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Pumpkin Cheese Ball

Pumpkin Cheese Ball

  • Prep

    15 m
  • Ready In

    2 h 45 m
Kendra Souder

Kendra Souder

A wonderfully easy cheese ball that goes perfectly with your favorite crackers or bread!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Beat Cheddar and cream cheeses in a bowl with an electric mixer until smooth. Stir in the pumpkin, pineapple preserves, allspice, and nutmeg and mix well. Cover and refrigerate for 2 to 3 hours.
  2. When the cheese mixture is firm, shape it into a ball. To make it look like a pumpkin, score the sides with vertical lines using a butter knife. Add the pretzel rod for a stem and transfer to a serving platter.
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Reviews

mis7up
8

mis7up

8/30/2012

I'm sorry to say, this was not a sweet cheese ball. I followed exactly to a T and it looked like a muted pimento cheese spread. I let set up in the frig for 12 hours from start to finish. You could not shape with hands, so because it still had that chunky look to it, I put it in my Ninja Processor to make it smooth. That thicken some but not enough to shape. And even on the plate trying to make a pumpkin...was difficult because it was slowly spreading south. The over all flavor, was really weird. I could taste the spices but there wasn't anything that screamed sweet savory...it was just a savory weird flavor. It probably would have held up better if the recipe stated 8 oz of cream cheese and not 1/2 the package. I served with Savory Triscuit Crackers, but after each person took one bite, no one wanted anymore. It's like hummus(and I love hummus)....guess you must really have to like the flavors and texture to like the recipe. I'm sorry to say, I won't be making again.

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