Add the sweetened condensed milk, pumpkin puree, butter, and cinnamon in a medium-sized saucepan. Cook over medium heat, stirring constantly. If you stop mixing while the mixture is cooking it will stick to the pan and won’t work.

The mixture will come to a low boil and then it needs to cook until it starts to get thick, about 5-7 more minutes. You should be able to run a silicone spoon on the bottom of the pan and the mixture will separate and then come back together after a few seconds. Once it starts taking about 5-8 seconds to come together, turn off the heat and put the mixture in a large bowl. Let it cool for 10-15 minutes and then place it in the fridge for 1 hour.

Pour the sugar into a small bowl and set aside. Line a baking sheet with parchment paper and set aside. Grease up your hands with a little bit of butter or non-stick cooking spray. Grab about 2 tablespoons of the mixture and roll it into a ball. Dip each ball in the sugar, roll until coated completely, and then place on the tray. If you use 2 tablespoons, the recipe makes 9 pumpkins. If you want to make smaller pumpkins, use half the amount and make 18.

Once all the balls are rolled and dipped into sugar, take the toothpick and use it to make lines all around the ball from the bottom to the top all the way around so that the ball looks like a pumpkin. Repeat with each ball of fudge. Lightly press your thumb into the top of each ball to make a slight indentation.

Place a chocolate chip on the top of each pumpkin and slightly push down just a tiny bit. Serve immediately or place in the refrigerator to serve later.