Preheat your oven to 375°F (190°C).

Hollow out small sugar pumpkins by cutting off the tops and scooping out the seeds, leaving about a half-inch of flesh for structure.

In a large bowl, combine ricotta cheese, mozzarella cheese, and grated Parmesan. Add salt and pepper to taste and mix well.

Fill each pumpkin with the cheese mixture, pressing down to pack it well. If using dough, fill the shapes with the mixture, leaving space to seal.

If using biscuit dough, gather edges and twist to create a pumpkin shape. Tie with kitchen twine loosely to hold shape.

Melt butter and stir in minced garlic, parsley, and paprika. Brush over the stuffed pumpkins.

Insert pretzel sticks into the tops of each stuffed pumpkin to act as stems.

Bake stuffed pumpkins on a baking sheet for 20-25 minutes until golden brown and puffed.

Let cool slightly, then serve warm with marinara sauce for dipping.