Pumpkin Cheddar Cheese Ball is sure to be the hit of the appetizer table. Easy to make, cute to look at, but most important, super delicious.
The following post is sponsored by Cache Valley Creamery. All the opinions and comments about Cache Valley Cheese are my own.
Cheese dips are huge when it comes to party fare and get togethers. This Pumpkin Cheddar Cheese Ball will be the show stopper at any event. Not only does it look inviting, but it also tastes amazing. In my area, Cache Valley Creamery is the king of all cheeses and I love that it’s local. The wholesome quality of this cheese shines in the way it tastes, and has smooth texture and excellent appearance when it’s grated or melted. So naturally I start with that for guaranteed success.
Why You’ll Love This Recipe
It’s irresistibly festive.
Shaped like a mini pumpkin with real cheddar “ridges,” this cheese ball instantly brings fall charm to any table—perfect for Halloween parties, Friendsgiving, or your Thanksgiving appetizer spread.
Creamy, savory, and full of flavor.
Sharp cheddar, cream cheese, sage, smoked paprika, and a touch of pumpkin create a balanced, delicious bite that feels cozy without being overly sweet.
Make-ahead friendly.
You can prep the cheese mixture up to a full day in advance, so it’s ready to shape and serve when you are. It’s the ideal low-stress appetizer for busy hosting days.
Simple ingredients, big presentation.
Everything comes together with easy-to-find ingredients, but the final pumpkin shape makes it look like you spent way more time than you did.
Crowd-pleasing and versatile.
Serve it with crackers, bell peppers, carrots, or any of your favorite dippers—there’s something for everyone. It disappears fast!
What ingredients are in a cheese ball?
Cheddar cheese– In this cheese ball, there’s cheddar in the center as well as the outer layer for both flavor and eye candy. Mild, medium, or sharp cheddar will work, based on what you like best. And since white pumpkins are so trendy and different, you could even use Monterey Jack on the outside for a more elegant look.
Cream cheese- Softened cream cheese is the base for most cheese balls. You could use reduced fat if you need to and the flavor is still great.
Butter- Butter gives extra creaminess and flavor to the cheese ball as well as helps to hold everything together when chilled.
Canned pumpkin- Canned pumpkin (not canned pumpkin pie filling) adds a mildly sweet, earthy flavor and the texture adds a silkiness and great color to the cheese ball.
Spices- This cheese ball calls for smoked paprika which adds a fantastic but subtle smokiness throughout, plus garlic powder, salt and black pepper for even more flavor enhancing goodness.
Onions- Scallions (green onions) are probably the best bet for most cheese balls and are classically used. The flavor is mild enough and the texture soft enough for a good bite.
Herbs- You could add pretty much any of your favorite herbs or leave them out completely. Adding sage to the pumpkin cheese ball gives a delightful warm bite that doesn’t overpower but works well with the spices in this one.
How do you make a Pumpkin Cheddar Cheese Ball?
Making the pumpkin cheddar cheese ball couldn’t be easier. You could even let your kids make it. First all the ingredients go into a mixing bowl.
The mixture is beaten until it’s fluffy and thoroughly mixed, with no streaks of the cream cheese left. The mixture is then left in the bowl, covered and refrigerated for about 4 hours and up to 24 hours until it’s firm enough to hold its shape.
The mixture is placed on plastic wrap and molded into a ball.
Then using another sheet of plastic wrap, place the now-round cheese mixture on a bed of shredded cheddar.
Roll that mixture again, pressing with your hands to fully cover the cheese ball with the shredded cheddar.
Then wrap the covered cheese ball in fresh plastic wrap, covering completely. Using three rubber bands, wrap them around the outside of the ball to create the indentations. If your rubber bands are not creating deep enough creases, you can press at the top where they all intersect to tighten the bands, creating deeper grooves. Refrigerate again for 30 minutes to an hour more to set the pumpkin shape.
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.
Serving Suggestions
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Add plenty of color. Surround the cheese ball with sliced bell peppers, carrots, cucumbers, or snap peas for a bright, fresh contrast to the creamy cheese.
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Offer a mix of crackers. Butter crackers, whole-grain crisps, pretzel thins, or seedy artisanal crackers all pair beautifully with the savory flavors.
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Add something sweet. A small handful of dried cranberries, figs, or apple slices adds a touch of sweetness that complements the cheddar and sage.
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Make it part of a larger board. Add nuts, olives, prosciutto, grapes, or a small dish of honey to create a full fall appetizer board.
