Name: Pumpkin Cheese Ball
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 2 cups shredded sharp cheddar cheese; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika or smoked paprika; 1 teaspoon Worcestershire sauce; 2 tablespoons chopped chives or green onions (optional); 1 cup crushed nacho cheese chips or finely shredded cheddar (for coating); 1 bell pepper stem (for garnish); Plastic wrap and kitchen twine (for shaping)

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This pumpkin cheese ball is a festive, savory appetizer that’s perfect for fall gatherings, Halloween parties, and Thanksgiving spreads. It’s shaped like a pumpkin, but don’t let the look fool you—this isn’t a sweet recipe. I make it with a creamy blend of cheeses and seasonings, then roll it in crushed chips or cheese for that vibrant orange color. It’s fun, flavorful, and always a hit on the snack table.

Why You’ll Love This Recipe

I love how this recipe checks all the boxes for a crowd-pleasing appetizer: it’s make-ahead friendly, super simple to shape, and packed with cheesy, tangy flavor. It’s also versatile—I can serve it with crackers, veggies, pretzels, or toasted baguette slices. The pumpkin shape makes it a showstopper, and adding a bell pepper stem on top gives it the cutest finishing touch.

Pumpkin Cheese Ball

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Cheddar cheese, shredded (I like using sharp cheddar for a bolder flavor)
Garlic powder
Onion powder
Paprika or smoked paprika
Worcestershire sauce
Chives or green onions (optional, for added freshness)
Crushed nacho cheese chips or finely shredded orange cheese (for coating)
Bell pepper stem (for decoration)
Plastic wrap and kitchen twine (for shaping, optional but helpful)

Directions

I start by mixing the softened cream cheese, shredded cheddar, garlic powder, onion powder, paprika, Worcestershire sauce, and green onions (if using) in a large bowl until everything is well combined and smooth.
I scoop the cheese mixture onto a sheet of plastic wrap and shape it into a ball.
To create the pumpkin shape, I wrap the ball tightly in the plastic wrap, then use 4–5 pieces of kitchen twine to tie around the ball like a pumpkin (like you’d tie a roast), creating grooves. I refrigerate the cheese ball for at least 2 hours, or overnight, to let it firm up.
After chilling, I remove the twine and plastic wrap, then roll the cheese ball in crushed chips or cheese until it’s completely coated in orange.
For the final touch, I press a bell pepper stem into the top to look like a pumpkin stem.

Servings and timing

This pumpkin cheese ball serves about 10–12 people as an appetizer. It takes about 15 minutes to prepare, plus at least 2 hours of chill time to set and shape properly. I usually make it the night before to save time on party day.

Variations

I sometimes mix in different shredded cheeses like Monterey Jack or pepper jack for a bit of heat. If I want a smoky twist, I add a little smoked gouda. For coating, I’ve also used crushed pretzels, crushed cheese crackers, or finely chopped nuts. And for Halloween, I like to add candy eyes or olive “spiders” to turn it into a spooky pumpkin monster.

Storage/reheating

I store the cheese ball in the fridge, tightly wrapped or in an airtight container, for up to 5 days. Since it’s made with dairy, I don’t leave it out at room temperature for more than 2 hours. I never reheat this—it’s meant to be served chilled or at cool room temp.

FAQs

Can I make this cheese ball ahead of time?

Yes, and I usually do. I prepare and shape it the night before, then coat it and decorate it right before serving for the freshest look.

What’s the best coating for the orange pumpkin look?

Crushed nacho cheese chips or finely shredded orange cheddar cheese give the best color and texture. I’ve also used cheese crackers crushed in a food processor.

Can I freeze a cheese ball?

I don’t recommend it. Freezing can change the texture and make it watery once thawed. It’s best made fresh and stored in the fridge.

What should I serve with it?

I like a mix of crackers, pretzels, sliced bell peppers, cucumbers, and carrot sticks. It pairs well with both crunchy and fresh dippers.

Do I need to shape it with twine?

No, but twine helps create defined pumpkin grooves. If I don’t have any, I just shape it by hand and press indentations using the handle of a wooden spoon or my fingers.

Conclusion

This pumpkin cheese ball is the perfect savory centerpiece for any fall party or holiday table. It’s easy to make, packed with flavor, and always gets compliments for its festive appearance. Whether I’m bringing it to a potluck or serving it at home, it’s a cozy, crowd-pleasing appetizer that everyone will remember—and ask for again next year.