This pumpkin herb cheese ball is perfect for fall appetizer spreads. Throw an adult Halloween party and make sure this is on the menu!
It probably all started with the handmade pumpkin costume my mother made me when I was 3 that was about 10 sizes too big and incredibly cumbersome to walk around trick-or-treating in, but Halloween has never been one of my favorite holidays.
This is a sponsored post written by me on behalf of Casillero del Diablo Wines. All opinions are 100% mine.
Weirdly, for someone who doesn’t get into any other holiday (and fights me every year on why we have to actually put a Christmas tree up), Ulysses loves Halloween.
To the point which he made me save these horrendously cheesy plush M&M figurines dressed up in Star Wars costumes he brought home from work like 8 years ago when I was cleaning out our holiday decorations last year.
They’re really the gaudiest decoration in existence for the holiday and they’re in my house.
Last year, we left for vacation on Halloween afternoon so Ulys made me fill up the biggest bowl we had in the house with candy and leave it on the front steps for the neighborhood kids.
A week later, we came home from North Carolina to find candy wrappers strewn about the front yard and a nice big “THANKS” spray painted on our driveway (which we had just paid $800 to have sealed).
Almost a year later, “THANKS” (although a bit faded) still greets me every time I pull up the driveway.
So, going forward I’ve basically decided to ignore the obnoxious doorbell ringing/driveway vandalizing kid part of the holiday and focus on the fun part that comes with being an adult, Halloween parties!
When “diablo” is in your brand’s name, you pretty much have the market-share cornered for best Halloween wine, am I right?
Casillero del Diablo Wines (translating to “wine cellar of the devil”) was one of the first Chilean wines to be sold in the U.S. and it’s Cabernet Sauvignon is the #1 imported wine in it’s price category ($8.99-$10.99).
I can’t be the only one out there who would happily forego the cheesy spider web/scary monster/ghost inspired foods and rather kick back with the adults, a big glass of red in hand and some delicious appetizers that don’t resemble witches fingers, like this pumpkin herb cheese ball.
If fall could be defined in appetizer form, it would be this pumpkin cheese ball.
ps- use any leftover pepitas from making this to make pumpkin seed butter. Slather it on all the things and thank me later.
Filled with creamy mascarpone, cream cheese, cheddar, pumpkin and lots of fresh fall-like herbs before it’s rolled in pumpkin seeds and more herbs, this pumpkin herb cheese ball is the plate everyone will be hovering around.
It’s incredibly simple to make and the perfect pairing with the cabernet.
Deep reds, no matter the season, are always my favorite when it comes to wine but there’s something so perfect about crisp fall days, savory appetizers and a big pour of a chewy red wine.
This cabernet is one that totally fits the bill on that description.
Wine + cheese, that’s how you do Halloween.
Let the kids have the Snickers, this one’s for the adults.
Pumpkin Herb Cheese Ball
- 8 ounces cream cheese
- 4 ounces grated white cheddar cheese
- 2 ounces marscapone
- 1/2 cup pumpkin puree
- 1 1/2 tablespoons chopped sage plus more for rolling
- 1 tablespoon chopped rosemary plus more for rolling
- salt and pepper
- 1/2 cup pumpkin seeds pepitas
- Combine the cheeses and pumpkin in a stand mixer fitted with the paddle attachment.
- Mix on medium speed until well combined.
- Add the herbs, salt and pepper and mix again until combined.
- Transfer the cheese mixture onto a large piece of plastic wrap and shape into a ball as best you can. Wrap up the cheese and place in the refrigerator for at least 30 minutes.
- Remove from refrigerator and reshape into a ball again. Now that the cheeses are hardened a bit it should be easier to shape.
- Place the pumpkin seeds and extra herbs on a plate. Roll the ball of cheese in the mixture and gently press down so that the seeds and herbs stick to the outside of the cheese ball.
- Keep wrapped in plastic and refrigerated until serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.