INGREDIENTS:
Pumpkin Baked Brie:
Brie cheese wheel
Pumpkin Butter
Ground cinnamon
Nutty Pumpkin Goat Cheese:
Goat Cheese log
Candied or Praline walnuts or pecans
Pumpkin pie spice
Pumpkin Seed Smoked Gouda:
Smoked Gouda chunk or wheel
Toasted pepitas
Pure maple syrup
Pumpkin Mascarpone:
4 ounces Mascarpone cheese
2 heaping tablespoons pumpkin puree
2 tablespoons (or to taste) maple syrup
1 teaspoon pumpkin pie spice
Other Bite Ideas:
Pumpkin trail mix
Pumpkin butter or jelly
Candied ginger slices
Pitted dates
Extra pepitas
Extra candied/praline nuts
Whole grain or Flax Seed crackers
Cinnamon crackers
Mini pumpkins or gourds

Bake Brie for 5 to 10 minutes at 350 degrees until soft but not oozing. Top with a heavy dollop of pumpkin butter and sprinkle with cinnamon. Set aside.
Place Goat cheese on a plate. In a food processor, combine about 1/4 cup of the candied nuts with about 1/2 teaspoon of pumpkin pie spice until it turns to a dusty crumble. Pour over the goat cheese and roll cheese in the nuts until completely covered. Set aside.
Place smoked Gouda on a plate, top with pumpkin seeds, and drizzle with maple syrup. Set aside.
In a bowl, stir together the Mascarpone, pumpkin purée, maple syrup, and pumpkin pie spice. Spoon into a small white, brown, or copper bowl and sprinkle with pumpkin pie spice.
Put ingredients such as nuts, pepitas, and pumpkin butter in small bowls. Arrange cheeses and accompaniments on a marble, white, or copper platter - or a mixture of all - it's fun to stack and get creative. Add cheese knives and serve.