cheddar ranch pumpkin cheeseball

Make way for the cutest Thanksgiving appetizer there ever was.

Since we’re putting more effort into the main dish, sides, and desserts, keeping appetizers simple is the deal on Thanksgiving day. Ideally, no cook (or at least very minimal, as you’ll see next week!) Even better: something make-ahead friendly.

Cue: The Cheddar Ranch Pumpkin Cheeseball.

Pumpkin is seeing its way out the door – that season went way too fast in my estimation – but we can push out one more ode to our favorite fall gourd. While there’s no actual pumpkin in this cheeseball, the shape is enough to make you nostalgic and presently festive all at once. The simplest process, a lovely herby-cheesy flavor, and did I mention simpler than ripping a fart?

Weird analogy but I think it works.

You’re Such a Cheeseball

Makes me want to pinch the pumpkin’s cheeks. Not that it has cheeks.

You’ll need a bowl, a wooden spoon or a spatula, and the following: cream cheese, shredded cheddar cheese, fresh chives, dried parsley, dill, garlic powder, onion powder, and a lil salt and pepper. Throw them in said bowl and mush/stir with said spoon or spatula until well combined. You may need a bit of elbow grease for this.

Rip off your best impression of a sheet of plastic wrap, enough to thoroughly cover your cheese. Form the mixture into a ball and set onto the plastic wrap, then package it up.

Snag a few rubber bands from your Random Shit Drawer (we all have one, come on). Snap one band around the cheeseball, then another so it overlaps the first. Use one or two more, arranged diagonally. The pictures make my words more sensical, so feel free to ignore me and look at those instead.

Refrigerate the ball for 1 hour, or up to 2 days ahead. Like I said, perfect little dude to mix up Tuesday and forget about until Thursday.

Cheez, You’re It!

The final step, once your balls are chilled, is to swirl it around in a Cheez-it bath. Not the kind of bath I’d recommend for humans, but for an appetizer? Sure thing.

Pulse some crackers in a food processor until a fine crumb forms, then spill onto a plate or shallow bowl. Roll the cheeseball into the dust, coating thoroughly. You can skip this step if you really want to, but that vibrant punkin-orange hue really spruces up our friend here, so I wouldn’t recommend bypassing the coating.

Oh! For the cap, use a bell pepper stem.

My favorite way to serve is with crackers or grilled bread. Some sliced peppers are really nice, too, or another crunchy veggie. He’ll certainly elevate an autumnal charcuterie board, too.

Leftovers? Store the remaining mangled ball up to 3 days in the fridge.

Feeling (re)purposeful: stuff the filling in some jalapenos and make poppers! Love me a good culinary recycle.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Appetizing appetizers for holidays or gamedays:

Cheddar Ranch Stuffed Soft Pretzels

Herb and Cheese Pepperoni Pizza Dip

Whipped Goat Cheese with Herb Marinated Olives

Hot Baked Cheddar Bay Shrimp Dip