Gather all the ingredients, Eagle Brand® Sweetened Condensed Milk, pumpkin puree, and butter in a small saucepan.
Cook at medium heat, stirring non-stop. It is very important to not stop stirring.
Cooking time will vary depending on the heat, it can take up to 15 minutes or more to get to the proper consistency.
The proper consistency is thick, you will run the spatula through the middle of the mixture and you should be able to see the bottom of the pan, the mixture should take about 5 seconds or a bit more to come together.
If under cooked, the brigadeiro balls will be too soft and can be misshapen. And if over cooked, the brigadeiros can be too tough to even roll.
Second step after cooking is chilling. Let the brigadeiro dough cool down and then place the bowl in the fridge for about 1 hour, until chilled through. You can also freeze the dough at this point for up to 2 months, if very well packaged.
After chilling time, you can start rolling the brigadeiros.
Step three is rolling and shaping the Pumpkin Brigadeiros. The dough should be thick like fudge, and firm but pliable.
Lightly butter your hands, and then scoop a small amount of brigadeiros in a spoon, about 1 tbsp or less.
Roll between buttered hands, and then dredge it in sugar. I used raw sugar, because it’s coarser than granulated sugar, and makes the brigadeiros look nicer.
Then use a toothpick to form dents along the sides of the brigadeiro ball, to form the pumpkin pattern. And finally place a mini chocolate chip on top to imitate the pumpkin stem.