This pumpkin-shaped cheeseball is an easy but stunning pumpkin cheeseball that will elevate your fall entertaining. This is a cream cheese-based cheeseball made with dry ranch seasoning, green onions, red pepper, and cheddar cheese. The ultimate fall appetizer that is great paired with crackers, crisp veggies, and more.
I love a good cheeseball, and this pumpkin-shaped cheeseball recipe is one of our go-to’s for the fall. Whether it is a holiday family gathering, a snack for movie night, or a potluck at the office. This savory cheeseball is adorable to look at but delicious to snack on.
Want to see more easy appetizers? Here are a few more that would be tasty to serve up. Serve up these avocado deviled eggs, bacon-wrapped smokies, or even these turkey pinwheels. All of these are great for parties.
Reasons You Will Love This Pumpkin Shaped Cheeseball
- Savory cheeseball that is shaped to look like a pumpkin.
- Easy to make and shape.
- A great make-ahead party appetizer if you are planning ahead of time for a party.
- Serve up to snack on or to take to a potluck event.
- Easy everyday ingredients that are budget-friendly.
Cream Cheese – Softened cream cheese is a must as it is needed to be soft so it can mix with the other ingredients in the cheeseball recipe.
Ranch Powder – Dry ranch powder mix is used to mix in the cheeseball. It is going to really add tons of flavor to the cheeseball.
Worcestershire Sauce – A splash of this sauce is going to offer a deeper and smoky flavor to the cheeseball.
Green Onions – Sliced green onions are used as an option. I love having the onions in as it gives more flavor.
Pepper – Save the stem and then finely chop the peppers for mixing in the ball.
Cheese – Sharp cheddar cheese is what I prefer to roll the cheeseball in. It is going to be a fun orange color but also offers a nice bite of flavor.
Variations to Recipe
- Add some crumbled bacon to the mixture. You can do real bacon bits or cook and chop up your own bacon.
- Add in some finely diced jalapeno peppers for a jalapeno ranch cheeseball.
- Consider adding 1/2 teaspoon of Everything But the Bagel Seasoning for added flavor.
- Roll the outside in a different orange-colored cheese. You want to keep it orange so it mimics the pumpkin.
- Swap out the dry ranch with other spices if you do not want ranch flavor.
- Roll the outside of the cheeseball with cheese and some finely chopped toasted pecans or even walnuts.
- Add a tablespoon of buffalo sauce to the cream cheese mixture. You could even add in some pre-cook chicken for a full-on buffalo chicken cheeseball.
- Mix in some dried cranberries for added sweetness or even dried apricots.
Tips For Success
I recommend using room-temperature cream cheese. Let it sit out for about 30 minutes to an hour before you go to mix it up with the other ingredients. Otherwise, it will not blend with the ingredients.
Make sure to fully mix up the ingredients as it is going to be needed to make sure you get an evenly flavored cheeseball. If you need you can use your hands to mix up the ingredients.
When you go to wrap the cheeseball plastic wrap works great. You are going to help create the circle shape. This is a great way to create the right shape without getting your hands messy.
Rubber bands are a great way to get the indentions like you would see in a pumpkin. You just want to make sure the rubber band is tight so it can press into the cheeseball.
Make sure that once you shape your cheeseball you place it in the fridge to chill. This is going to help the cream cheese mixture to firm up so that it holds its shape.
Place the shredded cheese on a plate and then lightly roll the cheeseball around so the cheese covers the outside of the ball. Or you can place cheese on plastic wrap and work it around the ball with the plastic wrap. Either method works.
Refrigerate your pumpkin-shaped cheeseball in a sealed container for up to 4-5 days. Now you will find as it sits the peppers can release juices and break down the cheeseball a bit.
Now you can make this a day ahead of time I do recommend a day in advance. I tend to leave the cheese off and roll it right before serving or a few hours before serving.
Can I freeze a ranch cheeseball?
Freezing will affect the texture of the cheeseball in a negative way. You will find the texture alters enough that it is not going to have the same texture.
Can I make a vegan or dairy-free ranch cheeseball?
You can make a dairy-free or vegan cheeseball by simply using a dairy-free cream cheese and shredded cheese to make it a dairy-free cheeseball recipe.
Can I make a mini cheeseball instead of a large one?
Go right ahead and make mini cheeseballs if you want. Use a small scoop and roll it into small balls. Then you can use a knife to create creases in the cheeseball to look like a pumpkin. You can break small pieces of a pretzel to stick on top to mimic the stem.
Other recipes you’ll love:
Pumpkin Shaped Cheeseball
- 2 – 8 oz block cream cheese softened to room temperature
- 2 tablespoons dry ranch powder mix
- 1 tablespoon worcestershire sauce
- 3 green onions sliced optional
- 1 red pepper finely diced save the stem
- 2 cups shredded sharp cheddar cheese
- In a bowl or stand mixer add your cream cheese, and mix until nice and creamy.
- Next add in the ranch seasoning, 1 cup of shredded cheese, and stir to combine.
- Shape the cheeseball into a round ball using plastic wrap.
- Place the shredded cheese on a plate and roll your cheeseball in the shredded cheese. Wrap in plastic wrap again.
- Next you will use four rubber bands to wrap around the ball creating indents to mimic the lines in a pumpkin.
- Refrigerate a minimum of 2 hours to overnight.
- Once the cheeseball has fully set up you can remove from the fridge, and remove rubber bands, plastic wrap, and place on a platter and serve with veggies and crackers.