Mini Pumpkin Cheese Balls – Recipes From A Pantry

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 If you have been reading this blog for more than five minutes you will know that I am a huuuuuuuuge fan of cheese balls. I am obsessed with this dill pickle cheese ball whilst my bestie prefers this jalapeno popper cheese ball.

Okay, so my current food obsession? These mini pumpkin cheeseballs, I cannot get enough. Yep, I’m already deep into testing Thanksgiving appetizer ideas, and I just know these little bites are going to be a party favorite. Honestly, I’ll probably end up making them another 3,257 times before the year’s over.

These adorable, pumpkin-shaped cheeseballs filled with a creamy, savory mix are total foodie heaven. The best part? They’re super easy to make (just 8 ingredients), and perfect for everything from Halloween parties to Thanksgiving spreads to cozy fall charcuterie boards. Oh and check out all the cheese ball recipes on this blog.

Ingredient Tips and Variations

I tend to use regular cream cheese but love substituting in garlic or herbed cream cheese, veggie cream cheese instead. You can also use reduced fat cream cheese. I have also easily substituted in pepper jack, Colby, or smoked gouda for the cheddar cheese.

I have also used a mixture of Goldfish, Cheez-Its, panko or crushed Ritz instead of cheese crackers. It all works. For an even more fun pumpkin color variations, use black sesame seeds for black pumpkins and crushed chili doritos.

I love mixing it up with spices to change up the flavor profile. Try the same with spices such as cayenne or chipotle powder, diced jalapeño and a dash of cumin or some ranch seasoning for a kid-friendly version. For meat lovers I simply stir in crumbled bacon bits into the cheese mix.

For even more fun variations – I stir in a little maple syrup and sweetened cranberries for a more seasonal sweet and savory bite. Another idea I will try this fall is mixing in a small amount of canned pumpkin and swap cheddar for creamier brie. So much yum. Oh and check out this cranberry pecan cheese ball.

 Bintu’s Tips & Tricks

I suggest you fully soften the cream cream cheese by bringing it to room temperature to make mixing easier and avoid lumps. However do chill the cheese balls to firm them up and hold their shape better when rolling in the coating. I also fully oil my hands or even use gloved before rolling the balls to prevent them sticking.

Oh and mixing, feel free to mix with a spatula but mixing with your hands makes this soooooo much easier. Making the mini cheeseballs takes a bit of time, so on busy days just roll into one big cheese ball. You don’t even have to make the pumpkin shape.

Whilst best served fresh, these are great to make ahead. Mix and roll the cheese balls a day ahead, refrigerate without the coating, then roll in crumbled crackers just before serving. To store the cheese balls, refrigerate in an airtight container for 3–4 days and add the pretzel “stems” just before serving to avoid soggy stems. I do not recommend freezing them.

Similar Recipes You Will Like

I am a huge fan of theis dill pickle cheese ball, alongside Thanksgiving appetizers, and easy finger foods or Brie appetizers. And I have an entire collection of cheese ball recipes for you to choose from.

I love serving this with both soft pretzels and pretzel sticks for a nice salty crunch, chopped vegetables and apple slices, this air fryer bread for some shop bought or homemade tortilla chips. I also serve it with some Thanksgiving punch or simple party punch or whole bunch of cold dips.

Feel free to add this to a charcuterie board or mezze platter too.

Mini Pumpkin Cheese Ball Recipe