Mini Pumpkin Cheese Balls

These Mini Pumpkin Cheese Balls are the ultimate fall appetizer idea. They’re shaped like tiny pumpkins, coated in bold flavors like paprika, black sesame seeds, and crushed chips, and finished with a pretzel “stem.” Easy to make ahead and fun to serve, they’re perfect for Halloween parties, Thanksgiving gatherings, or any fall get-together.

Friends, you know how much I love a cheese ball. It’s been way too long since I prepared one here on Inspired by Charm so I thought it was time for another. These Mini Pumpkin Cheese Balls just might be my latest favorite.

If you’re new here, know that I think cheese balls are not only delicious but a cute and clever appetizer idea for basically every occasion. Many years ago, my fascination with cheese balls started when I made these apple-shaped ones. From there, I’ve made one that looks like a Christmas tree, spider cheese balls, a dessert-flavored cheesed ball, and many more. Several years ago, I made a Pumpkin-Shaped Everything Bagel Cheese Ball that continues to be one of the most popular recipes here on Inspired by Charm.

I couldn’t be more pleased with how these Mini Pumpkin Cheese Balls turned out. From flavor to presentation, they are a winner all around

As you can see, instead of making just one style of cheeseball, I varied up the look by rolling them in different coatings. I used paprika for the rust-colored pumpkin, black sesame seeds for the black-colored pumpkin, and crushed Doritos for the orange-colored pumpkin. (Doritos create the perfect orange color and I love the flavor they add.) To create the grooves on these mini pumpkins, a wooden skewer works perfectly. For the stem, I used half of a pretzel stick and a small leaf of parsley. I didn’t add the parsley leaf to every pumpkin because I wanted a little visual variety.

While these Mini Pumpkin Cheese Balls do take a little time to whip up, I think they are well worth the effort. If you wanted to skip the mini version, you could create one or two large cheese balls as I did here.

Why You’ll Love This Recipe

• They’re festive and fun. These Mini Pumpkin Cheese Balls look like little pumpkins, which makes them perfect for fall entertaining, Halloween gatherings, or even a Thanksgiving appetizer spread. They’re guaranteed to get people talking before they even take a bite.
• The flavor is simple yet crowd-pleasing. With cream cheese, cheddar, roasted red peppers, and a few spices, you get a creamy, savory cheese ball that pairs beautifully with crackers or fresh veggies. It’s a combination that feels familiar but still special.
• You can customize them easily. Whether you stick with paprika, black sesame seeds, and crushed Doritos like I did, or try your own favorite coatings, you can mix things up to match the flavors and colors you love best.

Looking for more tasty and cozy fall appetizer recipes? You got it! I have a blog post dedicated to my favorite fall snack and bites. You can find that HERE.

Ingredients

• Cream cheese – The creamy, tangy base that gives these cheese balls their smooth texture and rich flavor.
• Cheddar cheese – Adds a sharp, savory bite that balances the creaminess of the cream cheese.
• Roasted red peppers – Finely chopped for a hint of sweetness, color, and a little extra depth of flavor.
• Green onions – Fresh, mild onion flavor that brightens up the cheese mixture.
• Garlic powder – A simple seasoning that brings in warm, savory notes without being overpowering.
• Cayenne pepper – Just a touch of gentle heat that keeps things interesting.
• Salt and black pepper – Essential for seasoning and rounding out all the flavors.
• Crushed Nacho Cheese Doritos – Bold flavor and the perfect bright orange coating for pumpkin-inspired cheese balls.
• Paprika – Brings a warm, smoky flavor and beautiful rusty-red color to the outside.
• Black sesame seeds – Nutty in taste with a striking deep black color for fun visual variety.
• Pretzel sticks – Used as the “pumpkin stem,” adding a salty crunch to each bite.
• Fresh flat-leaf parsley – A tiny garnish that mimics the pumpkin leaf and adds a pop of green.
• Assorted crackers – Perfect for serving and scooping up the creamy, flavorful cheese balls.

How to Make

And with that, we’re ready to roll these mini pumpkins into existence. Let’s get to it. I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.

1. Add the cream cheese, shredded cheddar cheese, roasted red peppers, green onions, garlic powder, and cayenne pepper to a medium bowl. Mix together with a wooden spoon until evenly combined. Add salt and pepper to taste.
2. Cover and chill for about an hour.

