Pumpkin Cheese Ball Recipes

PUMPKIN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic wrap. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill for one hour. Add green pepper stem for pumpkin stem. Serve with crackers.

PUMPKIN CHEESE BALL

Steps:

• With a mixer, blend 16 ounces room-temperature cream cheese with 1 1/2 cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeno. Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours. To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

PUMPKIN CHEESE BALL

Steps:

• Put the cheese puffs in a food processor and process until finely ground. Transfer to a rimmed baking sheet.
• Combine the cream cheese, Cheddar, chives, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl and mix to combine. Mold the mixture into a ball, pressing the top of the ball with your hand to flatten it. With the tip of a butter knife, carve lines down the sides to resemble a pumpkin.
• Roll the cheese ball in the ground cheese puffs. Remove the entire bell pepper stem with a paring knife and put it on top of the cheeseball as the pumpkin stem. Seed and slice the bell pepper. Serve the cheeseball on a plate with crackers and slices of bell pepper.

PUMPKIN PIE "CHEESE" BALL

Steps:

• With a mixer blend the cream cheese and butter together until light and fluffy. Add the powdered sugar and brown sugar and blend well. Add the pumpkin puree and pumpkin pie spice until combined.
• Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won't quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 4 hours or until firm.
• Once ball is frozen remove from the freezer. Place gingersnap crumbs on a large plate or platter. Unwrap the ball. It may look scary but will look fine once the crumbs are on it. Roll the ball in the crumbs, pressing the crumbs into the ball. I noticed that if I let the ball sit for a minute before rolling it had enough moisture to make the crumbs stick. Wrap ball in clean piece of plastic wrap and store in the freezer until serving.
• To serve: Remove from the freezer about a half hour before serving. The ball can also be stored in the refrigerator for a day or two and will be in a softer state. Any longer than that, it should be stored in the freezer.
• Cut into wedges and serve with graham crackers, apple slices, or gingersnaps. Graham crackers are our favorite because it really tastes like pumpkin pie.

PUMPKIN CHEESE BALL

Steps:

• 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.
• 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.

PUMPKIN SEED CHEESE BALL

Steps:

• In a small bowl, combine the first six ingredients. Cover and refrigerate for 30 minutes or until easy to handle. Meanwhile, on a plate, combine pumpkin seeds and sunflower kernels; set aside. , Shape cream cheese mixture into a ball; gently roll in pumpkin seed mixture (lightly press seeds into cream cheese mixture if necessary). Wrap and refrigerate for at least 2 hours or until firm. Serve with crackers or vegetables.

WHITE PUMPKIN CHEESE BALL

Steps:

• In medium bowl, beat cheeses and pepper with electric mixer on low speed until blended, or mix with spoon. Shape mixture into large ball to look like pumpkin. Smooth surface with metal spatula or table knife. If desired, make vertical grooves in cheese ball with fingertips.
• Break 1/2-inch piece off pretzel and press into top of cheese ball for pumpkin stem; discard remaining pretzel piece. Place basil leaf and thyme sprig beside pretzel. Serve with crackers and vegetables.

PUMPKIN SHAPED CHEESE BALL

Steps:

• Beat cheeses, pumpkin, preserves and spices in medium bowl until smooth.
• Cover and refrigerate 2- 3 hours or until cheese if firm.
• Shape mixture into round pumpkin, place on serving plate.
• Using knife score vertical lines down pumpkin.
• Place pretzel rod in top for stem.
• Cover loosely and refrigerate until serving.
• Serve with crackers placed around pumpkin.

HALLOWEEN CHEESE BALL

Steps:

• Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
• Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.