Pumpkin Brigadeiros
I love making different brigadeiro flavors, and these Pumpkin Brigadeiros are such a fun one for fall. They’re made with sweetened condensed milk and real pumpkin puree, then rolled in coarse sugar and shaped into tiny pumpkins with a chocolate chip for the stem.
The ingredient list is short, but getting the cooking time right is what gives brigadeiros their signature fudgy, chewy texture. Once you know what to look for in the pan, they’re surprisingly simple to make—and you can prepare the mixture ahead of time, which makes these especially convenient for Halloween or Thanksgiving.
What Are Brigadeiros?
Brigadeiros are one of the most traditional Brazilian sweets and something I grew up seeing at birthdays and celebrations. The classic version is made with sweetened condensed milk, butter, and chocolate, cooked together until thick enough to roll into little balls.
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My Traditional Chocolate Brigadeiros are a great place to start if you’ve never made them before.
Once you understand the basic technique, though, there are so many ways to change the flavor. I’ve made everything from Dulce de Leche Brigadeiros to Coconut Brigadeiros, and this pumpkin version is one of my favorites for fall.
Why You’ll Love This Recipe
These take the basic brigadeiro technique and turn it into a really cute fall dessert without making the process complicated.
- Made with just a few simple ingredients
- Uses real pumpkin puree
- No baking required
- Easy to make ahead
- Perfect for Halloween and Thanksgiving
- Fun to shape and decorate
- Naturally portioned for parties
Here’s what you need…
Sweetened condensed milk: This forms the base of the brigadeiros and gives them their signature sweet, fudgy texture. Because there are so few ingredients in the recipe, the consistency of the condensed milk mixture really matters.
Pumpkin puree: Pumpkin adds flavor, color, and moisture. Make sure you’re using plain pumpkin puree rather than pumpkin pie filling.
Butter: A small amount of butter adds richness and helps create that smooth brigadeiro consistency.
Coarse sugar: I prefer raw or coarse sugar for coating these because the larger crystals give the little pumpkins more texture and definition than regular granulated sugar.
Mini chocolate chips: One mini chocolate chip pressed into the top of each brigadeiro makes an easy little pumpkin stem.
How to Make Pumpkin Brigadeiros
The full ingredient amounts and instructions are in the recipe card below, but here’s how I make and shape the brigadeiros step by step.
Cook the Brigadeiro Mixture
Add the sweetened condensed milk, pumpkin puree, and butter to a small saucepan.
Cook over medium heat, stirring constantly with a spatula. And when I say constantly, I really do mean it here. Brigadeiro can catch on the bottom of the pan fairly quickly, so I don’t walk away while it’s cooking.
Depending on your pan and the heat of your stove, this can take around 15 minutes or sometimes a little longer.
Let Thicken
The important thing is to watch the consistency rather than relying entirely on the clock.
Run your spatula through the center of the mixture. You should be able to clearly see the bottom of the pan, and the brigadeiro should take about 5 seconds or a little longer to slowly come back together.
This is the part that matters most. If the mixture is undercooked, the brigadeiros will be too soft to hold their pumpkin shape. If it’s cooked too far, they’ll become tough and difficult to roll.
Chill the Mixture
Transfer the cooked brigadeiro mixture to a bowl and let it cool.
Once it has cooled down, cover it and refrigerate for about 1 hour, or until thoroughly chilled.
The finished mixture should be thick and fudgy. It needs to be firm enough to hold its shape but still pliable enough to roll easily between your hands.
You can also stop here and make the brigadeiros later. The cooked mixture can be prepared ahead and stored in the refrigerator until you’re ready to shape it.
Roll out the Brigadeiros
Lightly butter your hands to prevent sticking.
Scoop out a small amount of brigadeiro mixture—about 1 tablespoon or slightly less—and roll it between your palms to form a smooth ball.
Roll in Coarse Sugar
Roll each ball in coarse or raw sugar until completely coated.
I like coarse sugar here not only for the texture, but because the larger crystals make the finished pumpkins look prettier and help emphasize their shape.
Shape them into pumpkins
Once you’ve rolled the brigadeiros in sugar, use a toothpick to gently press vertical indentations around the sides of each ball.
You don’t need to press very deeply. You’re just creating enough definition to mimic the ridges of a pumpkin.
Finish with a chocolate chip!
Finish each one by pressing a mini chocolate chip into the top for the stem.
And that’s it—you have tiny pumpkin-shaped brigadeiros.
After chilling time, you can start rolling the brigadeiros.
Expert Tips
Brigadeiros are simple, but knowing when to stop cooking them makes a big difference.
- Watch the texture, not just the time. Your stove and saucepan will affect how quickly the mixture cooks. Look for a thick mixture that separates when you drag the spatula through it.
- Don’t undercook the mixture. This is especially important for this recipe because the brigadeiros need to hold the pumpkin ridges after shaping.
- Don’t overcook it either. If you take the mixture too far, it can become tough and difficult to roll once chilled.
- Keep stirring. I stir brigadeiro continuously while it cooks so the condensed milk doesn’t scorch on the bottom of the pan.
