Pumpkin Shaped Cheese Ball for Halloween or Thanksgiving
Aug 25, 2023 Updated Aug 01, 2024
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Whether you’re throwing a spooky soiree for Halloween, hosting Thanksgiving or celebrating the arrival of fall (good bye, summer heat!) at a friend’s, this pumpkin cheese ball is the perfect appetizer (just like my Pinecone Cheese Ball). With cheddar and cream cheese (and did I mention the adorable pumpkin shape!?), it goes with just about anything! Crackers, veggies, bread, pita chips, pretzels, you name it and it will taste good. You can also totally customize it to your flavor preferences (check out the list below), so make it for your next fall cheese board!
And if you love this pumpkin-shaped cheese ball, you’ll love my Puff Pastry Pumpkin Brie recipe.
Need other Halloween ideas? Try Halloween Cheese Board, Halloween Muffin Tin Board, and Halloween Candy Board. For more autumnal ideas, check out my Fall Harvest Salad, Elevated Fall Cheese Board, Fall Burrata Board, Fall Dessert Board, Whipped Burrata Dip, Thanksgiving Turkey Board, and Thanksgiving Snack Board.
How to Make a Pumpkin Cheese Ball
Ingredients
- 2 (8-ounce) blocks cream cheese, room temperature
- 1 1/2 cups finely grated cheddar cheese, divided
- Kosher salt
- Freshly ground black pepper
- 1 bell pepper, stem removed
Directions
- In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined. (See below for more ingredient options!)
- Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball.
- Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball.
- Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.
- Remove the twine and plastic wrap.
- Press bell pepper stem into the top of the cheese ball where all the lines intersect.
Pro tip: To avoid food waste, slice your pepper and serve on the side to scoop up cheese! Yum.
Pumpkin Cheese Ball Video Tutorial
Other Cheese Ball Fillings
This recipe is pretty mild–perfect for kids (see it on my Cinderella Board), so if you want to add more flavor try some of these mix-ins:
- Crumbled bacon
- Chopped jalapeño
- Olives
- Garlic & parmesan
- Sliced scallions
- Lump crab meat
- Spinach & artichoke
- Chopped pimento
- Chopped chives
Show Me Your Cheese Balls
I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the beautiful spreads and snacks you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Pumpkin Cheese Ball
Ingredients
- 2 8oz blocks cream cheese room temperature
- 1 1/2 cups finely grated cheddar cheese divided
- Kosher salt
- freshly ground black pepper
- 1 bell pepper stem removed
Instructions
- In a medium bowl, combine the cream cheese and 1 cup shredded cheese until thoroughly combined.
- Using your hands, shape the mixture into a ball, then coat in the remaining shredded cheese to cover the outside of the cheese ball.
- Transfer the mixture to a large piece of plastic wrap continuing to shape into a round ball.
- Wrap twine around the cheese ball four times (or use 4 large rubber bands) tightly around the wrapped cheese ball to shape into a pumpkin. Refrigerate until firm, at least 4 hours and up to overnight.
- Remove the twine and plastic wrap. Press bell pepper stem into the top of the cheese ball where all the lines intersect.
- If you want to add some more flavor, check out the mix-ins in the blog post!
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I love making this for family and friends. Always get a ton of compliments on it. Adorable!
Beautiful, and oh so yummy!
So cute!
I’m going to use jalepeno cream cheese in mine
This was a big hit with my bookclub. It turned out just like your photos and I served it on a wooden board with an assortment of crackers. I used one regular block of cream cheese and one less-fat. I also added one teaspoon of Trader Joe’s 21 Seasoning Salute, which was a tasty twist. Such a great appetizer to start Fall and on to Thanksgiving!