Pumpkin Brigadeiros

ByCole Matthews
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Pumpkin Brigadeiros: A Perfect Fall Delight

There’s a certain magic in finding unique ways to celebrate fall flavors, and Pumpkin Brigadeiros are the ultimate fusion of Brazilian tradition and seasonal treat. These delightful sweet treats combine the rich, creamy texture of condensed milk with the warm, comforting taste of pumpkin, resulting in a dessert that is both nostalgic and innovative. Whether you’re hosting a fall gathering or simply want to indulge in some autumn goodness, this recipe is sure to bring warmth and joy to your table.

Why Make This Recipe

  • Delicious Twist on Tradition: Brigadeiros are beloved Brazilian sweets, and adding pumpkin makes them a perfect autumn treat.
  • Quick & Easy: With just a few simple ingredients, you can whip up these delicious bites in no time.
  • Visually Appealing: Their cute pumpkin shape adds a festive flair to any occasion.

These little bites of joy are not only easy to make, but they also blend the classic flavors of brigadeiros with seasonal pumpkin, making them a delightful option for any fall occasion.

Making Pumpkin Brigadeiros at Home

Ingredients

  • 1 can (14 oz sweetened condensed milk)
  • ¼ cup pumpkin puree
  • 1 tablespoon unsalted butter (plus more for rolling)
  • ½ cup granulated sugar
  • 20 mini chocolate chips

Directions

  1. Combine the sweetened condensed milk, pumpkin puree, and butter in a small saucepan. Cook over medium heat, stirring constantly until it starts to boil.

  2. Continue cooking for about 15 minutes until the mixture is very thick. If you scrape the bottom of the pan with a spatula, the brigadeiro should take about 5 seconds to come back together.

  3. Pour the mixture onto a plate and let it cool. Chill it in the fridge for at least 1 hour until completely cold.

  4. Butter your hands, scoop a small amount of the mixture, and roll it into a ball. Use a toothpick to make dents to form a pumpkin shape. Place a mini chocolate chip on top as the pumpkin stem.

Pumpkin Brigadeiros

Storage Tips for Pumpkin Brigadeiros

To keep your delicious Pumpkin Brigadeiros fresh, follow these tips:

  • Room Temperature: Store for up to 2 days.
  • Refrigerator Storage: Keep them for up to 1 week in an airtight container.
  • Freezer Storage: They can last up to 3 months; just make sure to thaw them in the fridge before serving.

How to Serve Pumpkin Brigadeiros

When it comes to presenting your delightful Pumpkin Brigadeiros, here are a few ideas to make them stand out:

  • Festive Platter: Arrange them on a decorative fall-themed platter, perhaps garnished with some autumn leaves.
  • Individual Wrapping: For a cute party favor, individually wrap each brigadeiro in orange or green foil.
  • Pair with Coffee or Tea: Serve alongside a warm beverage to complement the flavors of the pumpkin and chocolate.

Tips to Make Pumpkin Brigadeiros

  • Use Fresh Pumpkin: If you have the time, using fresh pumpkin puree will enhance the flavor.
  • Adjust Sweetness: Feel free to tweak the amount of sugar based on your taste preferences.
  • Be Patient: The key to perfect brigadeiros is continuous stirring to avoid burning.

Variations of Pumpkin Brigadeiros

  • Spiced Pumpkin Brigadeiros: Add ground cinnamon, nutmeg, or allspice to the mixture to elevate the pumpkin flavor.
  • Nutty Brigadeiros: Roll them in finely chopped nuts such as pecans or walnuts instead of granulated sugar for an added crunch.

FAQs

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: While you can, keep in mind that pumpkin pie filling contains sugar and spices, so you may want to reduce the added sugar and adjust spices accordingly.

Q: How do I keep the brigadeiros from sticking to my hands?
A: Use plenty of butter on your hands as you roll them to prevent sticking.

  • Q: Can I make brigadeiros in advance?
    A: Yes! You can prepare them up to a week ahead and store them in the fridge.

Q: What’s the best way to serve these at a party?
A: Consider setting them out on a dessert table with other fall-themed treats for a cohesive display.

These Pumpkin Brigadeiros are not just a delight to the taste buds but also a treat for the eyes. Their unique flavor, ease of preparation, and charming appearance make them a fantastic addition to any seasonal celebration or simply as a cozy indulgence at home. So, roll up your sleeves and dive into making these delicious bites; they are sure to be a hit with family and friends alike!

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Pumpkin Brigadeiros

  • Author: admin
  • Total Time: 75 minutes
  • Yield: 20 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful sweet treats combining Brazilian tradition with the warm flavors of fall, Pumpkin Brigadeiros are a perfect addition to any autumn gathering.

Ingredients

Scale
  • 1 can (14 oz) sweetened condensed milk
  • ¼ cup pumpkin puree
  • 1 tablespoon unsalted butter (plus more for rolling)
  • ½ cup granulated sugar
  • 20 mini chocolate chips

Instructions

  1. Combine the sweetened condensed milk, pumpkin puree, and butter in a small saucepan. Cook over medium heat, stirring constantly until it starts to boil.
  2. Continue cooking for about 15 minutes until the mixture is very thick. If you scrape the bottom of the pan with a spatula, the brigadeiro should take about 5 seconds to come back together.
  3. Pour the mixture onto a plate and let it cool. Chill it in the fridge for at least 1 hour until completely cold.
  4. Butter your hands, scoop a small amount of the mixture, and roll it into a ball. Use a toothpick to make dents to form a pumpkin shape. Place a mini chocolate chip on top as the pumpkin stem.

Notes

Store them at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

  • Prep Time: 60 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Brazilian

Nutrition

  • Serving Size: 1 brigadeiro
  • Calories: 90
  • Sugar: 11g
  • Sodium: 50mg
  • Fat: 3g
  • Saturated Fat: 2g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 10mg

Keywords: Pumpkin Brigadeiros, Fall Desserts, Brazilian Sweets, Autumn Treats

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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