In a large mixing bowl, combine 16 oz of softened cream cheese, 2 cups of shredded sharp cheddar, ½ cup of sour cream, ½ tsp of garlic powder, ½ tsp of smoked paprika, ¼ tsp of onion powder, and salt and pepper to taste. Use a hand mixer on medium speed for 1-2 minutes until smooth and creamy.

Transfer the cheese mixture onto a sheet of plastic wrap, gather the edges to form a ball shape, secure tightly and place in the refrigerator for at least 2 hours, preferably overnight.

Prepare a shallow dish with 1 cup of crushed cheese crackers or pecans. Roll the chilled cheese ball in the coating, pressing lightly to cover evenly.

To give the cheese ball its pumpkin shape, wrap it with kitchen twine or uncooked spaghetti to create ridges, then remove the twine or spaghetti.

Insert a pretzel rod or bell pepper stem into the top center of the cheese ball for the pumpkin appearance. Optionally, garnish with fresh parsley around the base.

Allow the cheese ball to sit at room temperature for 15-20 minutes before serving with an assortment of dippers.