Pumpkin Cheese Ball

Pumpkin Cheese Ball

Kendra Souder 0

"A wonderfully easy cheese ball that goes perfectly with your favorite crackers or bread!"
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2 h 45 m servings 79 cals
Serving size has been adjusted!

Original recipe yields 20 servings



  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 112 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. 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.



I'm sorry to say, this was not a sweet cheese ball. I followed exactly to a T and it looked like a muted pimento cheese spread. I let set up in the frig for 12 hours from start to finish. You c...

This recipe is always a hit! I've taken it to several gatherings and everyone raves about how yummy it is! I like to use a Colby Monterey Jack mix, and it works the best with finely shredded che...