Description
Mini Pumpkin Cheese Balls are a creamy, savory-sweet appetizer made with cream cheese, cheddar, pumpkin puree, and aromatic spices, coated in crunchy nuts for a festive fall treat.
Ingredients
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup pumpkin puree (canned or fresh)
2 cups finely chopped nuts (pecans, walnuts, or almonds)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or parsley
½ teaspoon smoked paprika
Salt and pepper, to taste
1 tablespoon maple syrup (optional)
Crackers or veggie sticks for serving
Instructions
- Gather all your ingredients and ensure the cream cheese is softened for easy mixing.
- In a large mixing bowl, combine the softened cream cheese, cheddar cheese, and pumpkin puree.
- Stir in garlic powder, onion powder, dried thyme or parsley, smoked paprika, and season with salt and pepper. Add maple syrup if you prefer a touch of sweetness.
- Mix all ingredients until well-blended and creamy.
- Refrigerate the mixture for 20-30 minutes to firm it up for easy shaping.
- Once chilled, shape the mixture into 1-inch balls using a small spoon or your hands.
- Roll each cheese ball in the finely chopped nuts until fully coated.
- Place the coated cheese balls on a serving platter and refrigerate for another 15 minutes to set.
Notes
If you prefer fresh herbs, try rosemary or sage for a different flavor.
If you don’t have almonds, you can substitute with cashews or pistachios for a unique flavor and texture.
For a spicier version, add a pinch of cayenne pepper or finely chopped jalapeños to the mixture.
Maple syrup adds a nice sweetness, but you can also use honey or agave syrup for different flavor profiles.
Nutrition
- Serving Size: 1 cheese ball
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg
