Pumpkin Cheese Ball Appetizer
This Pumpkin Cheese Ball Recipe is a festive Cream Cheese Appetizer that’s perfect for Fall Appetizers, Halloween Party Appetizers, and Thanksgiving Snacks. It’s easy to make ahead, slices cleanly, and pairs beautifully with Whole Wheat Crackers and a refreshing Veggie Dip for crowd-pleasing bites.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 45 mins
- Yield: 10–12 servings
Ingredients
– 16 oz full-fat cream cheese, softened
– 1½–2 cups sharp cheddar, finely shredded
– 1 tsp garlic powder
– 1/2 tsp onion powder
– 1/4–1/2 tsp kosher salt, to taste
– 1/4 tsp black pepper
– 2 tbsp minced green onion
– Sweet paprika (or finely chopped parsley), for coating
– 1 short pretzel stick or bell pepper stem (for the pumpkin stem)
– Whole Wheat Crackers, for serving
– Optional: Veggie Dip with cucumber, carrot, and bell pepper sticks
Instructions
1. Soften: Let cream cheese sit at room temperature for about 30 minutes until pliable.
2. Mix: Beat cream cheese until smooth. Fold in cheddar, garlic powder, onion powder, salt, pepper, and green onion until evenly combined.
3. Chill: Cover and refrigerate 30–45 minutes so the mixture firms and shapes easily.
4. Shape: Transfer onto plastic wrap, form a tight ball, then apply rubber bands or kitchen twine over the wrap to create vertical pumpkin grooves. Chill again to set.
5. Coat: Unwrap gently, smooth any small cracks, and roll in sweet paprika (sifted) or ultra-finely chopped parsley for an even finish.
6. Stem: Insert a short pretzel stick or a bell pepper stem on top. Add a small parsley leaf to mimic a vine if desired.
7. Serve: Plate on a board with Whole Wheat Crackers, grapes, apple slices, and a bowl of Veggie Dip. Set out 20–30 minutes before serving for best spreadability.
Notes
Make-ahead: Mix base up to 48 hours ahead; shape and coat on the day you serve. Refrigerate tightly wrapped for 3–4 days. For a vivid pumpkin hue, sift sweet paprika before rolling. Swap in smoked paprika for a cozy autumn note. For mini pumpkins, portion into 8–10 small balls and use pretzel bits for stems.