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This pumpkin-shaped cheese ball is the cutest appetizer or snack for any fall gathering. It looks just like a pumpkin but is savory and bacon-y, and oh so delicious!
This pumpkin shaped cheese ball looks like a pumpkin, but doesn’t taste like pumpkin. There is no actual pumpkin in it. It is just a cute appetizer for any occasion! I have made this for Halloween, Thanksgiving, football parties, and even fall-themed baby showers. This cheese ball is always a HUGE hit and it tastes as delicious as it looks. It only takes a few ingredients and it feeds a crowd. It is small but it goes a long way.
Ingredients and Supplies Needed
- Cream cheese– make sure it is softened to room temp so you can mix in the rest of the ingredients.
- Cheddar cheese– I like to use sharp cheddar for bolder flavor, but any kind of cheddar will work.
- Bacon– Cooked and crumbled. I like my bacon extra crispy so it gives the cheese ball more texture.
- Green onion– I like to chop it pretty finely so there is more distribution of flavor.
- Ranch dressing mix– I always use the Hidden Valley ranch seasoning mix because I love the flavor. To be honest I have a big ol’ Costco-sized container in my pantry because we use it so much. If you are measuring it out yourself it will be three tablespoons of the dry mix.
- Bell pepper– to make this pumpkin you need the stem from a bell pepper for the “pumpkin” stem but don’t throw away the rest of the pepper! Slice it up and serve it to dip with the cheese ball.
- Supplies – butcher’s twine or rubber bands
How to Make a Cheese Ball Pumpkin Shaped
It is so easy to shape any kind of cheese ball into basic shapes using plastic wrap and butcher’s twine. To make a pumpkin shape, turn out the cream cheese mixture from the bowl on to a sheet of plastic wrap and shape it into a ball. Wrap the plastic wrap up around the ball and refrigerate until it hardens more. Remove the ball from the fridge, unwrap, and press cheese around the outside of the ball until it is completely covered. Wrap it back up and shape into a flattened, round shape. Wrap twine tightly around the ball creating sections (as illustrated below). I used one very long piece of twine and kind of wrapped it like a present. You can also use smaller pieces of twine or thick rubber bands. Refrigerate again for another hour or until firmly set.
What to Dip in a Pumpkin Cheese Ball
There are lots of fun things you can dip with or spread this cheese ball onto. My favorite, of course, is crackers. Try it with Ritz Crackers, whole wheat crackers, Triscuits, Wheat Thins, tortilla chips, or pita chips veggies. Trader Joe’s has lots of fun crackers and chips that are all shapes and sizes. I also use sturdy veggies like celery, carrots, and the bell pepper I got the stem from.
Variations
In this recipe I used shredded cheese to coat the cheese ball but there are several different coatings you can use. Try it with Doritos (as illustrated below), Cheetos, Takis, or any kind of orange chip, crushed. We give detailed instructions on how to do this in our Halloween Appetizers post. You can also mix in “Everything Bagel” seasoning for more seed-y look. For the cream cheese mixture in the ball, you can add jalapeño for a little kick. You can also use any of our other cheese ball recipes such as our pineapple cheese ball, strawberry jalapeño cheese ball, or our cranberry almond cheese ball recipe. These ones are covered in different kinds of nuts, but it actually works because it gives the pumpkin a cute rustic look.
More Fun Fall Appetizer Ideas
Apple Fries with Caramel Apple Dip
Roasted Pumpkin Seeds
Sweet and Spicy Pumpkin Seeds
Halloween Appetizers
Baked Brie
Bacon Wrapped Dates
Thanksgiving Appetizers
Pumpkin-Shaped Cheese Ball
Ingredients
- 2 (8 ounce packages) cream cheese softened
- 2 ½ cups cheddar cheese finely shredded, divided
- 6 slices bacon cooked and finely crumbled
- 2 green onions finely chopped
- 1 (1 ounce package) Hidden Valley ranch dressing mix
- salt and black pepper to taste
- 1 bell pepper stem (for decoration)
Instructions
- In a large mixing bowl, mix together cream cheese, 2 cups shredded cheddar cheese, bacon, ranch seasoning, salt and pepper. Stir until well combined.
- Scoop the mixture a sheet of plastic wrap.
- Form cheese into a ball and wrap tightly with plastic wrap. Refrigerate for 1 hour.
- After one hour, remove from fridge and unwrap. Press remaining shredded cheese around the outside of the ball, sticking it all over to cover completely so the entire ball is orange.
- Wrap again tightly and form into a basic pumpkin shape. Use butcher's twine or yarn to wrap around the pumpkin tightly in even sections, making grooves to define the pumpkin shape. Place back in the refrigerator and refrigerate for another 1-2 hours or overnight.
- Carefully remove the twine and plastic from the cheese ball. Place the cheese ball onto a serving place and press the bell pepper stem into the top.
- Serve with crackers and/or chips.
