Cheese Pumpkins

READY IN: 25mins
Recipe by LorenLou

The cutest thing for your Fall cheese board....attributed to Betty Crocker.

Top Review by SashasMommy

I used mini Babybel cheddar cheese for this... they are expensive, but I didn't need that many. They are already almost round... I let them sit on the counter for about 20 minutes and then kneaded them in my hands until they were malleable enough to roll into balls. I didn't feel like buying a whole bag of pretzels since we don't eat them, so I cut up some almonds we had laying around and used those for stems.

Ingredients Nutrition


  1. Line plate or tray with waxed paper or plastic wrap.
  2. Scoop out about 1 tablespoon of the cheese food, and roll into a ball. Repeat with remaining cheese until you wind up with about 12 balls.
  3. Refrigerate for 15 minutes on prepared plate.
  4. With a toothpick, draw ridges around the balls to resemble pumpkins. Dip the bottoms of the pumpkins in the peanuts (to resemble dirt).
  5. Just before serving, place a couple of parsley leaves on the top of each pumpkin and insert a broken pretzel piece for each stem.
  6. Store in refrigerator until ready to use.

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