Combine 3/4 cup flour, brown sugar, undissolved yeast, salt, cinnamon, and allspice in large mixer bowl. Heat water, pumpkin, and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolk and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough into 2 equal pieces. To make body, shape one piece into 7 x 5-inch oval. Place on greased baking sheet. Divide remaining dough into 2 equal pieces; shape one piece into smooth (4-inch diameter) circle; place above body for head, flattening slightly. Remove 1/4 of remaining dough piece; divide into 2 pieces and roll into balls. Place balls above head for ears; pinch tops to make pointed ears. Divide remaining dough into 2 equal pieces; roll each to 6-inch rope. Place one rope on each side of body for wings. With sharp knife, cut 2 (3/4-inch diameter) circles on head for eyes. Press 1 raisin in center of each circle. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. With scissors, make one snip in "V" shape on face for beak. Make one snip on each ear and several snips on wings for feathers. Re-cut eyes if needed. Slightly beat reserved egg white with 1 tablespoon water; brush on owls. Sprinkle wheat germ on body only. Bake at 375°F for 15 to 20 minutes or until done. Remove from baking sheets; cool on wire racks. Decorate with Powdered Sugar Glaze, if desired. Powdered Sugar Glaze: Combine powdered sugar and milk in a small bowl. Stir until smooth.