Mini Pumpkin Cheese Balls

Why You’ll Love This Recipe

I enjoy this recipe because it’s fun, simple, and always a hit at parties. The little pumpkin shapes make them festive and eye-catching, while the combination of cheddar, cream cheese, and roasted red peppers gives them a bold, savory flavor. I also like how easy it is to customize the coating with Doritos, paprika, or sesame seeds. These mini cheese balls are perfectly portioned, so everyone can grab their own without the need for slicing or spreading.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by mixing the softened cream cheese, cheddar cheese, roasted red peppers, green onions, garlic powder, cayenne pepper, salt, and pepper in a large bowl until smooth and well combined.
2. I scoop the mixture into small portions and roll them into mini balls.
3. I roll each ball in crushed Doritos, paprika, or black sesame seeds until fully coated.
4. I place the coated cheese balls on a tray and insert a pretzel stick into the top of each to resemble a pumpkin stem.
5. I garnish with small parsley leaves to create the “pumpkin vines.”
6. I refrigerate the cheese balls for at least 30 minutes before serving with assorted crackers.

Servings and Timing

This recipe makes about 20 mini cheese balls. It takes me around 25 minutes to prepare, plus 30 minutes of chilling time before serving.

Variations

Sometimes I swap the roasted red peppers for finely chopped sun-dried tomatoes for a tangier flavor. I also like to use ranch seasoning instead of garlic powder for a different taste. For a spicier version, I add extra cayenne pepper or a little hot sauce. If I want more color, I coat some cheese balls in crushed Flamin’ Hot Doritos for a bright red finish.

Storage/Reheating

I store these cheese balls in an airtight container in the refrigerator for up to 3 days. I don’t reheat them since they’re best served chilled. If I’m making them ahead, I keep the garnish separate and add the pretzel sticks and parsley just before serving so they stay fresh and crunchy.

FAQs

Can I make these mini cheese balls ahead of time?

Yes, I usually prepare them a day in advance and add the pretzel sticks right before serving.

Can I freeze mini cheese balls?

I don’t recommend freezing them because the texture of the cream cheese and peppers can change after thawing.

What crackers pair best with these cheese balls?

I like using buttery crackers, thin crisps, or even pita chips.

How do I keep the pretzel sticks from getting soggy?

I insert them just before serving so they stay crunchy.

Can I make one large pumpkin-shaped cheese ball instead?

Yes, I sometimes make a single big ball and coat it the same way.

How do I make them less spicy?

I simply leave out the cayenne pepper and use a milder coating.

Can I coat them with something other than Doritos?

Yes, I sometimes use crushed cheese crackers, nuts, or plain breadcrumbs.

Do these need to stay chilled?

Yes, I keep them refrigerated until ready to serve to maintain their shape.

How do I get smooth, round cheese balls?

I chill the mixture slightly before rolling, which makes shaping easier.

Can I serve them with vegetables instead of crackers?

Yes, I often serve them with celery, carrots, or bell pepper slices as a lighter option.

Conclusion

I love making these Mini Pumpkin Cheese Balls because they’re festive, fun, and packed with flavor. They’re always a conversation starter at parties, and their individual size makes them perfect for entertaining. Every time I serve them, guests are impressed by how cute they look and how delicious they taste.

Print