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Pumpkin cheese ball on a cutting board with crackers.
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5 from 1 vote

Pumpkin Cheese Ball Recipe

Shape a savory cream cheese ball to make it look like a pumpkin, and you'll have the perfect appetizer for parties!
Prep Time30 minutes
Cook Time0 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Appetizer
Cuisine: American
Servings: 10
Author: Becky Hardin

Equipment

  • Hand Mixer
  • Food Processor

Ingredients

  • 16 ounces cream cheese room temperature (2 bricks)
  • 2 cups freshly shredded cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 3 green onions chopped
  • ⅛ teaspoon ground black pepper
  • 5 slices bacon cooked until very crispy
  • ¾ cup toasted pecans
  • Stem from a mini pumpkin or bell pepper
  • Crackers or pretzels for serving

Instructions

  • Using a hand mixer, beat the cream cheese in a large bowl until smooth.
    16 ounces cream cheese
    A bowl of bacon, cheese, and pecans on a table.
  • 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
    A glass bowl with a wooden spoon in it.
  • 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.
    A ball of dough sitting on top of a piece of plastic.
  • 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.
    A pumpkin wrapped in plastic on a concrete surface.
  • 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
    A food processor filled with granola and nuts.
  • Unwrap the cheese ball, and use your hands to gently coat it in the pecan and bacon crumbs.
    A pumpkin covered in granola on a plate.
  • 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

Notes

  • 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.

Nutrition

Calories: 328kcal | Carbohydrates: 5g | Protein: 10g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 358mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 878IU | Vitamin C: 1mg | Calcium: 213mg | Iron: 0.4mg