These pumpkin and rosemary puff pastry bites are small but packed with flavor. The savory pumpkin filling paired with flaky pastry and a hint of rosemary makes them feel perfect for fall without being over-the-top. Whether you’re hosting or just want something snacky and seasonal, these are an easy win.
You’ll love how simple they are to make with store-bought puff pastry and canned pumpkin. The combo of earthy rosemary and creamy pumpkin feels comforting and elevated all at once. Serve them warm for a bite that’s soft inside, crisp on the edges, and full of flavor.
Helpful Tips
- Thaw the puff pastry fully before unfolding to avoid cracks or tears.
- Score around the edges of each square to create a raised border as they bake.
- Sprinkle extra parmesan on top before baking for a crisp, cheesy finish.
You Might Also Like
Like this post? We’d love for you to save it to your Pinterest board to share with others! FOLLOW US on Pinterest, Instagram, Facebook for more great recipes! If you made it, post a pic on Instagram and hashtag it #savoredsips
Pumpkin and Rosemary Puff Pastry Bites
Ingredients
- 2 tablespoons olive oil divided
- ½ sweet onion thinly sliced
- ¼ cup gruyere cheese shredded
- 2 cloves garlic minced
- 1 1/2 cups pumpkin or butternut squash cubed
- 1 teaspoon fresh rosemary finely chopped
- Salt and pepper to taste
- 1 Puff pastry sheet
- 1 egg whisked with a splash of water
- Fresh rosemary sprigs for garnish
Instructions
- Heat 1 tablespoon of oil in a medium skillet over medium-low heat. Add the sliced onions and cook, stirring often, until they're deeply golden and caramelized. It can take 35 to 40 minutes. Once caramelized, transfer the onions to a bowl to cool.
- In the same skillet, add another tablespoon of oil and stir in the chopped garlic. Cook for 1–2 minutes, then add the pumpkin, and rosemary. Season with salt and pepper. Let it cook over low heat, stirring occasionally, just until the pumpkin is tender. You want the cubes to hold their shape. Transfer the pumpkin to a bowl to cool.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper and unfold the puff pastry dough. Cut it into rectangles about 2×1 inches. Brush each piece with egg wash and poke a few holes with a fork to help it bake evenly.
- Top each piece with a small spoonful of caramelized onions, a sprinkle of gruyere, and a few cubes of pumpkin.
- Bake for 10–15 minutes, until the pastry is golden and puffed. Finish each one with a small sprig of fresh rosemary.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.