Pumpkin Cheddar Cheese Ball

This Pumpkin Cheddar Cheese Ball is a festive fall appetizer that tastes every bit as good as it looks. Made with sharp cheddar, cream cheese, real pumpkin and fresh sage, it can be prepared ahead and shaped into an adorable pumpkin for Halloween, Thanksgiving or any autumn gathering.

If you need an appetizer that instantly says fall, this Pumpkin Cheddar Cheese Ball is it. Cream cheese and sharp cheddar make the base rich and creamy, while pumpkin, fresh sage, scallions and smoked paprika give it savory autumn flavor. A simple plastic-wrap-and-rubber-band trick creates the pumpkin shape—no special mold required. Best of all, most of the work can be done ahead of time, making this an easy choice for entertaining.

Why You’ll Love This Pumpkin Cheese Ball

This is one of those appetizers that looks impressive on a fall table without requiring complicated decorating or special equipment.

• Festive but easy: Rubber bands create the pumpkin ridges while the cheese ball chills.
• Actually tastes like a great cheese ball: Sharp cheddar, sage, scallions and smoked paprika balance the pumpkin and cream cheese.
• Made with real pumpkin: Canned pumpkin adds color, flavor and a distinctly fall feel.
• Perfect for making ahead: Prepare it hours before your guests arrive and keep it chilled until shortly before serving.
• Great for several fall occasions: Serve it for Halloween parties, game days, Friendsgiving or Thanksgiving.
• Easy to serve: Add crackers and colorful sliced vegetables and your appetizer platter is done.

Ingredients You’ll Need

The ingredients are simple, but each one contributes either flavor, texture or that beautiful pumpkin-orange color.

• Cream cheese: Forms the creamy base of the cheese ball. Let it soften before mixing.
• Sharp cheddar cheese: Adds plenty of savory cheese flavor and creates the orange coating on the outside. Freshly shredded works best.
• Butter: Adds richness and helps the chilled cheese ball become firm enough to shape.
• Canned pumpkin: Use plain unsweetened pumpkin puree, not pumpkin pie filling.
• Scallions: Add a mild fresh onion flavor that keeps the cheese mixture from tasting too rich.
• Fresh sage: Gives the cheese ball its distinctly savory fall flavor.
• Smoked paprika: Adds warmth and a subtle smoky note.
• Garlic powder, salt and black pepper: Round out and enhance the savory flavors.

How to Make a Pumpkin-Shaped Cheese Ball

The cheese mixture needs plenty of chilling time, but the hands-on preparation is quite quick.

• Mix the cheese ball: Beat the softened cream cheese, part of the cheddar, butter, pumpkin, scallions, sage and seasonings until well combined and fluffy.
  
  
• Chill until firm: Cover and refrigerate for at least 4 hours so the mixture becomes firm enough to shape.

Shape and coat: Form the chilled mixture into a ball and coat the outside with the remaining shredded cheddar.

• Create the pumpkin ridges: Wrap the cheese ball tightly in plastic wrap and position three rubber bands around it to create the grooves.
  
• Chill again: Refrigerate for another 30 minutes to 1 hour so the pumpkin shape holds.
• Finish the pumpkin: Remove the rubber bands and plastic wrap, then add a cinnamon stick or green bean for the stem and fresh sage leaves for garnish.
  

Tips for the Best Pumpkin Cheese Ball

A few small details make the cheese ball easier to shape and give you the prettiest finished pumpkin.

• Don’t rush the first chill. The mixture will be quite soft after mixing, and several hours of refrigeration make shaping much easier.
• Shred your own cheddar. Freshly shredded cheese blends into the filling more smoothly and adheres better to the outside.
• Use three evenly spaced rubber bands. This creates six natural-looking pumpkin sections.
• If the cheese ball gets too soft, chill it again. Another 20–30 minutes in the refrigerator makes a big difference.
• Don’t forget to soften it before serving. Let the finished cheese ball sit at room temperature for about 20–30 minutes so it’s creamy and easy to spread.

Make Ahead and Storage

This is an especially useful appetizer when you’re preparing several dishes for a holiday or party.

• Make ahead: Prepare and shape the cheese ball up to one day before serving. Keep it tightly wrapped and refrigerated.
• Before serving: Remove it from the refrigerator about 20–30 minutes ahead of time for the best spreadable texture.
• Leftovers: Wrap tightly or store in an airtight container in the refrigerator.
• For best quality: Enjoy leftovers within about 3–4 days.

You’re ready to serve your perfect fall Pumpkin Cheddar Cheese Ball! Set the cheese ball out a few minutes before serving to let it become spreadable.

What to Serve with a Pumpkin Cheese Ball

Serve this cheese ball with a combination of crackers, toasted bread and crisp vegetables so guests have plenty of choices. Apple slices are also delicious with the sharp cheddar and savory fall flavors.

