I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
Pumpkin Sausage Cheese Balls are a baked flavor bomb of cheese, sausage, pumpkin and savory spices. They’re the perfect appetizer to serve for all your gatherings this season!
Looking for more savory pumpkin recipes? Try this Pumpkin Cheddar Ale Soup
Years ago we use to make this sausage, tomato and cream cheese dip that was a favorite amongst our friends.
It made an appearance at every football game, New Years Eve party and get together for years. Then suddenly no one made it anymore.
I recently thought of it again and decided to throw in some pumpkin puree, seasonings, extra cheese and turn that dip into these Pumpkin Sausage Cheese Ball Bites
AND I am so glad I brought them back and gave them new life.
I’m a huge fan of pumpkin and not just for sweet recipes.
Pumpkin puree has the ability to take on anything it’s mixed with to create something that is creamy and delicious.
Such as this savory cheese ball recipe that’s packed with great flavors that work beautifully together.
INGREDIENTS FOR PUMPKIN SAUSAGE CHEESE BALL BITES:
- Sage country sausage
- diced tomatoes with chiles
- pumpkin puree
- Cabot Monterey Jack Cheese
- smoked sweet paprika
- cream cheese
- panko breadcrumbs
- pretzel sticks
HOW TO MAKE SAUSAGE CHEESE BALLS FROM SCRATCH
- In a medium saucepan, cook and crumble sausage. Add in drained tomatoes and pumpkin puree, turn off heat and allow to cool completely
- Into a large bowl add cream cheese and shredded cheese. Stir in sausage mixture and combine well.
- Roll balls into panko breadcrumbs and place onto aluminum foiled, spray with cooking spray, on a baking sheet
- Bake in oven, at 350 degrees, for 12-15 minutes minutes or until golden brown
- Place 1 pretzel stick into the middle of each ball and garnish with 1 parsley leaf.
CAN I FRY THESE CHEESE SAUSAGE BALLS?
Yes, instead of baking these cheese balls you can created fried cheese sausage balls.
Once the balls are rolled into the panko, add some oil to a medium sauce pan, over medium high heat and bring temperature up to 350 degrees F. Place cheese balls into the oil and fry until golden brown on all sides, anout 1-2 minutes.
WHAT CAN I USE INSTEAD OF PANKO BREADCRUMBS?
If you don’t have panko breacrumbs, you can roll these sausage balls in regular or Italian breadcrumbs, crushed crackers or crushed chips.
WHAT TYPE OF SAUSAGE CAN I USE FOR CREAM CHEESE SAUSAGE BALLS
I used country sausage with sage. Sage pairs beautifully with pumpkin.
However, you can use regular sausage, hot sausage or turkey sausage for these cheese balls.
WHAT TYPE OF CHEESE CAN I USE FOR CREAM CHEESE SAUSAGE BALLS?
Cabot. It’s my hands down favorite cheese. I use Monterey jack cheese for this recipe but feel free to use pepperjack, cheddar cheese or Italian cheese for these Pumpkin Sausage Cheese Balls.
CAN CHEESY SAUSAGE BALLS BE MADE IN AHEAD OF TIME?
Yes, you can make these Pumpkin Sausage Cheese Ball Bites up until Step 2.
I recommend rolling the balls and placing them into the refrigerator until shortly before you serve them.
Then roll in panko and baked according to directions.
I do not recommend rolling them in the breadcrumbs and then placing them into the refrigerator as the breadcrumbs can become soggy.
Enjoy these #PumpkinWeek recipes from our bloggers:
Pumpkin White Chocolate Mocha from The Redhead Baker
Pumpkin Breakfasts & Baked Goods:
Chocolate Pumpkin Swirl Quick Bread from The Crumby Kitchen
Fresh Pumpkin Quiche with Bacon and Sage from Palatable Pastime
Pumpkin Pancakes from Karen’s Kitchen Stories
Pumpkin Pop Tarts from Jen Around the World
Pumpkin Spice Cinnamon Roll from Seduction In The Kitchen
Pumpkin Sweet Rolls from A Kitchen Hoor’s Adventures
Pumpkin Waffles from 4 Sons R Us
Savory & Snack Pumpkin Recipes:
Loaded Pumpkin Soup from Food Above Gold
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Pie Chex Mix from Seduction In The Kitchen
Pumpkin Sausage Cheese Ball Bites from Strawberry Blondie Kitchen
Butterscotch Pumpkin Pudding from Daily Dish Recipes
Easy Pumpkin Bundt Cake from The Bitter Side of Sweet
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin Cheesecake with Marshmallow Creme from Red Cottage Cottage
Pumpkin Chocolate Chip Oat Bars from Sweet Beginnings
Pumpkin Creme Brûlée from Jen Around the World
Pumpkin Cupcakes from Caroline’s Cooking
Pumpkin Pie Bars from Everyday Eileen
Pumpkin Pie Cut-Out Cookies from Love & Confections
Pumpkin Pie Dipped Oreos from The Mandatory Mooch
Pumpkin Snickerdoodle Cookies from Kelly Lynns Sweets and Treats
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy
Hi! Is it 15oz diced tomatoes total, or 2 15oz cans?
Megan | Strawberry Blondie Kitchen says
Just one can of tomatoes.
The recipe does not include what temp to bake at
Megan | Strawberry Blondie Kitchen says
My apologies! I have updated the recipe.