If you’re looking for a festive holiday appetizer that is easy to make and delicious, then these mini pumpkin cheese balls are just what you need. They are creamy and savory and great to feed a crowd.
If fall had a mascot snack, I’m convinced it would be these Mini Pumpkin Cheese Balls. I mean, creamy cheese, crackers, and a festive pumpkin shape treat? Yeap friends, I am aaaaaaaaaall in.
These little bites are creamy, savory, and so adorable, they basically double as edible table decor. I’ve been testing out fall appetizers for Thanksgiving, and these have already earned a permanent spot on the menu.
They’re super easy to make (just mix, roll, and decorate) and are perfect for everything from Halloween parties to movie nights in, to dreamy fall charcuterie board. Pair them with crackers, pretzels, apple slices, pear slices and more. Oh and if you like cheeseballs then check out this ranch chicken cheese ball and these 15 easy cheese ball recipes.
Ingredient Notes and Tips
The base is a simple cream cheese and cheddar mixture, seasoned with paprika, garlic powder, salt, and pepper. Whilst I tend to use shredded sharp cheddar for flavor, this will work well with smoked gouda, Monterey Jack.
Full-fat cream cheese gives the best texture, but you can use light if needed. Herbed, garlic, chili or veggie loaded cream cheese? YES. It’s a fun flavor boost without any extra work.
For the “pumpkin coating,” I use crushed cheese crackers (like Cheez-Its or Goldfish) for that crunchy, orange finish. But crushed Doritos, crushed nuts, crushed pretzels and seasoned breadcrumbs will work too!
The “stems” are just halved pretzel sticks, and I love adding a little parsley leaf on top to complete the pumpkin look. You could instead use chives or other small herb leaves
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Easy Tips And Tricks
I recommend letting the cheese mixture chill for 15 to 20 minutes after mixing, which makes rolling and shaping so much easier.
I also recommend using a small cookie scoop to portion the cheese balls evenly. Use oiled hands for easier shaping. After rolling, use a toothpick to gently scour lines along the sides to make the pumpkin ridges. Press the top down just a bit to flatten and you are good to go.
Try swapping in various spices according to your preferences like minced jalapeño, hot sauce, cayenne or some ranch seasoning. Mix in diced ham or crumbled bacon bits to satisfy meat lovers.
These are great to make ahead. Just mix and shape the cheese balls a day ahead and chill in the refrigerator. Add the coating and pretzel stems just before serving. These do not freeze well.
Serving Suggestions and More Recipes You’ll Like
Pair these with crackers, pretzels, apple slices, pear slices, fresh cut vegetables and more. I also serve them alongside blistered shishito peppers and cream cheese bruschetta and easy garlic parmesan chicken wings.
You might also want to check out these pinwheel recipes as well as these 15 cheese ball recipes as well as these Brie appetizers and totally the best dips.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Mini Pumpkin Shaped Cheese Balls
Mini Pumpkin Cheese Balls
Ingredients
Instructions
- In a medium bowl, combine the cream cheese, grated cheddar, paprika, garlic powder, salt, and pepper.
- Using a hand mixer, beat everything together until the mixture is smooth and fluffy.
- Place the bowl in the fridge for about 15 minutes to firm up the mix a bit and make shaping easier.
- Once chilled, scoop and roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Don’t worry about perfection, they’re meant to be cute and rustic!
- Pour the crushed cheese crackers into a shallow bowl or pie plate. Roll each cheese ball in the crumbs until fully coated and return them to the tray.
- Now for the fun par, pumpkin shaping! Use a toothpick to press 4 small ridges around each ball to create that pumpkin look. Gently flatten the tops with your fingers.
- Repeat the process for all the cheese balls, then cover and chill in the fridge for 45 minutes to 1 hour, or until you’re ready to serve.
- Just before serving, pop half a pretzel stick into the top of each cheese ball for a little “stem,” and finish with a small parsley leaf for that extra autumn flair.
- Set them out and watch them disappear.
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