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Arrange a rack in center of oven; preheat to 400°. Lightly grease a 24-cup mini muffin tin with cooking spray.
Cut puff pastry into 24 rectangles (in a 6 x 4 grid). Press rectangles into bottom and up sides of prepared cups.
In a medium bowl, using a handheld mixer on medium-high speed, beat pumpkin puree, cream, hot honey, salt, and pumpkin pie spice until light and fluffy, about 1 minute.
Divide pumpkin filling among pastry cups (about 2 tsp. each). Top each with 1 cube of Brie.
Bake bites until edges are deeply golden brown and Brie is starting to look glossy, 10 to 12 minutes. Let cool 5 minutes.
Transfer bites to a platter. Top with pecans (if using) and thyme. Drizzle with hot honey.