Pumpkin Cheeseball Recipe

You will need: Two cream cheese blocks (8 ounces or 1 cup each), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, one red pepper, 2 cups of shredded cheddar cheese, three scallions, 1/2 teaspoon of smoked paprika, 2 Teaspoons of Worcestershire sauce


  • Make sure the cheese is room temperature
  • In a mixing bowl add two blocks of cream cheese
  • Add 2 teaspoons of Worcestershire sauce
  • Add 1/2 teaspoon of smoked paprika
  • Add 1 teaspoon garlic powder
  • Add 1 teaspoon of onion powder
  • Finely chop the red pepper and thinly slice the scallions
  • Add them to the season cream cheese and mix them together
  • Scrape the sides of the bowl with a rubber spatula
  • Add 1 cup of shredded cheddar cheese
  • Mix it in with the spatula
  • Spread a piece of plastic wrap on a board and spread 1/2 cup of shredded cheddar cheese on top
  • Transfer the cream cheese on top
  • Add the remaining 1/2 cup of shredded cheddar on top all around the cream cheese
  • Using your hands, shape the cream cheese into a ball making sure it is evenly covered with the shredded cheddar
  • Wrap the cheese ball in two layers of plastic wrap
  • Loop for thick rubber bands around it to form eight sections
  • Gently press on it to slightly flatten the ball and formed deeper grooves
  • Refrigerate overnight
  • Take it out of the fridge, cut the rubber bands, and remove the plastic wrap
  • Transfer it to the serving platter
  • Cut out and trim a pepper stem and stick it in the center of the cheese ball
  • I spread shredded red cabbage all around it
  • Then I added a layer of crackers and sliced cheese around it on the platter
  • Garnish the edge with colored tomatoes
  • Enjoy this delicious fall snack!

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