These Mini Pumpkin Cheese Balls are the cutest little appetizers! They’re creamy, cheesy, and they really do look like tiny pumpkins (no carving required!).
I love to bring these festive little cheese balls to Halloween parties, Thanksgiving dinner, Friendsgiving, and cozy autumn gatherings. They’re not just adorable, they’re really tasty!
The tangy cream cheese base, sharp cheddar, green onions, and just the right mix of savory spices make them taste as good as they look. I’ve picked up a few tips along the way that make them easier to shape, coat, and serve, and now they’re one of my go-to fall appetizers.
You can prep the mixture ahead of time, get creative with the coating, or even scale them down to serve bite-sized on crackers. And the “pumpkin stems” are made from pretzel sticks, so the whole thing is completely edible!
3 Secrets to Making This Recipe
Tip #1 – Chill the mixture before shaping. Letting the cheese mixture rest in the fridge for at least an hour helps it firm up and makes it much easier to roll into smooth, round balls.
Tip #2 – Use finely shredded cheese. The thinner shreds adhere better to the outside of the cheese balls, giving them that nice, even coating.
Tip #3 – Pretzel sticks > toothpicks. Pretzel sticks not only make the perfect edible pumpkin stems, but they also add a little crunch and salty contrast to the creamy cheese. Just insert them right before serving to keep them from getting soft.
Ingredients and Substitutions
If you’re a visual person like I am, here’s a photo of what you’ll need to make these cheesy appetizers:
Cream cheese – Make sure it’s soft so everything mixes smoothly! Full-fat is best here.
Finely shredded sharp cheddar cheese – Pre-shredded cheese is fine; just look for the finest shred. Or shred your own using the finest side of the grater. (PRO TIP: If you put the block of cheese in the freezer for 20 minutes prior to grating it, it’s easier to get fine shreds!)
Finely chopped green onions – Use the green part of the onions. You can also substitute chopped chives.
Garlic powder – You can also substitute a little fresh minced garlic for stronger garlic flavor.
Onion powder – Enhances the cheesy flavor!
Paprika – You can also use smoked paprika.
Fine sea salt – You can also use table salt!
Freshly ground black pepper – Just enough for a little kick.
Pretzel sticks – These become the stems of your pumpkin cheese balls. You can substitute thinly cut celery sticks or red peppers if you prefer.
Equipment Needed
- Microwave-safe bowl
- Mixing spoon or spatula
- Sharp knife (for chopping chives)
- Shallow bowl (for rolling in the cheese)
- Baking sheet and parchment paper
- Toothpick or skewer (for making pumpkin lines)
Step by Step Instructions
STEP ONE: To soften the cream cheese, remove the foil wrapper and place the block in a microwave-safe mixing bowl. Microwave on high for about 10 to 15 seconds, then check the texture—if it’s still too firm, continue in 5-second intervals until softened. Stir the cream cheese until smooth.
STEP TWO: Add 1 1/2 cups of the shredded cheese and stir well to combine. (Reserve the remaining 1/2 cup cheese for coating.)
STEP THREE: Add the chopped green onions, garlic powder, onion powder, paprika, salt, and pepper.
STEP FOUR: Stir until well combined. Cover and refrigerate for 1 hour, until slightly firm.
STEP FIVE: Line a baking sheet with parchment paper and pour the remaining 1/2 cup finely shredded cheddar cheese in a shallow bowl. Scoop slightly rounded tablespoons of the mixture on the prepared baking sheet. Roll each one in a ball with your hands. Drop each ball in the shredded cheese, rolling gently to coat. Return the balls to the baking sheet. The mixture should make about 18 balls.
STEP SIX: Use a toothpick or skewer to gently press vertical lines around the sides to make the cheese balls look like mini pumpkins.
STEP SEVEN: Put the baking sheet in the refrigerator and chill for 30 minutes to firm. Just before serving, push a pretzel stick into the top of each mini pumpkin cheese ball. Arrange on a platter and serve. Enjoy!
Recipe Variations
Make one large pumpkin. Instead of mini cheese balls, shape the chilled mixture into a single large pumpkin-shaped cheeseball, coat with cheese or crushed crackers, and add a pretzel rod or piece of celery for a stem. Serve with crackers or pita chips.
Mini bite-size version. Shape the cheese mixture into 30 smaller pumpkin cream cheese balls instead of 18. They’re perfect for placing directly on top of crackers or crostini for easy grab-and-go bites.
Switch up the coating. Instead of shredded Cheddar cheese, try crushed goldfish crackers, cheese crackers, crunchy Cheetos, or nacho cheese tortilla chips for extra flavor and crunch.
Spicy version. Add a pinch of cayenne pepper or a dash of hot sauce to the cream cheese mixture for a spicy twist.
How to Store Leftovers
Store any leftover mini pumpkin cheese balls in an airtight container in the refrigerator for up to 2 days. Wait to add the pretzel sticks until right before serving to keep them crunchy.
What to Serve with Baby Pumpkin Cheese Balls
These pumpkin-shaped cheese balls pair well with assorted crackers, crostini, pretzels, or a crudite tray with crisp veggies.
They’re great on a fall-themed appetizer board alongside grapes, nuts, and cured meats. I also like to serve them with a small bowl of pepper jelly on the side! The sweet heat combo is so good with the sharp cheddar.
For more cheesy appetizers, be sure to check out our Whipped Ricotta Cheese Dip, Mini Cheese Balls, Green Chile Artichoke Dip with Bacon, and Artichoke Cheese Wonton Wrappers.
FAQs
Yes! You can make the cheese mixture up to 2 days ahead. Shape, chill, and store the balls without pretzel sticks in an airtight container. Add the pretzels just before serving.
Yes, just look for the finely shredded variety at the store. You can also grate your own cheese using the fine side of a box grater.
Technically yes, but cream cheese can sometimes become a little grainy after freezing and thawing. For the best result, you can make and freeze the cream cheese mixture, tightly wrapped, for up to 1 month. Thaw it overnight in the refrigerator, and give it a good stir before making and shaping the baby pumpkins.
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Printable Recipe Card
Mini Pumpkin Cheese Balls
Equipment
- microwave safe bowl
- Mixing spoon or spatula
- Sharp knife
- Shallow bowl
- Baking sheet
- Parchment paper
- Toothpick or skewer
Ingredients
- 12 ounces cream cheese softened
- 2 cups finely shredded sharp cheddar cheese divided
- 1 teaspoon finely chopped green onions
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 18 pretzel sticks
Instructions
- To soften the cream cheese, remove the foil wrapper and place the block in a microwave-safe mixing bowl. Microwave on high for about 10 to 15 seconds, then check the texture—if it’s still too firm, continue in 5-second intervals until softened. Stir the cream cheese until smooth.
- Add 1 1/2 cups of the shredded cheese and stir well to combine.
- Add the chopped green onions, garlic powder, onion powder, paprika, salt, and pepper .
- Stir until well combined. Cover and refrigerate for 1 hour, until slightly firm
- Line a baking sheet with parchment paper and pour the remaining 1/2 cup finely shredded cheddar cheese in a shallow bowl. Scoop slightly rounded tablespoons of the mixture on the prepared baking sheet. Roll each one in a ball with your hands. Drop each ball in the shredded cheese, rolling gently to coat. Return the balls to the baking sheet.
- Use a toothpick or skewer to gently press vertical lines around the sides to make the cheese balls look like mini pumpkins.
- Put the baking sheet in the refrigerator and chill for 30 minutes to firm. Just before serving, insert a pretzel stick in the top of each mini pumpkin cheese ball and arrange on a platter Makes about 18 pieces.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
