In a large mixing bowl, blend together 8 ounces of softened cream cheese, 1 cup of sharp cheddar cheese, and ½ cup of sour cream. Use a hand mixer on medium speed to beat the mixture until smooth and creamy, about 2-3 minutes. Add in 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, ½ teaspoon of onion powder, and salt and pepper to taste, mixing until well combined.

Scoop the cheese mixture onto a large piece of plastic wrap. With your hands, form it into a compact, smooth ball. Wrap tightly and refrigerate for at least 2 hours, preferably overnight.

Once the cheese ball has chilled, unwrap it and place it on a plate. Spread a layer of crushed crackers or chopped pecans on a separate flat surface. Roll the cheese ball gently in the coating, pressing lightly to adhere.

To create the pumpkin shape, use kitchen twine or uncooked spaghetti noodles to press ridges into the sides, starting from the top to the bottom.

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

Allow the cheese ball to sit at room temperature for 15-20 minutes before serving to enhance its creaminess. Present with crackers, pretzels, and crispy vegetables.