In a medium bowl, stir softened cream cheese until smooth. (This is easiest if the cream cheese mixture is very soft, I usually microwave mine 30-60 seconds).

At this point, I like to pop it in the fridge for about 15 minutes, just to get it a little more firm.

Divide the mixture into 3 equal size balls. (You can make one giant cheese ball out of the mixture as well. I just like how the smaller ones look).

Place balls on a plate and refrigerate for 10-20 minutes.

Remove from fridge and roll/press some of the extra shredded cheese onto the balls, just to get a nice bright orange coating.

Gently shape the cheese balls into a pumpkin shape, pressing them down slightly to become shorter and rounder. Press your finger into the top center to create a space where the stem will go.

With a toothpick, draw lines on the outside edges of the cheese balls to create the pumpkin ridges.

Add a pretzel twist or use a real mini pumpkin stem to create the stem.

Serve with crackers, bagel chips, pretzels, pita chips or crostini.

You can serve immediately or place them in an airtight container and refrigerate until ready to serve. Let sit at room temperature for about 10 minutes to let the cheese ball soften a bit for easier serving.