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Pumpkin Seed Cheese Ball

 Pumpkin Seed Cheese Ball
Save some of your home-roasted pumpkin seeds to coat this creamy onion spread from our home economists.
14 ServingsPrep: 15 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/2 cup chopped green onions
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup roasted fresh pumpkin seeds
  • 1/4 cup unsalted sunflower kernels
  • Assorted crackers or fresh vegetables


  • In a small bowl, combine the first six ingredients. Cover and
  • refrigerate for 30 minutes or until easy to handle. Meanwhile, on a
  • plate, combine pumpkin seeds and sunflower kernels; set aside.
  • Shape cream cheese mixture into a ball; gently roll in pumpkin seed
  • mixture (lightly press seeds into cream cheese mixture if
  • necessary). Wrap in plastic wrap. Refrigerate for at least 2 hours
  • or until firm. Serve with crackers or vegetables. Yield: 1 cheese
  • ball (1-3/4 cups).
Nutritional Facts: 1 serving (2 tablespoons) equals 99 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 79 mg sodium, 2 g carbohydrate, trace fiber, 4 g protein.