In a medium saucepan, over medium heat, cook the butter, the sweet condensed milk and the pumpkin, stirring constantly (this is important!) until thickened. When the mixture starts releasing from the bottom, it is ready. A good way to know is to run a wood spoon in the middle. If the mixture takes a while to gather back at the center, it is ready!

Grease a plate with butter and pour your brigadeiro mixture in it, spreading it in a single layer to cool faster.

Wait for your brigadeiro to cool to roll into balls. In the meantime, pour your sprinkles into a plate or bowl.

When the brigadeiro is cool, wet your hands with cold water and roll them into little balls (using a Tablespoon as measure).

Roll the brigadeiro balls in the sprinkles and shape them like pumpkins (if desired). To make the pumpkin shape, press the top and the bottom slightly and, using a tooth pick or knife, make vertical marks on the sides. Top with a clove and place them in bonbon cups.

Refrigerate for at least 30 minutes before serving so they can better hold their shape!