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A pumpkin-shaped cheese ball sits on a white plate, surrounded by sliced red bell peppers, celery sticks, and round crackers, with autumn leaves in the background.

pumpkin shaped cheeseball recipe

Learn how to make this easy Pumpkin Cheeseball Recipe with just a few simple ingredients! It’s the cutest appetizer for Halloween or Thanksgiving!

Course Appetizer, Dip
Cuisine American
Keyword Pumpkin Cheeseball Recipe, pumpkin shaped cheeseball
Prep Time 15 minutes
Additional Time 2 hours
Total Time 15 minutes
Servings 8
Author momma lew

Ingredients

  • 16 oz block cream cheese softened to room temperature
  • 2 tablespoons dry ranch powder mix
  • 1 tablespoon worcestershire sauce
  • 3 green onions sliced optional
  • 1 red pepper finely diced save the stem
  • 2 cups shredded sharp cheddar cheese

Instructions

  1. Using an electric mixer cream both blocks of cream cheese until smooth,
  2. Add ranch powder mix, worcestershire sauce, and diced pepper, stir until fully combined. 
  3. Add in one cup of shredded cheddar cheese and stir once more to ensure all ingredients are fully combined. 
  4. Spread out the plastic wrap and put ¼ cup of shredded cheese onto the wrap. Shape cream cheese mixture into a ball and place on top of the shredded cheese.
  5. Take the remaining cheddar cheese and sprinkle all over the remainder of the cheese ball to ensure all sides are coated.
  6. Wrap the cheese ball up tightly with the plastic wrap, 2 layers will work best so you don’t have any of the mixture coming out. Wrap the cheese ball with four large rubber bands to make the indentations for the pumpkin. 
  7. Place it into the fridge for at least 2 hours (overnight is best)
  8. Remove from the fridge and cut off the rubber bands, unwrap and place the stem on top.  

  9. Serve your cheeseball with crackers or veggies. 

Recipe Notes

It will stay fresh for about 4–5 days if properly wrapped and stored in an airtight container.