Pumpkin Shaped Cheese Ball

This savory pumpkin shaped cheese ball is the cutest fall appetizer! Made with cream cheese, bacon, ranch, and cheddar, it's festive, easy, and always a hit for Halloween or Thanksgiving parties.

If you're hunting for a festive fall appetizer, this pumpkin-shaped cheese ball is it. It looks like something you'd spend hours making, but it actually comes together in just a few minutes with simple ingredients.

Cream cheese, cheddar, bacon, ranch, and pimento blend into the creamiest, most flavorful dip. That pumpkin look is so simple to achieve too - just rubber bands and plastic wrap! And the bell pepper stem on top pulls the whole thing together.

If you're planning a snack table, pair this with my Cheesy Sausage Rotel Cups or Spicy Cranberry Cream Cheese Dip - both perfect for a fall party spread!

Why You'll Love This Recipe

• Looks fancy, but it's not. This cheese ball looks like it took forever to make, but the secret is a couple of rubber bands. It's so much easier than it looks.
• That flavor, though. Bacon + sharp cheddar + ranch + pimento all mixed in creamy cheese? It's a flavor bomb. Every bite is smoky, tangy, cheesy goodness.
• Fall party ready. Whether you're putting together snacks for Halloween night, Friendsgiving, or Thanksgiving appetizers, this pumpkin-shaped cheese ball steals the show on the table.
• Pairs with anything. Crackers, chips, pita, veggies…if you can dip it, it works with this cheese ball.

Ingredients & Substitutions

• 16 oz cream cheese (softened) This is the creamy base that holds everything together. Make sure to let it soften at room temperature for about 30 minutes so it blends smoothly.
  • Lightened-up option: You can use light cream cheese with very little flavor difference. Avoid fat-free cream cheese, though-it tends to be watery and won't hold its shape as well.
• 3 cups shredded sharp cheddar cheese (divided) You'll need 2 cups of standard shredded cheddar to mix into the cheese ball itself, and 1 cup of finely shredded cheddar to coat the outside for that bright pumpkin-orange finish.
  • Tips: Use sharp cheddar for bold flavor-mild cheddar will work but won't have the same punch.
• 2 tablespoons dried minced onion Found in the spice aisle, this gives subtle onion flavor without the bite of fresh onion. The dried version also blends better into the creamy mixture without releasing extra liquid.
  • Swap idea: 1 tablespoon onion powder can work in a pinch, or ¼ cup very finely minced fresh onion for a stronger taste.
• 1 packet ranch dressing mix (about 3 tablespoons) This adds seasoning, salt, and that classic ranch tang that balances the richness of cream cheese and cheddar.
• 4 oz jarred diced pimento (drained) These mild red peppers add both color and flavor-tiny red flecks make the cheese ball look festive inside when sliced.
• 2.5 oz real bacon pieces (bagged) These save time and add smoky flavor throughout. If you prefer freshly cooked bacon, crumble about 5-6 strips after cooking until crispy.
• 1 bell pepper stem This is the "pumpkin stem" topper that finishes the look. Simply save the stem from any bell pepper you've used during the week, pop it in a freezer bag, and store in the freezer until you're ready to make this recipe.

Additional Supplies Needed

In addition to the ingredients, you'll need the following supplies...

• stand mixer with a paddle attachment (Can be mixed by hand if needed; the mixer just makes it much easier.)
• large sheet of plastic wrap
• rubber bands

Variations & Additions

• If you want to add a crunchy element to your cheese ball, cover it in finely crushed pecans or walnuts instead of shredded cheese.
• Want a little spice? Add a teaspoon of cayenne pepper to the cheese ball mixture.
• Make it a sweet cheese ball! Mix 2 packs of cream cheese, 1 cup of powdered sugar, and 1 cup of chocolate (or pumpkin) chips for a sweet variety.
• Make this recipe vegetarian by leaving out the bacon.

How to Make a Pumpkin Shaped Cheese Ball

1. Combine the filling ingredients. In the bowl of a stand mixer, add 16 oz softened cream cheese, 2 cups shredded sharp cheddar cheese, 2 tablespoons dried minced onion, 1 packet ranch dressing mix (about 2 tablespoons), 4 oz diced pimento (drained), and 2.5 oz real bacon pieces. Using the paddle attachment on low speed, mix until everything is fully combined and smooth. (Tip: Make sure your cream cheese is softened to room temperature - cold cream cheese will leave lumps and be harder to mix.)
2. Form the cheese ball. Lay a large piece of plastic wrap flat on your counter. Spoon the cheese mixture onto the center of the wrap. Pull the edges of the plastic wrap up and around the mixture, pressing gently to shape it into a round ball.
3. Create pumpkin ridges. With the cheese ball still wrapped in plastic, use 3 rubber bands to gently wrap around it (like you would a present: one vertical, one horizontal, and one diagonal). These will press into the cheese ball and create those classic pumpkin grooves. (Tip: Don't over-tighten the rubber bands - you want ridges, not deep cuts. If you don't have rubber bands, you can use kitchen twine or even unscented dental floss.)
4. Chill until firm. Place the wrapped cheese ball in the refrigerator for at least 1 hour (up to overnight). This step allows the flavors to blend and helps the ball firm up for easier decorating.
5. Unwrap and coat. Once firm, remove the cheese ball from the fridge. Carefully snip the rubber bands and peel away the plastic wrap. Sprinkle the outside with 1 cup finely shredded sharp cheddar cheese, gently pressing so it sticks and covers evenly.
6. Add the stem and serve. Place 1 bell pepper stem on the top center of the cheese ball to mimic a pumpkin stem. Transfer to a serving platter and surround with your choice of crackers, tortilla chips, or fresh vegetables.

