Mini Pumpkin Cheese Balls

Liven up Halloween or fall parties with these pumpkin-shaped cheese balls. The blend of cheeses have crowd-pleasing appeal; and the pretzels and parsley complete the look.

Mini Pumpkin Cheese Balls
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Active Time
45 Minutes


Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cold Pack, Cream Cheese or Young Cheddar can be used in this recipe.


  1. Beat creamy garlic cheese and cream cheese in a medium bowl until blended. Add cheddar; mix well. Cover and freeze for 30 minutes.
  2. Place crushed cheese puffs in a shallow bowl. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet. Shape cheese mixture into balls; roll balls in cheese puffs to coat. Insert pretzels for pumpkin stems; place parsley for leaves. Refrigerate until serving.

Recipe Tip

  • To create uniform-sized balls, we used a cookie scoop.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Cold pack cheeses come in a variety of flavors including bacon, toasted onion, garden vegetable, port wine … and many more. The mild cheddar and cream cheese flavors in this recipe are versatile; they will blend well with just about any flavor of cold pack cheese.

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