In a large bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and fluffy, 1 to 2 minutes.

Add the shredded cheddar, pumpkin puree, Worcestershire, garlic powder, onion powder, smoked paprika, salt, and pepper. Fold until evenly combined, then stir in the chopped pecans and green onions. Taste and adjust salt if needed.

Chill the mixture uncovered for 10 to 15 minutes to firm slightly for easier shaping.

Scoop the mixture onto a large sheet of plastic wrap and form it into a round ball. Wrap tightly in the plastic and smooth the surface with your hands.

To make pumpkin ridges, tie 4 pieces of kitchen twine around the wrapped ball, spacing them evenly to create 8 sections. Apply gentle pressure so the twine leaves shallow impressions without cutting through.

Place the wrapped ball on a small plate and refrigerate until very firm, 2 to 4 hours, or overnight for the cleanest shape.

Unwrap the ball: cut and remove the twine, then peel away the plastic wrap. Use clean fingers to smooth any seams or cracks.

Pour the crushed cheese curls or crackers into a shallow dish. Roll and press the cheese ball gently in the crumbs until completely coated, adding more crumbs as needed to cover any bare spots.

Transfer to a serving plate. Press the celery piece or bell pepper stem into the top center and tuck in a sage leaf to look like a pumpkin vine.

Serve with crackers, pretzels, and sliced apples. Keep chilled until serving, and try to set it out 15 minutes before guests arrive for easy spreading.