Pumpkin Spice Cheddar Cheese Ball

Earthy autumn pumpkin spice dances with the smooth flavor of cheddar cheese in this fall inspired pumpkin spice cheddar cheese ball.

5 from 3 Ratings

Diets: Egg Free • Gluten Free • Keto • Low Carb • Sugar Free • Vegetarian

THM Fuel: THM S

Prep Time: 5

Chill Time 15

Total Time: 20

Servings: servings

8 ounces (about 2 cups) shredded cheddar cheese (any kind of cheddar--sharp, mild, white, etc.)
1 package (8 ounces) ⅓ fat cream cheese, softened
1 teaspoon Worcestershire sauce
1 teaspoon liquid aminos, tamari, or soy sauce
1 teaspoon smoked paprika (more or less to taste)
½ teaspoon carrot powder, optional (to make an orange pumpkin oranger; alternatively, you can add a few drops orange food coloring; this is optional and solely for aesthetics)
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pumpkin pie spice
¼ cup toasted pecans, crushed
bell pepper stem (literally just cut the stem off a bell pepper to use as the the "pumpkin" stem)

In a medium bowl, thoroughly mix together all of the ingredients except the pecans.
Form into one or two cheese balls.
Roll the cheese ball(s) in the toasted pecans until mostly but not totally covered in the nuts.
Wrap with plastic wrap. Tie rubber bands or string around the plastic wrap to create segments.
Refrigerate for about 15 minutes or until somewhat firm. Remove or cut the rubber bands or strings and remove the plastic wrap.
Place a bell pepper stem atop the cheese ball(s) and serve!

Serving: 1servingCalories: 78kcalCarbs: 1gProtein: 4gFat: 6gFiber: 1gNet Carbs: 0g