Preparation

• In a mixing bowl add the cream cheese, cheddar cheese, paprika, onion powder, garlic powder, salt, and pepper. Use an electric hand mixer to beat until combined and smooth. Cover the bowl with plastic wrap or a lid and refrigerate for 15 minutes.
• Roll the cheese ball mixture into small 1-inch balls and place them onto a parchment-lined baking sheet.
• Working one cheeseball at a time, roll it in the crushed cheese crackers until it's well coated.
• Use the side of a toothpick to make 3-4 indents around the cheese ball. Put the cheese ball back onto the parchment-lined baking sheet and gently press the top down. As you do this, the indents will become more noticeable and it will make the mini cheese ball look more like a pumpkin shape. Repeat with the remaining cheese balls.
• Cover the tray with plastic wrap and refrigerate the cheese balls until ready to serve. When ready to serve, gently push a pretzel stick into the top of each pumpkin cheese ball. Place a parsley leaf (if using) to the side of the pretzel stick.
• These are best served chilled from the fridge. I like to serve them after they have chilled for about 1 hour. Do not add the pretzel stick until right before serving to prevent them from getting soggy.