Photo by Dolly Grace Photography

I have shared a Pumpkin Cheese Ball recipe before, and this one is very similar but the few changes make it so much better and cuter, so I have to share!

Photo by Dolly Grace Photography

As with the other Pumpkin Cheese Ball, there is no actual pumpkin in it, but there is paprika and cayenne (don’t worry, it’s not spicy at all) to color it orange and then you do a little extra to make it resemble a pumpkin, including rolling it in crushed Doritos and putting a pepper stem on top. Cuteness!  This would be a great addition to your Thanksgiving spread, or for next year’s Halloween festivities.  We served two of them at my Lil’ Pumpkin Baby Shower and they were a huge hit!

Photo by Dolly Grace Photography

Garlic & Chive Pumpkin Cheese Ball

Printable recipe
Printable recipe with picture

2 packages (16 ounces) cream cheese, softened
1/4 cup (2 ounces) sour cream
1 tablespoon dried chives
2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 cups (8 ounces) finely shredded sharp cheddar cheese
2 cups crushed nacho cheese chips
1 green pepper stem or celery rib with leaves
Assorted crackers

In a small bowl, beat cream cheese and sour cream until smooth. Beat in the chives, paprika, garlic powder, and cayenne until incorporated, then beat in the cheddar. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Before serving, roll the cheese ball in crushed chips and press a green pepper stem (or celery rib, using some of the leaves for pumpkin vine leaves) into the top. Allow to sit at room temperature at least 1/2 hour before serving to soften. Serve with crackers.

Recipe source: a Veronica’s Cornucopia original, with inspiration from Family Fresh Meals

With the holidays upon us, you might be looking for more cheesy goodness to add to your spread. Why not try…

Pumpkin Cheese Ball

Pimiento Cheese Log

Dill, Cheddar, and Green Onion Cheese Ball