Mini Pumpkin-Shaped Cheeseballs
These Mini Pumpkin-Shaped Cheeseballs are a bite-sized fall appetizer recipe to make for a Halloween party, a fall-themed baby shower, a classroom snack, or a church potluck. They’re creamy and cheesy finger food.
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What I love about this cheeseball recipe is that it can be made ahead—just prep it early and chill until party time. It’s a great cold appetizer that’s also fun to make with the kids!
You can serve this appetizer alongside Pumpkin Deviled Eggs or Cranberry Brie Bites for an easy and tasty fall snack combo.
How to Make Mini Pumpkin Shaped Cheeseballs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Beat the cream cheese until it’s smooth and fluffy, then stir in your shredded cheddar, chives, and seasonings. Mix until everything is well combined.
2. Pop the mixture in the fridge for about 20–30 minutes.
3. Scoop about a tablespoon of the mix, roll it into a ball, then roll that ball in your finely shredded cheddar. Press lightly so it sticks.
4. Take a toothpick or skewer and gently press vertical lines around the ball to make that classic pumpkin shape.
5. Break a pretzel stick into little pieces and stick one right in the top of each ball.
6. Let them set in the fridge for another 30 minutes or so before serving.
Serve and Enjoy!
Important Recipe Notes
- Use softened cream cheese for easier mixing and a smoother texture.
- Finely shred the cheddar (and make sure it’s dry!) so it sticks well when coating the balls.
- Chill the mixture before shaping—this makes the cheese balls easier to roll and hold their shape.
- Use a skewer or toothpick gently to create pumpkin lines without squishing the cheese balls.
- Store in the fridge until ready to serve to keep them firm and fresh.
Mini Pumpkin-Shaped Cheeseballs
Ingredients
- 12 oz 225 g cream cheese, softened
- 1 ½ cups sharp cheddar finely shredded
- 1 chive finely chopped
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp pepper
- Shredded Orange Cheddar to decorate
- Pretzel Sticks for stems
Instructions
- Beat the cream cheese until it’s smooth and fluffy, then stir in your shredded cheddar, chives, and seasonings. Mix until everything is well combined.
- Pop the mixture in the fridge for about 20–30 minutes.
- Scoop about a tablespoon of the mix, roll it into a ball, then roll that ball in your finely shredded cheddar. Press lightly so it sticks.
- Take a toothpick or skewer and gently press vertical lines around the ball to make that classic pumpkin shape.
- Break a pretzel stick into little pieces and stick one right in the top of each ball.
- Let them set in the fridge for another 30 minutes or so before serving.
