Pumpkin Cheese Ball
This pumpkin cheese ball blends mascarpone, cheddar, and fresh herbs for a creamy, savory fall treat. Perfect for Halloween or Thanksgiving, it’s an easy-to-make, crowd-pleasing appetizer with a festive twist.
Servings: 12 servings
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 1SERVING | Calories: 142kcal | Carbohydrates: 4g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 167mg | Fiber: 1g | Sugar: 1g