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  • Pine River

Mini Pumpkin Cheese Balls


  • 1 container (16 ounces) Pine River Garlic & Herb Cold Pack cheese

  • 1/2 package (4 ounces) Original Cream Cheese, softened

  • 4 ounces Mild Cheddar cheese, shredded (1 cup)

  • 2 cups finely crushed cheese puffs

  • Pretzel stick pieces

  • Flat leaf parsley leaves


  • Beat cheddar garlic cheese and cream cheese in a medium bowl until blended. Add cheddar; beat until mixture is combined. Cover and freeze for 30 minutes.

  • Place crushed cheese puffs in a shallow bowl. Scoop or spoon tablespoonfuls of cheese mixture onto a waxed paper-lined baking sheet. Shape into balls; roll balls in cheese puffs to coat.

  • Insert pretzels for pumpkin stems; place parsley for leaves. Refrigerate until serving.

Recipe and photos courtesy of Dairy Farmers of Wisconsin. Visit:

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