SALT LAKE CITY, Utah (Good Things Utah) –  Savor the blend of creamy cheddar and pumpkin in a flavorful cheeseball. Pair it with some crackers or some fresh veggies. You have to try it!

Recipe prepared by Sally Humeniuk from Good Dinner Mom.

Pumpkin Cheddar Cheese Ball

▪ 2 8-oz. pkgs cream cheese, softened
▪ 8 oz. Cache Valley® sharp cheddar finely shredded (2 cups), divided
▪ ¼ cup butter, softened
▪ ¾ cup canned pumpkin, unsweetened
▪ 2 scallions, finely chopped (about ¼ cup)
▪ 1 tbsp sage leaves finely minced (or about 5 leaves)
▪ ½ tsp smoked paprika
▪ ½ tsp salt
▪ ¼ tsp garlic powder
▪ ¼ tsp fresh black pepper
▪ Assorted crackers
▪ Assorted bell peppers, carrots and other vegetables, slice

  1. In a medium bowl or the bowl of a stand mixer, combine cream cheese, 1 ¼ cup of the
    Cache Valley® cheddar cheese, and the next eight ingredients, through the black
    pepper. Beat on medium speed until fluffy, scraping bowl as needed. Cover and chill 4 to
    24 hours.
  2. Place the cheese mixture in the center of a large piece of plastic wrap. Wrap the mixture
    and shape into a ball, remove plastic wrap and roll the ball in the remaining ¾ cup
    cheddar cheese.
  3. After rolling the cheese ball in the remaining Cache Valley® cheddar cheese, wrap the
    ball in another piece of plastic wrap. Place a few rubber bands around the plastic-
    wrapped cheese ball to form ridges (I used 3 rubber bands). Chill 30 minutes to 1 hour.
    Remove the rubber bands and unwrap cheese before serving. Add additional sage
    leaves and a cinnamon stick (or fresh green bean) down the center to complete the
    Serving tip: Set out the cheese ball 30 minutes before serving so it will be more spreadable.
    Serves 8-10 people
    Hands on time: 15 minutes
    Chill time: 4 hours plus 1 hour for pumpkin shape to set

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Sponsored by Cache Valley Creamery.