In a medium bowl, combine ricotta, shredded mozzarella, Parmesan, kosher salt, and black pepper; mix until well incorporated. Cover and chill the filling for about 15 to 20 minutes.

Preheat your oven to 350°F (175°C). Cut each biscuit into 16 small pieces, roll into balls, and flatten into discs about 3½ to 4 inches wide.

Place one tablespoon of the chilled filling in the center of each dough round and seal tightly by pinching the edges together.

Using kitchen twine, tie each filled dough ball several times to create sections resembling a pumpkin.

Arrange the tied dough balls on a baking sheet lined with parchment paper and bake for approximately 15 minutes until golden brown.

Melt the unsalted butter in a saucepan over low heat. Add minced garlic, chopped parsley, and paprika; stir until well mixed.

Once baked, cut and remove the twine, then brush the buttery garlic mixture over the tops. Optionally, insert a pretzel stick into each pumpkin and serve warm with marinara.