposed pastry with a bit of egg wash for a golden finish.
I bake for 15–18 minutes, or until the pastry is puffed and golden and the cheese is melted.
As soon as they come out of the oven, I drizzle hot honey over each bite.
I let them cool slightly before serving warm.

Servings and timing

This recipe makes about 24 bites. It takes 10–15 minutes to prep and 15–18 minutes to bake.

Variations

I swap the pumpkin puree with apple butter or fig jam for a different flavor twist.
Instead of puff pastry, I’ve used crescent dough or phyllo for a lighter option.
I’ve added a tiny bit of fresh thyme or rosemary for an herbal note.
For a milder version, I use regular honey instead of hot honey.
I sprinkle flaky salt on top for a sweet-salty finish.

Storage/reheating

These are best served warm and fresh, but I store leftovers in the fridge for up to 3 days. To reheat, I pop them in a 350°F oven for about 5–7 minutes until warmed through and crisp again.

I don’t recommend microwaving—they’ll lose their crunch.

FAQs

Can I make these ahead of time?

Yes, I assemble them (without baking) and refrigerate for a few hours. I bake them just before serving and drizzle the honey afterward.

How do I keep the brie from oozing out too much?

I cut the cheese into cubes that fit snugly in the pastry and don’t overfill. The pastry helps hold everything in as it bakes.

Can I make these without a mini muffin tin?

Yes, I bake them on a parchment-lined baking sheet by folding the pastry around the filling into little bundles.

What kind of hot honey should I use?

I use store-bought hot honey or make my own by heating honey with red pepper flakes. It gives just the right kick.

What should I serve with these?

I serve them on an appetizer platter with nuts, fruit, and crackers. They’re also great alongside a glass of sparkling wine or cider.

Conclusion

These Pumpkin Spice Hot Honey Brie Bites are one of my favorite fall and holiday appetizers—easy, crowd-pleasing, and packed with flavor. The creamy brie, warm pumpkin spice, and spicy honey come together in a perfectly flaky pastry shell for a bite that’s comforting and a little unexpected. Whether I’m hosting friends or treating myself, these bites always make the moment feel festive.