Pumpkin Cheese Ball


8 oz (1 package) cream cheese
4 oz grated white cheddar cheese
2 oz Marscapone
1/2 Cup pumpkin purée
1 Tbsp Rubbed Sage
1/2 Tbsp Powdered Rosemary
Salt and Pepper to taste

Optional, for rolling:
Whole Rosemary
Rubbed Sage
1/2 Cup pumpkin seeds (pepitas)

Your favorite wheat crackers for serving.


Combine the cheeses and pumpkin purée, using a stand mixer fitted with the paddle attachment. Mix on medium speed until ingredients are well combined. Add the herbs, salt and pepper, and mix again until thoroughly incorporated.

Transfer the cheese mixture to a large piece of plastic wrap and shape mixture into a ball (as best you can – mixture is sticky). Use edges of plastic wrap to cover up the cheese ball, and chill in the refrigerator for at least 30 minutes.

Remove chilled cheese ball from refrigerator and reshape into a ball again. Now that the cheeses are chilled, it will have hardened a bit, and should be easier to shape.

Combine the pumpkin seeds and extra herbs on a plate. Roll the ball of cheese around in the mixture, gently pressing down so that the seeds and herbs coat the outside of the cheese ball.

Keep wrapped in plastic and refrigerated until ready to serve.