Beat the cream cheese in a mixing bowl until creamy and smooth. Add in the bacon, green onions, Worcestershire, garlic powder, salt and pepper. Using plastic wrap, form the cream cheese mixture into a ball, wrap completely and place into the refrigerator for about an hour to firm. Chop the pecans and place onto a single layer on a cookie sheet or large plate. Remove the plastic and roll the cheeseball in the pecans to completely cover. Place a single pretzel stick into the center of the cheeseball. Chill in the refrigerator until ready to serve- at least a couple of hours to allow the cream cheese to re-harden. Serve with assorted party crackers, or additional pretzel sticks and garnish with a bit of green for the pumpkin leaf.