Mix the cream cheese in a medium size bowl together with the smoked paprika, onion and garlic powder until all is well combined.
Transfer the mixed cream cheese to a large piece of cling foil, fold it around the cream cheese and twist the ends together so the cream cheese is 'locked inside the cling foil'. Now shape the cream cheese with your hands into a ball.
Use (kitchen) twine to shape the ball into a pumpkin.Start by cutting four pieces of kitchen twine (arm's length) and lay them out on a flat surface, crossing each of them in the center creating eight equal sections. Placing the wrapped cream cheese ball in the center of the strings. Tie each opposite two strings in a knot on top of the cream cheese ball, pulling in tight to create pumpkin ridges. Continue with the remaining strings, until all 4 pieces of string are tied.
Chill the wrapped and tied cream cheese pumpkinin the refrigerator for 30-60 minutes to firm up. In the meantime spread out a small amount of everything bagel season on a large plate.
Take the cream cheese pumpkin out of refrigerator, cut all four strings and gently remove the cling foil as well. Place the cream cheese pumpkin on the plate of everything bagel seasoning. This will coat the bottom of the pumpkin. Sprinkle more seasoning on top of the pumpkin and with your hands apply a coating of seasoning on the sides as well until the whole cream cheese pumpkin is covered in everything bagel seasoning.
Use the stem of a bell pepper or a small eggplant to put on top of the cream cheese pumpkin. By slightly pressing the stem into the cream cheese pumpkin, it dents the top a little; that will mimic the top of a real pumpkin.
Your pumpkin shaped everything bagel cream cheese dip is now ready. Serve it with crackers, bagel crisps, or pretzel thins. Or a freshly baked baguette...