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Mini pumpkin-shaped cheese balls coated in crushed crackers with pretzel stems and parsley leaves, served on a fall appetizer platter.

Mini Pumpkin Cheese Balls

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Author: Laurie Fleming
Prep Time: 20 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 Servings

Description

These mini pumpkin cheese balls are bite-size cheddar cream cheese balls rolled in crushed cheese crackers and topped with pretzel stems. An easy, no-cook pumpkin shaped appetizer for Halloween and Thanksgiving.

Ingredients 

Cheese balls

  • 8 oz cream cheese, softened
  • 2 cups cheddar, 8 oz sharp cheddar, freshly shredded
  • 2 green onions, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 tsp Worcestershire sauce

Pumpkin coating and decoration

  • 1 1/2 cups crackers, finely crushed orange cheese crackers
  • 6 pretzel sticks, broken into 1-inch pieces
  • Fresh parsley or basil leaves, optional

Instructions

  • Mix the filling: Beat the cream cheese until smooth. Stir in the cheddar, green onions, garlic powder, smoked paprika, and Worcestershire sauce.
  • Chill: Cover and refrigerate for 30 minutes.
  • Portion and roll: Scoop level tablespoons and roll each into a ball.
  • Coat: Roll each ball in the crushed cheese crackers, pressing gently so the crumbs stick.
  • Shape the pumpkins: Flatten slightly and press 5–6 vertical ridges into each ball with a skewer.
  • Add stems: Insert a pretzel piece on top and tuck in an herb leaf if using.
  • Chill and serve: Refrigerate 30 minutes, then serve with crackers, apple slices, and veggies.

Equipment

  • Mixing Bowl
  • Hand mixer or sturdy spatula
  • Tablespoon or 1-tbsp cookie scoop
  • Zip-top bag and rolling pin (for crushing crackers)
  • Wooden skewer or butter knife
  • Parchment-lined tray

Notes

  • Make ahead: Roll and coat up to 2 days early. Add pretzel stems right before serving so they stay crisp.
  • Storage: Refrigerate in an airtight container up to 4 days.
  • Freezing: Freeze uncoated balls up to 1 month; thaw overnight in the fridge, then coat and shape.
  • Gluten-free: Use crushed nacho cheese tortilla chips and celery slivers for stems.
  • One big pumpkin cheese ball: Shape the whole mix into one ball and wrap with rubber bands overnight for ridges.

Nutrition

Serving: 1ServingCalories: 274kcalCarbohydrates: 10gProtein: 9gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 57mgSodium: 388mgPotassium: 93mgFiber: 0.4gSugar: 2gVitamin A: 756IUVitamin C: 1mgCalcium: 248mgIron: 1mg