Pumpkin Shaped Cheese Ball
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.
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 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
