Melt the butter in a medium size saucepan.

Once melted, sauté your onions and garlic for about one minute.

After, add your diced bacon and cook for about eight to ten minutes until the bacon is crispy.

Drain the oil from the pan and add the pumpkin puree, salt, garlic powder, cumin, and oregano. Mix to combine.

Place the mixture in the freezer for about an hour so that it can slightly harden.

Once the mixture has been sitting in the freezer for about an hour, prepare your breading station. Whisk two eggs in one bowl and on two separate plates add your breadcrumbs and flour.

Remove the mixture from the freezer and form 12 separate balls, by rolling 1-2 tablespoons of filling in your hand

Pass each ball first through the flour, then through the egg mixture and finally through the breading. Pass it one more time through the egg wash and then one last time through the breadcrumbs. Set aside.

In a deep fryer or large pot, heat your oil to 350F.

Cook each one for about 3 minutes until they become golden-brown.

Remove from the oil and place on a plate lined with paper towel to remove the excess oil. Enjoy!