By: Becky Hardin
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This festive Pumpkin Cheese Ball recipe is the perfect appetizer for Thanksgiving, Halloween, or any fall party. A savory cream cheese ball is shaped like a pumpkin then coated with bacon and pecans. It’s so cute, easier to make than it looks, and it’s sure to impress party guests!
Table of Contents
What’s in this Pumpkin Cheese Ball Recipe?
If you’re looking for a fun and festive cheese ball appetizer for Halloween or Thanksgiving, this is it! This pumpkin shaped cheese ball is as flavorful as it is beautiful. I guarantee your guests will be begging for the recipe!
- Cream Cheese: Forms the base of our cheese ball, helping it hold its shape once chilled.
- Cheddar Cheese: Adds delicious sharp and cheesy flavor.
- Garlic + Onion Powder: Enhances the savory flavor of this cheese ball.
- Green Onions: Add a pop of freshness to the cheese ball.
- Black Pepper: Adds a hint of spice.
- Cooked Bacon: Adds delicious flavor and creates a crunchy crust on the outside.
- Toasted Pecans: Add a nutty flavor and crunch!
Pro Tip: Use the stem from a mini pumpkin or a bell pepper to create a stem for your cheese ball.
Variations on a Pumpkin Shaped Cheese Ball
You can change up the flavor of this fall cheese ball by using different kinds of cheese, like sharp cheddar, pepper jack, Monterey jack, gouda, Swiss, or provolone. Try adding different spice blends to the mix to bring out a different flavor, like Italian seasoning! To keep this dish vegetarian, simply omit the bacon and use more pecans.
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Do cheese balls need to be refrigerated?
Yes! The inclusion of cream cheese means this pumpkin cheese ball should be stored in the refrigerator to maintain its freshness.
Why is my cheese ball so hard?
Your cheese ball will firm up in the refrigerator, which can make it difficult to spread. I recommend letting it sit out at room temperature for a bit before serving.
How long should a cheese ball sit out before serving?
I recommend letting your cheese ball sit out for 20-30 minutes at room temperature so that it’s easier to spread.
How long can you keep a cheese ball after you make it?
This pumpkin shaped cheese ball will keep in the refrigerator for up to 4 days.
How do you keep a cheese ball cold?
Wrap the ball carefully in plastic wrap and aluminum foil and store it in the refrigerator to keep it cold. Do not leave your cheese ball out of refrigeration for more than 2 hours.
What if my cheese ball is too wet?
If your cheese ball is too wet, it probably needs to be chilled for longer. Try refrigerating it for an extra hour or even overnight. If that doesn’t firm it up, add a little extra shredded cheese to the mixture.
What do you serve with cheese balls?
I like to serve mine with crackers or pretzels, but you could also serve it with raw vegetables or crusty bread!
How to Store
Store your pumpkin cheese ball tightly wrapped in plastic wrap and aluminum foil in the refrigerator for up to 4 days. Let it come to room temperature for 20-30 minutes before serving.
How to Freeze
Freeze a pumpkin cheese ball tightly wrapped in 1 layer of plastic wrap and 2 layers of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before serving.
Serving Suggestions
Serve this tasty pumpkin shaped cheese ball with crackers, pretzels, tortilla chips, wonton chips, baked sweet potato chips, raw vegetables, or crusty bread (I love this Dutch oven bread!). Add some pumpkin hummus or this cream cheese pumpkin dip to the table for even more dipping options.
Recipe
Pumpkin Cheese Ball Recipe
5 from 1 vote
Author: Becky Hardin
Prep: 30 minutes minutes
Cook: 0 minutes minutes
Total: 1 hour hour 30 minutes minutes
Serves10
Print Rate
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Shape a savory cream cheese ball to make it look like a pumpkin, and you'll have the perfect appetizer for parties!
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Ingredients
- 16 ounces cream cheese room temperature (2 bricks)
- 2 cups freshly shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 green onions chopped
- ⅛ teaspoon ground black pepper
- 5 slices bacon cooked until very crispy
- ¾ cup toasted pecans
- Stem from a mini pumpkin or bell pepper
- Crackers or pretzels for serving
Recommended Equipment
Instructions
Using a hand mixer, beat the cream cheese in a large bowl until smooth.
16 ounces cream cheese
Add in the cheddar cheese, garlic powder, onion powder, green onions, and black pepper.
2 cups freshly shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, 3 green onions, ⅛ teaspoon ground black pepper
Beat again until smooth.
Use a spatula to gather the cheese together into the middle of the bowl.
Lightly oil your hands. Then, form the cheese into a ball.
Wrap the ball in plastic wrap. Then, secure 4 pieces of kitchen twine or rubber bands around the ball, crossing at the top and middle of the ball.
Chill the ball in the refrigerator for at least 1 hour.
Add the bacon slices, and pecans to a food processor. Pulse until they reach a crumb-like consistency.
5 slices bacon, ¾ cup toasted pecans
Unwrap the cheese ball, and use your hands to gently coat it in the pecan and bacon crumbs.
Place the stem on the top of the cheese ball.
Stem from a mini pumpkin or bell pepper
Serve with crackers and pretzels.
Crackers or pretzels
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If your cheese ball is too wet, it probably needs to be chilled for longer. Try refrigerating it for an extra hour or even overnight. If that doesn’t firm it up, add a little extra shredded cheese to the mixture.
- I recommend letting your cheese ball sit out for 20-30 minutes at room temperature before serving so that it’s easier to spread.
- Do not leave your cheese ball out of refrigeration for more than 2 hours.
Storage:Store this pumpkin cheese ball tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Nutrition Information
Calories: 328kcal (16%) Carbohydrates: 5g (2%) Protein: 10g (20%) Fat: 31g (48%) Saturated Fat: 14g (88%) Polyunsaturated Fat: 3g Monounsaturated Fat: 10g Trans Fat: 0.01g Cholesterol: 72mg (24%) Sodium: 358mg (16%) Potassium: 144mg (4%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 878IU (18%) Vitamin C: 1mg (1%) Calcium: 213mg (21%) Iron: 0.4mg (2%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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