Pumpkin Cheese Ball

How to Make Pumpkin Cheese Ball

1. 1

   Step 1: Make the cheese base

   Active 10 min

   In a medium bowl, beat the softened cream cheese until smooth. Add the shredded cheddar, 1/2 cup pumpkin puree, Worcestershire sauce, garlic powder, salt, and black pepper; fold and beat until evenly combined and homogenous. Taste and adjust seasoning — the mixture should be tangy with a gentle pumpkin note.

   For this step

   • 8 ozFull-fat cream cheese, softened
   • 1 1/2 cupsSharp cheddar cheese, shredded
   • 1/2 cupCanned pumpkin puree (not pumpkin pie filling)
   • 1 tablespoonWorcestershire sauce
   • 1 teaspoonGarlic powder
   • 1 teaspoonKosher salt
   • 1/2 teaspoonFreshly ground black pepper
   
2. 2

   Step 2: Form and chill to firm

   Active 5 min · Passive 120 min

   Scrape the cheese mixture onto a sheet of plastic wrap and shape roughly into a compact ball (about 6–7 inches across). Wrap tightly and refrigerate for at least 2 hours (up to 24 hours) so the mixture firms and is easy to shape cleanly.
   
3. 3

   Step 3: Coat with pecans and shape pumpkin ridges

   Active 10 min

   Place the chopped pecans on a sheet of parchment. Unwrap the chilled cheese ball and roll it in the pecans until evenly coated. Transfer to a serving plate and, using the back of a butter knife, gently press 6–8 evenly spaced shallow vertical grooves around the ball to create pumpkin-style ridges.

   For this step

   • 1 cupChopped pecans (for coating)
   
4. 4

   Step 4: Add stem and decorate

   Active 5 min · Passive 15 min

   Insert a mini pretzel stick or small rosemary sprig into the top center for a pumpkin stem. Scatter thinly sliced chives around the stem and drape a few strands across the ridges to suggest vines. Chill briefly (10–15 minutes) if the ball softened while you worked.

   For this step

   • 8 piecesMini pretzel sticks or small rosemary sprigs (for stems)
   • 2 tablespoonsFresh chives, thinly sliced (for "vines")
   
5. 5

   Step 5: Serve and enjoy

   Active 3 min

   Serve with crackers, sliced baguette, or raw vegetables. Recommend portioning as about 3 crackers with cheese per person; the recipe serves 8. Leftovers keep tightly wrapped in the fridge for up to 4 days.
   

1. In a medium bowl, beat the softened cream cheese until smooth. Add the shredded cheddar, 1/2 cup pumpkin puree, Worcestershire sauce, garlic powder, salt, and black pepper; fold and beat until evenly combined and homogenous. Taste and adjust seasoning — the mixture should be tangy with a gentle pumpkin note.
2. Scrape the cheese mixture onto a sheet of plastic wrap and shape roughly into a compact ball (about 6–7 inches across). Wrap tightly and refrigerate for at least 2 hours (up to 24 hours) so the mixture firms and is easy to shape cleanly.
3. Place the chopped pecans on a sheet of parchment. Unwrap the chilled cheese ball and roll it in the pecans until evenly coated. Transfer to a serving plate and, using the back of a butter knife, gently press 6–8 evenly spaced shallow vertical grooves around the ball to create pumpkin-style ridges.
4. Insert a mini pretzel stick or small rosemary sprig into the top center for a pumpkin stem. Scatter thinly sliced chives around the stem and drape a few strands across the ridges to suggest vines. Chill briefly (10–15 minutes) if the ball softened while you worked.
5. Serve with crackers, sliced baguette, or raw vegetables. Recommend portioning as about 3 crackers with cheese per person; the recipe serves 8. Leftovers keep tightly wrapped in the fridge for up to 4 days.