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Pumpkin Cheese Ball

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  • Serves: 12
  • Complexity: very easy
Pumpkin Cheese Ball


  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) carton spreadable chive and onion cream cheese
  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • 2 tsp. paprika
  • ½ tsp. cayenne pepper
  • 1 celery rib or broccoli stalk
  • Sliced apples and assorted crackers


  1. In a small mixing bowl, beat soft 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 a ball to resemble a pumpkin; insert celery rib or broccoli stalk for the stem. Serve with apples and crackers. Yields 10 to 15 servings. Katie Ann Miller, Clark, Mo.