Pumpkin Spice Latte Brigadeiro - Tasty Recollections

Pumpkin Spice Latte brigadeiro being held by hand, flowers on the background

Equipment

Candy Paper Cups optional (see notes)

Ingredients

1/2 cup pumpkin spice creamer (I used the starbucks blend)
1 teaspoon instant coffee
1 ½ teaspoons Pumpkin Pie Spice
1 Egg Yolk membrane removed — see note below
2 cans sweetened condensed milk
2 tablespoons butter
orange food coloring optional
Granulated sugar for rolling
Cloves or mini chocolate chips for decoration mini chocolate chips recommended instead of cloves
butter (to grease your hands)

Instructions

In a medium saucepan combine pumpkin spice creamer, instant coffee, pumpkin spice, egg yolk, sweetened condensed milk, butter and food coloring. (optional). Stir gently over low-medium heat.
1/2 cup pumpkin spice creamer, 1 teaspoon instant coffee, 1 ½ teaspoons Pumpkin Pie Spice, 1 Egg Yolk, 2 cans sweetened condensed milk, 2 tablespoons butter, orange food coloring
Cook slowly and stir constantly with a wooden spoon or silicone spatula to prevent burning.
You’ll know it’s ready when the mixture thickens significantly and starts pulling away from the sides and bottom of the pan. When you tilt the pan, it should move as one glossy mass instead of flowing freely. You can also run your spoon through the center — if it leaves a clear path that takes a few seconds to fill back in, your brigadeiro mixture is done.
Once the mixture reaches the right consistency, turn off the heat but keep stirring for another 2 minutes. This helps give your brigadeiro a smoother, shinier finish.
Transfer the brigadeiro mixture to a greased plate or container, cover tightly with plastic wrap or a lid, and let cool completely at room temperature.
Grease your hands lightly with butter. Roll the cooled mixture into small balls (about 1 inch diameter).
butter (to grease your hands)
Roll each ball in granulated sugar for a soft sparkle.
Granulated sugar for rolling
To make pumpkin ridges use a toothpick, gently press shallow vertical lines around each brigadeiro to mimic the natural ridges of a pumpkin.
Place them into the paper cup liners. Insert a clove or mini chocolate chip at the top to mimic a pumpkin stem (remove cloves before eating).
Cloves or mini chocolate chips for decoration
Cover until ready to serve. They can be stored at room temperature for up to 3 days.

Video

Notes

Texture & Doneness:

The brigadeiro mixture is ready when it thickens and starts pulling away cleanly from the bottom of the pan — when you drag a spatula across, it should form a line that takes a few seconds to close.

Yolk Tip:

To avoid any eggy taste, remove the membrane before adding the yolk — either pinch it off gently or pass the yolk through a fine-mesh sieve straight into the pan.

Color & Look:

A few drops of orange food coloring make them look extra pumpkin-like, but don't add too much or you will risk altering the flavor.
Roll in sugar instead of chocolate sprinkles for a sparkling finish.

Pumpkin “Stem” Detail:

Traditionally, whole cloves are used for decoration (they look cute but aren’t edible). If possible, use mini chocolate chips instead — they’re safer and just as adorable.

Paper Cups:

Place each brigadeiro in a small paper candy cup after rolling. It keeps them tidy, adds a festive touch, and makes serving easier.
Look for “mini candy cups” , “brigadeiro cups” or truffle paper cups online. Orange, gold, or fall-themed cups make them perfect for autumn celebrations.

Storage:

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
If chilled, remove from the fridge about 20 minutes before serving so they regain their soft, creamy texture.

Please note I am not a doctor or nutritionist. Calories are only an estimate.

Nutrition