Bite-Sized Pumpkin Puffs

These bite-sized Pumpkin Puffs are infused with Mexican flavor from tangy cotija cheese and rich Crema Mexicana. Plus, they're easy to make in just 15 minutes!

It's that time of year again - when the weather starts to cool off, the leaves start to change colors, and we start seeing pumpkins everywhere we go.

And I'm just as guilty when it comes to the pumpkin-flavored craze.

So when I had the chance to create a new recipe using Mexican products from Cacique®, I couldn't help but infuse a little pumpkin flavor.

The result was pretty delicious. These little bite-sized pumpkin puffs are the perfect shareable snack for your Halloween or Fall parties. I think they would even make a great appetizer for Thanksgiving.

And the infusion of Mexican flavors from the Cotija cheese and Crema Mexicana takes this dish to a whole other level!

A Little Mexican Flavor for your Pumpkin Puffs

I had so much fun adding a bit of Mexican flavor to this recipe with Cacique® Cotija Cheese and Crema Mexicana.

In fact, Cacique® has an entire line of Mexican cheeses and sour creams. Now I'm busy dreaming up all kinds of Mexican-inspired recipes, so I can try out all their products.

The cotija cheese was so fresh and flavorful! And the Crema Mexicana was rich and silky. These Cacique® products made it easy to add incredible Mexican flavors to this dish, without spending the whole day in the kitchen.

In fact - you can make these pumpkin puffs in just 15 minutes!

And if you're looking for another simple, cheesy recipe - be sure to check out this Manchego Grilled Cheese - also made with Cacique products.

I love quick recipes like this for entertaining. They let me spend more time with my family and friends, and less time in the kitchen. But I still get to serve incredible food. Win, win.

How to Make Pumpkin Puffs

You won't believe how quick and easy these pumpkin puffs are to prepare.

Like I said, you can pull the whole thing together in just 15 minutes. And that includes the baking time.

Start off by preheating your oven to 375 degrees (F).

Then, prepare your filling. Start off with a bit of pumpkin puree. You'll find this in the baking or canned goods section at any grocery store.

Just make sure you pick up the pure pumpkin kind - without added sugars or flavorings. The ingredients label should only list pumpkin!  

Next, stir in the Cotija Cheese and Crema Mexicana. The cotija cheese adds so much flavor to the filling and the Crema Mexicana gives it a nice, creamy consistency.

Add a bit of salt and pepper to taste, and stir the filling until it's well combined.

Now it's time to stuff your pastry shells. I used the pre-formed phyllo cups - you'll find them in the frozen aisle at the grocery store.

Alternative: If you have any trouble finding the phyllo cups, you can also just use regular sheets of phyllo dough. Just layer a few sheets of the flaky dough together, cut into squares, and press it down into a mini muffin tin to form the cups. Then just fill them, and bake in the muffin tray.

Then, bake your pumpkin puffs in the oven for about 10 minutes, or until they are slightly golden.

When they're finished baking, let them cool a bit before serving. For a fancy garnish, you can top each one with a little sprig of thyme.

Key Ingredients & Substitutions

• Pumpkin puree. Plain canned pumpkin gives the filling its body and sweet, earthy flavor. Check that the label lists only pumpkin, since pumpkin pie filling is already sweetened and spiced. If you have extra time, homemade pumpkin puree works too; just drain it well if it looks watery.
• Cotija cheese. This crumbly, salty Mexican cheese is what makes these pumpkin puffs so savory and cheesy. If you can't find it, crumbled feta is the closest swap, and finely grated Parmesan works in a pinch (use a little less, since it's saltier).
• Crema Mexicana. Crema is richer and a little tangier than American sour cream, and it keeps the filling silky. Sour cream thinned with a splash of milk or a spoonful of crème fraîche can stand in for it.
• Phyllo cup shells. Pre-baked mini phyllo shells live in the freezer section, usually near the pie crusts and puff pastry. You can fill them straight from the freezer, so there's no need to thaw.
• Salt, pepper, and thyme. Cotija is already salty, so taste the filling before adding more salt. Fresh thyme is optional, but a tiny sprig on each puff makes them look party-ready.
• Olive oil spray. A light mist of olive oil spray on the baking sheet keeps the shells from sticking and helps the bottoms crisp up.