Step-by-Step Video Tutorial

More Helpful Tips & Tricks

• You can also make mini pumpkin cheese balls with this recipe! Use the same recipe and make 8-10 mini pumpkin balls wrapped in plastic wrap and indented with rubber bands or string. This is a great alternative if you need single-serve appetizers.
• Yield: You will be able to serve roughly 8-10 guests with this appetizer.
• Storage: Leftovers for this should be stored in an airtight container in the refrigerator. I recommend enjoying this within 3-4 days of preparation.
• Freezing: This cheese ball freezes really well! Once you remove the rubber bands, keep the cheese ball wrapped in plastic wrap. Put this in a freezer bag and freeze for up to 6 months.
• Serve with crackers, pretzel crisps, pita chips, bagel chips, apple slices for really great sweet-savory contrast.

Let me see those cheese ball pictures! Show off your creations on Instagram 📸 and tag me in your pictures (@lambertslately). You can also rate and review ⭐️ this recipe in the comments!

Pumpkin Shaped Cheese Ball

By: Leslie Lambert

This pumpkin shaped cheese ball is the cutest fall appetizer! Made with cream cheese, bacon, ranch, and cheddar, it's festive, easy, and always a hit for Halloween or Thanksgiving parties.

5 from 36 votes

Affiliate links used in this recipe card.

Cook ModePrevent your screen from going dark

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer

Cuisine American

Servings 10

Calories 226 kcal

Equipment

• stand mixer with a paddle attachment (Can be mixed by hand if needed; the mixer just makes it much easier.)
• large sheet of plastic wrap
• rubber bands

Ingredients

  

1x2x3x

• ▢ 16 oz cream cheese softened
• ▢ 2 cups shredded sharp cheddar cheese
• ▢ 2 tablespoon dried minced onion
• ▢ 1 pack ranch dressing mix
• ▢ 4 oz jarred diced pimento drained
• ▢ 2.5 oz bagged real bacon pieces
• ▢ 1 cup finely-shredded sharp cheddar cheese
• ▢ 1 bell pepper stem

Instructions

 

• Add 16oz cream cheese, 2 cups of shredded cheddar, 2 tablespoon dried minced onion, 1 pack ranch dressing mix, 4oz drained pimento, and 2.5oz bacon pieces to the bowl of a stand mixer. Using a paddle attachment on low speed, mix these ingredients together.
• Remove the mixture from the bowl and spoon onto a large piece of plastic wrap. Cover in plastic wrap and form the mixture into a ball. Wrap 3 rubber bands around the plastic wrap-covered cheese ball to make indents in the cheese ball, giving it those vertical grooves to make it look like a pumpkin.
• Refrigerate the wrapped cheese ball for at least an hour. Once set, cut the rubber bands off of the cheese ball.
• Gently unwrap the plastic wrap. Use the remaining finely shredded cheddar to cover the outside of the cheese ball. Put bell pepper stem on top of the cheese ball for the pumpkin stem.
• Serve with crackers, pita chips, bagel chips, tortilla chips, or raw vegetables.

Notes

• Make this recipe into mini pumpkin cheese balls by dividing the mixture into 8-10 smaller portions. Wrap in plastic and use rubber bands or twine to make ridges. Perfect for single-serve appetizers.
• Make-ahead option: Prepare up to 24 hours in advance. Keep wrapped in plastic in the fridge, then coat in cheddar and add the stem right before serving.
• Storage: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
• Freezing: Wrap tightly in plastic wrap, place in a freezer bag, and freeze up to 6 months. Thaw in the fridge for 6-8 hours before serving, then coat with cheddar.
• If you don't have rubber bands, you can use kitchen twine, yarn, or unscented dental floss to create the pumpkin ridges.

Nutrition Facts

Calories: 226kcalCarbohydrates: 7gProtein: 18gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 49mgSodium: 965mgPotassium: 190mgFiber: 0.4gSugar: 3gVitamin A: 665IUVitamin C: 13mgCalcium: 402mgIron: 0.4mg

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