This Pumpkin Cheese Ball recipe is the best easy party appetizer for fall! A basic cheese ball mixture shaped like a pumpkin and coated with cheddar cheese – the perfect snack for Halloween or Thanksgiving!
Here at The Busy Baker we’re BIG cheese lovers and when it comes to cheese we don’t discriminate. Whether it’s a homemade Cheesecake, our favourite Ricotta Stuffed Mushrooms, Cheese-Stuffed Chicken, or even a Homemade Blue Cheese Salad Dressing, we love it all. And a cheese ball? We’re always here for it.
This Pumpkin Cheese Ball recipe is a super fun fall-inspired appetizer or snack that we LOVE for Halloween parties, Thanksgiving or Friends-giving. It’s made with an easy and classic cheese ball mixture, coated in shredded orange cheddar cheese, and shaped into a pumpkin. It’s perfect for serving with crackers, breadsticks, or cut veggies!
Making a cheese ball shaped like a pumpkin is a lot easier than it looks! Follow these steps below for the perfect pumpkin shaped cheese ball.
- Use a firm cheese ball mixture. Be sure to follow the recipe so your cheese ball is nice and firm. This will help it keep its shape once it’s refrigerated.
- Shred your own cheddar. Avoid pre-shredded cheese as it often contains anti-clumping agents that can prevent it from sticking to the cheese ball and combining with the other ingredients. When making cheese balls, always grate your own cheese.
- Wrap carefully in plastic wrap. Use two pieces of plastic wrap and carefully wrap the cheese ball (firmly, but not too tightly) so it’s round.
- Use string or butcher’s twine to create the pumpkin shape. Using 3 separate pieces of string, tie the cheese ball in three places from the bottom to the top to create indents on the side of the cheese ball. If you tie 3 strings around the cheese ball you’ll end up with a pumpkin shape with 6 indents.
- Refrigerate to help it keep its shape. Before serving, refrigerate the cheese ball while it’s tied up. We suggest doing this for several hours or over night and untying the cheese ball right before serving.
- Use a bell pepper stem. A bell pepper stem added on top makes this cheese ball look like a cute pumpkin – it gives this pumpkin cheese ball the perfect festive presentation.
We love a good appetizer and we’ve shared so many of our favourite fall and holiday appetizers with you before. Here’s a list of our top-rated recipes that both we and our readers LOVE:
- Cranberry Pecan Cheese Ball
- Baked Buffalo Chicken Ranch Dip
- Pomegranate Cranberry Baked Brie Appetizer
- Cucumber Appetizers with Smoked Salmon
- Creamy Parmesan Mushroom Cup Appetizers
- Italian Sausage Stuffed Mushrooms
- Air Fryer Steak Bites
- Whipped Feta Dip
If you’re looking for even more holiday-inspired recipes we’ve put together an e-book with all our BEST holiday recipes for Thanksgiving and Christmas, along with so many holiday entertaining tips and tricks you’ll love for this holiday season! Check it out in The Busy Baker Shop!
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To make this pumpkin shaped cheese ball recipe you’ll need these ingredients (paid links):
- full fat cream cheese
- full fat sour cream
- shredded cheddar cheese
- shredded Emmentaler cheese
- shredded Parmesan cheese
- lemon juice
- pepper
- garlic powder
- onion powder
- bell pepper (for the stem)
There are so many ways to make a delicious cheese ball. If you want to experiment, try one of these delicious variations on this basic recipe:
- Add a crunchy exterior: Instead of rolling the cheese ball in cheddar cheese, crush up some goldfish crackers, nacho chips, or cheese-flavoured crackers for a crunchy exterior.
- Jalapeno: Chop up some fresh or pickled jalapenos and add them to the cheese ball mixture for some added spice.
- Bacon: Add some chopped (cooked) bacon to the cheese ball mixture for some smoky flavour.
To make this pumpkin cheese ball recipe, you’ll need these items in your kitchen (paid links):
- a box grater
- mixing bowls
- a silicone spatula
- measuring cups and spoons
- plastic wrap
- string or butcher’s twine
- a serving platter or cheese board
Time needed: 2 hours and 30 minutes
Follow these steps for the perfect pumpkin cheese ball recipe every time!
- Combine the cheese and sour cream.
In a medium bowl, combine the cream cheese, sour cream and shredded cheese with a rubber spatula or with a hand mixer (if desired). Be sure to reserve 1 cup of the orange cheddar for the outside of the cheese ball.
- Add the other ingredients.
Add the lemon juice, pepper, and garlic and onion powders. The lemon juice helps the cheese ball firm up and stay together, so don’t skip it! It doesn’t add any flavour to the cheese ball.
