Mini Pumpkin Cheese Balls
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.
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
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.”
How to make Mini Pumpkin Cheese Balls
**For more detailed instructions, please refer to the printable recipe card below.**
In a bowl, mix the cream cheese and shredded cheddar until smooth.
Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.
Scoop and shape the mixture into 8 small balls.
Roll each ball in crushed cheese crackers to coat.
Use a toothpick or knife to lightly score lines down the sides of each ball to give it a pumpkin shape.
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.
Don’t forget to pin this for later!
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.
Recommended
More Pumpkin Recipes
Looking for more meal inspiration?
Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.
FAQ
Mini Pumpkin Cheese Balls
Ingredients
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¾ cup crushed cheese crackers like Cheez-Its
- Fresh parsley leaves for garnish
- Pretzel sticks broken into short pieces for stems
Instructions
- In a bowl, mix the cream cheese and shredded cheddar until smooth.
- Add the garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until fully combined.
- Scoop and shape the mixture into 8 small balls.
- Roll each ball in crushed cheese crackers to coat.
- Use a knife to lightly score lines down the sides of each ball to give it a pumpkin shape.
- Press a small parsley leaf and a pretzel stick into the top of each ball to form the pumpkin stalk.
- Chill for at least 1 hour before serving with crackers or sliced veggies.
