Cheese ball in the shape of a pumpkin with grapes and veggies and nuts around it against a black background

Hatch Chile Cheeseball Pumpkin

Oh, you’re going to love this adorable recipe, if I do say so myself! It’s fun, cute, and absolutely perfect for a Halloween party or even a Thanksgiving gathering if you want to pin this recipe for later. This Hatch Chile Cheeseball Pumpkin is a centerpiece-worthy appetizer that is almost too cute to eat … ah, who am I kidding – let’s dig in!

This is made with simple ingredients – cream cheese, shredded cheddar cheese, and a can of Hatch diced green chiles. Fun fact: hatch is a type of pepper (New Mexico chili pepper) and also the name of the brand I used. To create indentations like those of a pumpkin, use twine or clean rubber bands. The stem of a bell pepper makes for a fabulous pumpkin stem, and you can serve this pumpkin-shaped cheeseball with gluten-free crackers, bell pepper slices, and other crudités. (Crudités is just a fancy term for raw veggies served with a dip as an appetizer.)

Get more gluten-free Halloween recipes.

Cheese ball in the shape of a pumpkin with grapes and veggies and nuts around it against a black background

5 from 2 votes
Cheese ball in the shape of a pumpkin with grapes and veggies and nuts around it against a black background
Print Recipe

Hatch Chile Cheeseball Pumpkin

Prep Time20 mins
Chill time2 hrs
Total Time2 hrs 20 mins
Course: Appetizer
Cuisine: American
Servings: 12 servings
Calories: 204kcal
Author: Gluten Free & More


  • 2 (8-ounce) blocks cream cheese, room temperature
  • cups finely shredded yellow cheddar cheese , divided
  • 1 (4-ounce) can Hatch Diced Green Chiles, mild or hot, drained
  • Kitchen twine or 4 large (clean) rubber bands
  • 1 red bell pepper
  • Gluten-free crackers
  • Crudités


  • Combine cream cheese, 1 cup shredded cheddar, and chilies in a medium mixing bowl, and mix until thoroughly combined. Pour the rest of the shredded cheddar cheese into a shallow bowl or onto a plate. Form the cheese into a ball, roll in the shredded cheese until fully coated, and wrap tightly in plastic wrap.
  • Wrap twine or place rubber bands around the cheeseball 4 times at intervals to create indentations as in a pumpkin.
  • Refrigerate until firm, about 2 hours. Remove twine and plastic wrap. Cut the stem from the bell pepper and insert in the top of the pumpkin cheeseball. Slice the pepper and serve with the cheeseball along with crackers and other crudités.


Nutrition Facts
Hatch Chile Cheeseball Pumpkin
Amount Per Serving
Calories 204 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g55%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 55mg18%
Sodium 264mg11%
Potassium 94mg3%
Carbohydrates 4g1%
Fiber 0.4g2%
Sugar 2g2%
Protein 6g12%
Vitamin A 995IU20%
Vitamin C 16mg19%
Calcium 157mg16%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cheddar Cheese Cheese Cheese Balls Chili Peppers Cream Cheese Halloween Hatch Chile Pumpkin Thanksgiving
Previous Post

Dairy-Free Thai Pumpkin Soup

Next Post

Tomato White Bean Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept/Oct 2023 Cover



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!