Bacon Pecan Cheeseball Pumpkin
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Bacon Pecan Cheeseball Pumpkin

Prep Time10 mins
Total Time10 mins
Course: Appetizer
Servings: 1 ball
Author: Aimee


  • 8 ounces cream cheese softened
  • 4-5 slices bacon crisply cooked and crumbled
  • ½ bunch green onions chopped
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup pecans chopped
  • 1 bag pretzel sticks


  • Beat the cream cheese in a mixing bowl until creamy and smooth. Add in the bacon, green onions, Worcestershire, garlic powder, salt and pepper. Using plastic wrap, form the cream cheese mixture into a ball, wrap completely and place into the refrigerator for about an hour to firm. Chop the pecans and place onto a single layer on a cookie sheet or large plate. Remove the plastic and roll the cheeseball in the pecans to completely cover. Place a single pretzel stick into the center of the cheeseball. Chill in the refrigerator until ready to serve- at least a couple of hours to allow the cream cheese to re-harden. Serve with assorted party crackers, or additional pretzel sticks and garnish with a bit of green for the pumpkin leaf.
  • Serves: 6-8