Pumpkin Cheese Ball Recipe {EASY!}

Want to learn how to make a Pumpkin Cheese Ball Recipe for fall, Halloween or Thanksgivings parties? Need EASY fall, Halloween or Thanksgiving appetizer ideas you can make last minute? This NO BAKE, MAKE AHEAD, EASY Pumpkin Cheese Ball Recipe could be the perfect compliment to any fall soiree!

Whether you’re hosting a fall party, Halloween bash, a Thanksgiving feast, or just looking to add a touch of autumnal charm to your fall gatherings, this pumpkin-shaped cheese ball is the perfect low prep appetizer to make a memorable impression with your guests.

This pumpkin cheese ball is an absolute breeze to make and customize! You can experiment with different cheese combinations or add-ins like chopped olives, sun-dried tomatoes or sesame seeds to customize your cheese ball. Want to add more heat? Sprinkle in some paprika or cayenne pepper!

This pumpkin cheese ball can be made a day or two in advance, making your party prep less stressful. With just a few common ingredients you can create a totally classy appetizer or snack for Friendsgiving, a Halloween party, spooky movie night or that work potluck.

You don’t need any special decorating, cooking or baking skills because this pumpkin cheese ball recipe recipe uses ALL pre-made ingredients! It comes together quickly with common ingredients you can find at almost any grocery store.

How to Make a Pumpkin Shaped Cheeseball Step by Step!

1. Soften the Cream Cheese

In a medium mixing bowl, stir and spread the cream cheese around to soften.

2. Add the Cheese & Spices

To the softened cream cheese, add 1 cup of shredded cheese, 2 tbsp ranch seasoning mix, sliced green onions, salt and pepper to taste. To add a bit of heat you can mix in a dash of paprika or cayenne pepper at this point. Mix until well combined and ingredients are evenly distributed throughout the cream cheese.

3. Roll Cream Cheese into a Ball

Form the cream cheese & spice mixture into a nice round ball. Roll out some plastic wrap and sprinkle some shredded cheese in the center. Place the rounded cheese ball onto the bed of shredded cheese.

4. Press the cheese into the Ball

Press remaining cup of shredded cheese onto the sides of the ball until it is completely covered in cheese.

5. Wrap the Cheese Ball

Wrap the cheese ball in plastic wrap. Make sure the plastic wrap isn’t too tight…you’ll see why in the next step.

6. Wrap the Ball with Bakers Twine

Using baker’s twine double wrap the cheese ball with twine like our photo above to create the pumpkin shape. Place the pumpkin shaped cheese ball in the refrigerator for 6 hours to fully chill in the pumpkin shape.

7. Make Your Pumpkin Cheese Ball Centerpiece

Before serving, carve the stem away from the top of a bell pepper. Remove the fully chilled cheese ball from the fridge and press the stem into the top of the cheeseball. Place the cheeseball on a large cutting board or charcuterie tray and surround with crackers and pretzels.

I hope that you enjoyed learning how to make EASY pumpkin cheese ball recipe! With simple ingredients you can quickly create a unique fall, Halloween or Thanksgiving appetizer in minutes! Don’t forget to download and print the FREE recipe at the end of this post so you have it on hand when you need it.

Pumpkin Cheese Ball Recipe

Yield: 8

Prep Time: 15 minutes

Total Time: 15 minutes

This make ahead cheese ball is a snap to make last minute for all your fall parties!

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Ingredients

• 16 Ounces Cream Cheese
• 2 cups Shredded Cheese (we used sharp cheddar cheese for the orange color)
• 2 tbsp Hidden Valley Ranch Seasoning
• 3 Sliced Green Onions
• Salt and Pepper To Taste
• 1 Bell Pepper Stem
• Other Helpful Tools:
• Large Cutting Board
• Plastic Wrap
• Twine

Instructions

1. In a medium mixing bowl, stir and spread the cream cheese around to soften.
2. To the softened cream cheese, add 1 cup of shredded cheese, 2 tbsp ranch seasoning mix, sliced green onions, salt and pepper to taste. To add a bit of heat you can mix in a dash of paprika or cayenne pepper at this point. Mix until well combined and ingredients are evenly distributed throughout the cream cheese.
3. Form the cream cheese & spice mixture into a nice round ball. Roll out some plastic wrap and sprinkle some shredded cheese in the center. Place the rounded cheese ball onto the bed of shredded cheese.
4. Press remaining cup of shredded cheese onto the sides of the ball until it is completely covered in cheese.
5. Wrap the cheese ball in plastic wrap. Make sure the plastic wrap isn't too tight...you'll see why in the next step.
6. Using baker's twine double wrap the cheese ball with twine like our photo above to create the pumpkin shape. Place the pumpkin shaped cheese ball in the refrigerator for 6 hours to fully chill in the pumpkin shape.
7. Before serving, carve the stem away from the top of a bell pepper. Remove the fully chilled cheese ball from the fridge and press the stem into the top of the cheeseball. Place the cheeseball on a large cutting board or charcuterie tray and surround with crackers and pretzels.

Notes

• We used a bell pepper stem for our pumpkin stem but you could use a pretzel rod trimmed to size or a cinnamon stick. I think you could also use a bundle of small pretzel sticks.
• Get creative with cheese! Mix shredded pepper jack with sharp cheddar as an example...just keep the measurements roughly the same.
• You can get creative with your spices and cheese ball mix-ins. Add crushed nuts or sun dried tomatoes if that's your style. You can also add other spices you like to suit your personal taste. I personally like things a little spicy so I add paprika or cayenne pepper to give things a kick.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 85mgSodium: 652mgCarbohydrates: 12gFiber: 1gSugar: 3gProtein: 11g

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