Pumpkin Cheese Ball

By Laura | Laura the Gastronaut

Prep Time: 15 minutes | Cook Time: 15 minutes | Fridge Time: 1 hour | Total Time: 1 hour 30 minutes
Yield: 4 servings


This pumpkin shaped cheese ball is exactly what you need this fall! It's made with real pumpkin puree, goat cheese, white cheddar, and cream cheese and with perfectly paired spices and herbs. It's so cute sitting on a autumn festive table and perfect for a Halloween party or a fall day!


• 2 tablespoons butter
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 8 ounces cream cheese, softened
• 4 ounces (~ 1/2 cup) pumpkin puree
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 8 ounces (~ 2 cups) white cheddar cheese, shredded
• 4 ounces goat cheese, crumbled
• 4 ounces (~ 1 cup) walnuts, ground
• For stem: pretzel rod, celery stick, green bell pepper


➊ In a skillet or saucepan, cook butter and onions over medium-low heat until golden brown, about 15-20 minutes, stirring occasionally. Once golden brown, add in garlic and cook until fragrant, about 30 seconds. Remove from heat to cool.
➋ In a large bowl, stir together cooled onion/garlic mixture, softened cream cheese, pumpkin puree, Dijon mustard, honey, dried herbs, and spices until well combined.
➌ Stir in white cheddar cheese and goat cheese.
➍ With oiled hands, form mixture into a ball.
➎ Add ground walnuts into a bowl and roll cheese ball in the walnuts until fully covered. Wrap the cheese ball tightly in plastic wrap. Wrap 3-4 thick rubber bands around the cheese ball to form the pumpkin shape (see picture above).
➏ Let the cheese ball rest in the fridge for at least an hour. When ready to serve, remove rubber bands and plastic wrap and add a stem. I like to use a broken pretzel rod for a stem, but you can also use celery or a bell pepper stem.


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Find recipe at: https://laurathegastronaut.com/pumpkin-cheese-ball