Autumn just got adorably sweeter with my pumpkin spice brigadeiros! A delicious, cosy twist on Brazil’s classic chocolate truffles, these brigadeiros use just a handful of ingredients to bring you a seasonal must make! These pumpkin spice truffles are the perfect autumn treat, ideal for Halloween, Bonfire Night, or just to satisfy a pumpkin spice craving! And the best bit? They’re rich, spiced, and irresistibly moreish, and require absolutely zero baking!
Pumpkin brigadeiro: the perfect fall dessert
Pumpkin spice brigadeiros truly are the perfect autumnal dessert! They capture everything we love about the season: the cosy warmth, the comforting flavours, and even a touch of indulgence. Each bite is rich and creamy, infused with cinnamon and nutmeg for that unmistakable autumn spice. They’re so incredibly easy to make, absolutely no baking required, and look beautiful on any dessert table. Whether you’re sharing them after Sunday lunch, gifting a batch to friends, or treating yourself with a cuppa, these delightful little truffles bring a fabulous taste of autumn anytime!
Ingredients for these pumpkin spice brigadeiros
- Pumpkin puree: a key ingredient when making these pumpkin pies mini.
- Condensed milk: a sweetened and reduced milk, thick and luxurious. So good, I could easily eat it with a spoon, but even better when made into adorable and delicious mini pumpkin brigadeiros!
- Spices: I use cinnamon and nutmeg in my brigadeiro recipe, but if you wish you can also add a little ground cloves too.
- Salt: enhances the flavours every time. You will not taste it, I promise!
- Butter: I like to use unsalted butter so I can control how much salt is in the Brazilian truffles.
- Chocolate chips: used to make the adorable stalk of these pumpkin spice brigadeiro.
- Demerara sugar: this is an optional extra, but makes it so pretty! Use demerara sugar to roll the truffles in before shaping into pumpkins for extra adorable-ness and yummy crunch!
Recommended tools to make brigadeiros
- Digital kitchen scales*: I always recommend using digital kitchen scales to weigh ingredients out over using a volume based measuring system, as cups. Weighing out the ingredients is much more accurate than measuring by volume, and will ensure better results in the cookies, so I would definitely take the plunge if you have not already.
- Measuring spoons*: for measuring smaller quantities such as tablespoons (tbsp) and teaspoons (tsp), a set of dedicated measuring spoons is a must! These are far more accurate than everyday eating spoons, and are really easy to get hold of too.
- Plate or bowl: to cool the mixture in after cooking.
- Small saucepan*: used to cook the brigadeiro mixture in until thickened before chilling.
- Whisk*: for mixing together the pumpkin spice truffle ingredients when making the bolo de brigadeiro recipe.
- Spatula*: for stirring the mixture during heating, preventing it catching and burning at the bottom of the pan.
- Cling film: to cover the pumpkin brigadeiros mixture in after cooking. This prevents a skin forming on top as it cools.
- Melon baller*: my preferred method of grabbing the perfect amount of mixture to roll into mini truffles before decorating.
How to make pumpkin brigadeiros
Brigadeiros are so easy to make and always a popular dessert, whenever I’ve made them! Simply cook the ingredients together until thick before chilling to firm up. Then roll into balls and toss in some sugar before adding in dents to make them look like pumpkins. Top with a chocolate chip “stem” and you’re done! Enjoy!
Step 1: Prepare a plate or bowl to cool the mixture on by oiling it well, then set aside.
Step 2: Place the puree, condensed milk, spices and salt in a saucepan. Whisk together until smooth. Add in the butter.
Step 3: Cook the mixture over a medium heat, stirring continuously, until really thick. You want it to fall off the spatula in large clumps and have a consistency almost like loose mashed potato. This should take about 20-30 minutes.
Step 4: Transfer the pumpkin mixture to the prepared plate or bowl. Place a layer of cling film over the top, pressing down so it comes into contact with the mixture. This prevents a skin forming on top, which will result in little lumps in your final bridgadeiros. Cool and chill for a few hours.
Step 5: When ready to assemble, create a production line for yourself: the mixture with a small scoop/melon baller to hand, a small bowl with the demerara sugar in, toothpicks and a plate to place finished brigadeiros on.
Step 6: Scoop out a little mixture, then roll into a ball. Tip into the sugar bowl and toss to coat completely. Place the ball on the plate before using the toothpick to press six lines into the ball to make it look like a pumpkin. Top each mini pumpkin with a chocolate chip, then repeat! Chill again once all the mixture has been used and enjoy!
