This pumpkin-shaped cheese ball is a fun appetizer recipe for Thanksgiving or a Halloween party. Mix bacon, cheddar, ranch, and cream cheese and form into a pumpkin for a cute and yummy snack.
If you're looking for a perfect appetizer for a Halloween, Thanksgiving, or fall-themed party, I've got a super easy and super cute one for you today!
(Note: this is not sweet or pumpkin-flavored! This is a bacon ranch cheese ball that I form into a pumpkin shape.)
🧡 Why You'll Love This Recipe
You've got to love a creative party idea that requires minimal effort. This pumpkin cheese ball looks like it takes a ton of work, but it's as easy as mixing a couple of ingredients together, forming into a ball, and using a simple secret to make that pumpkin shape.
The flavor in this one is out of this world. The richness of bacon and cheddar combine with the bite of ranch and pimento to give it a great flavor contrast. All of that tastiness is mixed in creamy cheese, making it the perfect dip.
🧀 Ingredients
- 16oz cream cheese - If you'd like to lighten the recipe up a bit, you can use light cream cheese with pretty minimal flavor difference.
- 3 cups shredded sharp cheddar cheese - You need 2 cups of standard shredded cheese and 1 cup of finely shredded cheddar to use as an orange covering for the cheese ball after forming.
- 2 tablespoons dried minced onion - This can be found in the spice section of your grocery store.
- 1 pack ranch dressing mix - If you prefer ranch dressing mix from a bigger shaker, you'll use about 2 tablespoons.
- 4oz jarred diced pimento
- 2.5oz bagged real bacon pieces - If you'd rather use real bacon, go for it! You'll need 5-6 pieces of crumbled bacon if you're using the real deal.
- 1 bell pepper stem - This will make the cute pumpkin stem on top of your cheese ball. Tip: Next time you chop a bell pepper, just save the stem in a plastic baggie and pop it in the freezer to use for 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.
- 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.
Try more great cheesy appetizers: Cheesy Sausage Rotel Cups and Spicy Cranberry Cream Cheese Dip.
👩🏻🍳 How to Make a Pumpkin-Shaped Cheese Ball
Add 16oz cream cheese, 2 cups of shredded cheddar, 2 tablespoon minced onion, 1 pack of ranch dressing mix, 4oz of pimento, and 2.5oz bacon pieces to the bowl of a stand mixer. Using a paddle attachment on low speed, mix these ingredients together.
How to make the pumpkin shape
Remove the mixture from the bowl and spoon onto a large sheet 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.
FINAL STEPS: Gently unwrap the plastic wrap. Use the remaining finely shredded cheddar to cover the outside of the cheese ball. Put the bell pepper stem on top of the cheese ball for the pumpkin stem.
🎥 Step-by-Step Video Tutorial
🍽️ What to Serve with the Cheese Ball
If you can dip it, you can serve it with this recipe! A few ideas...
- crackers
- tortilla chips
- toast points
- pita chips
- raw vegetables (carrot sticks, celery, broccoli)
- pretzel chips
- bagel chips
🥡 Leftover Storage
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.
Once you're ready to enjoy, remove from the freezer and gently thaw in the refrigerator for 6-8 hours. Remove plastic wrap and roll in the finely shredded cheddar.
💡 More Helpful Tips & Tricks
- If you don't have rubber bands, you can also use kitchen twine, unscented dental floss, or yarn to make the pumpkin indents. Just wrap 3 pieces around the plastic-wrapped cheese ball and gently pull to make the indents.
- 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.
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 Cheese Ball
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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
- 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 cream cheese, 2 cups of shredded cheddar, minced onion, ranch dressing mix, pimento, and bacon 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, tortilla chips, or raw vegetables.
Notes
- If you don't have rubber bands, you can also use kitchen twine, unscented dental floss, or yarn to make the pumpkin indents. Just wrap 3 pieces around the plastic-wrapped cheese ball and gently pull to make the indents.
- 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.
- Leftovers for this pumpkin cheese ball should be stored in an airtight container in the refrigerator. I recommend enjoying this within 3-4 days of preparation.
- This cheese ball freezes really well! Once you make your indents with the rubber bands, keep the cheese ball wrapped in plastic wrap. Put this in a freezer bag and freeze for up to 6 months.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
