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Pumpkin Cheese Ball

This easy pumpkin cheese ball is the cutest fall appetizer! Creamy pumpkin purée, sharp cheddar, and warm spices shaped like a mini pumpkin — ready in 15 minutes plus chill time.
Print Recipe
Prep Time 15 minutes
2 hours
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine American
Servings 12 servings (2 tablespoons each)
Calories 240 kcal

Ingredients
  

  • 16 oz (450 g) cream cheese, softened to room temperature
  • 1 cup pumpkin purée not pumpkin pie filling, patted very dry
  • 1 1/2 cups sharp cheddar cheese finely shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika plus extra for dusting
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions finely chopped
  • 3/4 cup pecans finely chopped, for coating
  • 1 pretzel rod for the pumpkin stem
  • Crackers, crostini, and veggie sticks for serving

Instructions
 

  • Beat the softened cream cheese in a large bowl with a hand mixer until completely smooth and fluffy, about 1 minute.
  • Add the dried pumpkin purée, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, pepper, and green onions. Mix on low until evenly combined.
  • Scoop the mixture onto a large sheet of plastic wrap. Shape into a smooth ball, wrap tightly, and refrigerate for at least 2 hours or overnight until very firm.
  • In a shallow bowl, toss the chopped pecans with a pinch of smoked paprika. Unwrap the chilled cheese ball and roll it in the pecans, pressing gently until fully coated.
  • To create pumpkin ridges, press lines from top to bottom around the ball using the back of a butter knife or a wooden skewer. Push the pretzel rod into the top as the stem.
  • Transfer to a serving platter and surround with crackers, crostini, and veggies. Serve immediately or refrigerate until ready to serve.

Notes

Squeeze the pumpkin purée in a clean kitchen towel until very dry — excess moisture makes a soft cheese ball.
Toast the pecans 5 minutes in a dry skillet for deeper flavor and extra crunch.
Make ahead: assemble the uncoated ball up to 2 days in advance and refrigerate. Add the coating and stem just before serving.
Nut-free option: coat with crushed pretzels, everything bagel seasoning, or extra smoked paprika instead of pecans.
Do not freeze — the texture turns grainy when thawed.
Keyword fall appetizer, halloween party food, pumpkin cheese ball, thanksgiving appetizer