Pumpkin-Shaped Cheeseball
This Pumpkin-Shaped Cheeseball is made with creamy, delicious, ranch-style filling covered in cheese! It’s the best! Perfect for Halloween or Thanksgiving.
AN EASY BUT IMPRESSIVE APPETIZER
I don’t know about y’all but I love a good cheeseball. I mean, cheese. In a ball. Need I say more? What’s not to love? Cheese and crackers are a simple treat we all love. If I see a cheeseball on any food spread, I am heading straight to it. With this recipe, I knew I wanted to create a pumpkin shaped cheeseball for all those fall festivities but I didn’t necessarily want pumpkin flavor. I wanted a true cheeseball.
PUMPKIN SHAPE – NOT PUMPKIN FLAVORED
This is a delicious veggie, creamy cheeseball that is perfect served with crackers or vegetable sticks. It is an absolute hit everywhere I take it. Everyone will want the recipe – trust me!
A HUGE HIT AT EVERY PARTY
You don’t even have to form it into a pumpkin shape. The taste alone will make it a hit at your next gathering. It’s not just cute – it is delicious! What I love most is being able to make it ahead of time. You can get it all prepped and ready to go, wrap it in plastic wrap and pop it into the fridge. Also, it’s super important to use freshly grated cheese! It is stickier than the pre-shredded kind and that helps when forming the cheeseball.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cream cheese – forgot to put the cream cheese out to soften? No worries, I have tips on How to Soften Cream Cheese Quickly.
- vegetable cream cheese – don’t skip this, it really adds a lot of flavor.
- Hidden Valley Spicy Ranch mix – I am pretty sensitive spice and didn’t find this the least bit spicy. If you want a kick of heat, I would suggest adding some red pepper flakes.
- green onions – you could also use chives.
- red pepper – you could use a green or yellow pepper if that is your preference.
- freshly shredded sharp cheddar cheese – this need to be freshly grated or it won’t stick as well to the cheeseball.
HOW TO MAKE A PUMPKIN-SHAPED CHEESEBALL:
Finely chop the red pepper and green onion. You want small pieces, not big chunks. Be sure to save the stem of the red pepper. It’s going to be our pumpkin stem! I just wrap the stem up in a slightly dampened paper towel and wrap that up in some Plastic wrap and put it in the fridge until I’m ready for it.
Using an electric or stand mixer, combine both cream cheeses.
Nest, stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix. Note: This was not spicy in this cheeseball at all. It just gave it a small kick of flavor. You can always use the Hidden Valley Original Ranch flavor for this!
Then gently stir in green onion and red pepper.
I love the orange-ish color the Spicy Ranch Mix and red pepper adds to the mixture.
Finally, stir in one cup of shredded cheddar cheese.
Spread out a large sheet of plastic wrap. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
Then top with cheeseball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball.
I do two layers of cling wrap. It needs to be well-wrapped and wrapped tightly.
Now, time to wrap it up with rubber bands. You can also use kitchen twine for this. You will need 4 large rubber bands. This is why it’s important to have a tightly wrapped cheeseball with two layers. We don’t want any cheeseball mix squeezing out while we’re putting on the rubber bands. (Ask me how I know.) With these rubber bands, I had to double wrap each one to get those long indentations we’re looking for to make the pumpkin shape. You can also use kitchen twine for this if that makes it easier for you.
Place cheeseball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape. When ready, cut off the rubber bands and carefully remove the cling wrap. Then add on the red pepper stem to the top. Just gently push it in there. Serve with your favorite buttery crackers.
CRAVING MORE RECIPES?
Originally published: November 2015
Updated video & republished: October 2019
Pumpkin-Shaped Cheeseball (+Video)
Ingredients
- 8 ounce block cream cheese (softened to room temperature)
- 8 ounce tub vegetable cream cheese
- 2 Tablespoons Hidden Valley Spicy Ranch mix (or regular ranch)
- 3 green onions, sliced (green parts only – can use whites if you like)
- 1 red pepper, finely diced (save the stem)
- 2 cups shredded sharp cheddar cheese (divided use)
Instructions
- Using an electric or stand mixer, combine 8 ounce block cream cheese and 8 ounce tub vegetable cream cheese.
- Then stir in 2 Tablespoons Hidden Valley Spicy Ranch mix, 3 green onions, sliced, 1 red pepper, finely diced, and one cup shredded cheddar cheese.
