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Preheat the oven to 200°C, fan 180°C, gas 6. Line a baking tray with parchment.
In a bowl, whisk the flour and baking powder together until evenly combined. Make a well in the centre and add the yogurt. Mix with a wooden spoon until you have a rough dough.
Turn out onto a lightly floured work surface and knead briefly to create a smooth dough. Divide into 15 equal-sized pieces, roughly 45g each.
Place a piece of mozzarella in the centre of a dough ball. Wrap the dough around the mozzarella and roll on the surface to smooth into a uniform ball. Repeat until you have 14 even-sized balls.
Add the mozzarella to the final piece of dough and shape into a log.
Arrange the doughballs in a circle and top with the log shaped dough to create a pumpkin with a stalk.
Brush with the egg yolk to glaze and bake on the middle shelf of the oven for 20-25 mins until evenly golden and risen.
Leave to stand for 5 mins. Serve topped with the parsley and parmesan, with the salsa and guacamole on the side for dipping.