Combine 1 cup of warm milk with 1 tablespoon of brown sugar and 2 teaspoons of active dry yeast in a large mixing bowl. Let it sit for 10 minutes until frothy. Once bubbly, mix in 4 tablespoons of melted butter, 1 teaspoon of salt, and 3 cups of all-purpose flour. Knead the dough on a floured surface for about 5 minutes until smooth, then place it in a greased bowl. Cover and let rise in a warm spot for 1 hour.

While the dough rises, prepare the cheesy pumpkin filling. In a mixing bowl, blend together ½ cup of pumpkin puree, 1 cup of shredded cheddar cheese, 4 ounces of cream cheese, ½ teaspoon of garlic powder, and ¼ teaspoon of smoked paprika. Mix until smooth and creamy, setting aside the filling in the refrigerator.

Once the dough has doubled in size, punch it down and divide it into 24 equal pieces. Flatten each piece into a small disk, placing about 1 tablespoon of the pumpkin filling in the center. Carefully fold the dough over the filling and pinch the edges tightly to seal.

In a large pot, bring 10 cups of water to a gentle boil and add ⅔ cup of baking soda. Once boiling, gently drop a few pretzel bites at a time into the water and let them boil for 30 seconds. Use a slotted spoon to remove them and transfer to a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C). Brush the tops of each pretzel bite with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown.

Let the Cheesy Pumpkin Stuffed Pretzel Bites cool slightly, then transfer them to a serving platter. Garnish with freshly chopped parsley and serve warm.