My brigadeiros mixture is too soft to roll. What do I do?
If the mixture is too soft and “sloppy” to roll, even after chilling, it is likely because the mixture was under cooked. Return the mixture to the pan and cook again until thickened, then repeat the cool and chill before trying to roll again. This mixture does make very soft brigadeiros due to the pumpkin puree, but it should firm up enough for it to be rolled.
How long will these pumpkin brigadeiros keep?
These pumpkin brigadeiros will keep well if stored chilled for up to three days.
How to store pumpkin brigadeiros
Always store pumpkin spice brigadeiros in the fridge until you are ready to serve. They will keep well chilled for up to three days.
Tips for making perfect pumpkin brigadeiros
- Tinned pumpkin is always the most convenient for me, not only because it saves me the job of roasting and pureeing pumpkin, but because it always delivers on texture and flavour. If you are using homemade pumpkin puree, make sure to squeeze it through a muslin to get as much liquid out of it as possible before cooking: this will make it so much easier for you!
- I used cinnamon and nutmeg in making these, but you could swap out for the same about of pumpkin spice if you have that to hand. You can also always add in some extra ground cloves or adjust the spices I used to suit your preference too.
- When cooking the mixture, cook it for longer than you think! Normally, it is possible to overcook the brigadeiros mixture, but because of the fresh pumpkin used here, it remains soft. You want the cooked mixture to be thick, almost like a soft mash potato texture.
- Make sure anything touched by the cooked mixture has been oiled: the plate (for chilling), your hands, the scoop. It really does help!
- Cover the mixture with cling film, ensuring it touches the surface of the mixture, before leaving to cool. This will prevent a skin forming on top, which will lead to lumps in the mixture and not perfect brigadeiros!
- Roll the truffle balls in the sugar before pushing in the lines to make the pumpkin shape. This will help keep the dents intact once they’ve been made into these cute little pumpkins.
Troubleshooting
If you have any questions about this pumpkin brigadeiros recipe, please comment below and I will do my best to help. And do remember: if you enjoy this recipe for brigadeiros, please leave a rating and review below. You could even post a picture on Instagram and tag me when you share it with the world. You already know I would love to see!
If you love this recipe try these out
Mini pumpkin pies. A bite-sized take on the traditional autumnal bake, these mini pumpkin pies are cosy and comforting, and just too cute to resist!
Apple pie cookies. These heavenly autumnal cookies have all the joy of apple pies, but in a cookie! Pastry + apple pie filling + lattice top = perfect autumn treat!
The BEST candy apples. Whether reliving nostalgic memories or creating new ones, my candy apple recipe makes it easy to recreate a timeless favourite at home.
Recommended equipment I used *
| Digital kitchen scales | Measuring spoons |
| Small saucepan | Whisk |
| Spatula | Melon baller |
Pumpkin Spice Brigadeiros
Ingredients
- 200 g (¾ cup + 2 tbsp) pumpkin puree
- 397 g (14oz) sweetened condensed milk
- 0.5 tsp cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 25 g (1 tbsp + 2 tsp) unsalted butter
- milk chocolate chips
- demerara sugar
Instructions
- Prepare a plate or bowl to cool the mixture on by oiling it well, then set aside.
- Place the puree, condensed milk, spices and salt in a saucepan. Whisk together until smooth. Add in the butter.
- Cook the mixture over a medium heat, stirring continuously, until really thick. You want it to fall off the spatula in large clumps and have a consistency almost like loose mashed potato. This should take about 20-30 minutes.
- Transfer the pumpkin mixture to the prepared plate or bowl. Place a layer of cling film over the top, pressing down so it comes into contact with the mixture. This prevents a skin forming on top, which will result in little lumps in your final bridgadeiros. Cool and chill for a few hours.
- When ready to assemble, create a production line for yourself: the mixture with a small scoop/melon baller to hand, a small bowl with the demerara sugar in, toothpicks and a plate to place finished brigadeiros on.
- Scoop out a little mixture, then roll into a ball. Tip into the sugar bowl and toss to coat completely. Place the ball on the plate before using the toothpick to press six lines into the ball to make it look like a pumpkin. Top each mini pumpkin with a chocolate chip, then repeat! Chill again once all the mixture has been used and enjoy!
Video
Notes
Nutrition
brigadeiros recipe