There’s something so fun about creating food that makes people smile before they even take a bite, and this Pumpkin Cheeseball is exactly that. It’s playful, festive, and just perfect for your Halloween table – but don’t let the cute shape fool you, it’s seriously delicious too. Smooth, creamy, and full of flavor with a little kick from the salsa and cumin, it’s the kind of appetizer everyone gathers around again and again.
I love how easy this one is to pull together, especially when you’re short on prep time. You just mix everything in one bowl, wrap it up to chill, and roll it in crushed crackers or tortilla chips for that golden-orange “pumpkin” look. The best part is popping the stem of a bell pepper on top – it transforms something so simple into a showstopping centerpiece that looks like you spent hours making it.
The flavor combination is what makes this so addictive. The cream cheese gives it that velvety texture, while sharp cheddar adds richness and depth. Then there’s a touch of salsa for brightness and spice, and a hint of cumin for warmth. It’s perfectly balanced – creamy, tangy, and just a little smoky. Serve it with dark tortilla chips to really make those orange tones pop on your Halloween table.
It’s a brilliant make-ahead recipe too. You can form and chill the cheeseball a day before, then roll it in the crumbs just before serving. Whether you’re hosting a Halloween party or just want to make something fun for the kids, this is the ultimate crowd-pleaser. It looks whimsical but tastes like your favorite cheesy dip in the best possible way.
So this Halloween, skip the store-bought appetizers and make your own edible pumpkin! It’s creamy, crunchy, and guaranteed to steal the spotlight on your spooky snack table.
Pumpkin Cheese Ball
Equipment
- Sharp knife
- Serving Platter
Ingredients
- 16 oz cream cheese at room temperature (450g)
- 1½ cups shredded cheddar cheese 170g
- 2 tbsp salsa
- 2 tsp ground cumin
- 3 tbsp minced onion
- 4 cups Ritz crackers or nacho-flavored tortilla chips about 100g
- 1 bell pepper
- Dark tortilla chips for serving
Instructions
- Remove the stem from the bell pepper and set aside. Remove the seeds from the pepper and cut into quarters. Place two quarters into a food processer along with quarter of a sweet onion and pulse until minced finely.
- Add this mixture into a bowl with the cream cheese, cheddar, salsa and cumin and mix to combine.
- Place into plastic wrap and mold into the shape of a ball. Chill in the fridge for a minimum of two hours.
- Place the ritz crackers or flavored chips into a plastic bag, seal and using a rolling pin, crush the crackers or chips until they resemble crumbs.
- Unwrap the cheese ball and roll into the crumbs to coat all sides then top with the stem of the pepper.
- Place in the center of a platter and surround the cheese ball with the dark tortilla chips.
Did you make this recipe?
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