Pumpkin Cheese Ball

My parents tell me that I was an extreme home body as a child.  I lived in the same house until I moved into my college dorm.  I was 20 when I got on an airplane for the very first time. ✈️ I just never had any desire to leave the 50 mile radius where I grew up.  Then... I fell in love with a guy who dreamed of serving in the military while traveling the world.  🤷🏻‍♀️ 

Fast forward 5 years - I married that jet-setter and within a few months, we took off on our travel adventures across the country - compliments of the US Air Force.  🇺🇸Who would have guessed that being forced to move from place to place and from state to state would actually make we want to travel more? 🧳  And just to be clear - I caught the travel bug - NOT the moving bug.  There's a BIG difference. 🤣

Exploring far away places around the globe is awesome but short road trips and weekend get-aways are pretty great too.  Getting out of the house and out of my routine, even for a couple of days, does wonders for my mood.  And being away from my kitchen is always gives me a renewed sense of enthusiasm for cooking and baking when I return.  There's no doubt that it was my latest little get away that inspired me to make this charcuterie style lunch for friends this week.  ​

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My trip to Ohio gave me all the Fall vibes . The temperatures were crisp and cool, the leaves were starting to change and the roadside stands were stocked with bushels of fresh apples and colorful mums.  I came home ready to made apple cider mimosas, pumpkin butterscotch bundtinis, pumpkin twists, pumpkin spice biscotti and a pumpkin shaped cheeseball.  

Just to be clear - this cheeseball contains no pumpkin.😅 It's a delicious cheeseball that's shaped like a pumpkin and it's way easier than you might think to make.  You can even make this in advance and store it in your freezer until you're ready to eat it.  

Pumpkin Cheese Ball
16 ounces cream cheese , softened
2 cups sharp cheddar cheese
2 green onions, chopped
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper

Combine ingredients in bowl of standing mixer. 

Beat with a flat beater until combined. 

Shape into a ball. 

Coat the ball with shredded cheddar. 

Wrap in plastic wrap.  

Use twine to wrap around the outside of the plastic wrap to make indentations. 

Cut the top off of a bell pepper and press into the top of pumpkin shaped cheese ball. 

Pro tip: If you want a smaller portion, you can divide the recipe in half or make a full recipe but form it into 2 cheeseballs instead of 1.  

​Ciao!

Click here for a printable version of this recipe