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The pumpkin cheese ball is an amazingly versatile recipe and a great show stopper on your cheese tray. A delicious add-on to your Fall, Halloween, or Thanksgiving appetizer table.

This pumpkin-shaped goat cheese ball is full of flavors with sun-dried tomato, chives, garlic. The added cream cheese to the mix gives a great texture and makes it an easier spread. Another great appetizer to save in your repertoire!

Hi there, it’s Melanie from Bon Appét’Eat. It’s been a lot of fun to be part of the Noshing with the Nolands team. As a good French gal, I love sharing some cheese with some friends while sipping on a glass of wine. You should try today’s recipe with my amazing pull-apart bread!

Overhead shot of a cheeseboard with two pumpkin cheese balls, crackers, fruit etc.

Helpful Items For This Recipe

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23″ Acacia Wooden Cheese Board

6-Piece Cheese Knives Set

DIY Pumpkin Craft Kit with Stems (you can use a plastic stem like this for the pumpkin)

How to make a pumpkin cheeseball?

The steps to make this cheese ball recipe are quite simple. Your ingredients will need to be at room temperature in order to make it easier to mix.

What will you need:
– A log of goat cheese, preferably plain
– A block of cream cheese
– Sun-dried tomato paste
– Garlic salt
– Chives, finely chopped

Ingredients for pumpkin cheese ball in a bowl with leaves and on a woven placemat.

You combine everything in a bowl and mix well until all the sun-dried tomato and cheese mixture is evenly mixed. Alternatively, you can use a mixer to combine.

Next, take the cheese and shape the mixture into a ball. Lay a big sheet of plastic wrap and carefully place it in the center. Close the wrap tightly.

Using some rubber bands or baking twine, wrap the cheese ball creating indentions to resemble a pumpkin.

Refrigerate for at least for 2 to 3 hours.

Other inspiration: if you are pressed for time and ingredients: Grab a Boursin cheese or any other herbed cheese, shape into a ball and wrap it without adding anything else.

Showing how to wrap up a pumpkin cheese ball

What do I use for my pumpkin stem?

There are quite a few options, however, the most realistic looking for your cheese ball remains a bell pepper stem.

Since I also did a smaller pumpkin shaped cheese ball, I used the stem of a tomato for that one.

Other options are
– The stem of a pumpkin
– A pretzel stick
– A celery stick
– A small breadstick
– Small plastic craft stem

Cheese balls on a plate with crackers and grapes.

What can coat my pumpkin cheese ball in?

I choose to keep this version of the cheese ball simple and classy. There are a number of coatings you can roll your cheese ball in. This great recipe already tastes creamy and delicious as is, but feel free to add on to it.

NOTE: roll it when it is a cold from the fridge and just before serving.

– Nuts: Pick your favorite nut, pistachios, walnuts, almonds and crush them into crumbs.

– Seeds: sunflower, hemp, pumpkin, etc. I would recommend crushing them so you can still see the shape of the pumpkin.

– Crumbs: Take a freezer bag and add in those Doritos, chips, Cheetos or anything you would love to see on your cheese ball. This option is ideal as it keeps the colour theme going.

– Herbs or spices: You can easily roll this baby in some fresh chopped herbs such as chives, parsley, basil or even dill.

– Cheese: There is NEVER too much cheese, right? You could add sharp cheddar into the ball or you can have a cup of shredded cheddar cheese to roll your pumpkin in. A cream cheese cheddar mixture is always a hit too.

Smaller and larger cheese ball on a board with crackers.

What can I serve with this recipe?

If you are making it a whole affair and a big cheese tray, there are a lot of sides you can add to it. But first things first, for your cheese ball:

– Serve it with crackers: What are your favourite ones? Plain? Seed crackers or buttery crackers.

– Fresh bread: You can thinly slice a French baguette, some rye bread, a delicious Focaccia bread or even a bagel.

– Vegetables: Some red pepper sticks (that pepper stem you used for your pumpkin ball), carrot, cucumber or celery sticks are all great options.

– Fruits: You can use fresh ones or dried ones. Grapes are always a great addition to the cheese tray and so are dried cranberries, raisins or apricots, etc.

– Jams or jellies: These are always a great compliment to cheeses by bringing some sweetness to your palet.

– Nuts: Any nuts are always appreciated on this kind of tray, there are nutritious and a great combo with any cheese.

When can I serve this Pumpkin Cheese Ball?

Overhead shot of a cheese board with all the fixings.

Obviously, the Fall season is a great time to serve it. Also, if you are making a Halloween party for adults or kids, you can have this beautiful pumpkin stealing the show.

Thanksgiving would be a great opportunity to show off your new skills: this amazing cheese ball and a great cheese tray!

ANY TIME of the year! I don’t think you need an excuse to eat some delicious cheeses. Just follow the recipe and stop where you are supposed to make a pumpkin shape. You can make a ball, or a log would be quite presentable too.

Close up of a knife in a pumpkin cheese ball

Square photo of a two pumpkin cheese balls with a scary pumpkin in the background.

Pin it HERE!!

Pin it HERE!!

Pumpkin Cheese Ball

Tara Noland

This pumpkin-shaped goat cheese ball is full of flavours with sun-dried tomato, chives, garlic. The added cream cheese to the mix gives a great texture and makes it an easier spread.

5 from 2 votes

Print Recipe Save Recipe Pin Recipe

Prep Time 10

Additional Time 2

Total Time 2 10

Course Appetizers

Cuisine American/North A

Servings portions

Calories 27 kcal

Ingredients

A log of goat cheese 300g/10oz
A block of cream cheese 225g/8oz
1 tsp of garlic salt
3 tbsp of sun-dried tomato
2 tbsp of chives chopped
1 pepper stem to decorate

Instructions

Combine everything in a bowl and mix well until all the sun-dried tomato is evenly mixed.
Take the cheese and shape the mixture into a ball. Lay a big sheet of plastic wrap and carefully place it in the center. Close the wrap tightly.
Using some rubber bands or baking twine, wrap the cheese ball creating indentions to resemble a pumpkin.
Refrigerate for at least 2 to 3 hours.