Pumpkin Cheddar Cheese Ball

cheese ball shaped like a pumpkin with medium cheddar cache valley cheese



Total Cook Time



  • 2 8-oz. pkgs cream cheese, softened
  • 8 oz. Cache Valley® sharp cheddar finely shredded (2 cups), divided
  • ¼ cup butter, softened
  • ¾ cup canned pumpkin, unsweetened
  • 2 scallions, finely chopped (about ¼ cup)
  • 1 tbsp sage leaves finely minced (or about 5 leaves)
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp fresh black pepper
  • Assorted crackers
  • Assorted bell peppers, carrots and other vegetables, slice


  • In a medium bowl or the bowl of a stand mixer, combine cream cheese, 1 ¼ cup of the Cache Valley® cheddar cheese, and the next eight ingredients, through the black pepper. Beat on medium speed until fluffy, scraping bowl as needed. Cover and chill 4 to 24 hours.
  • Place the cheese mixture in the center of a large piece of plastic wrap. Wrap the mixture and shape into a ball, remove plastic wrap and roll the ball in the remaining ¾ cup cheddar cheese.
  • After rolling the cheese ball in the remaining Cache Valley® cheddar cheese, wrap the ball in another piece of plastic wrap. Place a few rubber bands around the plastic-wrapped cheese ball to form ridges (I used 3 rubber bands). Chill 30 minutes to 1 hour. Remove the rubber bands and unwrap cheese before serving. Add additional sage leaves and a cinnamon stick (or fresh green bean) down the center to complete the effect.

Hands on time: 15 minutes
Chill time: 4 hours plus 1 hour for pumpkin shape to set
Serving tip: Set out the cheese ball 30 minutes before serving so it will be more spreadable.
Recipe Author: Sally Humeniuk Good Dinner Mom


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