Festive Pumpkin Shaped Cheese Ball – Easy Fall Appetizer Recipe
There’s something about fall that makes me want to turn everything into a pumpkin, even cheese balls! This pumpkin shaped cheese ball is one of my go-to appetizers when I’m hosting for Thanksgiving or a casual Friendsgiving.
It’s fun, festive, and honestly so easy to throw together. Creamy, cheesy, ranch-seasoned goodness all dressed up in a cute little pumpkin shape? Yes, please! It always gets a laugh and lots of compliments.
WOULD YOU LIKE TO SAVE THIS FOR LATER?
We'll email this post to you, so you can come back to it later!
If you are looking for a showstopping appetizer that screams fall, then you can’t go wrong with this pumpkin shaped cheese ball. It’s the ultimate festive snack for your fall gatherings.
How to Make Pumpkin Shaped Cheese Ball
Here are the ingredients you need to make this pumpkin shaped cheese ball, plus step by step instructions for how to make it.
Ingredients
- 2 – 8 oz packages cream cheese, softened
- 4 cups sharp cheddar cheese – finely shredded, divided (3 ½ cups should be room temperature for easier mixing)
- 1 oz packet ranch seasoning mix
- 1 bell pepper stem
Step by Step Instructions
1. In a large mixing bowl or stand mixer, combine the softened cream cheese, 3 ½ cups of shredded cheddar, and the ranch seasoning. Mix until smooth and fully blended.
2. Lay a sheet of plastic wrap on your counter. Scoop the cheese mixture into the center in a big rough ball form. Wrap the plastic tightly around it, gently molding it into a smooth, round shape as you wrap – it’s much easier and less messy this way!
3. Arrange 4 pieces of baker’s twine in a star pattern on your surface (like spokes on a wheel). Place the wrapped cheese ball in the center and tie two ends of each strand around it to create pumpkin-like ridges. Be sure to tie snugly to help define the shape.
4. Refrigerate the wrapped and tied cheese ball for at least 4 hours to let it firm up and hold its shape.
5. When you’re ready to serve, let the remaining ½ cup of shredded cheddar sit out to come to room temperature for easier coating.
6. Unwrap the chilled cheese ball, remove the twine, and coat the cheese ball with the remaining shredded cheese until fully coated. If the grooves are not well defined after coating, use the edge of a spoon or fork handle to gently press into the groves a bit more.
7. Press the bell pepper stem into the top to create your pumpkin “stem.”
8. Serve with crackers, pretzels, or veggie sticks and dig in!
Every time I make this cheese ball shaped like a pumpkin, it steals the spotlight, and disappears fast! It’s the kind of recipe that looks impressive but doesn’t require a ton of effort (my favorite kind). Whether you’re planning a full-on holiday meal or just having friends over for snacks and laughs, this pumpkin cheese ball adds that perfect fall touch. Serve it up and watch everyone ask, “Did you really make that?!”
More Fall Appetizers
Pumpkin Shaped Cheese Ball
Ingredients
- 2 8 oz packages cream cheese, softened
- 4 cups sharp cheddar cheese – finely shredded, divided (3 ½ cups should be room temperature for easier mixing)
- 1 oz packet ranch seasoning mix
- 1 bell pepper stem
Instructions
- In a large mixing bowl or stand mixer, combine the softened cream cheese, 3 ½ cups of shredded cheddar, and the ranch seasoning. Mix until smooth and fully blended.
- Lay a sheet of plastic wrap on your counter. Scoop the cheese mixture into the center in a big rough ball form. Wrap the plastic tightly around it, gently molding it into a smooth, round shape as you wrap – it’s much easier and less messy this way!
- Arrange 4 pieces of baker’s twine in a star pattern on your surface (like spokes on a wheel). Place the wrapped cheese ball in the center and tie two ends of each strand around it to create pumpkin-like ridges. Be sure to tie snugly to help define the shape.
- Refrigerate the wrapped and tied cheese ball for at least 4 hours to let it firm up and hold its shape.
- When you’re ready to serve, let the remaining ½ cup of shredded cheddar sit out to come to room temperature for easier coating.
- Unwrap the chilled cheese ball, remove the twine, and coat the cheese ball with the remaining shredded cheese until fully coated. If the grooves are not well defined after coating, use the edge of a spoon or fork handle to gently press into the groves a bit more.
- Press the bell pepper stem into the top to create your pumpkin “stem.”
- Serve with crackers, pretzels, or veggie sticks and dig in!