- Make a ball shape.
Stir well to combine and using your spoon or spatula, roll the mixture into a rough ball shape.
- Wrap the cheese ball in plastic wrap.
Place a large piece of plastic wrap on your work surface and add the extra red cheddar in a thin layer on it. Put the cheese ball on the plastic wrap and roll it until it is all covered in the orange cheddar. Using the plastic wrap, roll the cheese ball into a smooth ball shape wrapping it tightly in the plastic.
- Shape the cheese ball.
Using 3-4 pieces of string, tie the cheeseball tight (enough to have the thread go in about 1/3-1/2 inch into the side of the cheese ball) into 6 to 8 sections. Create a small divot in the top of the cheese ball about the size of a quarter.
- Chill to set.
Chill the cheese ball in the fridge for 2-3 hours or overnight.
- Garnish and serve.
Before serving, remove the cheese ball from the plastic wrap, removing the string and add the stem of one bell pepper in the divot you created on top. Serve on a platter with your favourite crackers, pretzels, baguette slices, or veggies.
How long will a cheese ball keep?
A homemade cheeseball made with fresh ingredients lasts about 1 week in the refrigerator. We recommend enjoying it within 5 days for optimum freshness.
How long can a cheese ball sit out?
Most food safety experts recommend leaving cheese out of the fridge for no more than 3-4 hours.
How do you preserve a cheese ball?
It’s possible to freeze a cheese ball for up to 3-4 months in an airtight freezer bag. We recommend wrapping the cheese ball tightly in plastic wrap and then placing it in an airtight bag or container for optimum freshness. Thaw in the fridge before serving.
Do cheese balls need to be refrigerated?
Yes, cheese balls should be refrigerated until ready to serve. Refrigerate any leftovers after they’ve been served.
What if my cheese ball is too wet?
If you cheese ball is too wet or soft, it might be because you used low fat cheese or cream cheese. We suggest using high fat or full fat cream cheese when making a cheese ball so it stays together and keeps its shape.
What do you eat with a cheese ball?
The best thing to eat with a cheese ball is crackers. Serve your cheese ball with a variety of crackers, breadsticks, baguette slices, and cut veggies.
Are cheese balls healthy?
Cheese balls are often higher in fat and calories, but if enjoyed with cut vegetables instead of crackers they can be a low carb or keto choice.
We hope you love this cheese ball recipe as much as we do! Let us know in the comments below, what’s your favourite appetizer for fall? We’d love to know!
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Pumpkin Cheese Ball
Recipe: Equipment
Recipe: Ingredients
- 16 ounces full fat cream cheese
- 1/3 cup full fat sour cream
- 3 cups shredded cheddar cheese we suggest 1 cup each white and orange cheddar plus 1 cup orange cheddar for the exterior
- 1 cup shredded Emmentaler cheese
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 bell pepper for the stem
Recipe: Instructions
- In a medium bowl, combine the cream cheese, sour cream and shredded cheese with a rubber spatula or with a hand mixer (if desired). Be sure to reserve 1 cup of the orange cheddar for the outside of the cheese ball.
- Add the lemon juice, pepper, and garlic and onion powders.
- Stir well to combine and using your spoon or spatula, roll the mixture into a rough ball shape.
- Place a large piece of plastic wrap on your work surface and add the extra orange cheddar in a thin layer on it. Put the cheese ball on the plastic wrap and roll it until it is all covered in the orange cheddar. Using the plastic wrap, roll the cheese ball into a smooth ball shape wrapping it tightly in the plastic.
- Using 3-4 pieces of string, tie the cheeseball tight (enough to have the thread go in about 1/3-1/2 inch into the side of the cheese ball) into 6 to 8 sections. Create a small divot in the top of the cheese ball about the size of a quarter
- Chill the cheese ball in the fridge for 2-3 hours or overnight.
- Before serving, remove the cheese ball from the plastic wrap, removing the string and add the stem of one bell pepper in the divot you created on top. Serve on a platter with your favourite crackers, pretzels, baguette slices, or veggies.
Recipe: Notes
Storage Instructions
Store this cheese ball in the fridge for 3-5 days until ready to serve, in an airtight container or wrapped in plastic wrap.Make Ahead Instructions
To make this cheese ball ahead of time, assemble, wrap and tie as directed in the recipe. Store it in the fridge for up to 2 days until ready to serve. Serve as directed.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO-FAIL HOLIDAY RECIPES AND COOKING & BAKING TIPS
Get my easy no-fail holiday meals e-cookbook!
Delicious!
Thanks!