Pumpkin Cheese Ball

Have a Ball this Fall!

I’m pretty sure cheese dips have their own gravitational force. I’m immediately drawn to them! There’s something about creamy cheese and a crunchy cracker that pulls me right in! And this Pumpkin Cheese Ball recipe will definitely draw hungry guests at your Friendsgiving or Thanksgiving get-together. Formed into a perfect, cheesy pumpkin, it’s such a cute way to celebrate the autumn holidays. This delicious pumpkin shaped cheese ball is the star of my Fall Snack Board. Check it out!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Pumpkin spice cream cheese (softened): the creamy, flavorful base that gives the cheese ball its smooth texture and seasonal pumpkin spice flavor. If you can’t find pumpkin-flavored cream cheese, use regular cream cheese and add 2 tablespoons of pumpkin purée plus a pinch more pumpkin pie spice or cinnamon. Let it soften before mixing — this helps everything blend evenly.
• Shredded orange cheddar cheese: adds sharpness, color, and body. It balances the sweetness of the pumpkin cream cheese and gives that beautiful orange “pumpkin” hue. Use sharp or extra-sharp cheddar for more flavor, or try Colby Jack for a milder, creamier version.
• Pumpkin pie spice: Brings warm, cozy fall flavor that ties the pumpkin theme together. You can make your own pumpkin pie spice with my simple how-to.
• Cayenne pepper: adds a subtle heat that cuts through the creaminess and balances the sweetness of the pumpkin spice. If you’re serving kids or don’t want spice, reduce to 1/4 teaspoon or swap for chili powder or smoked paprika for warmth without the heat.
• Paprika: enhances the color and adds mild depth. It gives the cheese ball that rich orange tone that looks perfectly “pumpkin-y”. Smoked paprika adds a deeper, savory note, while sweet paprika keeps it mild and bright.
• Bell pepper stem: the finishing touch that turns your cheese ball into a pumpkin! It gives it that perfect realistic look. You can also use a pretzel rod, celery stick, or even a cinnamon stick for a fun twist. Don’t toss the rest of that bell pepper! Slice it into strips and serve alongside your crackers for a fresh, colorful dipper.
• Multigrain pita crackers, for serving
• Multigrain crackers, for serving

Supplies:

• Large serving platter or wood board
• Large piece of plastic wrap

How to Make a Pumpkin Cheese Ball

• Using a stand mixer or sturdy spoon, mix all ingredients together until well combined.
• Line a 1.25 quart mixing bowl (7.25”x3”x3”) with plastic wrap and press the cheese mixture into the bowl.
• Form the mixture into a ball with the plastic wrap so that it’s completely covered in plastic wrap.
• Place the cheese ball in the refrigerator for at least an hour.
• Once the cheese ball is chilled, lift it from the bowl with the plastic wrap and place it flat side down on a work surface. Leave the plastic wrap around the cheese ball and with the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
• Lift the cheese ball from the work surface with the palm of your hand and gently remove the plastic wrap. Transfer the cheese ball to the center of your serving platter. Use the butter knife to indent the carved lines even more to look like a pumpkin, if necessary.
• Stick the bell pepper stem in the top of the pumpkin-shaped cheese ball.
• Serve with crackers and other dippers. Enjoy!

Make Ahead Instructions

You can make the cheese ball up to 2–3 days in advance. Just wrap it tightly in plastic wrap (or place it in an airtight container) and store it in the refrigerator until ready to serve. If you’re shaping it into a pumpkin, wait to add the “stem” or any fresh garnish until serving time so it looks its best.

Serving and Storage

One of the best things about this recipe is that it’s adorable shaped like a pumpkin, but just as delicious served as a simple dip or centerpiece on a board.

• To serve on a board: Place the pumpkin cheese ball in the center of a large wood board and surround it with fall-colored dippers like pretzels, apple slices, dried fruits, veggies and festive cookies. Check out my Fall Snack Board for all the inspiration.
• To serve as a dip: Skip the shaping and spoon the mixture into a bowl. Top with chopped nuts or pepitas and drizzle with honey or hot honey for a little sparkle.
• Mini versions: Roll the mixture into bite-sized balls and stick a pretzel stick and some parsley in each one like I do in my Thanksgiving Pre-Feast Snacks spread on pages 209-213 in my Spectacular Spreads cookbook. Easy to grab, fun to eat!

Because it’s made with cream cheese, you’ll want to keep it refrigerated until about 30 minutes before serving so it softens slightly. It can safely sit out for about 2 hours at room temperature (or 1 hour if you’re outdoors or it’s a warm day). After that, pop it back in the fridge.

Wrap any leftovers tightly and refrigerate. They’ll stay fresh for up to 5 days. The flavor actually deepens a bit after a day or two!