Place 6 eggs in a pot, cover them with cold water, and bring to a boil. Cover and let sit for 10-12 minutes, then cool in an ice bath.

Tap cooled eggs on a surface to crack, then peel under running water. Slice each egg in half lengthwise and place yolks in a bowl.

Mash yolks with a fork, then mix in mayonnaise, mustard, pumpkin purée, paprika, salt, and pepper. Add orange food coloring.

Transfer the filling to a piping bag and fill the egg white halves generously to achieve a mound resembling a pumpkin.

Insert pretzel sticks into each egg for stems and sprinkle with paprika. Chill in the fridge for at least 30 minutes before serving.