Pumpkin Cheese Ball

Pumpkin Cheese Ball – this pumpkin shaped cheese ball is so easy to make and always a hit at parties! 

Pumpkin Cheese Ball

Last year, I made these very popular Snowman Cheese Ball and Rudolph Cheese Ball recipes for Christmas. For Halloween and Thanksgiving, I wanted to make something similar and a I felt like a pumpkin shape was a natural choice!   The pumpkin cheese balls were surprisingly easy to prepare, and they make a festive centerpiece for any fall party. I think they would be especially cute added to a Harvest Charcuterie Board.

My friend Michael from Inspired by Charm has a beautiful rustic Everything Bagel Cheeseball shaped like a pumpkin that totally inspired me! Please check out his whole stylish set up!

This recipe and instructions are for one cheese ball. Use either the optional pecans or shredded cheese to decorate. To make both pumpkins, double the recipe and use both.

How to Make a Pumpkin Cheese Ball

1. Use a stand mixer to combine two room temperature blocks of cream cheese with room temperature sharp shredded cheese. Room temperature will make sure they combine smoothly.
2. Stir in one package of ranch dressing mix.
3. Place mixture on large piece of plastic wrap and shape into a ball.
4. Wrap another sheet of plastic wrap around the cheeseball so it is double wrapped.
5. Wrap 3-4 thick rubber bands around the cheese ball to shape into pumpkin and refrigerate until firm, 4 hours or overnight. I used three rubber bands on the pecan coated cheese ball and four rubber bands on the cheese covered cheese ball. I think they both looked great and had slightly different shapes.
6. To make a brown pumpkin, coat cheese ball in finely crushed pecans. To make an orange pumpkin, press finely shredded cheese into cheese ball.
7. Press trimmed bell pepper stem into top of pumpkin.
8. After you remove the bell pepper stem, slice and serve with cheese ball.

Make Ahead Tips

• You can make 2-3 days ahead and leave tightly covered in refrigerator.
• Wait to decorate until right before serving. Pecans will soften and the stems will brown if made too far ahead.
• For orange pumpkins, wait to finely shred cheddar until right before using or it will clump and stick together.

More Cheese Ball Recipes

Snowman Cheese Ball

Rudolph Cheese Ball

Carrot Shaped Cheese Ball

More Fun Fall Recipes

Jack-O’-Lantern Halloween Fruit Tray 

Spooky Eyes Halloween Cake 

Ghost Cookies 

Harvest M&M’S Cookie Bars 

Harvest Charcuterie Board

5 from 8 votes

Print

Pumpkin Cheese Ball

Prep Time

15 mins

Chilling Time

4 hrs

 

Pumpkin Cheese Ball - this pumpkin shaped cheese ball is so easy to make and always a hit at parties! 

Course: Appetizer

Cuisine: American

Keyword: Pumpkin Cheese Ball, Pumpkin Shaped Cheese Ball

Servings: 10

Calories: 345 kcal

Author: Melissa

Ingredients

• 16 oz cream cheese 2 blocks at room temperature
• 3 1/2 cups sharp cheddar cheese shredded, room temperature
• 1 oz ranch seasoning mix
• 1 1/2 cups crushed pecans optional
• 1/2 cup sharp cheddar cheese optional
• 1 bell pepper stem

Instructions

1. Let cream cheese and shredded sharp cheddar come to room temperature. In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, cheddar cheese and ranch dressing mix.

2. Transfer cheese mixture to a sheet of plastic wrap and use plastic to form cheese mixture into a ball. Place 3-4 thick rubber bands around plastic wrap as pictured to shape into pumpkin. Refrigerate for at least 4 hours, or overnight. Can be made several days ahead.

3. For brown pumpkin, press crushed pecans into cheese ball right before serving. For orange pumpkin, gently press in finely shredded cheese. Top pumpkin with bell pepper stem to finish. Serve with crackers and sliced bell peppers.

Recipe Notes

This recipe and instructions are for one cheese ball. Use either the optional pecans or shredded cheese to decorate. To make both pumpkins, double the recipe and use both.

Nutrition Facts

Pumpkin Cheese Ball

Amount Per Serving

Calories 345 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 18g113%

Cholesterol 97mg32%

Sodium 639mg28%

Potassium 107mg3%

Carbohydrates 4g1%

Sugar 2g2%

Protein 14g28%

Vitamin A 1062IU21%

Calcium 370mg37%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.