In a mixing bowl, combine the ricotta, mozzarella, and Parmesan cheese with salt and pepper. Mix together until smooth and creamy. Chill for about 10 minutes.

Preheat your oven to 350°F (175°C). Unroll the biscuit dough and cut it into small pieces, about the size of a golf ball. Roll into balls and flatten to 3 inches in diameter.

Spoon a generous portion of the cheese filling into the center of each dough round. Pinch the edges together to seal the filling inside.

Use kitchen twine to tie each filled dough round, creating ridges that mimic a pumpkin's shape. Arrange on a baking sheet lined with parchment paper.

Bake for about 15 minutes, or until golden brown. Keep an eye on them as they bake.

Melt butter in a small saucepan. Add minced garlic, parsley, and a pinch of paprika, stirring until fragrant. Brush over the tops of the baked pumpkins.

Insert a pretzel stick into the top of each pumpkin for a stem. Serve warm with marinara sauce for dipping.