Mini Pumpkin Cheese Balls
These mini pumpkin cheese balls are a cute appetizer that’s both festive and delicious, making them perfect for fall gatherings and Thanksgiving celebrations.
Each one is packed with cream cheese, chives, and seasoning, then rolled in cheddar cheese. The pretzel “stem” is such an adorable touch! Pair them with crackers or fresh veggies, and they’ll be gone before you know it.
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Why You’ll Love This Recipe
- A flavor combo of cheddar, chives, and cream cheese that’s always a crowd pleaser
- An easy make-ahead appetizer that makes fall entertaining a breeze
- The pumpkin shape makes these a true showstopper and sure to earn you plenty of compliments.
- You can customize them by making bite-sized versions or shaping one large cheese ball instead.
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Mini Pumpkin Cheese Balls Ingredients
- Cream cheese
- Sharp cheddar
- Chive
- Garlic powder
- Onion powder
- Smoked paprika
- Salt
- Pepper
How To Make Mini Pumpkin Cheese Balls
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
1. Beat the cream cheese until smooth.
2. Add in the shredded cheese, chives, spices, salt, and pepper. Stir well to combine.
3. Cover and refrigerate the mixture for 20–30 minutes until slightly firm.
4. To shape into pumpkins, scoop about 1 tablespoon of the mixture.
5. Roll each ball gently in the finely shredded cheddar. Press lightly so it adheres.
6. Put all your mini pumpkins on a plate.
7. To create the grooves, use a toothpick or skewer to gently press vertical lines around the sides to make them look like mini pumpkins.
Insert a small piece of a pretzel stick in the top as a “stem”. Refrigerate for at least 30 minutes to let them firm up so they hold their shape.
What To Serve With Pumpkin Cheeseballs
- Crackers like buttery Ritz, multigrain, or crisp water crackers
- Fresh veggies such as celery sticks, cucumber slices, baby carrots, or bell pepper strips
- Thin slices of baguette or toasted crostini
- Apple slices for a sweet-and-savory combo
- A small bowl of fig jam or pepper jelly for an extra flavor boost
Mini Pumpkin Cheese Ball FAQs
Can I make these in advance?
Yes. Prepare them up to two days ahead for the best flavor and presentation.
How should I store these?
Place them in an airtight container or wrap tightly with plastic wrap and refrigerate. Wait to add the pretzel sticks, or decorative garnishes until just before serving so they stay fresh and crisp.
Can these be frozen?
It’s best not to freeze them, as cream cheese tends to become grainy once thawed.
What can I use instead of pretzel sticks for the pumpkin “stems”?
Try fresh chive stems or thin celery sticks for a similar look and crunch.
Can I make one large cheese ball instead?
You can. Form the mixture into a single ball, then use a knife or skewer to create the pumpkin-like ridges.
Can I change up the flavors?
Definitely. Mix in ranch seasoning, fresh herbs, different types of shredded cheese, or your favorite spice blend to give them a personal twist.
Mini Pumpkin Cheese Balls
Ingredients
- 12 oz cream cheese softened
- 1 ½ cups sharp cheddar finely shredded (You’ll also need a little extra for garnish.)
- 1 chive finely chopped
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
Garnish
- sharp cheddar finely shredded
- pretzel sticks
- toothpick or skewer
Instructions
- Beat the cream cheese until smooth. Add in the shredded cheese, chives, spices, salt, and pepper. Stir well to combine.
- Cover and refrigerate the mixture for 20–30 minutes until slightly firm. This will make shaping easier.
- To shape into pumpkins, scoop about 1 tablespoon of the mixture, and roll each ball gently in the finely shredded cheddar. Press lightly so it adheres.
- To create the grooves, use a toothpick or skewer to gently press vertical lines around the sides to make them look like mini pumpkins.
- Insert a small piece of pretzel stick in the top as a “stem”.
- Refrigerate for at least 30 minutes to let them firm up so they hold their shape.
Notes
