Best 11 Pumpkin Cheese Ball Recipes

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:

• 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:

• 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-SHAPED CHEESE BALL

Steps:

• In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic. Refrigerate for 4 hours or until firm. , With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples and crackers.

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 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.

PUMPKIN CHEESE BALL RECIPE

Steps:

• Blend together the cream cheese, cheddar cheese, onion, and salsa.
• Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball; chill at least 2 hours (I chilled mine over night). To serve, unwrap, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.
• To make some pumpkin lines, I used some string, held it at the "pumpkin stem and pressed it into the pumpkin.

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.

PUMPKIN CHEESE BALL

Steps:

• Combine Cheddar cheese and next 4 ingredients in a bowl until blended. Cover and chill 4 hours or until mixture is firm enough to be shaped. Shape mixture into a ball to resemble a pumpkin. Smooth entire outer surface with a frosting spatula or table knife. Make vertical grooves in ball, if desired, using fingertips. Cut florets from broccoli stalk, and reserve for another use. Cut stalk to resemble a pumpkin stem, and press into top of cheese ball. Serve cheese ball with apple wedges. Note: To make ahead, wrap cheese ball in plastic wrap without stalk, and store in refrigerator up to 2 days. Attach stalk before serving.

PUMPKIN CHEESE BALL

Steps:

• 1. 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. Read more at: http://www.foodnetwork.com/recipes/pumpkin-cheese-ball-recipe/index.html?oc=linkback

HOLIDAY PUMPKIN CHEESE BALL

Steps:

• 1. In large bowl, with mixer on low/medium, combine cream cheese, pumpkin pie filling, pineapple preserves. By hand, stir in carrots and nuts. Form into ball. Cover with plastic wrap and refrigerate until chilled. Serve with cinnamon graham crackers broken in medium pieces.
• 2. OPTION: You can roll the ball in finely chopped walnuts if you desire OR finely chopped carrots, or both.