Ingredients Jump to Instructions ↓

  1. 2 cups shredded Cheddar cheese

  2. 4 ounces cream cheese, softened

  3. 1/4 cup canned pumpkin puree

  4. 1/4 cup apricot preserves or hot pepper jelly

  5. 1/4 teaspoon ground allspice

  6. 1/4 teaspoon ground nutmeg

  7. orange food coloring, about 1/2 teaspoon, or as desired

  8. 1 thick pretzel rod, about a 2-inch piece

  9. thin slice dark rye bread or crust of rye or pumpernickel

  10. red pepper

  11. 2 pitted whole black olives, sliced lengthwise

  12. crackers

Instructions Jump to Ingredients ↑

  1. Combine Cheddar and cream cheeses, pumpkin, preserves or pepper jelly, and spices in medium bowl; beat until smooth. Add orange food coloring. Cover and refrigerate for 2 to 3 hours, until cheese mixture is firm enough to shape. Lightly moisten hands and shape the chilled mixture into a round pumpkin. Place on serving plate. Place the piece of pretzel rod in top for stem. Using a knife, cut shallow vertical lines from stem to bottom to mimic the lines on a pumpkin. Cut rye bread or crusts into triangles for eyes, cut red pepper into triangle , for nose, and cut olives in half to make the mouth.

  2. Double the cheese ball ingredients for a larger pumpkin.

  3. Serve with assorted crackers.

  4. Related Recipes Video:How to Make Cobweb Cookies Pumpkin Cake Pumpkin Dip Recipe Mini Pumpkins with Cajun Cream Cheese Filling


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