- Butter your hands lightly. You only need a thin coating to keep the mixture from sticking while you roll.
- Chill before shaping. Warm brigadeiro mixture will be much too soft to work with.
Adding Pumpkin Spice
You can keep these simple and let the pumpkin flavor come through, or add pumpkin spice if you want a more pronounced fall flavor.
I recommend starting with about 1/4 teaspoon pumpkin pie spice in the brigadeiro mixture.
You can also mix about 1/2 teaspoon pumpkin pie spice into the sugar coating instead. This gives you that warm spice flavor on the outside without changing the consistency of the brigadeiro itself.
I wouldn’t go too heavy with the spices. Brigadeiros have a delicate, milky flavor, and it’s easy for cinnamon and cloves to overwhelm the pumpkin.
Make Ahead & Storage
These are a great make-ahead treat because the brigadeiro mixture actually benefits from chilling before you shape it.
Keep the finished Pumpkin Brigadeiros covered in the refrigerator. Don’t leave them uncovered, since the outside can dry out and the texture will change.
You can also freeze the unrolled brigadeiro mixture for up to 2 months as long as it’s packaged very well. Let it thaw in the refrigerator before rolling and decorating.
I prefer not to freeze the finished brigadeiros after they’ve been rolled in sugar. The sugar can absorb moisture as they thaw and become sticky or partially dissolve.
FAQ
The mixture was most likely either undercooked or hasn’t chilled long enough. Once properly cooked and thoroughly chilled, it should have a thick, fudge-like consistency that can be rolled between lightly buttered hands.
Drag your spatula firmly through the center of the pan. You should be able to see the bottom, and the mixture should take about 5 seconds or slightly longer to slowly flow back together.
Yes. You can cook the mixture ahead of time and keep it covered in the refrigerator before rolling. You can also freeze the unrolled mixture for up to 2 months.
I recommend plain pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can alter both the sweetness and consistency of the brigadeiros.
More Brigadeiro Recipes
Once you know the basic technique, there are so many brigadeiro flavors you can make. Start with my Traditional Chocolate Brigadeiros, or try Caramel Brigadeiros, White Chocolate Strawberry Brigadeiros, or Nutella Brigadeiros. I also have Key Lime Brigadeiros if you want something completely different from these fall flavors.
If you make these Pumpkin Brigadeiros, leave a rating or comment below, or tag me on Instagram. I love seeing what you’re making!
Pumpkin Brigadeiros
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.
I am hoping to put these in a small silicone mold as Halloween treats – do you think that will work?
It might stick. I would try by doing a couple of them, freezing, and try to unmold. I know people to have brigadeiro moulds. So could work!
Loved making these! Can I make these vegan with vegan/ condensed milk & stork butter?
Hi Georgina, unfortunately vegan sweetened condensed milk won’t work. I’ve tried many times over the years. It doesn’t firm up.
i followed the recipe to a T they formed nicely also and after checking them they spread out like liquid what a waist of time what happened?
you didnt cook enough
i cooked them for 20 minutes cooking them longer there would be no way they could go back to form a ball with slits in them to look like a pumpkin no way at all
It sounds like the mixture may not have thickened enough during cooking, which is essential for them to hold their shape. and that happens because of under cooking, considering you measured everything accurately. Even with 20 minutes of cooking, it’s possible that they needed a little more time or higher heat depending on the pan or stove used, as this can vary slightly.
One tip is to check the consistency by running a spatula through the mixture. It should come away from the bottom of the pan cleanly and form a mass in the center. If it’s still spreading out after cooling, it likely needed more cooking.
also, depending on the type of pumpkin puree you used it can make a big difference, specially if it’s homemade because it tends to be very watery, or if the brand you used had a lot of water.
What a tasty treat, and oh so adorable !
Made them for my granddaughters birthday party tomorrow !
She is going to love them 😀
I used sparkly orange sugar by Wiltons and they are so CUTE !
Thank you so much for sharing this recipe!!
That’s so wonderful!!! I love that!!!! She will love them!!! What a sweet treat for a special birthday!!!
Hello, if I make these or the regular chocolate brigadeiros for an outdoor party, will hey hold their shape or melt?
They hold up very well under heat, unless it’s really really hot, like over 90 degrees and they sit there for a really long time. Specially if under the sun. But these have always been at our parties in Brazil, where it gets pretty hot and they don’t melt. You have to make sure to get them at the right consistency though. If they are on the soft side to begin with, they’re more likely to melt.
This is such a cute Thanksgiving recipe. My mom made these for our Thanksgiving party and they were delicious!
Oh awesome!!!
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?
it does pipe like a ganache yes. And no, you can cook the same, the pumpkin makes it soft enough
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
Hello, oh how nice that little chocolate where can I get them?
its a mini chocolate chip i got it from the store, just regular nestle brand
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.
oh that’s awesome! how cute!!
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?
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
Hummmmm… que delÃcia!!
Can’t wait to try this. Do you roll in the sugar before or after making the indentations with the toothpick?
Thanks!
before making the indentations.
I just made these for Halloweentomorrow. They are adorable. Thanks for this one
Sensacionais, como todas suas receitas!!!!!!