Pumpkin Cheese Ball Recipe

Introduction

This Pumpkin Cheese Ball is a festive and flavorful appetizer perfect for fall gatherings. Creamy and tangy with a hint of smoky spice, it’s shaped to resemble a pumpkin and makes a charming centerpiece. It’s simple to prepare and sure to impress your guests.

Ingredients

• 16 oz cream cheese, softened
• 2 cups sharp cheddar, shredded
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp smoked paprika (+ extra for coating)
• ¼ tsp onion powder
• Salt & pepper, to taste
• 1 cup crushed cheese crackers or finely chopped pecans (for coating)
• 1 pretzel rod or bell pepper stem (for pumpkin stem)
• Fresh parsley leaves (optional garnish)

Instructions

1. Step 1: Beat the cream cheese, shredded cheddar, sour cream, garlic powder, smoked paprika, onion powder, salt, and pepper together until smooth and well combined.
2. Step 2: Scoop the mixture onto plastic wrap and shape it into a ball. Wrap tightly and chill in the refrigerator for at least 2 hours, preferably overnight.
3. Step 3: Once chilled, roll the cheese ball in the crushed cheese crackers or chopped pecans until it is fully coated.
4. Step 4: Use twine or uncooked spaghetti noodles to gently press vertical ridges around the sides of the ball to mimic a pumpkin’s shape, then carefully remove the twine.
5. Step 5: Insert a pretzel rod or a bell pepper stem into the top to serve as the pumpkin stem.
6. Step 6: Garnish with fresh parsley leaves if desired. Let the cheese ball sit at room temperature for 15 to 20 minutes before serving with crackers, pretzels, or crisp vegetables.

Tips & Variations

• For a nut-free coating, use crushed cheese crackers instead of pecans.
• Add a pinch of cayenne pepper for extra heat if desired.
• Try rolling the cheese ball in smoked paprika in addition to crackers for a deeper smoky flavor.
• Use fresh herbs like chopped chives or dill inside the cheese mixture for extra brightness.

Storage

Store the cheese ball wrapped tightly in plastic wrap in the refrigerator for up to 3 days. Allow it to come to room temperature for about 15 minutes before serving to soften the cheese and enhance the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheese ball ahead of time?

Yes, it’s best made at least a few hours in advance, ideally overnight, to allow the flavors to meld and the shape to firm up.

What can I use if I don’t have a pretzel rod or bell pepper stem?

You can use a small celery stick, a chive stalk, or even a small piece of carrot as the pumpkin stem alternative.

Pumpkin Cheese Ball Recipe

Print Recipe

★★★★★

4.7 from 189 reviews

This delightful Pumpkin Cheese Ball is a festive appetizer perfect for fall gatherings. Creamy cream cheese and sharp cheddar are blended with savory spices, then chilled and coated with crunchy crackers or nuts. Shaped with charming pumpkin ridges and topped with a pretzel stem, it’s as fun to serve as it is to eat.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes (including chilling)
• Yield: 8–10 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese Ball Mixture

• 16 oz cream cheese, softened
• 2 cups sharp cheddar, shredded
• ½ cup sour cream
• ½ tsp garlic powder
• ½ tsp smoked paprika, plus extra for coating
• ¼ tsp onion powder
• Salt & pepper, to taste

Coating & Garnish

• 1 cup crushed cheese crackers or finely chopped pecans (for coating)
• 1 pretzel rod or bell pepper stem (for pumpkin stem)
• Fresh parsley leaves (optional garnish)

Instructions

1. Mix: Beat the softened cream cheese, shredded sharp cheddar, sour cream, garlic powder, smoked paprika, onion powder, salt, and pepper in a large bowl until the mixture is smooth and fully combined.
2. Shape & Chill: Scoop the cheese mixture onto a piece of plastic wrap. Using the wrap, form it into a tight ball shape, wrap it completely, and refrigerate for at least 2 hours, though overnight chilling yields the best texture.
3. Coat: Once chilled, unwrap the cheese ball and roll it evenly in the crushed cheese crackers or chopped pecans until fully coated with the crunchy layer. Optionally sprinkle a little extra smoked paprika on top for added flavor and color.
4. Shape Pumpkin: To create pumpkin-like ridges, gently press twine or uncooked spaghetti noodles vertically around the sides of the ball, then carefully remove them to leave indentations resembling pumpkin grooves.
5. Add Stem: Insert a pretzel rod or a bell pepper stem into the top center of the cheese ball to mimic a pumpkin stem. Garnish with fresh parsley leaves if desired for a pop of green.
6. Serve: Let the cheese ball sit at room temperature for 15 to 20 minutes before serving. Pair with crackers, pretzels, or crisp vegetables for a charming and flavorful appetizer.

Notes

• For best flavor development, prepare the cheese ball a day ahead to allow spices to meld.
• Use gluten-free crackers for a gluten-free option.
• Substitute the pretzel stem with a carrot stick for a healthier twist.
• Ensure cream cheese is softened to facilitate easy mixing.
• Leftovers can be refrigerated for up to 3 days; bring to room temperature before serving again.

Keywords: Pumpkin Cheese Ball, holiday appetizer, cheese ball recipe, fall appetizer, party food