The festive holiday Pumpkin Cheese Ball is perfect for fall and Thanksgiving. It has sweet and savory flavors that resemble a pumpkin pie. It even looks like a pumpkin!
Prep Time 10 minutesminutes
To toast pecans 5 minutesminutes
Total Time 15 minutesminutes
Servings 28tablespoons
Calories 68kcal
Author Plating Pixels
Ingredients
¾cupchopped pecans
8ouncescream cheeseroom temperature
1 ½cupsshredded mozzarella cheese
⅛cuppumpkin puree
1tablespoonmaple syrup
¼teaspoonpumpkin pie spice
1bell pepper stem
Instructions
Toast chopped pecans over medium heat until fragrant and lightly browned. Remove from pan, spread into a layer on a plate, and cool to room temperature.
In a medium bowl, stir together softened cream cheese, shredded Mozzarella, pumpkin puree, pumpkin pie spice, and maple syrup until evenly combined.
Use hands to form into an even ball. Roll cheese ball over pecans to coat the outside.
Use a butter knife to create indents about 1-inch apart around the outside of the cheeseball to create a pumpkin look.
Top with a bell pepper stem and serve with crackers or bread.
Notes
Use regular cream cheese (not low-fat) for best flavor
Let cream cheese sit at room temperature for about 30 minutes to soften. Softened cream cheese is easier to mix with other ingredients
Toast the chopped nuts for added flavor. Be to cool to room temp before coating the ball, otherwise, it will melt the cheese
If the cheese ball is too soft and not rolling well, chill covered in the fridge for about 20 minutes to firm up