• Buttery or whole-grain crackers
• Crostini or toasted baguette slices
• Sliced bell peppers
• Carrot sticks
• Celery sticks
• Cucumber slices
• Apple slices

Perfect for Fall Entertaining

The pumpkin shape makes this cheese ball especially fun for Halloween, but it’s not so Halloween-specific that its usefulness ends on October 31. Set it out for a fall dinner party, game-day gathering, Friendsgiving or Thanksgiving appetizer spread. Surrounded by crackers and colorful vegetables, it makes an easy centerpiece for an autumn snack board.

This Pumpkin Cheddar Cheese Ball is one of those fall appetizers that earns its place on the table twice—first because everyone notices how cute it is, and again because they keep coming back for another bite. The savory combination of sharp cheddar, pumpkin and sage feels just right for the season, and since you can make it ahead, it’s an especially easy appetizer for fall and holiday entertaining.

Pin

Print Recipe

5 from 4 votes

Pumpkin Cheddar Cheese Ball

This savory Pumpkin Cheddar Cheese Ball is made with cream cheese, sharp cheddar, real pumpkin, fresh sage and warm spices, then shaped into a festive pumpkin. It’s an easy make-ahead appetizer for Halloween, Thanksgiving and fall gatherings.

Course Appetizer, Appetizer Dip

Keyword appetizers, cheese, cheese ball, cheese dip

Prep Time 10 minutes minutes

Chilling time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 10

Calories 142

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 2 (8 ounce packages) cream cheese softened
• 8 oz. sharp cheddar finely shredded (2 cups) divided
• ¼ cup butter softened
• ¾ cup canned pumpkin puree not sweetened
• 2 scallions finely chopped (about ¼ cup)
• 1 tbsp sage leaves finely minced (or about 5 leaves)
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp garlic powder
• ¼ tsp fresh black pepper

For Garnish

• cinnamon stick
• fresh sage leaves

For serving

• Assorted crackers
• Sliced bell peppers, carrots and other vegetables

Instructions

• Mix the cheese ball. In a medium mixing bowl or the bowl of a stand mixer, combine the cream cheese, 1¼ cups of the cheddar cheese, butter, pumpkin, scallions, sage, smoked paprika, salt, garlic powder and black pepper. Beat on medium speed until well combined and fluffy, scraping down the bowl as needed.
  2 (8 ounce packages) cream cheese, 8 oz. sharp cheddar, ¼ cup butter, ¾ cup canned pumpkin puree, 2 scallions, 1 tbsp sage leaves, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp garlic powder, ¼ tsp fresh black pepper
• Chill until firm. Cover and refrigerate for 4 to 24 hours, until the mixture is firm enough to shape.
• Shape and coat. Place the chilled cheese mixture in the center of a large piece of plastic wrap and use the wrap to help form it into a ball. Unwrap and roll the ball in the remaining ¾ cup cheddar cheese, pressing gently so the cheese adheres.
• Create the pumpkin shape. Wrap the cheese ball tightly in a clean piece of plastic wrap. Place 3 evenly spaced rubber bands around the ball to create pumpkin-like ridges.
• Chill again. Refrigerate for 30 minutes to 1 hour to set the shape. Remove the rubber bands and plastic wrap.
• Garnish and serve. Insert a cinnamon stick or fresh green bean into the top for a stem and garnish with fresh sage leaves, if desired. Let the cheese ball stand at room temperature for 20 to 30 minutes before serving with crackers and sliced vegetables.
  Assorted crackers, Sliced bell peppers, carrots and other vegetables, cinnamon stick, fresh sage leaves

Equipment

Stand or electric hand mixer

medium mixing bowl

Plastic wrap

3 Rubber bands about 6" in diameter (3" measured folded in half)

Notes

• Plan for chilling time. The cheese mixture needs at least 4 hours in the refrigerator before shaping. You can chill it for up to 24 hours.
• Use freshly shredded cheddar. It blends smoothly into the filling and adheres better to the outside of the cheese ball than pre-shredded cheese.
• If the mixture is too soft to shape, return it to the refrigerator for another 20–30 minutes before trying again.
• Make it ahead. The finished cheese ball can be shaped and refrigerated up to one day before serving. Keep it tightly wrapped until ready to serve.
• Let it soften before serving. Set the cheese ball out for 20–30 minutes so it becomes creamy and easy to spread.

Nutrition Facts

Pumpkin Cheddar Cheese Ball

Amount Per Serving

Calories 142 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.2g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Cholesterol 35mg12%

Sodium 303mg13%

Potassium 69mg2%

Carbohydrates 2g1%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 3305IU66%

Vitamin C 1mg1%

Calcium 173mg17%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.