Pumpkin Cheese Ball

A canonical Halloween recipe to celebrate tradition

I served my first pumpkin cheese ball at the original Smith Halloween Bash in 2006 well before the days of Sassafras Farmhaunts. That recipe came from a magazine in the era before blogs and social media made food trends viral. Since that time, I have watched the humble cheese ball evolve into tastier, spookier renditions shaped into cauldrons, witch hats, and spiders coated in poppy seeds or black sesame for striking contrast. Every Halloween household seems to have a favorite version of the beloved party table snack. While I enjoy dreaming up whimsical meals or spending hours over a hot cauldron, it’s helpful to have a few recipes on standby that come together quickly with basic ingredients when there is a crowd of ghouls to feed. I reinvented this recipe from the archives to serve at the Halloweenland party in 2022; it was a celebration of nostalgia and the festive foods of yesteryear that still hold a special place in our hearts.

Ingredients:

16 ounces cream cheese, softened

1 1/2 cups sharp cheddar cheese, shredded

1 Tablespoon freeze dried chives

3 Tablespoons everything bagel seasoning

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Pepper top or celery stalk for “stem”

Process:

Using a mixer, incorporate chives, 1 Tablespoon bagel seasoning, garlic powder and cayenne pepper into cream cheese. Once thoroughly combined, fold in the shredded cheddar. Add the remaining 2 Tablespoons everything bagel seasoning to a shallow bowl. Scoop out the cheese mixture and roll into a ball. Roll the ball in the bagel seasoning to cover all sides. Place the ball on a piece of plastic wrap and wrap tightly. Use kitchen twine or rubber bands around the ball to create indentations resembling the ribs of a pumpkin. Press the mix into desired pumpkin shape. Refrigerate at least 2 hours or overnight before unwrapping. Add a “stem” to the pumpkin using a stalk of celery or pepper stem. Serve with your choice of crackers.