Go Back Email Link
–+ servings
Pumpkin Cheeseball Recipe
Print

Pumpkin Cheeseball Recipe

Festive pumpkin cheeseballs made with smoked cream cheese, shredded cheese, and spices. A fun Halloween or Thanksgiving appetizer everyone will love.
Course Appetizer, Holiday Recipes
Cuisine American
Keyword mini cheeseballs, Pumpkin Cheeseball Recipe, thanksgiving cheeseball
Prep Time 30 minutes
Cook Time 2 hours
Cooling Time 4 hours
Servings 16 Servings
Calories 141kcal
Author Bon Appeteach

Ingredients

For the Smoked Cream Cheese

  • 16 oz Cream Cheese
  • 2 tbsp BBQ Dry Rub

For the Cheeseball Mixture

  • 1 cup Shredded Cheese mozzarella, cheddar, gouda, etc.
  • 1/4 cup Sour Cream
  • 3 Green Onions minced

For the Coatings & Decorations

  • 3-4 tbsp Everything Bagel Seasoning
  • 3-4 tbsp Crushed Cheese It's or Crackers
  • 3-4 tbsp Aleppo Pepper
  • 3-4 tbsp Poppy Seeds
  • 3-4 tbsp Dried Italian Herbs
  • Fresh Thyme or Rosemary (for stems)

Instructions

Smoke the Cream Cheese

  • Preheat smoker to 225–250°F over indirect heat.
  • Place cold blocks of cream cheese into a cast iron skillet or foil pan.
  • Lightly score the top with a knife and sprinkle each block with 1 tbsp. of dry rub.
  • Smoke for 2–2.5 hours, until slightly puffed and golden on the outside but still holding shape.
  • Cool for 30 minutes, then refrigerate 4–5 hours or overnight until firm (or overnight).

Make the Cheeseball Mixture

  • Remove smoked cream cheese from the fridge and let sit at room temperature for 15–20 minutes.
  • In a large bowl, combine smoked cream cheese, sour cream, shredded cheese, green onions, and additional seasoning until smooth.
  • Use a cookie scoop or spoon to portion the mixture into 15-16 mini cheeseballs (or shape into one large ball).

Coat and Shape

  • Place each cheeseball into your chosen coating—Aleppo pepper, bagel seasoning, crushed Cheez-Its, pecans, or bacon bits.
  • To make the pumpkin look, use kitchen twine to gently press vertical grooves into the sides of the cheese ball- I laid the string over the top down the center, slightly draping over the sides, and lightly added pressure, then do it the opposite way, and repeat two more times to get 8 even grooves for the pumpkin shape.
  • Finish by adding a sprig of thyme or rosemary on top as the “pumpkin stem.”

Serving

  • Arrange cheeseballs on a platter with sturdy crackers, pita chips, tortilla chips, or fresh vegetables.

Notes

  • Make ahead: Form cheeseballs and store wrapped in cling wrap or in an airtight container for up to 2 days.
  • For a sweet cream cheese ball variation, mix in 1/2 cup pumpkin puree, 1 tsp. pumpkin pie spice, and 1 tbsp. powdered sugar before shaping.
  • A large cheeseball makes a festive centerpiece, while mini cheeseballs give guests a variety of flavors to sample.

Nutrition

Serving: 1cheeseball | Calories: 141kcal | Carbohydrates: 3g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 307mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 918IU | Vitamin C: 0.5mg | Calcium: 97mg | Iron: 1mg