Using an electric mixer, beat the cream cheese until smooth.

Add the ranch powder mix, Worcestershire sauce, and diced pepper, stir until fully combined.

Fold in one cup of the shredded cheddar cheese and stir once more to ensure all ingredients are fully combined.

Lay out the plastic wrap and put ¼ cup of shredded cheese onto the wrap. Shape cream cheese mixture into a ball and place it on top of the shredded cheese.

Take the remaining cheddar cheese and sprinkle all over the remainder of the cheese ball, pressing into it to ensure all sides are coated.

Wrap the cheese ball up tightly with the plastic wrap, 2 layers will work best so you don’t have any of the mixture coming out. Wrap the cheese ball with four large rubber bands to make the indentations for the pumpkin shape.

Place it into the fridge for at least 2 hours. (overnight is best)

Remove it from the fridge and cut off the rubber bands, unwrap, and place the stem on top.

Serve with crackers or veggies.