Name: Cheeseball Pumpkin
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 2 (8 oz.) packages cream cheese, softened; 1 tsp. onion powder; 1 tsp. lemon juice; 1 tsp. Worcestershire sauce; 1 tsp. mustard; 1/2 tsp. salt; 1/2 tsp. paprika; 2 cups shredded cheddar cheese, divided

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This Cheese Ball Pumpkin Recipe brings together cream cheese, shredded cheese, savory flavors, and a hint of fall spirit, pressed into one delightful party starter. Whether you’re preparing for a cozy fall gathering or just want a playful twist on your snack platter, this recipe is perfect!

cheeseball pumpkin and crackers on a platter

Pumpkin-Shaped Cheese Ball (Great Appetizer or Snack!)

There’s something charming about a cheese ball shaped like a pumpkin, especially when the seasons start turning cooler and you’re craving a festive and tasty appetizer that’s as much fun to make as it is to eat. Crunchy crackers topped with cheesy goodness…MMM!

🍂Festive and Fun Presentation. Cheese ball in the shape of a pumpkin gives a little nod to fall that’s sure to brighten up any holiday table. It’s a clever and eye-catching way to serve a classic snack!

🧀Creamy, Flavorful Interior. The blend of cheeses with a few other savory ingredients makes a smooth, tangy, and slightly sharp taste that pairs well with crackers (or even fresh veggies!). It’s a crowd-pleaser, for sure.

✨Simple Yet Impressive to Make. You don’t need to be a seasoned chef to make this homemade cheese ball, and it comes together quickly with ingredients you likely already have. Plus, crafting it into a pumpkin shape adds a charming homemade touch and it’s actually super simple!

Ingredients

Cream cheese – I go for full-fat cream cheese to get the creamiest cheese ball!
Shredded cheese – cheddar is my favorite, and this time I used extra-sharp cheddar cheese to get that nice orange color for my pumpkin cheese ball. Any of your favorite shredded cheeses will most likely work, though.

Add some great flavor with:

Worcestershire sauce
Lemon juice
Mustard – I usually use yellow mustard, though Dijon would be fine too!
Onion powder
Salt
Paprika

knife taking a slice of cheeseball pumpkin and crackers on a platter

Find recipe amounts and detailed instructions below on a printable recipe card!

Supplies we used:

Mixing bowl
Electric mixer – when it comes to beating cream cheese, my Kitchenaid handheld electric mixer is my favorite tool for the job!
Measuring cups and spoons and a spatula or two
Plastic cling wrap – if you’re wanting a non-plastic alternative, I think cheesecloth could work to do the shaping, too!
Kitchen twine – rubber bands should work ok too, if they’re not too small!

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How to make a Cheese Ball Pumpkin

For best results, let the cream cheese come to room temperature before starting.

In a mixing bowl, beat the cream cheese until smooth with an electric mixer. Add the rest of the ingredients except for the shredded cheese and mix thoroughly. Gently mix in half (1 cup) of the shredded cheese.

Tear off a large sheet of plastic wrap and lay a little layer of some shredded cheese on it. Carefully scoop the cream cheese mixture on top of the shredded cheese. Then take your hands and gently press the rest of the shredded cheddar cheese on the sides and top of the cheese ball mixture.

Fold the plastic wrap tightly up around the cheeseball. Then tie kitchen twine (or rubber bands) snugly around the wrapped cheese ball to create the pumpkin look.

Chill for an hour or so, until the pumpkin is firm. Remove the twine and plastic wrap, add a green stem if you wish (I used parsley!) and place cheese ball on a serving platter with your favorite crackers. Enjoy!💛

Storage

Store the cheeseball in an airtight container in the refrigerator for up to a week (or maybe even longer, if stored in an airtight container!).

One easy way to tell how long the cheeseball (and dips, and similar things) will be good is to check the expiration date of the most perishable ingredient. In this case, the cream cheese is probably the most perishable, and so the cheeseball should be good until the expiration date on the cream cheese!

Tips, Tricks & Notes

Cheese ball pumpkin stem ideas: I used parsley since that’s what I had, but I’ve seen folks use a bell pepper stem or an upside down broccoli floret (with the actual floret cut off) to make a realistic-looking pumpkin stem for the top of the cheeseball pumpkin.
Start with soft cream cheese: get it out of the refrigerator about an hour before starting, so it whips nice and smooth!
This recipe is great for shaping into an adorable pumpkin shape, but it can also be shaped into an ordinary cheese ball to be served any time of the year! You can always mix in all the cheese too, instead of pressing some on the outside.

piece of cheeseball on a cracker in someone's hand

Cheese Ball Dippers

Any and all types of crackers are my favorite dippers for cheeseball, but there are other things you can serve with cheeseball too, such as:

Pretzels
Bell pepper slices
Cucumbers
Carrot sticks
Celery

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More appetizer recipes:

8-10 servings

Cheeseball Pumpkin

Prep Time: 10 minutes

Additional Time: 1 hour

Total Time: 1 hour 10 minutes

This Cheese Ball Pumpkin Recipe brings together cream cheese, shredded cheese, savory flavors, and a hint of fall spirit, all pressed into one delightful party starter!