Photo: Becky Luigart-Stayner Photo by: Photo: Becky Luigart-Stayner

A Great Pumpkin Cheese Ball

Add the stem from a real pumpkin in and your guests will do a double take. A broccoli stem is another ...edible... option.

Gooseberry Patch OCTOBER 2011

  • Yield: Serves 10 to 12


  • 1 8-oz. pkg. cream cheese, softened
  • 1 10-oz. container sharp cheddar cold-pack cheese spread
  • 1/4 cup crumbled blue cheese
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon onion salt
  • 1/2 cup walnuts, finely chopped
  • 1 teaspoons paprika
  • Garnishes: 1 pretzel, broken in half, and assorted crackers


Blend together the cheeses until smooth. Stir in the Worcestershire sauce, celery salt and onion salt, adding more to taste, if desired. Shape into a ball and set on a serving plate; cover and chill 2 to 3 hours or until firm.
Score cheese ball with vertical lines, if desired, to resemble a pumpkin. Toss walnuts with paprika; press into surface of cheese ball. Break a pretzel rod in half and insert in top for stem, if desired. Arrange crackers around cheese ball.


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A Great Pumpkin Cheese Ball recipe