Delish Pumpkin Pie Cheese Ball Recipe

Imagine if pumpkin pie and a cheese board eloped in Vegas and came back with a baby shaped like a pumpkin—that’s this pumpkin pie cheese ball. It’s sweet, creamy, spiced like every candle I’ve ever impulse-bought, and rolled in crunchy stuff so you can pretend it’s elegant when you’re actually just smearing dessert spread onto a cracker. It’s special because it tastes like November gave you a hug, and it requires exactly zero oven babysitting. Also, it’s a show-off at parties. You plop this down next to a pile of gingersnaps and suddenly you’re the person who “hosts.” Sorry, it’s the law.

The first time I made it, my husband asked if it was “one of those savory cheese balls” and then proceeded to dip a pretzel in like he was mining for gold. The kids took turns “helping” by flinging crushed graham crackers like festive confetti. I used a bowl that was too small because I respect chaos, and I refused to wash fewer dishes on principle. Yes, I chilled it for 10 minutes and called it good. No, it did not hold its pumpkin shape that well. Did anyone care? Absolutely not—by the time I found the “good serving knife,” it had been declared community property.

Time-Saving Hacks

– Microwave the cream cheese for 10–12 seconds so it mixes fast. Is it a little wrong? Yes. Will I do it again? Also yes.
– Buy pre-crushed gingersnaps or graham crumbs. Or put cookies in a zip-top bag and “let the kids help” with a rolling pin. Therapy and crumbs in one.
– Shape it right in plastic wrap, then use the wrap to nudge it into a pumpkin-ish blob. We’re going for “suggestion of pumpkin,” not botanical accuracy.
– Skip the whole pumpkin-shape performance and just press it into a shallow bowl. It’s called rustic. Pretend it’s intentional.
– One-bowl life: Mix, shape, and chill in the same bowl. Will it look like you didn’t try? Yes. Will anyone still inhale it? Also yes.

Serving Ideas

– Gingersnaps, graham crackers, pretzels, and apple slices. It’s a choose-your-own-adventure where all roads lead to crumbs.
– Serve with coffee if it’s brunch, cider if it’s fall, and wine if the kids drove you nuts. Which is always.
– Drizzle with maple syrup “for the aesthetic,” then immediately wipe the puddle off the counter with a sleeve like a pro.
– Top with a cinnamon stick “stem” because you watched one Reel and now you’re an artist.

What to Serve It With

– Dippers: gingersnaps, graham crackers, vanilla wafers, cinnamon pita chips, pretzels, apple and pear slices.
– Extras: a handful of chopped pecans on the side for the crunchy people; mini chocolate chips for the chaos people.
– Drinks: hot apple cider, chai, bourbon-spiked anything, or seltzer if you’re pretending to behave.

✔Tips & Mistakes

– Soften the cream cheese fully or you’ll be chasing lumps like it’s whack-a-mole.
– Don’t overdo the pumpkin puree. A little makes it silky; a lot makes it baby food. Start with a few tablespoons.
– Chill at least 30–60 minutes so it sets. If you’re late to the party (relatable), freeze it for 10 minutes and hope for the best.
– Roll in dry coating only: crushed gingersnaps, graham crumbs, toasted pecans. Wet toppings = tragedy.
– If shaping into a pumpkin, use kitchen twine to make grooves—loosely—then remove it after chilling. Or just… don’t.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Cover tightly and keep up to 3 days. If the coating softens, re-roll in a fresh layer of crumbs to glam it back up.

✔Variations and Substitutions

– Sweeteners: swap brown sugar for maple syrup or honey. Note: liquid sweeteners make it softer—chill longer.
– Spices: pumpkin pie spice, or DIY with cinnamon, nutmeg, ginger, and a flirty dash of cloves.
– Coatings: crushed gingersnaps, graham crackers, toasted pecans, candied pecans, or even desiccated coconut if you’re feeling tropical-confused.
– Add-ins: mini chocolate chips, toffee bits, or chopped dates if you want “I eat fiber” energy.
– Dairy-free: use plant-based cream cheese and butter. It’s still a party.
– Mini version: roll into bite-size truffles and call them “cheese ball bites.” Fancy, fast, and no one needs to know you ran out of time.
– Deconstructed: skip shaping entirely, serve it in a bowl as a dip, and declare it modern. Art!

Frequently Asked Questions

Delish Pumpkin Pie Cheese Ball Recipe

Creamy, sweet, and perfectly spiced, this no-bake pumpkin pie cheese ball blends velvety cream cheese with real pumpkin and warm spices, then gets rolled in cinnamon-graham crumbs and pecans for a crunchy finish. A crowd-pleasing fall appetizer or dessert spread.

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Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 20

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 oz cream cheese softened
• ▢ 0.75 cup pumpkin puree canned, not pumpkin pie filling
• ▢ 1 cup powdered sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 1.5 tsp pumpkin pie spice
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp fine sea salt
• ▢ 1 cup graham cracker crumbs for coating
• ▢ 0.5 cup pecans, finely chopped for coating, optional
• ▢ 0.5 tsp ground cinnamon for coating
• ▢ 0.25 cup mini chocolate chips optional garnish

Instructions

Preparation Steps

• In a large bowl, beat cream cheese with a mixer on medium until smooth and fluffy, 1 to 2 minutes.
• Add pumpkin puree, powdered sugar, brown sugar, pumpkin pie spice, vanilla, and salt. Beat until fully combined and creamy.
• Scrape mixture into a plastic-wrap–lined bowl, cover, and chill until firm enough to shape, about 30 minutes.
• In a shallow dish, stir together graham cracker crumbs, chopped pecans, and cinnamon.
• Lift the chilled mixture with the plastic wrap and shape it into a ball. Unwrap and place on a clean surface.
• Roll the ball in the crumb mixture, pressing gently to coat all sides.
• If using, press mini chocolate chips onto the outside. Chill 10 minutes to set, then serve with graham crackers, apple slices, or vanilla wafers.

Notes

For best texture, use full-fat brick cream cheese and blot pumpkin puree with paper towels if watery. Make ahead: prepare up to 24 hours in advance; wrap tightly and add the coating just before serving. Leftovers keep in the refrigerator for up to 3 days.