Pumpkin Cheddar Cheese Ball

5 from 4 votes

Pumpkin Cheddar Cheese Ball

This Pumpkin Cheddar Cheese Ball is the perfect make-ahead appetizer for fall gatherings. Creamy, savory, and shaped into the cutest little pumpkin, it comes together with simple ingredients and a few easy tricks. Serve with crackers and veggies for a festive crowd-pleaser everyone will love.

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

1 Stand mixer or hand held beaters
Mixing Bowl or bowl of the stand mixer
Plastic wrap
3 Rubber bands about 6" in diameter (3" measured folded in half)

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

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.

Nutrition