Mix together the first 4 ingredients and 2 cups of shredded cheddar cheese in a large bowl until combined.

Place the last cup of shredded cheddar in the bowl of a food processor and pulse until finely grated. Pour the cheese onto a plate.

Divide the cream cheese mixture in half and form two large cheese balls. Once they are packed together into a round shape and smooth, roll them in finely grated cheddar cheese and wrap each ball in plastic wrap. Press down slightly on each ball to make it more of a disc shape.

Using kitchen string or yarn, tie it around the pumpkin to make the indentations on each one, pulling on the string tightly to make the lines. Turn the pumpkin and tie around 3 times to make 6 bumps on your cheese ball. Repeat on the second ball.

Place the cheese balls in the refrigerator to harden overnight. When ready to serve, carefully remove the yarn and the plastic wrap and place the cheese balls on your snack tray or charcuterie board.