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–+ servings
Usher in autumn with my pumpkin spice brigadeiros: creamy, spiced truffles. An easy, no-bake dessert perfect for Halloween, cosy seasonal gatherings or a fun activity with the kids! Recipe by movers and bakers
5 from 1 vote

Pumpkin Spice Brigadeiros

Mini pumpkin spice brigadeiros are the cutest autumnal dessert, perfect for any occasion!
Servings 30 servings
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 4 hours

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

  • 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.
    • Author: Andrea
    Calories: 300kcal
    Course: Autumn, Desserts, Halloween
    Cuisine: Brazilian
    Keyword: Autumn Spice Candies, Pumpkin pie spice, Pumpkin Spice Brigadeiros, Pumpkin Spice Truffles, Real pumpkin purée, Sweetened condensed milk, Warm spices

    Nutrition

    Calories: 300kcal