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–+ servings
Laura Lopez

Festive Pumpkin-Shaped Cheese Ball

An ingenious, viral Fall and Thanksgiving party centerpiece! Savory sharp cheddar cream cheese ball shaped into an adorable pumpkin using simple kitchen twine, coated in crunchy crushed chips and pecans, and topped with a real bell pepper stem. Easy 15-minute prep with huge visual impact!
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 servings
Calories: 165
Ingredients Method Nutrition

Ingredients
  

Savory Cheese Base
  • 16 oz (2 blocks) cream cheese softened to room temperature
  • 2 cups sharp yellow cheddar cheese freshly grated from a block
  • 4 medium green onions (scallions) minced, white and green parts
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika gives rich autumnal warmth
Pumpkin Coating & Stem
  • 1 cup crushed nacho cheese tortilla chips or cheese crackers crushed into coarse crumbs for vibrant pumpkin orange color
  • 1/2 cup toasted pecans finely chopped (optional, for extra nutty texture)
  • 1 fresh green bell pepper stem for pumpkin top trimmed with 1/2-inch base to press in
For Serving
  • 1 box artisan pita crisps & butter crackers
  • 2 crisp apples Honeycrisp or Granny Smith sliced
  • 1 bunch baby carrots & celery batons

Method
 

Mix the Cheese Mixture
  1. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the grated sharp cheddar cheese, minced scallions, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Beat on low speed until thoroughly combined and evenly seasoned.
The Rubber Band / Twine Shaping Trick
  1. Lay a large square of plastic wrap flat on your counter. Scoop the cheese mixture into the center and pull the corners together tightly, twisting the top to shape a compact, round ball.
  2. To form the pumpkin ridges: Wrap 4 thick rubber bands (or 4 long pieces of kitchen twine) evenly spaced around the plastic-wrapped ball, creating 8 indented segments like the ribs of a pumpkin. Do not make them too tight or they will cut through the plastic.
  3. Place the wrapped, banded cheese ball in the refrigerator for at least 2 hours (or overnight) until completely firm.
Coat, Stem & Serve
  1. Once firm, carefully snip the rubber bands or twine with kitchen shears and peel away the plastic wrap. The cheese ball will retain distinct, dramatic pumpkin ridges!
  2. Gently roll the cheese ball in the crushed nacho chips and chopped pecans, pressing the crumbs lightly into the crevices to coat evenly while preserving the ribbed shape.
  3. Press the trimmed green bell pepper stem into the top center. Place on your holiday serving platter surrounded by crisp crackers, pretzels, and apple slices, and enjoy!

NUTRITION INFORMATION:

Serving: 2g Calories: 165cal (8%) Carbohydrates: 5g (2%) Protein: 5g (10%) Fat: 15g (23%) Saturated Fat: 7g (44%) Cholesterol: 30mg (10%) Sodium: 195mg (8%) Potassium: 75mg (2%) Fiber: 1g (4%) Sugar: 1g (2%) Vitamin A: 320IU (6%) Vitamin C: 2.1mg (3%) Calcium: 140mg (14%) Iron: 0.4mg (2%)
Keywords: fall appetizer, holiday party food, pumpkin cheese ball, pumpkin-shaped cheese ball, thanksgiving appetizer

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