Name: Pumpkin Cheese Ball Bites
Ingredients: Cream Cheese (16 ounces / 450g): Use full-fat, block-style cream cheese, softened to room temperature. This is the foundation of your cheese ball, ensuring a rich, luscious, and perfectly moldable texture.; Pumpkin Purée (3/4 cup): Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced. The purée adds a beautiful orange hue, subtle sweetness, and moisture.; Shredded Sharp Cheddar Cheese (2 cups): Freshly shredding your cheese from a block will yield a much smoother, melt-in-your-mouth consistency compared to pre-shredded varieties, which contain anti-caking agents.; Cooked Ham (1/2 cup): Finely dice a good quality cooked ham. This provides a wonderful savory, salty element that beautifully complements the sweet and tangy flavors of the pumpkin and cheese.; Green Onions (1/4 cup): Finely chopped, using both the white and green parts. They add a mild, fresh onion flavor that brightens the entire mixture.; Worcestershire Sauce (1 tablespoon): This powerhouse ingredient adds a deep, savory, umami flavor that elevates the cheese mixture from good to unforgettable.; Garlic Powder (1 teaspoon): Provides a savory, aromatic base note that pairs wonderfully with cheese.; Onion Powder (1/2 teaspoon): Complements the garlic powder and fresh green onions, adding another layer of savory depth.; Smoked Paprika (1/2 teaspoon): Adds a touch of smoky flavor and enhances the warm, orange color of the cheese balls.; Cayenne Pepper (1/4 teaspoon): This is optional, but a small pinch adds a gentle warmth to the back of the throat, balancing the richness of the cheese. Adjust to your heat preference.; Salt and Black Pepper (to taste): Essential for seasoning. Start with a small amount and adjust after tasting the mixture, as the cheese and ham are already salty.; Crushed Cheese Crackers (1 1/2 cups): These provide the crunchy, orange outer coating. Place them in a zip-top bag and crush with a rolling pin for the best texture.; Pretzel Sticks (approximately 24): Broken into 1-inch pieces, these will serve as the adorable and edible “stems” for your mini pumpkins.

Ingredients

Cream Cheese (16 ounces / 450g): Use full-fat, block-style cream cheese, softened to room temperature. This is the foundation of your cheese ball, ensuring a rich, luscious, and perfectly moldable texture.
Pumpkin Purée (3/4 cup): Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which is pre-sweetened and spiced. The purée adds a beautiful orange hue, subtle sweetness, and moisture.
Shredded Sharp Cheddar Cheese (2 cups): Freshly shredding your cheese from a block will yield a much smoother, melt-in-your-mouth consistency compared to pre-shredded varieties, which contain anti-caking agents.
Cooked Ham (1/2 cup): Finely dice a good quality cooked ham. This provides a wonderful savory, salty element that beautifully complements the sweet and tangy flavors of the pumpkin and cheese.
Green Onions (1/4 cup): Finely chopped, using both the white and green parts. They add a mild, fresh onion flavor that brightens the entire mixture.
Worcestershire Sauce (1 tablespoon): This powerhouse ingredient adds a deep, savory, umami flavor that elevates the cheese mixture from good to unforgettable.
Garlic Powder (1 teaspoon): Provides a savory, aromatic base note that pairs wonderfully with cheese.
Onion Powder (1/2 teaspoon): Complements the garlic powder and fresh green onions, adding another layer of savory depth.
Smoked Paprika (1/2 teaspoon): Adds a touch of smoky flavor and enhances the warm, orange color of the cheese balls.
Cayenne Pepper (1/4 teaspoon): This is optional, but a small pinch adds a gentle warmth to the back of the throat, balancing the richness of the cheese. Adjust to your heat preference.
Salt and Black Pepper (to taste): Essential for seasoning. Start with a small amount and adjust after tasting the mixture, as the cheese and ham are already salty.
Crushed Cheese Crackers (1 1/2 cups): These provide the crunchy, orange outer coating. Place them in a zip-top bag and crush with a rolling pin for the best texture.
Pretzel Sticks (approximately 24): Broken into 1-inch pieces, these will serve as the adorable and edible “stems” for your mini pumpkins.

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Instructions

Prepare the Base: In a large mixing bowl, ensure your cream cheese is completely softened to room temperature. This is the most critical step for a smooth, lump-free texture. Add the pumpkin purée to the bowl with the cream cheese. Using a hand mixer on low speed or a sturdy spatula, beat the two ingredients together until they are fully combined, smooth, and uniform in color.
Incorporate the Flavor: To the cream cheese and pumpkin mixture, add the shredded sharp cheddar cheese, the finely diced cooked ham, chopped green onions, Worcestershire sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using).
Mix Thoroughly: Switch to a spatula or wooden spoon to fold all the ingredients together. Continue mixing until everything is evenly distributed. You want to see flecks of green onion and ham throughout the orange mixture. Give it a quick taste and season with salt and black pepper as needed. Remember that the flavors will meld and intensify as it chills.
Chill the Mixture: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the cheese mixture to prevent a skin from forming. Place the bowl in the refrigerator and chill for at least 2 hours, or up to overnight. This step is essential; chilling firms up the mixture, making it easy to handle and roll into balls. Do not skip this!
Prepare the Coating: While the cheese mixture is chilling, prepare your crunchy coating. Place the cheese crackers into a shallow dish or onto a plate. If they are not already crushed, put them in a resealable plastic bag, seal it, and use a rolling pin or the bottom of a heavy glass to crush them into coarse crumbs.
Shape the Pumpkin Bites: Once the cheese mixture is firm, remove it from the refrigerator. Using a small cookie scoop (about 1.5 tablespoons in size) or a regular spoon, portion out the cheese mixture. Roll each portion between the palms of your hands to form a smooth, round ball.
Create the Pumpkin Shape: To give the cheese balls their signature pumpkin look, take a toothpick or a small, thin skewer. Gently press it into the side of the cheese ball, starting from the top and dragging it down to the bottom to create a vertical line. Rotate the ball and repeat this process 5-6 times around the entire circumference to create pumpkin-like ridges.
Coat the Bites: Carefully roll each shaped pumpkin ball in the crushed cheese crackers until it is completely and evenly coated on all sides. The cracker crumbs will stick easily to the cheese. Place the coated cheese ball onto a serving platter or a parchment-lined baking sheet.
Add the Stem and Final Chill: Gently press a small piece of a pretzel stick into the top of each cheese ball to create the “stem.” Once all the bites are formed and coated, it’s best to return them to the refrigerator for another 30 minutes to an hour. This helps them firm up completely before serving, ensuring they hold their shape perfectly.

Nutrition

Serving Size: one normal portion
Calories: 95
Sodium: 210mg
Fat: 7g
Carbohydrates: 4g
Protein: 4g