Pumpkin Cheese Ball
Updated May 22, 2026
This Pumpkin Cheese Ball recipe is the perfect appetizer for Fall. It’s so simple to make and perfect for all of your autumn parties!
Pumpkin cheese ball
This pumpkin shaped cheese ball is not only adorable, but it’s really so simple to make. You need just a few classic cheese ball ingredients and some rubber bands to make this fun appetizer!
Making a homemade cheese ball is one of my favorite things to do during the holidays. The first time I made a homemade cheese ball I fell in love. It is so good won’t be able to stop at just one dip!
During fall we are serving up all the pumpkin things, so why not serve a pumpkin shaped appetizer too?
Don’t worry, it only looks like a pumpkin, but no pumpkin is actually in it.
“Made it for my book club tonight. It was so easy to make and everyone commented on how cute it was! It was so good too! I will definitely make this again!” -reader review
Ingredients needed
- Cream cheese: a single block of regular cream cheese.
- Cream cheese spread: chive and onion flavored cream cheese spread add extra creaminess and flavor to this cheese ball.
- Spices: salt, pepper, and garlic powder.
- Sharp cheddar cheese: freshly grated is a must!
- Stem from a bell pepper: to make the stem on your pumpkin.
How to make a pumpkin Cheese Ball
Step 1: Beat together the softened cream cheese block, chive and onion spread, salt, pepper, garlic powder, and 1 ¼ cups of the shredded sharp cheddar cheese until well combined.
Recipe Tip
Do not use packaged shredded cheese for a cheese ball. When you grate it yourself the cheese will stick better to the outside of the ball and it tastes better too!
Step 2: Place a double layer of cling wrap out on the counter, long enough to wrap the cheese ball in. Sprinkle ⅓ cup of cheddar cheese onto the cling wrap where the bottom of the cheese ball will sit. Place the cheese ball batter onto the cheese.
Step 3: Use the remaining shredded cheese on the top and sides to cover the cheese ball. Wrap up the cheese ball in the cling wrap.
Step 4: Use thick rubber bands to double wrap the cheese ball into a pumpkin shape as pictured below. You will want to make sure they are sturdy rubber bands to ensure the ball gets the indents in it.
Step 5: Chill the cheese ball in the fridge for at least 2 hours (or overnight), then remove the rubber bands. Cut a bell pepper stem off and place it on top of the cheese ball.
How to serve
Crackers or sturdy chips are best for serving with a cheese ball. I like to serve with a variety so that people can pick their favorites! Here are a few ideas:
- ritz crackers
- club crackers
- triscuits
- wheat thins
- pita crisps
This cheese ball is one of my favorite appetizers that looks so impressive but is really easy to make. This recipe is perfect for the cool weather months and is sure to impress your guests!
Not to mention it is absolutely delicious. If you haven’t tried a fresh homemade cheese ball you are in for a treat!
Storing pumpkin cheese ball
- In the refrigerator: Leftover cheese ball can be stored tightly wrapped in plastic wrap in the refrigerator for 3-4 days.
- At room temperature: When serving this cheese ball, do not leave out at room temperature for more than two hours.
More Easy Appetizers
Next time you are asked to bring an appetizer to Thanksgiving, make this pumpkin shaped cheese ball!
I love that it is make ahead and I can throw it together in just a few minutes and have it in the fridge ready to go. It’s simple, delicious, and will be the hit of the party.
Pumpkin Cheese Ball
Ingredients
- 8 oz cream cheese, softened
- 7.5 oz container of chive & onion cream cheese spread
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- 8 oz sharp cheddar cheese, freshly grated, divided
- 1 stem from a bell pepper
Instructions
- In a mixing bowl, beat together the softened cream cheese, chive & onion spread, salt, pepper, garlic powder, and 1 ¼ cups of the shredded sharp cheddar cheese.
- Place a double layer of cling wrap out on your countertop, long enough to wrap the cheese ball in.
- Sprinkle ⅓ cup of the cheese onto the cling wrap where the bottom of the cheese ball will sit.
- Place the cheese ball mixture over the cheese, then use the remaining shredded cheese on the top and sides to cover the cheese ball.
- Wrap the cheese ball up in the cling wrap and press to form it into a ball shape.
- Use thick rubber bands to double wrap the cheese ball into a pumpkin shape (see the pictures in the post for how to do this).
- Chill the cheese ball in the fridge for at least 2 hours, then remove the rubber bands.
- Top your pumpkin cheese ball with a bell pepper stem and serve with crackers of choice.
Made it for my book club tonight. It was so easy to make and everyone commented on how cute it was! It was so good too! I will definitely make this again!
So glad you enjoyed it Terri!
I add spring onions plus sun dried tomatoes! I put them in my Cuisnart and blend! I also use the Vegetable Crème Cheese plus the Original! Add the spices, etc!
My friend made this, and it was beautiful and delicious~