Pumpkin Cheese Ball

Who says cheese balls have to be round? Shape this one into a cute little pumpkin to match its flavor. It just takes some rubber bands.

Hands On Time:
15 mins
Total Time:
4 hrs 15 mins


  • 2 8 ounce pkg. cream cheese, softened

  • 2 cup extra-sharp cheddar cheese, finely shredded

  • ¾ cup canned pumpkin

  • ¼ cup butter, softened

  • 2 tablespoon minced fresh sage

  • ½ teaspoon smoked paprika

  • ¼ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon freshly cracked black pepper

  • Assorted crackers


  1. Combine cream cheese, 1 1/4 cups cheddar cheese, the pumpkin, butter, sage, paprika, garlic powder, and 1/4 tsp. each salt and black pepper. Beat with a mixer on medium until fluffy. Chill, covered, 4 to 24 hours.

  2. Wrap in plastic wrap and shape into a ball. Unwrap; roll ball in remaining 3/4 cup cheddar. Serve with crackers. Serves 24.

    Pumpkin Cheese Ball
    Jacob Fox

To shape into a pumpkin:

After rolling the cheese ball in the remaining cheddar cheese, rewrap the ball in plastic wrap. Place a few rubber bands vertically around the cheese ball to form ridges. Chill 30 minutes. Before serving finish with sage leaves and a pickled green bean (or cinnamon stick) stem to complete the pumpkin cheese ball look.

Nutrition Facts (per serving)

123 Calories
11g Fat
2g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 123
% Daily Value *
Total Fat 11g 14%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 159mg 7%
Total Carbohydrate 2g 1%
Total Sugars 1g
Protein 4g
Vitamin C 0.4mg 2%
Calcium 89mg 7%
Iron 0.2mg 1%
Potassium 52mg 1%
Folate, total 4.6mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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