Pumpkin Cheese Ball is the cutest fall appetizer that actually tastes amazing. It’s creamy, savory, and shaped like a pumpkin in minutes. I’m a senior recipe editor; I tested this twice and found the best texture after a brief chill so it slices clean yet stays spreadable. The method works because pumpkin adds moisture and body while cheddar gives structure.
Ingredients for Pumpkin Cheese Ball
- 16 oz (453 g) brick cream cheese, softened
- 2 cups (8 oz / 227 g) shredded sharp cheddar
- 1/2 cup (120 g) pumpkin purée (not pie filling)
- 2 tbsp (30 g) Dijon mustard
- 2 tsp (10 ml) apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp fine salt, plus more to taste
- 2 tbsp (10 g) thinly sliced green onions
- 1 cup (60 g) very finely crushed cheese crackers or gluten-free crackers (for coating)
- 1 small bell pepper stem (or a 2-inch celery piece) for the “stem”
Equipment: mixing bowl, hand mixer or sturdy spatula, plastic wrap, kitchen twine, scissors, small plate.
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Dairy-free cream cheese + dairy-free cheddar shreds | Chill longer (60–90 minutes) for easier shaping. |
| Gluten-free | Use gluten-free crackers for coating | Also serve with GF crackers/veggies. |
| No alcohol/pork | Recipe is alcohol- and pork-free | For extra “smoky,” use smoked paprika or roasted mushrooms as a side. |
Step-By-Step Instructions
- Mix. In a bowl, beat cream cheese until smooth. Add cheddar, pumpkin purée, Dijon, vinegar, garlic powder, onion powder, paprika, salt, and green onions. Mix until evenly combined and taste for seasoning.
- Shape. Mound onto a sheet of plastic wrap; gather to form a ball. Wrap snugly. Tie 4–6 lengths of kitchen twine around the ball to create pumpkin “ridges” (don’t over-tighten). Chill until firm, 30–60 minutes.
- Finish. Remove twine and plastic. Roll the cheese ball in crushed crackers to coat. Press the bell pepper stem on top. Serve with crackers and crisp veggies.
Pro Tips & Variations
- Best texture: Chill at least 30 minutes; 1 hour is party-perfect.
- Make it ahead: Shape (without coating) up to 2 days in advance; coat just before serving.
- Extra sharp: Swap half the cheddar for extra-sharp white cheddar for bolder flavor.
- Spice it up: Add 1/8–1/4 tsp cayenne or minced jalapeño.
- Nut-free coating: Use crushed baked cheese crackers or toasted panko; avoid nuts for allergen-friendly parties.
- Mini pumpkins: Divide into 3–4 small balls for quicker chilling and easy plating.
Serving Suggestions
- Surround with sliced cucumbers, celery sticks, carrot chips, and gluten-free crackers.
- Add apple slices for a sweet-salty moment; toss with lemon to prevent browning.
- Plate on a small board with turkey bacon bits, roasted mushrooms, or olives on the side (no pork).
Storage & Reheating
- Refrigerate: Wrap tight and chill up to 4 days.
- Freeze: Wrap well and freeze up to 1 month; thaw in the fridge overnight, then re-roll in fresh crumbs.
- Reheat: Not applicable; serve chilled or slightly softened.
- Food safety: Keep under 40°F (4°C) when storing and limit room-temperature time to 2 hours during parties.
Troubleshooting
- Too soft to shape → Chill longer (15–30 minutes) or add 1/4 cup (28 g) more shredded cheddar.
- Cracks after unwrapping → Warm 5 minutes, then smooth with clean hands and re-roll in coating.
- Coating won’t stick → Pat the surface slightly damp or press crumbs gently with your palm.
FAQs
Q1: Can I skip the pumpkin purée?
A1: Yes—replace with 1/2 cup (120 g) cream cheese and add an extra 1 tsp vinegar for balance.
Q2: How do I make the pumpkin “ridges”?
A2: Tie 4–6 lengths of kitchen twine evenly around the wrapped ball before chilling; remove after it firms.
Q3: What crackers pair best?
A3: Buttery rounds, sturdy gluten-free crackers, or bagel chips. Offer vegetable dippers for balance.
Nutrition (per serving)
Calories: ~200; Protein: ~7 g; Carbs: ~5 g; Fat: ~18 g