Pumpkin Cheddar Cheese Ball

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.

Prep Time10

Chilling time5

Total Time5 10

Course: Appetizer, Appetizer Dip

Keyword: appetizers, cheese, cheese ball, cheese dip

Servings:

Calories: 142kcal

Author: Sally Humeniuk

Equipment

Stand or electric hand mixer
medium mixing bowl
Plastic wrap
3 Rubber bands about 6" in diameter (3" measured folded in half)

Ingredients

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

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