Ingredients:

  • 16 oz (450g) cream cheese, softened to room temperature
  • ½ cup (60g) sour cream
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 2 tbsp (30g) fresh parsley, finely chopped
  • 2 cups (200g) sharp cheddar cheese, finely shredded
  • 1 pretzel stick (approx. 4 inches)
  • 1 small sprig of fresh parsley or a sage leaf

Instructions:

  1. Beat the softened cream cheese and sour cream in a large bowl until the texture is velvety and completely smooth.
  2. Fold in the garlic powder, onion powder, salt, pepper, and chopped parsley. Mix until the herbs are evenly distributed.
  3. Spoon the mixture onto a large piece of plastic wrap.
  4. Roll the cheese into a ball with your hands, then flatten the top and bottom slightly to create a squat, rounded pumpkin silhouette.
  5. Wrap the plastic wrap tightly around the ball and twist the ends to secure it.
  6. Place four wide rubber bands around the circumference of the ball. Pull them tight enough to create deep indentations.
  7. Refrigerate for 4 hours until the ball is firm to the touch.
  8. Carefully remove the rubber bands and unwrap the cheese ball.
  9. Roll the ball in the finely shredded cheddar cheese, pressing gently so the cheese adheres to all sides.
  10. Press a pretzel stick into the top center for the stem and tuck a small parsley or sage leaf next to it.