- Spread out a large sheet of plastic wrap onto your work surface.
- Sprinkle about 1/4 cup of the shredded cheddar cheese onto the plastic wrap.
- Then top with cheese ball mixture.
- Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with cling wrap.
- Two layers of cling wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands (you can also use kitchen twine for this).
- We don't want any cheese ball mix squeezing out while we're putting on the rubber bands. I had to double wrap each rubber band to get those long indentations we're looking for to make the pumpkin shape.
- Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.
- When ready, cut off the rubber bands and carefully remove the cling wrap.
- Then add on the red pepper stem to the top. Just gently push it in there.
- Serve with your favorite buttery crackers.
Video
Notes
- I like to use freshly grated cheddar cheese for this. It is stickier than the pre shredded kind.
- After cutting out the stem, wrap it up in a very slightly wet paper towel and place it into a ziploc bag and put it into the refrigerator. This will help keep it nice and green until you’re ready to top it before serving.
- Rubber bands or kitchen twine both work. You just need it tight enough to create the indentations.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
made this last year for Thanksgiving and it was delicious. My family asks for it for family gatherings now. my favorite part is my daughter with a nut allergy can enjoy it too. Most store bought cheese balls are coated in almonds. This is a huge win for us.
This makes me so happy to read Melissa!! It means so much that you took the time to come back and comment!
This is delicious and a must at our holiday gatherings! The only thing I did different was left out the red pepper and used bacon bits instead.
I can’t comment yet on the outcome because I only bought the ingredients today for a Friendsgiving party we’re having Friday. I am using two blocks of cream cheese in lieu of the flavored version; I have another recipe which reads I can mix the ingredients, form it and put in the fridge for up to a week. Do you think that would be okay to do or wait until the day before? Time is the issue here…
Thank you!
Hi Deb, I can’t speak for another recipe. This will taste best if made the day before. You can definitely go a couple of days out but I personally wouldn’t push it much farther than that for best flavor.
I’ve made this pumpkin cheese ball three times. It’s always a great hit. I do use twine to make the indentations. I think it’s easier than rubber bands. Just my preference, I don’t use a whole red pepper.
This was DELICIOUS!
This was my first time making a cheese ball and it was DELICIOUS! Thanks so much for sharing this fabulous and easy recipe. It will be a regular for all family and friends gatherings.
I love this recipe! When I take it to our “food parties” at work, it quickly disappears!
If I was prepping this the day before (traveling for Thanksgiving), would the pumpkin shape last overnight? Will it still taste okay over night?
What would you suggest doing right before serving? (Might be a better way to ask the same questions)
I love this recipe and every time I’ve made it, I have done it the night before. I think it helps the flavors really meld. I just make sure I’ve wrapped it well and that my twine is nice and tight. I have undone the twine and added the pepper stem before serving, but I think it would hold the shape fairly well if it’s been in the fridge over night.
Awesome!!! Made it for bunco and everyone loved it. I didn’t use spicy ranch. Regular ranch and 1/4 teaspoon of cayenne. Making it again for Friendsgiving. Thanks!
This was so popular at the potluck Halloween brunch I brought it to. I was asked for the recipe several times.
So the veg cream cheese is now 7.5 not 8. Do I need to adjust anything for this. And no spicy hidden valley.
Nope! It will still work fine. A half an ounce isn’t much at all so you’re good! And I’ll tell you that spicy ranch has almost zero spice at all. Seriously, I don’t even know why they call it that lol. And I have bad acid reflux so I know spicy.
I’ve made this cheese ball on several occasions, and its so tasty. It’s always a hit! Thank you!
Oh my gosh – this ended up being so cute and the taste was really, really good! It was the hit of our Thanksgiving appetizers and everyone wanted to know how I made it. It will now be on the table every Thanksgiving!!
served this for our halloween party. Everyone loved it. 2 people even said they didn’t usually like cheese balls, but loved this! it was easy to make and is really cute as well. I’ll be making this again!
This cheeseball tastes absolutely amazing! It’s not just cute but it tastes great! Everyone at our game night loved it – thanks so much!
Thanks for this delicious recipe!
Everyone raved about it!
Looks pretty and tastes great!
Thanks so very much Kathy!
How far ahead of time can I make this? Thanks!
