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–+ servings
side view of a pumpkin shaped cheese ball on a plate with crackers.

Pumpkin Cheese Ball

A creamy, savoury pumpkin-shaped cheese ball made with cream cheese, cheddar, dill pickles, and green onion. A fun make ahead appetizer for Halloween, Thanksgiving, and fall parties!
Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings 1 Cheese Ball

Ingredients

  • 2 (8 oz / 227 g) blocks cream cheese softened
  • 3 cups cheddar cheese finely grated
  • ¼ cup mayonnaise
  • 3 green onions finely chopped
  • 2 dill pickles finely chopped
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • salt and pepper to taste
  • 1 bell pepper stem for decorating

Instructions

  • In a large mixing bowl, blend the softened cream cheese, mayonnaise, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper until well combined.
    cream cheese mixed in a bowl with other ingredients.
  • Using a rubber spatula, stir in the green onions, dill pickles, and half of the grated cheddar cheese until evenly distributed.
    cream cheese and other ingredients mixed into a ball in a bowl.
  • Lay a large double layer of plastic wrap on a flat surface. Sprinkle about ¼ cup of the remaining cheddar cheese in the centre.
    finely grated cheddar cheese on a piece of plastic wrap.
  • Spoon the cheese ball mixture onto the cheddar and use your hands to form it into a ball as best you can.
    cheese ball on a pile of finely grated cheddar cheese on a piece of plastic wrap.
  • Press the remaining grated cheddar onto the top and sides of the cheese ball until the entire surface is covered.
    ball of finely shredded cheddar cheese on a layer of saran wrap.
  • Bring the plastic wrap up and around the cheese ball, wrapping it securely. Use an elastic band to secure the top if needed.
    plastic wrapped cheddar coated cheese ball.
  • Cut 4 equal pieces of kitchen twine and arrange them in a star shape underneath the wrapped cheese ball. Pull each piece snugly around the ball to create the pumpkin-like ridges.
    hands pulling on string to form a pumpkin shaped cheese ball wrapped in plastic wrap.
  • Leave the twine in place and refrigerate the wrapped cheese ball for at least 4 hours, or until firm enough to hold its shape.
    pumpkin shaped cheese ball wrapped in plastic wrap and tied in string on a plate.
  • Remove the twine and plastic wrap just before serving.
    pumpkin shaped cheeseball on a plastic wrap lined plate.
  • Make a small indent in the top centre and insert the bell pepper stem. Serve chilled with crackers, pretzels, tortilla chips, bread, fruit, or veggie sticks.
    side view of a pumpkin shaped cheese ball on a plate with crackers.

Notes

Use block cream cheese: Full fat cream cheese works best for a firm, shapeable cheese ball. Let it soften before mixing so the filling comes together smoothly.
Finely grate the cheddar: Smaller shreds stick much better to the outside and give your pumpkin a smoother, more even orange coating.
Chill for at least 4 hours: Don't rush this part. The cheese ball needs time to firm up and hold those pumpkin ridges once the twine comes off.
No bell pepper stem? Use a rosemary sprig, pretzel stick, small piece of celery, or another green or brown garnish to finish your pumpkin.
Make it ahead: Prepare and shape the cheese ball 1 to 2 days in advance and keep it tightly wrapped in the refrigerator. Add the stem just before serving.
Store leftovers: Keep tightly covered in the refrigerator and enjoy within 3 to 4 days for the best texture and freshness.

Nutrition

Serving: 1Cheese Ball | Calories: 1810kcal | Carbohydrates: 17g | Protein: 81g | Fat: 159g | Saturated Fat: 72g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 35g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 3715mg | Potassium: 609mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4554IU | Vitamin C: 10mg | Calcium: 2509mg | Iron: 2mg
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