Name: Pumpkin Cheese Ball Recipe
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 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; 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)

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Introduction

The pumpkin cheese ball is a festive and flavorful appetizer that’s perfect for fall gatherings or holiday parties. Creamy, tangy, and coated with a crunchy exterior, it looks just like a little pumpkin on your serving tray. It’s both fun to make and delicious to share.

The image shows a round cheese ball shaped like a small pumpkin, covered in a crumbly, brown nut coating that gives it a rough texture. At the top center, there is a fresh green stem placed upright to mimic a pumpkin stem. The cheese ball is sitting on a piece of white parchment paper on a white plate. Around the cheese ball, there is a circular arrangement of golden-brown crackers. A woman's hand is holding a small spreading knife with a white handle, scooping out a section of the cheese ball, revealing creamy white cheese mixed with orange cheese bits inside. The background is a white marbled texture with blurry white and orange pumpkins that add a fall theme. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: In a mixing bowl, beat together the cream cheese, shredded cheddar, sour cream, garlic powder, smoked paprika, onion powder, salt, and pepper until the mixture is smooth and well combined.
Step 2: Scoop the cheese mixture onto a piece of plastic wrap. Use the wrap to form the mixture into a ball, then chill it in the refrigerator for at least 2 hours, preferably overnight, to firm up.
Step 3: Once chilled, roll the cheese ball in crushed cheese crackers or chopped pecans until it is fully coated and evenly covered.
Step 4: Gently create pumpkin-like ridges by wrapping twine or uncooked spaghetti noodles around the cheese ball and pressing lightly. Carefully remove the twine or noodles to reveal the ridged pumpkin shape.
Step 5: Insert a pretzel rod or a bell pepper stem into the top of the ball to act as the pumpkin stem. Garnish with fresh parsley leaves if desired.
Step 6: Allow the cheese ball to sit at room temperature for 15–20 minutes before serving to soften slightly. Serve with crackers, pretzels, or crisp vegetables for dipping.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the cheese mixture.
Substitute smoked paprika with regular paprika if you prefer a milder smoky flavor.
Use gluten-free crackers or nuts for coating to accommodate dietary needs.
Try adding finely chopped chives or green onions to the mixture for extra freshness.

Storage

Store the pumpkin cheese ball tightly wrapped in plastic wrap in the refrigerator for up to 3 days. Before serving again, let it come to room temperature for 15–20 minutes for the best texture and flavor. If coated with nuts or crackers, it’s best to re-coat just before serving if possible to maintain crunchiness.

How to Serve

A round pumpkin-shaped cheese ball sits in the center of a wooden board, with a textured outer layer of crushed chips in golden brown, and a small curved pumpkin stem on top. The creamy inside layer is white with specks of green herbs and thin orange cheese shreds, visible where it is scooped out in one section. Around the cheese ball, there are light brown round crackers, pretzels, walnut halves, and pale yellow cheese sticks arranged loosely. Small sprigs of fresh green parsley add color near the pumpkin cheese ball. The background is softly blurred with a white marbled surface below. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pumpkin cheese ball ahead of time?

Yes, the cheese ball can be made up to two days in advance and kept refrigerated. This also allows the flavors to meld nicely.

What can I use instead of a pretzel rod or bell pepper stem for the pumpkin stem?

You can use a small carrot stick, celery stick, or even a cinnamon stick for a fun alternative pumpkin stem.