This adorable Pumpkin Cheese Ball is the perfect appetizer for you! A seasoned cream cheese mixture, rolled in crushed tortilla chips, and shaped like a pumpkin!
Table of contents
Pumpkin Cheese Ball Recipe
It’s that time of year again. Leaves are falling and the weather is turning cooler. This means the holidays are coming.
Are you throwing a Halloween party or Fall party? This easy pumpkin cheese ball is creamy and delicious and has an adorable pumpkin shape!
It’s such a cute idea and way more fun than an ordinary cheese ball. Pumpkins aren’t just for Halloween, they make great Thanksgiving appetizers too!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
Cream Cheese – Soften the cream cheese to allow for easier mixing. Use reduced fat or fat free versions if desired.
Cheddar Cheese – Sharp cheddar cheese is perfect for this. Grate your own for best flavor.
Ranch Seasoning – Super easy to use. Or a combination of garlic powder and onion powder.
Green Onion – Perfect for garnish and a pop of color.
Pumpkin Stem – Use a green bell pepper stem to make it look like an actual pumpkin.
How to Make a Pumpkin Cheese Ball
FIRST: In a large bowl, combine cream cheese, shredded cheese, and Ranch seasoning. Mix to combine.
SECOND: Scoop out the cheese ball mixture and on a large sheet of plastic wrap. Shape into a ball.
THIRD: Wrap a few pieces of kitchen twine or rubber bands around the ball in even intervals to make the pumpkin look. Chill until ready to serve.
FOURTH: Unwrap, roll in crushed chips, being careful not to smash the sides. Place the pepper stem on top of the cheese ball and serve with crackers.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I make it ahead of time?
You can prep this homemade cheese ball up to 1 week ahead of time. Keep tightly wrapped in the fridge or in an airtight container until ready to serve.
How long does it last?
Once you serve it, do not leave it out for more than 2 hours. Store leftovers in the fridge for up to a week. You can even freeze it for 2 months!
What to Serve with a Pumpkin Cheese Ball
Ritz crackers are my favorite thing to serve with this. I also like tortilla chips, carrot sticks, and red pepper slices. Feel free to use your favorite cracker.
Tapas Tips & Tricks
- soften the cream cheese close to room temperature for easy mixing.
- spice it up with red pepper flakes and Worcestershire sauce
- coat the cheese ball with crushed nacho cheese Doritos, toasted pecans, or more cheddar cheese
- Use string or large rubber bands to make the vertical grooves on the side of the wrapped cheese ball.
- Don’t want to serve a large one, make mini pumpkin cheese balls.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This pumpkin-shaped cheese ball makes a cute appetizer for all the Halloween parties this season. Delicious and so much fun to serve!
- 16 ounces cream cheese (softened)
- 2 cups sharp cheddar cheese (shredded)
- 2 tablespoons Ranch seasoning
- 1 bell pepper stem
- In a large bowl, combine the softened cream cheese and ranch seasoning.
- Fold in half the shredded cheddar cheese.
- Remove and place on a large piece of plastic wrap.
- Shape into a ball and seal.
- Take 4 pieces of kitchen twine or string and wrap around the cheese ball, pulling tight, to make indentions.
- Chill in the refrigerator for at least 30 minutes or until firm.
- Remove and gently unwrap.
- Sprinkle or lightly pat the remaining cheddar cheese on the outside, being careful not to smash the indention lines.
- Top with the bell pepper stem.
- Serve with crackers and enjoy!
- Soften the cream cheese before mixing.
- Cut 4 strips of twine or as many as you like to make the ridges in the pumpkin.
- Coat with cheese or chopped toasted nuts. You can even use crushed orange nacho chips.
- If the indentions aren't very deep after coating, you can run the blunt edge of a butter knife or plastic knife to make the markings again.
- Make up to 3 days in advance and keep chilled.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 39gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 114mgSodium: 752mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 18g
This nutrition information was generated via a third party. I can not be held liable for any discrepancies in the information provided.
More Finger Foods
TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.