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Pumpkin-Shaped Cheese Ball

A vibrant, festive cheese ball shaped like a pumpkin, perfect for autumn gatherings and holiday parties. This creamy center, coated in nuts, is a hit for dipping with crackers and veggies.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cheese Mixture
  • 8 oz cream cheese, softened Soften to room temperature
  • 1 cup shredded cheddar cheese Sharp or mild
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped green onions (scallions)
  • 1/4 cup diced bell pepper (orange or red for color)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt (adjust to taste)
Coating and Serving
  • 1/2 cup crushed nuts (walnuts or pecans recommended)
  • Crackers and fresh vegetables for serving (carrot sticks, celery, pita chips)

Method
 

Preparation
  1. Let the cream cheese soften to room temperature.
  2. In a medium bowl, add softened cream cheese, shredded cheddar, grated Parmesan, chopped green onions, diced bell pepper, garlic powder, onion powder, and salt.
  3. Mix with a spatula or hand mixer until the mixture is uniformly combined and smooth. Scrape the bowl to avoid lumps.
  4. With clean hands, scoop the cheese mixture and form it into a round mound. Press and smooth the surface to create a pumpkin-like sphere. Use your fingers or the back of a fork to make vertical indentations (these become the pumpkin ridges).
  5. Roll the cheese ball in the crushed nuts, pressing lightly so they adhere evenly and create a textured shell.
  6. For the stem, press a small piece of green onion, pretzel twig, or a short celery piece into the top.
  7. Cover tightly and refrigerate for at least 1 hour to firm up.
Serving
  1. Serve chilled with crackers and fresh vegetables for dipping.

Notes

For a lighter version, use part-skim cream cheese and reduce the Parmesan slightly. Swap walnuts for pecans or crushed pretzels for a salty crunch. Store sealed in the refrigerator for up to 5 days; freezing is not recommended.