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!