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Pumpkin Cheese Ball

Prep Time:

15 Minutes Plus about 4 hours for chilling.

Cook Time:





  • 2: 8 ounce pkg. cream cheese, softened

  • 2 cup extra-sharp cheddar cheese, finely shredded*

  • ¾ cup canned pumpkin (optional)

  • ¼ cup butter, softened

  • 2 tablespoon minced fresh sage

  • ½ teaspoon paprika

  • ¼ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon freshly cracked black pepper

  • Assorted crackers

*can actually use any of your favorite soft cheese or hard cheese (shredded)


  1. Combine cream cheese, 1 1/4 cups cheddar cheese, the pumpkin, butter, sage, paprika, garlic powder, and 1/4 tsp. each salt and black pepper. Beat with a mixer on medium until fluffy. Chill, covered, 4 to 24 hours.

  2. Wrap in plastic wrap and shape into a ball. Unwrap; roll ball in remaining 3/4 cup cheddar. Serve with crackers. Serves 24.

  3. To shape into a pumpkin:

    After rolling the cheese ball in the remaining cheddar cheese, rewrap the ball in plastic wrap. Place a few rubber bands vertically around the cheese ball to form ridges. Chill 30 minutes. Before serving finish with a few more sprinkles of shreaded cheese, sage leaves and a pickled green bean 'stem' (or stem from a green pepper) to complete the pumpkin cheese ball look.

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