Harvest Pumpkin Cheeseball

Bring instant fall magic to your table with Harvest Pumpkin Cheeseball, a creamy, crowd-pleasing appetizer that looks like a tiny pumpkin and tastes like pure comfort. It blends tangy cream cheese, sharp cheddar, garlic, and herbs; then, it’s shaped into a pumpkin and finished with a real stem for that picture-perfect, rustic vibe. Moreover, it’s make-ahead friendly, travel-ready, and endlessly dippable.

Cheeseballs became an American entertaining staple in the mid-20th century because they were affordable, fun, and wildly adaptable. Today, this seasonal version keeps the easy spirit while adding a festive twist and bold cheddar color that pops on any grazing board.

Serve with buttery crackers, crunchy pretzels, or crisp veggies. Because the flavors are balanced and bright, every bite feels rich but not heavy. And yes, it slices beautifully, yet spreads like a dream. Set it out at Halloween parties, Friendsgiving, or Sunday game day, and watch it disappear—fast. Then, happily, accept the compliments.

Recipe Yield: 12 servings

INGREDIENTS

16 oz cream cheese, softened
1 1/2 cup shredded sharp cheddar, firmly packed (inside)
1 cup finely shredded sharp cheddar (coating)
1/4 cup grated Parmesan
2 Tbsp sour cream
2 Tbsp finely chopped chives
2 Tbsp finely chopped scallions (green parts)
1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp lemon zest
1/2 tsp smoked paprika
1/2 tsp black pepper, freshly ground
1/4 tsp fine sea salt (to taste)
1/8 tsp cayenne (optional)
1/4 cup very finely chopped toasted pecans (optional, for subtle crunch)
1 sturdy stem from a small pumpkin or the top/stem of a bell pepper
Plastic wrap and kitchen twine (for shaping)

INSTRUCTIONS

1. Blend the base: In a medium bowl, mix cream cheese, 1 1/2 cups cheddar, Parmesan, sour cream, chives, scallions, garlic, Worcestershire, Dijon, lemon zest, smoked paprika, pepper, salt, cayenne, and pecans (if using) until smooth and evenly combined.

2. Chill to handle: Scrape mixture onto plastic wrap; gather into a tight ball. Twist the wrap to compact. Refrigerate 45–60 minutes, just until firm and easy to shape.

3. Create pumpkin ridges: Re-wrap loosely with fresh plastic. Next, tie kitchen twine around the ball 5–6 times to form gentle “ridges,” spacing evenly. Don’t over-tighten. Refrigerate 2–3 hours, or until nicely firm.

4. Unwrap and coat: Remove twine and plastic. Roll and press the ball in the remaining 1 cup shredded cheddar until completely coated in bright orange.

5. Finish and serve: Press the pumpkin or bell pepper stem into the top. Transfer to a white platter. Serve with crackers, pretzels, and crisp veggies. For best texture, let stand 10–15 minutes before serving.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Color That Pops: Finely shredded sharp cheddar gives the most vibrant orange and clings better than thicker shreds, so the “pumpkin” reads clearly on camera and in person.
• Ridges That Hold: Chill twice. First to handle, then again after tying. This two-stage chill sets the pumpkin shape cleanly and prevents cracks when coating.
• Flavor Balance, Not Salt Bomb: Cheddar and Parmesan are salty; therefore, add salt last and taste. A touch of lemon zest brightens without tasting “lemony.”