Pumpkin Cheeseball Spread
If you want an easy fall appetizer, this Pumpkin Cheeseball is a no-cook recipe that comes together with just a few ingredients and some chill time in the fridge. It makes the perfect chip dip to serve a crowd!
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This cute little cheeseball is made with a creamy, savory mix of cream cheese, sharp cheddar, and ranch seasoning. I love serving this at Halloween parties, Thanksgiving gatherings, or even just a fall night in with family.
Serve it with my Pumpkin Deviled Eggs or Pumpkin Feta Phyllo Cups for a festive fall snack board everyone will love!
How to Make Pumpkin Cheeseball
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large mixing bowl, beat the cream cheese, 3 ½ cups of shredded cheddar, and ranch seasoning until well combined.
2. Lay out a sheet of plastic wrap. Scoop the cheese mixture into the center and shape it into a round ball as you wrap it up.
3. Cut 4 pieces of bakers twine and lay them out in a crisscross pattern. Place the wrapped cheese ball in the center, then tie the twine around it to create a pumpkin shape.
4. Chill for at least 4 hours.
5. Before serving, bring the last ½ cup of shredded cheese to room temperature.
6. Unwrap the cheeseball, roll it in the remaining cheese.
7. Gently press a bell pepper stem into the top. If the pumpkin shape needs a little help, press a spoon handle into the grooves.
Serve and Enjoy!
Important Recipe Notes
- Make sure the cream cheese is fully softened for easier mixing.
- Use finely shredded cheddar so it blends and coats evenly.
- Chill for at least 4 hours to help the pumpkin shape set.
- Tie the twine snugly but not too tight—it helps create those pumpkin-like grooves.
- Let the cheeseball sit at room temp for 10–15 minutes before serving so it spreads easily.
- For storing, keep it wrapped and refrigerated until you’re ready to serve. Best enjoyed the same day, but leftovers can be kept in the fridge for up to 3 days.
Pumpkin Cheeseball Spread
Ingredients
- 2 8 oz packages cream cheese, softened
- 4 cups sharp cheddar cheese finely shredded (3 ½ cups for mixing, ½ cup for coating)
- 1 oz packet ranch seasoning mix
- 1 bell pepper stem just the top
Instructions
- In a large mixing bowl, beat the cream cheese, 3 ½ cups of shredded cheddar, and ranch seasoning until well combined.
- Lay out a sheet of plastic wrap. Scoop the cheese mixture into the center and shape it into a round ball as you wrap it up.
- Cut 4 pieces of bakers twine and lay them out in a crisscross pattern. Place the wrapped cheese ball in the center, then tie the twine around it to create a pumpkin shape.
- Chill for at least 4 hours.
- Before serving, bring the last ½ cup of shredded cheese to room temperature.
- Unwrap the cheeseball, roll it in the remaining cheese.
- gently press a bell pepper stem into the top. If the pumpkin shape needs a little help, press a spoon handle into the grooves.
