In a medium bowl, combine ricotta, mozzarella, Parmesan, salt, and pepper. Cover with plastic wrap and refrigerate until ready to use.

Cut biscuits into 16 pieces; form each into a ball with your hands. Roll out each ball to a 3 ½” to 4” round.

Place about 2 tsp. ricotta mixture in the center of round. Gather sides of dough; pinch to seal. Gently press down on dough to create a flat bottom. Transfer to a parchment-lined baking sheet. Repeat with remaining rounds. Refrigerate until cold, about 20 minutes.

Arrange a rack in center of oven; preheat to 350°. Cut 16 (17” to 20”) pieces of kitchen twine. On a cutting board, lay out 1 strip of twine. Place 1 piece of stuffed dough in the middle of twine. Loosely tie around dough, then flip and tie as if you were tying a bow around a gift. Turn dough and tie twine around. Repeat as needed for 6 sections total. Make a loose knot to secure. Trim off excess twine. Repeat with remaining stuffed dough and twine. Arrange on a parchment-lined baking sheet, spacing 1” to 2” apart.

Bake pumpkins until golden brown, 15 to 20 minutes.

Meanwhile, in a small pot over medium-low heat, melt butter. Add garlic, parsley, and paprika and cook, stirring occasionally, until garlic is fragrant and slightly browned, 1 to 2 minutes. Let cool.

Brush pumpkins with garlic butter. Transfer to a wire rack and let cool. Carefully remove twine.

Insert a pretzel stick into top of each pumpkin. Serve with marinara sauce alongside.