Cheeseball Pumpkins with Medjool Dates and Cheddar
Bring a festive touch to your fall gatherings with these Cheeseball Pumpkins! Made with cream cheese, bacon, sharp cheddar, and chopped Natural Delights Medjool Dates, these savory bites combine delicious flavors with a playful pumpkin-shaped presentation. Serve them on a harvest or “charBOOterie” board with fresh veggies and crackers for a fun seasonal appetizer.
Recipe by Annessa Chumbley
Ingredients
2 (8-ounce) blocks of cream cheese
3/4 cup chopped green onion
12 ounces bacon, cooked and crumbled
1/2 cup Natural Delights Medjool Dates, pitted and chopped
1/2 cup shredded sharp cheddar cheese
For topping:
1 box of natural gluten-free cheddar crackers, such as Simple Mills Farmhouse Cheddar
Celery, for the pumpkin stems
Preparation
In a bowl, combine the cream cheese, green onion, bacon, dates, and cheddar cheese. Mix well using either your hands or an electric mixer. Roll the mixture into 4 equal-sized small balls and press them down a bit so they resemble chubby pumpkin shapes. Place the four balls in the freezer.
Meanwhile, in a mini food processor, blend the crackers into fine crumbs. Remove the cheeseballs from the freezer and roll each one in the orange cracker crumbs. Carefully take each ball and, using a skewer or knife, press ridges all around its sides to make it look even more like a pumpkin. Place a celery stem on top of each one. Refrigerate until serving.
Serve on a harvest board or a themed “charBOOterie” board with sliced veggies and crackers. Enjoy!
*While Medjool dates are high in natural sugars, they are low on the
glycemic index thanks to a balanced amount of soluble fiber. The
complex carbohydrates found in Medjool dates are digested at a slower
rate, making them a source of dietary fiber and releasing energy to
the body over a longer period of time.
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