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Pumpkin Cheese Ball

A delightful Pumpkin Cheese Ball that captures the essence of autumn, with a smooth cheesy blend and crunchy exterior, perfect for gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Appetizer, Snacks
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz cream cheese, softened
  • 2 cups sharp cheddar, shredded
  • ½ cup sour cream
  • ½ tsp garlic powder
  • ½ tsp smoked paprika plus extra for coating
  • ¼ tsp onion powder
  • Salt & pepper, to taste
Coating and Decoration
  • 1 cup crushed cheese crackers or finely chopped pecans for coating
  • 1 pretzel rod or bell pepper stem for pumpkin stem
  • Fresh parsley leaves optional garnish

Method
 

Mix
  1. In a large mixing bowl, beat together the softened cream cheese, sharp cheddar, and sour cream until smooth and creamy.
  2. Infuse this blend with garlic powder, smoked paprika, onion powder, and a whisper of salt and pepper.
Shape & Chill
  1. Gently scoop the mixture onto plastic wrap and mold it into a rounded ball.
  2. Wrap it snugly and let it rest in the refrigerator for at least two hours.
Coat
  1. Once chilled, roll the ball in crushed cheese crackers or chopped pecans, coating it thoroughly.
Shape Pumpkin
  1. Press ridges around the sides of the ball with twine or spaghetti noodles to mimic a pumpkin shape.
Add Stem
  1. Place a pretzel rod or bell pepper stem atop the cheese ball.
  2. Garnish with parsley leaves if desired.
Serve
  1. Let the cheese ball rest at room temperature for 15-20 minutes before serving.
  2. Serve with an array of crackers, pretzels, or fresh vegetables.

Notes

Can be made a day in advance. Store tightly wrapped in plastic or in an airtight container for up to one week.