Hello friends, today I will show you how to make Pumpkin Brigadeiro Macarons.
It’s no secret that I am a lover of both macarons, and brigadeiros. I use brigadeiros for my fillings in macarons many times, and this year one of my most successful classes were about Brigadeiro Macarons.
The beauty about brigadeiro is that it’s easy to make, has long shelf-life, doesn’t melt in hot weather, doesn’t get hard when it freezes, it can be made any flavor you want, and most importantly, it’s delicious.
I already had a recipe for pumpkin brigadeiros here on the blog, but this year it became one of my most popular recipes when the macaron community on instagram started making pumpkin brigadeiro, using it to fill macarons, and tagging me. I am talking here of hundreds of people! So I decided to make a special post dedicated to these Pumpkin Brigadeiro Macarons, because they deserve it!
To make the macaron shells, as always, I used my Swiss Macaron recipe which can be found here.
In order to obtain the orange shell color with the swirls, I simply made the batter as I normally would, and added 1 to 2 drops of orange food coloring during the macaronage process.
Then, I placed the piping bag inside of a cup, and painted the sides of the piping bag with streaks of orange food coloring.
After doing that, just add the bag and pipe it as you normally would.
Make sure to let the shells rest for a long time before baking, otherwise they will crack because of the food coloring.
Once the shells cool down you can fill them with the also cooled down pumpkin brigadeiro.
Making the pumpkin brigadeiro to fill macarons is very easy.
You will only need 3 simple ingredients (4 if you want to add pumpkin spice).
Place the sweetened condensed milk, pumpkin puree, and butter in a small saucepan.
Cook over medium heat for about 10 minutes, until the mixture is thick, coming off from the bottom of the pan, and falling into chunks off the spatula.
The secret is to never stop stirring, not even for half of a second, or the brigadeiro will stick to the pan, and it will burn.
Place the brigadeiro in a plate or bowl and let it cool down completely. If I am in a rush, I put the brigadeiro in a shallow bowl, so this way it can cool down faster.
Once the pumpkin brigadeiro has completely cooled down, you can place it in a piping bag and pipe on the macaron shells.
When piping brigadeiro, I usually like to use a round piping tip.
Tips on how to make Pumpkin Brigadeiro Macarons
- Make sure to stir the brigadeiro the whole time you are cooking it, so it doesn’t stick to the bottom of the pan.
- Feel free to add 1/4 to 1/2 tsp of pumpkin spice or cinnamon to the brigadeiro while cooking.
- Don’t overcook or it can become hard.
- The pumpkin brigadeiro is less likely to become hard when overcooked because the pumpkin puree adds a lot of moisture, but if that happens, add a dash of milk (1-2 tsp) to the brigadeiro and microwave gently for 5 seconds, then stir until it becomes smooth.
- You can make these Pumpkin Brigadeiro Macarons way ahead and keep them in the freezer for 1 to 2 months.
If you like these Pumpkin Brigadeiro Macarons, here are some more recipes you may enjoy:
- Brigadeiro Macarons
- Coconut Fudge Macarons
- Key Lime Pie Macarons
- Toffee Macarons
- Pumpkin Caramel Macarons
- Pumpkin Cheesecake Macarons
- Pumpkin Macarons (with template)
And you can use any of the brigadeiro flavors on this page to fill your macarons as well!
Pumpkin Brigadeiro Macarons
recipe for Swiss macarons
(find it here)
can sweetened condensed milk
Make a recipe for Swiss Macarons and color it orange by using just one or two drops of orange food coloring,
Then line the piping bag you’ll use to pipe the macaron batter with the piping tip of choice (I like to use a Wilton 12 to pipe my shells).
Place the piping bag inside of a cup, with the sides of the bag folded outwards so the bag will stay open.
Place a drop of orange food coloring on a small bowl or plate.
Dip a brush in the food coloring, and then brush the sides of the piping bag with the food coloring.
Then place the orange batter inside.
Pipe the shells as indicated in the recipe, do make sure to let them rest until completely dry before baking.
Let the shells cool down before filling.
Place the sweetened condensed milk, the pumpkin puree, and the butter in a small saucepan over medium heat and stir non-stop while the mixture comes to a gentle boil and starts to cook. Don’t stop stirring at any point or it will stick to the bottom of the pan.
Cook the mixture for about 10 minutes, until very thick. If you run a spatula through the bottom of the pan, the brigadeiro should take about 5 seconds to come back together. And the mixture should fall off the spatula into chunks.
Remove the brigadeiro to a plate, let it cool down completely before filling the macarons.
Place the brigadeiro in a piping bag fitted with a round tip and pipe it on a macaron shell, then top with another shell.
This filling will last a long time without making the shells soggy. Keep the macarons in the fridge for up to 5 days, or in the freezer for up to 1 or 2 months. You don’t need to thaw it before serving out of the freezer, just let it sit on the counter for a few minutes before eating.
Pumpkin spice: Feel free to add 1/4 tsp of pumpkin spice to the recipe along with the ingredients in the pot.
Que delicados!! Uma delícia 😋 😋 😋
I was here to find your carrot cake macaron recipe because I lost my print out in a recent move. I was so excited to find this, too! I’m buying the ingredients tomorrow. I can’t wait to try it!
Delicious filling but nobody could taste the pumpkin! Tasted mostly of condensed milk. The texture is so professional though I didn’t care at all. I used canned pumpkin, not fresh, and I did not add pumpkin spice – that probably would have helped make the flavor more identifiable.
hey Gina!! did you use Libbys? I have used an organic brand before and tasted nothing like pumpkin either. but libbys really works well for me. Also yes the pumpkin spice does help! Try another brand next time and see if you like it.