Recipe

Halloween calls for treats that are as cute as they are creepy—and these Cheese-Filled Pumpkin Puffs hit the mark! Golden, pumpkin-shaped, and stuffed with melted cheddar, they’re perfect for party platters or snacking. The Geedel Rotary Cheese Grater makes prep a cinch: secure its suction base, grab the 5-blade set, and use the food pusher to grate cheddar into fluffy, even shreds in seconds. Let’s whip up these festive puffs that’ll bring Halloween charm to every bite!

Ingredients (Serves 6)

1 cup (125g) all-purpose flour

1/2 cup (120ml) water

1/4 cup (60g) unsalted butter

1/4 teaspoon salt

2 large eggs

1/2 cup (120g) pumpkin puree

3/4 cup (75g) cheddar cheese, grated

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Optional: 6 small pretzel sticks (for pumpkin stems)

Optional: Green food coloring (for stem detail)

Instructions

Prepare the Cheese: Secure the crank cheese grater to your countertop with its stable suction base. Attach the 5-blade set and use the food pusher to safely grate the cheddar cheese into fluffy pieces. Set aside in a bowl.

Make the Dough: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat, stirring until the butter melts. Reduce heat, add flour all at once, and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides (about 1-2 minutes). Remove from heat and let cool slightly. 

Add Eggs and Pumpkin: Beat in the eggs one at a time, mixing until smooth. Stir in the pumpkin puree, cinnamon, and nutmeg until fully incorporated, creating an orange-hued dough.

Incorporate Cheese: Gently fold the grated cheddar cheese into the dough, ensuring even distribution for a cheesy surprise in each puff 

Shape the Puffs: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Transfer the dough to a piping bag. Pipe small mounds (about 1.5 inches wide) onto the baking sheet, shaping them into pumpkin-like rounds. Use a knife or your finger to create slight indents for a pumpkin look. Optionally, insert a pretzel stick into each mound for a stem and add a dab of green food coloring for detail.

Bake: Bake for 20 minutes or until the puffs are puffed and golden brown. Remove from the oven and let cool slightly—the cheese will be melted inside!

Serve: Arrange on a platter and serve warm as a spooky appetizer or snack for your Halloween party.

 Tips and Variations

Spice It Up: Add a pinch of cayenne pepper to the dough for a fiery twist.

Veggie Boost: Mix in finely grated carrots (using the 2-blade set) for added color.

Storage: Store leftovers in an airtight container for up to 2 days; reheat in the oven for crispness.

Pairing: Serve with a side of marinara sauce for a festive dip.

Conclusion

And that’s your Cheese-Filled Pumpkin Puffs—golden, cheesy, and packed with Halloween spirit! None of this would be so easy without the cheese shredder: its 5-blade set grates cheddar smoothly, and the stable base keeps prep safe, so you spend less time on tedious work and more time enjoying the season. Serve them warm to guests, and watch these pumpkin-shaped treats disappear fast. They’re the perfect way to add a cozy, creepy-cute touch to your Halloween.