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Serve it slightly softened. Let the cheese ball sit at room temperature for 20–30 minutes before serving so it spreads easily and tastes its creamiest.
Substitutions
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Cheddar cheese: Use sharp white cheddar, smoked cheddar, or even a mild cheddar if you prefer a softer flavor.
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Sage: Swap with thyme or rosemary for a slightly different herbal note.
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Pumpkin: You can use sweet potato purée or butternut squash purée in place of pumpkin—just be sure it’s unsweetened.
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Cream cheese: Neufchâtel works well if you’d like a slightly lighter option.
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Smoked paprika: Regular paprika or a pinch of chili powder will also work.
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Whether you’re hosting a fall get-together or just want something fun and seasonal to snack on, this Pumpkin Cheddar Cheese Ball delivers every time. It’s simple to prepare, beautiful on the table, and full of cozy autumn flavor. I hope it becomes one of your new fall traditions!
If you love appetizers and snacks as much as I do, be sure to check out my recipe for Hot Corn Dip, or Jalapeno Popper Pigs In a Blanket. And if you’re looking for a cheesy main dish, check out The Best Macaroni and Cheese I’ve Ever Made.
Pumpkin Cheddar Cheese Ball
Ingredients
- 2 8-oz. pkgs cream cheese softened
- 8 oz. sharp cheddar finely shredded (2 cups)
- ¼ cup butter softened
- ¾ cup canned pumpkin unsweetened
- 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
- Assorted crackers
- Assorted bell peppers, carrots and other vegetables sliced
Instructions
- In a medium bowl or the bowl of a stand mixer, combine cream cheese, 1 ¼ cup of the cheddar cheese, and the next eight ingredients, through the black pepper. Beat on medium speed until fluffy, scraping bowl as needed. Cover and chill 4 to 24 hours.2 8-oz. pkgs cream cheese, 8 oz. sharp cheddar, ¼ cup butter, ¾ cup canned pumpkin, 2 scallions, 1 tbsp sage leaves, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp garlic powder, ¼ tsp fresh black pepper
- Place the cheese mixture in the center of a large piece of plastic wrap. Wrap the mixture and shape into a ball, remove plastic wrap and roll the ball in the remaining ¾ cup cheddar cheese.
- After rolling the cheese ball in the remaining cheddar cheese, wrap the ball in another piece of plastic wrap. Place a few rubber bands around the plastic-wrapped cheese ball to form ridges (I used 3rubber bands). Chill 30 minutes to 1 hour. Remove the rubber bands and unwrap cheese before serving. Add additional sage leaves and a cinnamon stick (or fresh green bean) down the center to complete the effect.
- Set out the cheese ball 30 minutes before serving so it will be more spreadable. Serve with your favorite accompaniments.Assorted crackers, Assorted bell peppers, carrots and other vegetables
Equipment
Notes
Notes & Tips
- Chill time matters. The mixture needs several hours in the fridge to firm up enough for shaping. Overnight works best for clean pumpkin ridges.
- Use freshly shredded cheddar. It blends more smoothly and sticks better when rolling the cheese ball to coat the outside.
- Shape with rubber bands. Wrap the chilled cheese ball in plastic wrap and use 3 evenly spaced rubber bands to create deep, pumpkin-like grooves.
- Too soft to shape? Pop it back in the fridge for 20–30 minutes, then try again—the butter and cream cheese will firm up as they chill.
- Make it ahead. You can prepare the entire cheese ball up to one day in advance; any earlier and it may get a little wet from the pumpkin.
- Serving tip. Let it rest at room temperature for 20–30 minutes before serving so it spreads smoothly.
Recipe adapted from Better Homes and Gardens.
I know it’s not fall but, I’m thinking of making this for the game tomorrow in the shape of a football! I just love anything pumpkin and this will be different and easy enough fro that! I’m so excited to try it!!!
I so want to make this for Thanksgiving! Would it hold together as good if I used low-fat cream cheese?
Hi Aaron, yes it will definitely work with low-fat.
Oh I love cache valley! I’m planning on making two of these for Thanksgiving, will it be fine to leave it out while I make mashed potatoes or is that too long?
Hi Paige, I recommend bringing it out about 30 minutes before serving.
What a great recipe! I may need to add this to my Thanksgiving spread.
This is the cutest cheese ball! Had no idea you could add pumpkin puree.
This cheese ball looks incredible! I love anything with cream cheese and pumpkin, so this needs to be made in our house asap!