Helpful Tips

Keep the filling thick. A loose filling can make the phyllo soggy before it has a chance to crisp. If your pumpkin puree seems wet, blot it with a paper towel or stir it in a skillet over medium heat for a few minutes to cook off some moisture, then let it cool before mixing in the cheese and crema.

Taste before you season. Every brand of cotija has a slightly different salt level. Mix the pumpkin, cotija, and crema first, taste, and then add salt and pepper as needed. A pinch of black pepper is usually all it takes.

Use a small spoon or piping bag. The shells are tiny, so a teaspoon or a zip-top bag with the corner snipped off makes filling them quick and tidy. Fill each cup right to the top, since the filling doesn't puff up or spill over in the oven.

Watch the edges, not the timer. Ovens vary, and phyllo goes from golden to dark quickly. Start checking at about 8 minutes and pull the tray when the edges of the shells are a light golden brown.

Making your own cups. If you go the phyllo sheet route, brush or spray each sheet lightly with oil as you stack them, cut them into small squares, and press them into a mini muffin pan. Homemade cups may need a couple of extra minutes in the oven.

Variations

• Spicy pumpkin puffs. Stir a pinch of chili powder, smoked paprika, or a little minced chipotle in adobo into the filling for smoky heat.
• Extra-cheesy. Sprinkle a little more crumbled cotija or shredded Monterey Jack over the tops before baking so it melts into a golden, cheesy cap.
• Sweet potato or butternut squash. Swap the pumpkin for mashed roasted sweet potato or roasted butternut squash. Both have a similar texture and sweetness.
• Crunchy topping. Top each puff with a few toasted pepitas or a pinch of crushed tortilla chips right after baking for extra texture.
• Fresh herb finish. Trade the thyme for chopped cilantro, chives, or a tiny sage leaf to change up the flavor and look.
• Puff pastry version. No phyllo? Cut thawed puff pastry into small squares, press them into a mini muffin pan, fill, and bake until puffed and golden.

Serving Ideas

Pumpkin puffs are made for passing around. Arrange them on a platter with a few mini pumpkins and sprigs of thyme and they instantly look festive enough for a Halloween party, a Friendsgiving potluck, or the appetizer table on Thanksgiving Day. They're easy to eat in one or two bites, so guests can grab one while they mingle.

To build a full spread of pumpkin appetizers and fall bites, serve them alongside 3-Ingredient Cranberry Brie Bites, a bowl of Pumpkin Cream Cheese Dip, and a big batch of fall snack mix. For a cozy weeknight dinner, they also make a fun side for a bowl of roasted pumpkin soup.

Storing & Freezing

Pumpkin puffs are at their crispiest the day they're baked, but leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 350°F for 4 to 5 minutes to re-crisp the shells; the microwave will make them soft. You can also mix the filling up to 2 days ahead and keep it covered in the fridge, then fill and bake the shells just before your guests arrive.

To freeze, fill the unbaked shells, arrange them on a tray, and freeze until solid before moving them to a freezer bag for up to 1 month. Bake them straight from the freezer, adding 2 to 4 minutes to the baking time. Already-baked puffs can be frozen the same way and reheated in the oven, though the shells won't be quite as flaky.

More Pumpkin Appetizers & Fall Recipes

If you love these pumpkin puffs, be sure to check out these other tasty ideas:

• Pumpkin Harissa Rolls
• Easy Pumpkin Chili
• Best Vegetarian Pumpkin Recipes for Fall
• Thai Sweet Potato Curry Puffs
• Lazy Roasted Pumpkin Soup
• Fall Snack Mix

If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

📖 Recipe