Savory pumpkin-shaped cheese ball coated in orange seasoning and served with crisp crackers for a fall appetizer.

Fall cheese balls make good looking pumpkins

I’ve seen so many versions of pumpkin-shaped cheese balls over the years, and this year I found myself inspired to make my own. Most of the recipes I’ve come across use crushed Doritos or cheese curls to create that bright orange exterior, and many rely on premixed herb blends for seasoning. I wanted a completely from-scratch version, so it took a little creativity to get the color and flavor just right. I’m thrilled with the results, and I think you will be too. This spread is absolutely delicious.

And it really is cute. The pumpkin shape dresses up a holiday appetizer table beautifully, but it’s impressive enough to serve all on its own too. Once fall is over, there’s no reason to put the recipe away until next year. Simply skip the pumpkin shape and serve it as a traditional cheese ball anytime you want a savory appetizer. It’s too darn good to save for just one season.

Bring an array of flavorful appetizers to your holiday celebrations by serving this pumpkin cheese ball alongside my savory crab cake dip, warm marry me chicken dip, and homemade honey BBQ chicken dip.

Recipe ingredients

Cream Cheese: Full-fat block cream cheese provides the rich, creamy base for the cheese ball and the firmness needed to hold its pumpkin shape. Whipped and tub-style cream cheese are too soft to shape and aren’t suitable for this recipe.
Extra Sharp Cheddar Cheese: Extra sharp cheddar brings a bold, tangy cheese flavor that complements the milder cream cheese. Freshly grated cheddar is the best choice because it blends more cohesively into the cream cheese; the anti-caking ingredients on pre-shredded cheese can make the mixture less cohesive and more difficult to shape.
Cheddar Cheese Powder: Cheddar cheese powder gives the exterior coating plenty of savory cheese flavor and provides the bright orange base for its color. On its own, the powder is brighter than the natural color of a pumpkin, so the smoked paprika and turmeric help transform it into a deeper, more natural pumpkin color.
Smoked Paprika: Smoked paprika adds deeper red-orange tones that temper the brightness of the cheddar cheese powder and help create the rustic orange exterior. Its subtle smokiness also adds another layer of savory flavor to the coating.
Turmeric: Turmeric contributes earthy golden tones that balance the red-orange smoked paprika and bright cheddar cheese powder. Only a small amount is needed to help bring the three ingredients together into the deep, rustic orange color of a fall pumpkin.
Bell Pepper Stem: The stem from a bell pepper creates a simple, natural-looking finishing touch that makes the shaped cheese ball resemble a pumpkin. A pretzel log or cinnamon stick can be used instead, but the stem from a mini pumpkin is my favorite choice when one is available.

See the recipe card for full information on ingredients and quantities.

How to make a pumpkin cheese ball

Step 1: Place the cream cheese and finely grated cheddar cheese in a mixing bowl. Beat with an electric mixer until the cheeses are evenly combined and the mixture is smooth and cohesive.

Step 2: Add the granulated garlic, onion powder, dried chives, dried dill, salt, and pepper. Mix until the seasonings are thoroughly and evenly distributed throughout the cheese mixture.

Step 3: Transfer the mixture to the center of a sheet of plastic wrap. Bring the wrap up around the cheese and use it to shape the mixture into a compact ball without handling the cheese directly, then wrap securely. Flatten the top slightly to give the ball a more natural pumpkin shape.

Step 4: Wrap the cheese ball in a second sheet of plastic wrap. Tie a length of baker’s twine snugly around the center of the ball to begin creating the pumpkin ridges. Tie a second length of twine around the cheese ball in the opposite direction to divide it into four sections.

Step 5: Add two more lengths of twine, positioning them between the existing lines so the cheese ball is divided into eight evenly sized sections.

Step 6: Refrigerate the wrapped cheese ball for at least 2 hours to set the shape. Chilling it overnight is highly preferred; the longer rest gives the cheese time to firm thoroughly and allows the seasonings to meld into the spread.

Step 7: Remove the cheese ball from the refrigerator. Carefully cut and remove each piece of baker’s twine, then gently peel away the plastic wrap so you don’t disturb the pumpkin ridges.

Step 8: Whisk the cheddar cheese powder, smoked paprika, and turmeric together until the color is completely uniform.

Step 9: Sprinkle the mixture over the entire cheese ball, turning it as needed to coat all sides. Use your fingertips to very gently pat the coating onto the surface so it adheres without flattening the ridges.

Step 10: Place the bell pepper stem in the slightly flattened top of the pumpkin. Let the pumpkin cheese ball sit at room temperature for 10–15 minutes before serving so it softens slightly and is easier to spread.

Top tips

Final shaping: Once you’ve formed the cheese mixture into a rough ball, use a silicone spatula to smooth and refine the shape before wrapping it in the first layer of plastic wrap.
Creating the ridges: Rubber bands are commonly recommended for creating the ridges on a pumpkin cheese ball, but they can be difficult to position evenly, and finding four that are all the right size can be a challenge. Baker’s twine or another food-safe string is much easier to position and adjust around the cheese ball.
Twine tension: Keep the string snug enough to create defined pumpkin ridges, but don’t pull it too tightly. Excessive pressure can cut too deeply into the cheese as it firms, making it very difficult to apply the outside coating.
Mini pumpkin cheese balls: Divide the cheese mixture into two or four equal portions and shape each one separately. Mini pumpkins are especially cute on a charcuterie board, and making several different sizes creates a great presentation.
Coating the cheese ball: Work over a rimmed plate or shallow dish. The excess cheddar cheese powder mixture will collect underneath the cheese ball rather than scattering across your work surface, making it easy to pick up and use again to cover any bare spots.

Serve

A pumpkin cheese ball makes a great centerpiece for a fall appetizer spread, and I like to surround it with plenty of options for scooping and spreading. Butter crackers made from scratch are a classic choice, while homemade cornbread crackers add a little rustic flavor. For something more savory, try baked everything crackers, pepper jack cheese crackers, baked garlic crackers, homemade rosemary parmesan crackers, or rustic savory crackers. Serving a few different varieties gives everyone something to reach for and makes the platter look abundant without much extra work.

Fresh vegetables are a nice contrast to the rich cheese spread too. Celery and carrot sticks, bell pepper strips, broccoli florets, and radishes all add plenty of fresh crunch. Crisp apple and pear slices are another good choice, particularly with the extra sharp cheddar in the cheese ball.

This pumpkin-shaped cheese spread is also a natural addition to a fall charcuterie board, where its festive shape adds seasonal color and interest to the arrangement. It gives a Halloween party spread, Thanksgiving appetizer table, or autumn gathering a fun fall touch.

This cheese ball appetizer works well as a delicious savory spread beyond the appetizer table too. Smear it over a traditional New York bagel or pumpkin spice bagels from scratch for an easy fall breakfast or snack. Or spread it generously over warm homemade buttermilk biscuits from scratch. You can even top it off with a little strawberry pepper jam or homemade blueberry compote for a sweet contrast to the savory cheese spread if you like.