Delish Pumpkin Pie Cheese Ball Recipe

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Delish Pumpkin Pie Cheese Ball Recipe
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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.

Why You’ll Love This Delish Pumpkin Pie Cheese Ball Recipe

– It’s dessert that pretends to be an appetizer, which means you can eat it before dinner and call it research.
– No baking. No crust drama. No tears over a cracked pie—unless those tears are joy because there’s extra.
– Creamy, tangy, pumpkin-spiced bliss rolled in crunchy bits. Textures so good you’ll forgive me for saying “mouthfeel.”
– Kid-proof and adult-approved. If they smear it on an apple slice, it’s health food. I don’t make the rules.
– It looks like a pumpkin with zero carving or risk to your knuckles. Martha would be… amused.

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

I can’t have gluten… will this still work?
Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.
Do I have to peel the pineapple first?
Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.
Can I use canned pineapple instead of fresh?
Sure. Just drain it well or enjoy syrup soup. Still tasty, though.
How sweet is this? Can I tone it down?
Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.
What if I skip the sesame oil?
Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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Delish Pumpkin Pie Cheese Ball Recipe

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
Total Time: 30 minutes
Servings: 20
Calories: 120kcal

Ingredients
 

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.
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Featured Comments

“New favorite here — turned out amazing. crispy was spot on.”
★★★★☆ 2 weeks ago Harper
“New favorite here — will make again. bite-sized was spot on.”
★★★★★ 12 days ago Amelia
“Super easy and absolutely loved! My family asked for seconds. Saving this one.”
★★★★☆ 4 weeks ago Mia
“This flavorful recipe was so flavorful — the crispy really stands out. Thanks!”
★★★★★ 4 weeks ago Emma
“This shareable recipe was absolutely loved — the bite-sized really stands out. Thanks!”
★★★★★ 7 days ago Layla
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
★★★★★ 2 weeks ago Emma
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
★★★★★ 2 days ago Chloe
“New favorite here — will make again. shareable was spot on.”
★★★★☆ 2 weeks ago Harper
“Made this last night and it was absolutely loved. Loved how the bite-sized came together.”
★★★★★ 10 days ago Mia
“New favorite here — so flavorful. bite-sized was spot on.”
★★★★☆ 3 weeks ago Zoe

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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