Awesome! I think I might add some chopped bacon and smoked almonds just for variety. Will definitely make again! Thank you.
Hi there,
This is my go to cheese ball for gatherings. I make the pumpkin shape for Halloween and make it into a carrot shape for Easter! Awesome recipe and everyone loves it. FYI, we don’t seem to sell spicy ranch mix in Canada so I add 1/8 tsp of cayenne. Just the right amount of a little hint of a kick! Thanks for sharing! 🙂 Pam
I love hearing that Pam – thank you so much!! I also like your idea with the cayenne – that’s perfect!
Delicious! I made this for Thanksgiving this year and everyone loved it. I put a bunch of rubber bands around my cheese ball and the creases never came out but I was able to score it with a knife and it worked out great. Thank you!
Brilliant idea with the knife! Thanks so very much Danielle – I appreciate you taking the time to come back and comment!
I’m in Canada (Ontario) and couldn’t find the veggie cream cheese or spicy ranch mix. Instead of veggie cream cheese I used chive and onion, and I added 2 tsp of hot sauce. I shredded my own cheddar (old) and don’t have a mixer so just brought the cream cheese to room temperature and mixed with my spatula. This is delicious! Easy to make and so much fun. Thank you for the recipe!
Any suggestions for a substitute for the bell pepper? Thanks!
Hi Marcy, you can just leave it out. Or to spice it up, use a jalapeño pepper. 🙂
I took this to a Thanksgiving party and it was a huge hit, plus so delicious! I used home made ranch dressing mix because of all the nasty chemicals in the store-bought kind, and just added a couple drops of Tabasco sauce. Several people asked for the recipe. Looks amazing, too!
So simple, so delicious and SO impressive looking at a party!
Yay!! Thank you so much Nataleigh!!
This is awesome! I don’t like creamcheese, any recommendation for a different type of soft cheese?
How far ahead of time could I made this for a party?
Thank you!
Hi Erin, I am really not sure. I’m sorry! I’ve only ever made this with cream cheese. This can be made a day ahead of time. 🙂
Can you make the cheese ball ahead of time and freeze it?
Hi Ginny, I haven’t tried freezing it so I can’t say for certain. It seems like you should be able to though. As long as it is wrapped really well to protect from freezer burn.
Very easy, very good and very pretty! My friends loved it on my party last weekend. Great snack. Thank you for sharing this recipe.
Woo hoo!!! Thank you so very much for coming back to comment Lona!
Any way to make this if I don’t own a mixer? I have a blender and food processor. Will that be close enough?
Hi Amy, you could use your food processor and just pulse it together. The cheeses should be soft enough that you could mix it by hand really. 🙂
I think you are correct. I will try this next time!
I love this recipe! I have made many times over the years. I have one question for you. Sometimes the ball seems more squishy then other times. Any tips on how I can get it to form better? I’ve tried more cheddar cheese. Any tips will be appreciated
SudieQ
Hey Susie Q! Do you mean squishy as you make it or squishy after it’s cooled and setup in the fridge for a few hours? Sometimes, it is the quality of the cream cheese. Always go with Philadelphia cream cheese brand if you can. I find theirs always sets up the best in cheeseball recipes. Hope that helps and I’m thrilled you love this one!!
I did use Philadelphia cheese and it did not set well for me. My pumpkin went flat on me. Should I not use the whole container of the vegetable one next time? I used a block of sharp cheddar and shredded it myself thinking this would help solidify it also
That’s weird… Sometimes it does it and sometimes not, huh? Maybe they’ve changed the recipe of the veggie cream cheese on us. I would try using less of that then, maybe it’s making it too soft overall.
I made the dip for my daughter’s trunk or treat party at school. It was such a hit, everyone loved it. It was so easy to make! Thank you so much for sharing your recipe. Next time I make it, which will be soon, I will remember to take a picture!
Woo hoo!! Thank you so much Jincy!! So happy everyone enjoyed it!!
Delicious every time I make it! I use sharp cheddar cheese and it’s adds a little tang.
This recipe is great! I took it to a school function and it was gone within 20 minutes. Everyone asked for the recipe. I also modified it for a Christmas party, making it into a tree with parsley on the outside instead of cheese and a yellow pepper star. This cheese ball is terrific!
Thank you so much Kathi! It is hands-down my favorite cheeseball recipe to make all the time. So happy you loved it!!