Pumpkin Pie Cheese Ball
This Pumpkin Pie Cheese Ball is creamy and delicious, just like the traditional fall pie. It’s perfect to serve at any holiday party!
We all know Halloween is my favorite. It’s such a fun time of year, from the fall baking to the haunted houses and pumpkin patches to extra family time. I also love that it’s that one time of year you can become whatever you want for one night and eat all the candy! ;
For the past 8 years, my family has thrown a yearly Halloween party, and they are such a blast. We take turns at whose home it will be. Everyone’s costume is also a surprise. We all show up dressed to the nines and laugh so hard at each other’s costumes. Unfortunately, this is the first year we can’t figure out which night is going to work for everyone. So we’re still not sure if it will even happen. That totally bums me out. What doesn’t bum me out is this Pumpkin Pie Cheese Ball I made last week. I’m so thrilled to share this fun and easy Halloween snack with you!
PUMPKIN PIE CHEESE BALL
This pumpkin cheese ball recipe was super fun to make and even more fun to eat! I covered mine in black and white chocolate chips, and that made it extra yummy. You could really dip anything you’d like in this versatile pumpkin dip. I chose ginger snaps, and they were awesome. This pumpkin cheese dip is so creamy and delicious! It would be perfect for any fall get-together or Halloween party. I swear this is the world’s easiest fall party dish!
Find my expert tips on how to make a pumpkin pie cheese ball below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Pumpkin Pie Cheese Ball Recipe:
- Fun & Easy-To-Make: Minimal hands-on time and no baking required, making it a quick, crowd-pleasing treat.
- Perfect Fall Flavor: Creamy pumpkin, warm pumpkin pie spice, and a touch of brown sugar make this cheese ball taste like autumn in every bite.
- Sweet & Savory Combo: Rich cream cheese base balances beautifully with chocolate chips, making it irresistible with crackers, cookies, or fruit.
- Eye-Catching Party Dessert: Shaped like a pumpkin and covered in chocolate chips, it’s festive enough for holiday tables or fall parties.
- Make-Ahead Friendly: Prepare in advance and store in the freezer until ready to serve—perfect for busy entertaining.
- Customizable Serving Options: Serve with apple slices, graham crackers, ginger snaps, or your favorite dippers at your next fall party for extra variety.
Ingredients
- 2 packages (8 ounces, each) cream cheese softened
- 1/4 cup salted butter softened
- 2 cups powdered sugar
- 3 Tablespoons brown sugar
- 3/4 cup pumpkin puree
- 1 Tablespoon pumpkin pie spice
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
Optional: Serve with apple slices, graham crackers, ginger snaps, cookies, and more!
Instructions
Add cream cheese and butter to a large bowl. Using an electric hand mixer, beat together until light and fluffy. Add the powdered sugar and brown sugar. Blend well to combine. Add the pumpkin puree and pumpkin pie spice until combined.
Spoon mixture onto plastic wrap in a ball shape. The mixture is wet, so it won’t quite be a ball, but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 3 to 4 hours (or until firm).
Remove from freezer. Let the cheese ball stand at room temperature for 15 minutes to slightly soften. (This will help chocolate chips stick to it.) Unwrap the top part of the cheese ball. Invert onto a large platter, then remove the rest of the plastic wrap. Gently press both chocolate chips onto the cheese ball. Once chips are covering the top and sides of the ball, you can gently squeeze the sides to help form it better in a “ball” or “pumpkin” shape.
Serve immediately with cookies, graham crackers, or apple slices. OR if serving later, freeze the pumpkin cheese ball, covered, on a platter until ready to serve. Remove from freezer at least 1 hour before serving to let soften.
Servings
Yields: 1 large pumpkin pie cheese ball.
Storage
Store the Pumpkin Pie Cheese Ball tightly wrapped in the refrigerator for up to 5 days or freeze for up to 3 months. If frozen, remove at least 1 hour before serving to soften slightly. Serve with cookies, graham crackers, apple slices, or your favorite dippers, and press chocolate chips onto the cheese ball just before serving if needed for presentation.
