Pumpkin Cheese Ball Recipe

Course: Appetizer

Cuisine: American

Prep Time: 30

Cook Time: 0

Chill Time: 1

Total Time: 1 30

Servings:

Calories: 328kcal

Shape a savory cream cheese ball to make it look like a pumpkin, and you'll have the perfect appetizer for parties!

Using a hand mixer, beat the cream cheese in a large bowl until smooth.
16 ounces cream cheese
Add in the cheddar cheese, garlic powder, onion powder, green onions, and black pepper.
2 cups freshly shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, 3 green onions, ⅛ teaspoon ground black pepper
Beat again until smooth.
Use a spatula to gather the cheese together into the middle of the bowl.
Lightly oil your hands. Then, form the cheese into a ball.
Wrap the ball in plastic wrap. Then, secure 4 pieces of kitchen twine or rubber bands around the ball, crossing at the top and middle of the ball.
Chill the ball in the refrigerator for at least 1 hour.
Add the bacon slices, and pecans to a food processor. Pulse until they reach a crumb-like consistency.
5 slices bacon, ¾ cup toasted pecans
Unwrap the cheese ball, and use your hands to gently coat it in the pecan and bacon crumbs.
Place the stem on the top of the cheese ball.
Stem from a mini pumpkin or bell pepper
Serve with crackers and pretzels.
Crackers or pretzels

If your cheese ball is too wet, it probably needs to be chilled for longer. Try refrigerating it for an extra hour or even overnight. If that doesn't firm it up, add a little extra shredded cheese to the mixture.
I recommend letting your cheese ball sit out for 20-30 minutes at room temperature before serving so that it's easier to spread.
Do not leave your cheese ball out of refrigeration for more than 2 hours.

Storage: Store this pumpkin cheese ball tightly wrapped in plastic wrap in the refrigerator for up to 4 days or in the freezer for up to 1 month.