Pumpkin Cheese Ball Perfection
This Pumpkin Cheese Ball Appetizer is a creamy, tangy, and subtly sweet flavor explosion perfect for fall gatherings. It's surprisingly easy to make and can be prepared in advance, making it an ideal centerpiece for Thanksgiving, Halloween, or any cozy autumn night.
Equipment
- Large mixing bowl
- Electric mixer or sturdy spoon
- Measuring cups and spoons
- Plastic Wrap
- Shallow Dish
- Butter knife or spoon (optional)
- Serving platter
- Refrigerator
Ingredients
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin puree not pumpkin pie filling
- 4 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 tablespoons brown sugar, packed
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup chopped pecans, finely chopped
- ½ cup dried cranberries, chopped
- 2 tablespoons fresh parsley, finely chopped
- Crackers, pretzels, apple slices, or vegetables, for serving
- Pretzel stick, celery stalk, or cinnamon stick, for stem optional
Instructions
- Soften the cream cheese in a large mixing bowl at room temperature for at least 30 minutes, or until easily spreadable.
- Add the pumpkin puree, shredded cheddar cheese, Monterey Jack cheese, brown sugar, Worcestershire sauce, pumpkin pie spice, garlic powder, salt, and pepper to the softened cream cheese.
- Using an electric mixer (or a sturdy spoon), beat all the ingredients together until thoroughly combined, smooth, and creamy. Ensure no lumps of cream cheese remain.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cheese ball to firm up.
- In a shallow dish, combine the chopped pecans, dried cranberries, and fresh parsley. Mix well.
- Remove the chilled cheese mixture from the refrigerator. Using your hands, form it into a ball. Lightly coat hands with cooking spray if the mixture is too sticky.
- To create the pumpkin shape (optional), gently press a butter knife or the back of a spoon into the cheese ball, creating vertical indentations around the sides.
- Gently roll the cheese ball in the pecan-cranberry mixture, pressing lightly to ensure the coating adheres evenly, covering the entire surface.
- For the stem of the pumpkin, use a pretzel stick, a small piece of celery stalk, or a cinnamon stick. Gently insert the stem into the top of the cheese ball.
- Wrap the coated cheese ball in plastic wrap and refrigerate for at least 30 minutes to allow the coating to set.
- Remove the cheese ball from the refrigerator about 15-20 minutes before serving. Serve with your favorite crackers, pretzels, apple slices, or vegetables.
Notes
For best results, use high-quality ingredients and don't skip the chilling time. Finely chop the coating ingredients for even adhesion. Adjust spices to your taste; add a pinch of cayenne pepper for a spicier flavor or more brown sugar for a sweeter taste. This cheese ball can be made up to 2 days in advance. Store it in the refrigerator until ready to serve. To prevent the cheese ball from drying out, wrap it tightly in plastic wrap. For variations, try different cheeses like goat cheese or feta, nuts like walnuts or almonds, or spices like cinnamon or nutmeg. Chopped bacon or green onions can add a savory twist.