Holly’s Tips for the Best Pumpkin Pie Cheese Ball:
- Use Softened Ingredients: This ensures a smooth, creamy base that’s easy to shape into a ball. Let the cream cheese and butter sit at room temperature.
- Don’t Skip Chilling: Freezing for 3–4 hours firms up the mixture, making it much easier to shape and coat with chocolate chips.
- Slightly Soften Before Decorating: Let the cheese ball sit at room temperature for 10–15 minutes before pressing on chocolate chips to help them stick without melting the base.
- Shape Creatively: Form a simple ball or a pumpkin shape—gently squeeze and press sides after adding chocolate chips for a festive look.
- Choose Your Chips Wisely: A mix of milk and white chocolate chips adds visual interest and balanced sweetness.
- Make-Ahead Friendly: The cheese ball can be frozen and stored until ready to serve, making it perfect for busy holiday gatherings.
Frequently Asked Questions:
No, pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture. Stick with pure pumpkin puree.
If refrigerated or frozen, let it sit at room temperature for about 10–15 minutes to soften slightly for easier slicing and serving.
Absolutely! Mini chocolate chips work well and are easier to press onto the cheese ball.
Try a dairy-free cream cheese and butter substitute, but note that texture and flavor may vary from the original recipe.
Simply serve it with gluten-free dippers such as gluten-free cookies, graham crackers, apple slices, or pretzels. The good news is that the pumpkin pie cheese ball itself is naturally gluten-free since it’s made with cream cheese, butter, sugars, pumpkin puree, and chocolate chips.
Similar Recipes
Looking for another easy Halloween party snack hack? Try my Candy Corn Fruit Parfaits!
Looking for an extra chocolatey treat? My Mummy Cupcakes are rich chocolate cupcakes topped with cream cheese frosting and M&M’s, perfectly spooky for Halloween.
And for the cookie lovers, don’t miss my Spider Web Cookie—a large chocolate cookie decorated with an orange frosting web that’s as fun to eat as it is to look at!
Want something extra indulgent? Try my Ghost Brownies—dense, homemade chocolate brownies stacked with marshmallows and finished with vanilla frosting for a ghostly look.
In the mood for candy-inspired Halloween sweets? My Candy Corn Rice Krispie Cupcakes are crunchy, colorful, and sweet, with layers of orange, yellow, and topped with white vanilla frosting.
Have you made this Pumpkin Pie Cheese Ball recipe? 🎃
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PumpkinPieCheeseBall #HalloweenPartySnack #LifeInTheLofthouse
Pumpkin Pie Cheese Ball
Ingredients
- 2 packages (8 ounces, each) cream cheese softened
- 1/4 cup salted butter softened
- 2 cups powdered sugar
- 3 Tablespoons brown sugar
- 3/4 cup pumpkin puree
- 1 Tablespoon pumpkin pie spice
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- Serve with: cookies, ginger snaps, apple slices, etc.
Instructions
- Add cream cheese and butter to a large bowl. Using an electric hand mixer, beat together until light and fluffy. Add the powdered sugar and brown sugar. Blend well to combine. Add the pumpkin puree and pumpkin pie spice until combined.
- Spoon mixture onto plastic wrap in a ball shape. The mixture is wet so it won’t quite be a ball but do your best to make a ball or pumpkin shape. Wrap mixture tightly with plastic wrap and place in the freezer for 3 to 4 hours (or until firm.)
- Remove from freezer. Let cheese ball stand at room temperature for 15 minutes to slightly soften. (This will help chocolate chips stick to it.) Unwrap the top part of cheese ball. Invert onto a large platter then remove rest of plastic wrap. Gently press both chocolate chips onto cheese ball. Once chips are covering top and sides of ball you can gently squeeze sides to help form it better in a “ball” or “pumpkin” shape.
- Serve immediately with cookies, graham crackers or apple slices.
- OR if serving later, freeze cheese ball, covered, on platter until ready to serve. Remove from freezer at least 1 hour before serving to let soften.
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