3. Add your selected coatings to small plates. I’m using crushed Nacho Cheese Doritos, paprika, and black sesame seeds. Use a tablespoon measuring scoop to get a portion of the cheese mixture. Roll into a ball and set on a plate. Continue until all of the cheese mixture is rolled into balls.

4. Roll each of the balls in one of your prepared coatings and set aside.

1. Use a wooden skewer to make marks up the side of each ball and across the top to achieve a pumpkin look. Place half of a pretzel stick into the top center of each mini cheese ball, then garnish with a small leaf of parsley.

5. Refrigerate until you’re ready to serve.

To be honest, I envisioned these turning out to be cute, but never this cute. I’m in love with them.

Frequently Asked Questions

Can I make these ahead of time?

Yes. Mix the cheese base up to 2 days in advance and keep it covered in the fridge. Shape, coat, and add the pretzel stems the day you plan to serve for the best texture and color.

How should I store leftovers and how long will they keep?

Place the Mini Pumpkin Cheese Balls in a single layer in an airtight container and refrigerate for up to 3 days. If the pretzels soften in the fridge, pull them out before storing and pop in fresh stems just before serving.

Any good coating swaps if I don’t have Doritos or sesame seeds?

Try finely crushed cheese crackers, plain or chili-lime tortilla chips, toasted panko with smoked paprika, everything bagel seasoning, or finely chopped fresh herbs for a green “pumpkin.” Choose flavors that play nicely with cheddar and cream cheese.

Can I scale the recipe or make one large pumpkin instead of minis?

Absolutely. Double the mixture for a crowd, or form one larger cheese ball for a centerpiece. If making a large version, chill longer after shaping, deepen the “pumpkin” lines with a skewer, and use a thicker stem like a breadstick end or a trimmed bell pepper stem.

More Fall Appetizers You’ll Love

• Baked Delicata Rings
• Turkey Baon Cranberry Roll-Ups
• The Ultimate Sausage Pizza Dip
• Sausage Wonton Bites
• Beer Cheese Dip with Bacon
• Caramelized Onion Dip

Once you give this recipe a try (because I’m sure you’re going to), I’d love to know what you think. Please stop back and leave a comment and a 5-star rating below. 

Want more from Inspired by Charm? Join the IBC Mailing List for inspiration in your inbox! Follow along on Instagram and TikTok for daily updates and behind-the-scenes looks at my processes. There’s even more inspiration on Facebook and Pinterest!

Mini Pumpkin Cheese Balls

These Mini Pumpkin Cheese Balls just might be the perfect appetizer for all of your fall and Halloween gatherings. Not only are they adorable, but they are quite delicious too!

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, cheese ball, fall appetizer

Prep Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 28

Calories: 91kcal

Equipment

• mixing bowls
• box grater
• wooden spoon
• 1 tablespoon cookie scoop
• appetizer plates
• measuring spoons
• measuring cups

Ingredients

• 2 packages (16 ounces total) cream cheese, softened
• 2 cups grated cheddar cheese
• 1/2 cup finely chopped roasted red peppers drained and patted dry
• 3 green onions finely chopped
• 1 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• salt and pepper to taste
• crushed Nacho Cheese Doritos paprika, and/or black sesame seeds*

Garnish:

• 20 pretzel sticks
• fresh flat-leaf parsley
• assorted crackers for serving

Instructions

• Add the cream cheese, shredded cheddar cheese, roasted red peppers, green onions, garlic powder, and cayenne pepper to a medium bowl. Mix together with a wooden spoon until evenly combined. Add salt and pepper to taste.
• Cover and chill for about an hour.
• Add your selected coatings* to small plates. I’m using crushed Nacho Cheese Doritos, paprika, and black sesame seeds. Use a tablespoon measuring scoop to get a portion of the cheese mixture. Roll into a ball and set on a plate. Continue until all of the cheese mixture is rolled into balls.
• Roll each of the balls in one of your prepared coatings and set aside.
• Use a wooden skewer to make marks up the side of each ball and across the top to achieve a pumpkin look. Place half of a pretzel stick into the top center of each mini cheese ball, then garnish with a small leaf of parsley.
• Refrigerate until you’re ready to serve.

Notes

* You can use as many or as little coatings as you’d like. I used three to create a little texture and color interest. If you’re selecting only one, my preference would be the Nacho Cheese Doritos as it adds great flavor and the perfect pumpkin color. To crush the Doritos, add them to a plastic bag and smash with a rolling pin until you achieve a fine crumb.

Nutrition

Calories: 91kcal | Carbohydrates: 1g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 141mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg