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Pumpkin Cheese Ball Recipe

Pumpkin Cheese Ball


  • 2 bricks 8 oz each, cream cheese, softened
  • 1 package 8 oz, shredded cheddar cheese
  • 1 tablespoon Worcestershire Sauce
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Nacho cheese chips
  • Celery stalk
  • Crackers for serving


  1. Add cream cheese in a mixing bowl and beat. Add Worcestershire sauce and spices and beat well. Add cheese and beat until combined.
  2. Shape cheese into a round ball and place onto a piece of plastic wrap. Wrap tightly and refrigerate for at least an hour or overnight.
  3. Remove from the refrigerator, and unwrap plastic wrap and discard. Place ball onto a serving plate. Use the handle of a spoon to "dig" a hole in the top of the ball for the stem. Cut a piece of celery about 2" long and press into the top of the ball. Use a round handled utensil to create deep divots in the side, making the cheese ball look like a pumpkin. You want these pretty deep as they will fill with chips.
  4. Crush nacho cheese chips into fine crumbs by sealing them in a bag and kneading with your hands. Gently press the crumbs onto the outside of the cheeseball. Serve immediately with crackers.
  5. Cover and refrigerate any leftovers.