Pumpkin Brigadeiros

These Pumpkin Brigadeiros are easy to make and delicious. With just a few ingredients and in simple steps you can have this super fun treat. Serve at Halloween parties, or for Thanksgiving, this is the best and easiest treat for this time of the year.

This post is sponsored by Eagle Brand® Sweetened Condensed Milk, all opinions are my own.

pumpkin brigadeiros with a chocolate chip on top.

These Pumpkin Brigadeiros are the most perfect treat to serve at a Halloween party, or at any Fall celebration!

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They are cute and fun to make, also can be made ahead and are sure to please everyone!

can of eagle brand sweetened condensed milk with pumpkin brigadeiros.

Brigadeiros are an extremely popular Brazilian treat, a staple at any of our parties and celebrations, they are basically a national treasure for us.

One of the reasons is because they are super easy to make. All you need is sweetened condensed milk, butter, plus any other flavoring you’d like to add. The most traditional flavor is chocolate, but we like to play around with all other flavors.

pumpkin brigadeiros.

Besides these delicious Pumpkin Brigadeiros, I have a few different flavors here on the blog that you can check out.

And of course, remember to grab your Eagle Brand® Sweetened Condensed Milk to make your brigadeiros.

pumpkin brigadeiros with a chocolate chip on top.

Well like I said, making brigadeiros is super simple. In only a few steps I will show you how to make these Pumpkin Brigadeiros.

Step one is to gather all the ingredients, Eagle Brand® Sweetened Condensed Milk, pumpkin puree, and butter in a small saucepan.

Cook at medium heat, stirring non-stop. It is very important to not stop stirring.

Cooking time will vary depending on the heat, it can take up to 15 minutes or more to get to the proper consistency.

The proper consistency is thick, you will run the spatula through the middle of the mixture and you should be able to see the bottom of the pan, the mixture should take about 5 seconds or a bit more to come together.

If under cooked, the brigadeiro balls will be too soft and can be misshapen. And if over cooked, the brigadeiros can be too tough to even roll.

making brigadeiros.

Second step after cooking is chilling. Let the brigadeiro dough cool down and then place the bowl in the fridge for about 1 hour, until chilled through. You can also freeze the dough at this point for up to 2 months, if very well packaged.

After chilling time, you can start rolling the brigadeiros.

brigadeiro dough chilling.

Step three is rolling and shaping the Pumpkin Brigadeiros. The dough should be thick like fudge, and firm but pliable.

Lightly butter your hands, and then scoop a small amount of brigadeiros in a spoon, about 1 tbsp or less.

Roll between buttered hands, and then dredge it in sugar. I used raw sugar, because it’s coarser than granulated sugar, and makes the brigadeiros look nicer.

Then use a toothpick to form dents along the sides of the brigadeiro ball, to form the pumpkin pattern. And finally place a mini chocolate chip on top to imitate the pumpkin stem.

rolling brigadeiros

Here are a few tips on how to make Pumpkin Brigadeiros:

  • Be careful not to under or over cook the brigadeiro. Under cooked brigadeiro won’t form a nice firm shape, and if it’s over cooked, it might be very hard or impossible to roll the truffles.
  • Feel free to add any pumpkin spice to the dough or to the sugar that you roll the pumpkins in. I’d recommend going with 1/4 tsp for the brigadeiro dough, and 1/2 tsp for the sugar.
  • Make ahead and freeze. The dough can be frozen for up to 2 months, if well packaged. I don’t really recommend freezing the assembled brigadeiros just because of the sugar, it tends to melt making the brigadeiros sticky.
  • I used raw sugar to roll the brigadeiros because it’s coarser than granulated sugar, and gives the brigadeiros a nicer look.
  • Keep the brigadeiros covered in the fridge, don’t let them sit in the fridge uncovered. They will last for a long time in the fridge as long as they are well stored.
can of eagle brand sweetened condensed milk with pumpkin brigadeiros.

And the last tip is: use good quality sweetened condensed milk. Eagle Brand® Sweetened Condensed Milk is the best and it does make a difference. Other brands often times can easily crystallize which will make the brigadeiros hard, or they don’t end up lending the same fudgy and thick consistency as Eagle Brand® does.

Check out the delicious fudgy texture! These Pumpkin Brigadeiros are seriously delicious and will make your Fall celebrations so much better!

Pumpkin Brigadeiros

I hope you enjoyed today’s recipe! Tag me on Instagram if you make them I will love to see it!

pumpkin brigadeiros with a chocolate chip on top.
pumpkin brigadeiros with a chocolate chip on top.

Pumpkin Brigadeiros

Camila Hurst
These Pumpkin Brigadeiros are easy to make and delicious. With just a few ingredients and in simple steps you can have this super fun treat. Serve at Halloween parties, or for Thanksgiving, this is the best and easiest treat for this time of the year.
5 from 4 votes
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine brazilian
Servings 20 brigadeiros
Calories 50 kcal

Ingredients
  

  • 1 14 oz can Eagle Brand® Sweetened Condensed Milk (396 grams)
  • 1/4 cup pumpkin puree
  • 1 tbsp unsalted butter plus more for rolling
For rolling
  • 1/2 cup granulated sugar
  • 20 mini chocolate chips

Instructions
 

  • Step 1: Mix the ingredients
  • Place the Eagle Brand® 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.
  • Step 2: Cook the brigadeiro
  • Cook the mixture for about 15 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.
  • Step 3: Cool down
  • Remove the brigadeiro to a plate, let it cool down, and then stick it in the fridge for at least 1 hour until completely chilled through.
  • Step 4: Roll the brigadeiros
  • With buttered hands, scoop a small amount of brigadeiro and roll between your palms to form a smooth ball. Then use a toothpick to make dents along the sides of the brigadeiro ball to form a pumpkin shape. Place a mini chocolate on top to be the pumpkin stem.
Storage
  • Store the brigadeiro in the fridge for up to 15 days, in a covered container.

Notes

Sugar: I’ve used raw sugar to roll the brigadeiros, because it’s coarser and makes the brigadeiros look cuter than regular fine granulated sugar.
Pumpkin spice: Feel free to add 1/4 tsp of pumpkin spice to the recipe along with the ingredients in the pot, or even mix some with the sugar before rolling the balls. I’ve made both ways and personally prefer without the spice.
Keyword brigadeiro, pumpkin

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15 Comments

  1. Can’t wait to try this. Do you roll in the sugar before or after making the indentations with the toothpick?
    Thanks!

  2. If I roll them and leave them in the fridge for a few days, can I wait to roll them in sugar and make the dents? I’m trying to avoid the sweating or stickiness that comes from letting them sit. Any suggestions?

    1. if you roll them and leave them in the fridge they might become hard and then the sugar wont stick to them. I have kept them in the fridge and even in the freezer for long time and theyre always fine

  3. 5 stars
    These were so cute and delicious! I’ve never made or even eaten brigadeiros before but these were simple! I used them to top a fall cupcake for my son’s dayhome and they were adorable.

  4. 5 stars
    I would like to know if I am going to make those goodies a day before serving may I ask if a day before serving make those goodies and put chocolate on them leave them in the fridge or can’t serve them the same day do I have to make them?tjank you

  5. For using as a macaron filling. Will I need to cook it less or just pipe at room temperature? Also will it eat through the shells like jams do or does it hold up like a ganache or normal buttercream?

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