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Pumpkin Cheese Ball

Total Time

Prep: 20 min. + chilling


3 cups

No one will guess that this make-ahead pumpkin cheese ball has pumpkin in it, but that subtle ingredient lends harvest color and added nutrition. —Linnea Rein, Topeka, Kansas
Pumpkin Cheese Ball Recipe photo by Taste of Home


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1 can (8 ounces) crushed pineapple, well drained
  • 2 cups shredded sharp cheddar cheese
  • 1 package (2-1/2 ounces) dried beef, finely chopped
  • 1 tablespoon finely chopped onion
  • Green pepper stem
  • Crackers or assorted fresh vegetables


  1. In a bowl, beat cream cheese, pumpkin and pineapple. Stir in cheddar cheese, beef and onion. Shape into a ball; wrap in plastic. Wrap cheeseball in 4 pieces of string or 4 rubber bands, creating indentions to resemble a pumpkin. Chill 1 hour. Carefully unwrap cheese ball and set it on a platter. Remove stem from the green pepper; add to cheese ball to serve as a pumpkin stem. Slice remaining pepper. Serve with crackers, sliced pepper and assorted vegetables.

Nutrition Facts

2 tablespoons: 85 calories, 6g fat (4g saturated fat), 21mg cholesterol, 174mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

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