These Mini Pumpkin Cheese Balls are creamy, savory, and perfect for fall parties or snack boards. Shaped like tiny pumpkins and coated in crushed cheese crackers, they’re as cute as they are tasty. With just a handful of ingredients and no baking needed, they come together quickly and chill in the fridge until you’re ready to serve.

Mini Pumpkin Cheese Balls by Tessie's Table. — Photo Credit: Tessie’s Table.

These are a great make-ahead appetizer for Halloween parties, Thanksgiving gatherings, or any autumn get-together. They’re fun, festive, and easy to pair with crackers or veggies on a snack board. I love adding these to a savory spread alongside Pumpkin Butter, and Pumpkin Granola for snacking, or serving them as an appetizer before with a bowl of Pumpkin Coconut Curry Soup , Slow Cooker Pumpkin Soup or Pumpkin Chili for a full-on fall theme meal.

Why you’ll love these Mini Pumpkin Cheese Balls

Quick and no-bake:
These come together in about 15 minutes, then chill until you’re ready to serve. No oven or stove time required.
Savory and flavorful:
The combo of cream cheese, cheddar, and spices makes these little bites rich, cheesy, and well-seasoned with just a hint of smokiness.
Adorable and festive:
They look like mini pumpkins, so they instantly dress up your fall table. Perfect for Halloween parties, Friendsgiving, or any autumn/fall snack spread.

Mini pumpkin cheese balls displayed on a round wooden board, surrounded by crackers, shredded cheese, parsley, and fall pumpkins.

Easy Fall Appetizer for Halloween or Thanksgiving

I first made these Mini Pumpkin Cheese Balls as a fun appetizer for a Halloween party, and they were gone in minutes. Since then, they’ve become a regular on my fall snack boards. They’re also super handy when you need something that looks fun but doesn’t take forever to prep. Living in Atlanta, we still get some warm days in October, so I love that these don’t require the oven and can be made ahead and chilled. That’s a win in my book.

Ingredients Needed for Mini Pumpkin Cheese Balls

Cream cheese: The base of the cheese ball mixture. Make sure it’s softened so it blends easily.
Shredded cheddar cheese: Adds that classic cheesy flavor and a bit of texture. Sharp cheddar works great.
Garlic powder, onion powder, smoked paprika: These spices give the cheese balls depth and savory flavor without being overpowering.
Salt and black pepper: Just enough to season the mix.
Crushed cheese crackers: Cheez-Its or any cheese cracker will do. These add crunch and color on the outside.
Fresh parsley: Just a small leaf on top makes each pumpkin look complete.
Pretzel sticks: Broken into small pieces and used for the pumpkin “stems.”

Ingredients for Mini Pumpkin Cheese Balls

How to make Mini Pumpkin Cheese Balls

**For more detailed instructions, please refer to the printable recipe card below.**

Glass mixing bowl with softened cream cheese and shredded cheddar cheese, ready to be mixed for pumpkin-shaped cheese balls.

In a bowl, mix the cream cheese and shredded cheddar until smooth.

Seasoned cheese mixture in a glass bowl with garlic powder, onion powder, smoked paprika, salt, and pepper added on top before stirring.

Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.

Eight shaped mini cheese balls on parchment paper, ready for coating and decorating into pumpkin-shaped appetizers.

Scoop and shape the mixture into 8 small balls.

Cheese balls in the process of being coated with crushed cheese crackers, with some already covered and others still plain.

Roll each ball in crushed cheese crackers to coat.

Close-up of a cheese ball being shaped with vertical pumpkin-like lines using a skewer before adding toppings.

Use a toothpick or knife to lightly score lines down the sides of each ball to give it a pumpkin shape.

Finished mini pumpkin cheese ball topped with a pretzel stick stem and parsley leaf, coated in crushed cheese crackers.

Press a small parsley leaf and a pretzel stick into the top of each ball to form the pumpkin stalk.

Variations

Add bacon bits: Mix finely chopped crispy bacon into the cheese mixture for an extra punch of flavor.
Use ranch seasoning: Swap the spices for a teaspoon of dry ranch mix for a zesty twist.
Spicy version: Add a pinch of cayenne pepper or a dash of hot sauce to the mix if you like a bit of heat.
Different coatings: Try crushed pretzels or seasoned breadcrumbs instead of cheese crackers for a different texture.
Make them bigger: Shape into two or three larger pumpkins instead of mini ones if you’re serving a smaller group.

Serving Suggestions

Add to a Halloween snack board: These go great with Rice Krispie Pumpkins, Candy Corn Fudge, or Monster Marshmallows for a fun mix of savory and sweet.
Serve with soup: They make a great starter next to Pumpkin Coconut Curry Soup or Slow Cooker Pumpkin Soup.
Pair with crackers and veggies: Set them out with sliced cucumbers, bell peppers, and your favorite crackers.
Make a Thanksgiving appetizer tray: Include these alongside Pumpkin Chili, Pumpkin Butter, and Crusty Fresh Bread for a full fall spread.
Party platter ready: Serve them with a variety of other bite-size options like Slow Cooker Butter Chicken Meatballs or Slow Cooker Cranberry Meatballs.

Storage and Freezing

How should I store Mini Pumpkin Cheese Balls?

Store them in an airtight container in the fridge for up to 3 days. Keep the garnishes like parsley and pretzels separate until you’re ready to serve, so they don’t get soggy.

Can I freeze Mini Pumpkin Cheese Balls?

Freezing isn’t recommended for these. The texture of the cream cheese can change, and the cracker coating may lose its crunch.

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Mini pumpkin cheese balls on round crackers, garnished with parsley and pretzel stems, surrounded by fresh veggie sticks and white pumpkin decor.

Tips & Tricks

Soften the cream cheese: This makes mixing so much easier and gives a smoother texture.
Use a cookie scoop: It helps keep all the cheese balls the same size, and it’s less messy.
Score gently: Use a thin knife or toothpick to lightly press lines around the edges for that cute pumpkin look.
Crush crackers finely: A food processor works great, but you can also put them in a zip-top bag and crush with a rolling pin.
Chill before serving: This helps them firm up and lets the flavors meld together.

More Pumpkin Recipes

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

FAQ

Can I make these ahead of time?
Yes, these are great for making the night before. Just wait to add the parsley and pretzel stems until right before serving.
Can I use different cheeses?
Absolutely. Try pepper jack for a kick or gouda for a slightly smoky flavor.
Can I double the recipe?
Yes! This recipe easily doubles or even triples if you’re feeding a crowd.
Can I shape them differently?
You can! Roll them into regular balls if you don’t want the pumpkin look, or shape them into one large cheese ball.
What should I serve with them?
Crackers, veggie sticks, pita chips, or even apple slices if you like sweet and savory combos.
Do I need to blend the cheese mix?
Nope, a hand mixer or spoon works fine. Just make sure everything is evenly mixed.
How spicy are these?
They’re mild as written, but you can spice them up with a bit of cayenne or hot sauce.
What if I don’t have smoked paprika?
You can use regular paprika or a pinch of chili powder instead.
Can I use fresh herbs in the mix?
Yes! Chopped chives, parsley, or dill would be a lovely addition for more flavor.