Mini Pumpkin Cheese Balls

Complete your fall or Halloween party appetizer table with pumpkin-shaped cheese balls. 

Mini Pumpkin Cheese Balls


  • 1 container (16 ounces) Pine River Garlic & Herb Cold Pack
  • 4 ounces Original Cream Cheese, softened
  • 4 ounces Cheddar cheese, shredded (1 cup)
  • 2 cups finely crushed cheese puffs
  • Pretzel stick pieces
  • Flat leaf parsley


1. Beat the Pine River Cheese Spread and cream cheese in a medium bowl until blended.  Add shredded cheddar; mix well
2. Cover and freeze for 30 minutes
3. Place crushed cheese puffs in a shallow bowl
4. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet.
5. Shape cheese mixture into balls; roll balls in cheese puffs to coat 
6. Insert pretzels for pumpkin stems; place parsley for leaves

7. Refrigerate until serving


Makes approximately two dozen pieces


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