Ensure the cooked pumpkin is well-drained and completely cold before mixing to prevent the dough from becoming too soft and affecting the texture.

The dough should be soft and sticky, but not overly so. Adjust consistency with a little more polvilho (if too wet) or water/milk (if too dry).

Gently shape the dough balls without pressing too hard to ensure aerated pãezinhos.

Always place the pão de queijo in a preheated oven and avoid opening the oven door during the first 15-20 minutes of baking to prevent them from deflating.

You can freeze raw dough balls: shape them, freeze on a tray, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, increasing cooking time slightly.

Store baked pãezinhos in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze baked pãezinhos for up to 3 months.

To reheat, use a preheated oven at 150°C for 5-10 minutes (15-20 minutes if frozen). Reheating in the microwave may result in a rubbery texture.

This recipe can also be made in an airfryer: preheat to 180°C, place pãezinhos (without overlapping) for 10-15 minutes, flipping halfway, until golden.