After eating my 124,562nd Everything Bagel with cream cheese, I had an epiphany.
“I should make this into a cheeseball!”
“Better yet, a PUMPKIN cheeseball!!”
And thus the Pumpkin Cheeseball was born.
I had seen different versions of Pumpkin Cheeseballs on Pinterest.
But most of them involved hours of wait time and a series of rubber bands, which all seemed far above my pay grade (or attention span!).
There had to be a better way.
And guess what?! I found it!
Don't worry, I'll share my secret...
Basically you create a mouthwatering cheese ball made of goat cheese, cream cheese, sundried tomatoes, and scallions.
Cover it in Everything Bagel seasoning, then shape it with a chopstick or spoon.
And for the cutest final effect, top it with a pumpkin stem.
It’s seriously that easy, and it’s done in 20 minutes.
And once you set it on the table, it will last about the same amount of time!
Everything Spice Pumpkin Cheeseball
servings: 10 to 12
- 8 ounces cream cheese
- 5 ounces herbed goat cheese (such as Boursin)
- ¼ cup finely chopped chives
- ¼ cup finely chopped sundried tomatoes
- ¼ cup everything bagel spice mix
- 1 stem from small pumpkin or bell pepper
- Place the cream cheese, goat cheese, chives, and sundried tomatoes in the bowl of a food processor or mixer, then process to combine until the mixture is smooth.
- Transfer the cheese mixture to a piece of plastic wrap. Use the plastic along with your hands to form the mixture into a short, squat ball, then place the plastic-wrapped ball in the refrigerator.
- Remove the stem from the bell pepper or pumpkin; if you use a pumpkin, it’s easiest to cut off the whole top of the pumpkin straight across, then cut around the base of the stem (rather than trying to break the stem off).
- Remove the cheese ball from the plastic and transfer it to a small plate. Pour/sprinkle the spice mix all over the cheese ball, pressing it in so that it sticks and coats the entire ball.
- Use a chopstick or spoon handle to press indented lines into the ball that resemble the creases on a pumpkin, then use your hands to smooth and reshape the ball.
- Insert the stem into the center of the top of the ball. Serve with your favorite crackers, and enjoy!
- If you’re having difficulty with Steps 4 or 5, try putting your cheese ball back in the refrigerator or freezer to chill longer. It will firm up and may be easier to work with.
- If you don’t have a pumpkin or bell pepper, you can also use a 2-inch piece of broccoli stem; this also looks great!