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Pumpkin Cranberry Cheeseball

This pumpkin cranberry cheeseball is so flavorful. Make it ahead of time to serve on Thanksgiving. Made with blue cheese, dried cranberries and pumpkin, rolled in almonds and herbs. It's delicious!
5 from 12 votes
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  • 8 ounces cream cheese, softened
  • 4 ounces blue cheese
  • 4 ounces sharp white cheddar, freshly grated
  • ¼ cup pumpkin puree
  • ½ cup dried cranberries, chopped
  • ½ teaspoon pumpkin pie spice
  • kosher salt and pepper
  • ½ cup sliced almonds, finely chopped (for coating)
  • cup fresh parsley, chopped (for coating)


  • In a bowl, combine the cream cheese, blue cheese, cheddar and pumpkin puree until combined. Mix thoroughly until everything is evenly distributed. Stir in the cranberries, pumpkin pie spice and big pinch of salt and pepper. Mix to combine.
  • Place a large piece of plastic wrap on your counter. Form the cheese mixture into somewhat of a ball and place it in the center of the plastic wrap. Wrap it up, forming it more into a ball as you go. Refrigerate it for at least 2 hours, or overnight. After refrigerating, you can form it into more of a ball with your hands while it’s still wrapped in plastic.
  • To roll the cheeseball, combine the chopped almonds and parsley on a plate, stirring them together. Place the cheeseball on the plate and roll it through, coating the outside.
  • You can serve the cheeseball immediately or wrap it up and serve a few hours later. You can make this a day or two ahead of time, but I would wait to roll the ball in the nuts, as they will soften over time because of the cream cheese.

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