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Pumpkin Cheese Ball Recipe

Pumpkin Cheese Ball Recipe photo by Taste of Home

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Everyone will get a kick out of this creamy, savory spread. The zippy cheddar ball can be made a day ahead. —Suzanne McKinley, Lyons, Georgia

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Pumpkin Cheese Ball Recipe

Prep: 20 min. + chilling

Yield: 20 Servings

20 20

Ingredients

1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) spreadable chive and onion cream cheese
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 celery rib or broccoli stalk
Sliced apples and assorted crackers

Directions

In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm.
With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers. Yield: 2-1/2 cups.

Originally published as Pumpkin Cheese Ball in Taste of Home October/November 2007, p17

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Reviews for Pumpkin Cheese Ball

Pumpkin Cheese Ball

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Reviewed on Nov. 17, 2012 by marthalynnchr

Made this last Thanksgiving and again this year....also made for Christmas last year and shaped it into a Christmas tree decorated with capers and red pepper pieces. Super fun!

Reviewed on Oct. 21, 2012 by Gwen257

I have a similar pumpkin cheese ball recipe that I ice(spread) with Kaukauna Port Wine cheese which gives it an orange color and and looks more like a pumpkin. I use a thick pretzel for the stem.

Reviewed on Oct. 16, 2012 by shermanhenryfloyd

In regard to the reader who was "disappointed" because there was no pumpkin in this recipe: was it not named due to the shape , segments and stem of the pumpkin rather than it actually containing pumpkin?!

Reviewed on Oct. 08, 2012 by toledopride

I have made this several times and each time got raves. This is such a fun presentation rather than a regular cheese ball.

Reviewed on Oct. 03, 2012 by sulynn051467

I have made this several times every year and it is the best cheese ball ever!!

Reviewed on Dec. 22, 2011 by jodygreetham

Love this! I make it omitting the cayenne pepper because wasn't sure our family would like it. And I rolled mine in chopped walnuts/pecans. It's a keeper. EASY (and impressive, too)!

Reviewed on Nov. 28, 2011 by HHF9662

Will be a wonderful cheese ball for all seasons(anytime) just by adjusting the seasonings to variant colors.

Reviewed on Nov. 24, 2011 by tcarver

Made this for Thanksgiving and everyone loved it.

Reviewed on Nov. 23, 2011 by transou4

Everyone LOVED this easy cheese ball. Simply delicious - nothing extra or fancy.

Reviewed on Nov. 07, 2011 by jeniferbond04@juno.com

I made this for a party at my house and everyone loved it. Several asked me for the recipe. It was a big hit and was gone in no time!

Reviewed on Nov. 05, 2011 by cherrylady

We all loved this cheese ball -- great flavor. You can learn from my mistake -- do not chill before serving. I made it ahead and kept it in the fridge. It was too firm to 'break' into it. Next time I'll make it just before serving and leave it at room temperature. So simple, but looks like you fussed!

Reviewed on Oct. 29, 2011 by NormaCleo

This pumpkin cheese ball doesn't have any pumpkin in it--I was disapointed.

Reviewed on Oct. 25, 2011 by ekuhistorygirl

We have an annual pumpkin carving party and every year this is requested. Great with wheat crackers.

Reviewed on Sep. 28, 2011 by PeanutbutterandJelly

Delicious

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