• Warm the milk until just lukewarm (not hot). Add the yeast and stir until dissolved.
• In a large bowl, combine pumpkin purée, melted butter, and half of the beaten egg.
• Add sugar and salt, and mix well. Pour in the milk–yeast mixture and stir to combine.
• Add flour and mix until a soft dough forms. Cover with plastic wrap and let rest for 15 minutes.
• Transfer dough to a floured surface and knead for at least 10 minutes. The dough will be slightly sticky — work quickly until smooth.
• Place dough in a floured bowl, cover, and let rise for 1 hour at room temperature or until doubled in size.
• Deflate the dough and knead lightly. Divide into 10 pieces (about 55 g each).
• Flatten each piece and place 1 square of chocolate in the centre. Seal and shape into a smooth ball.
• Place each ball in the centre of a long piece of string. Wrap the string around and under the ball to form 8 pumpkin-like sections.
• Place shaped dough balls on a baking tray lined with parchment paper. Cover and let rise for 30 minutes.

To Bake

• Preheat oven to 180°C (350°F).
• Brush tops with remaining beaten egg.
• Bake until golden brown
• Cool on a wire rack.

To Decorate

• Gently remove the string once cooled
• Add a green fondant stem in the centre and a red fondant foot underneath.
• Finish with candy eyes for a fun pumpkin look!