Carefully remove the stem from the bell pepper as shown and set it aside for decorating the pumpkin. Dice 2 tablespoons of the bell pepper for the recipe and cut the rest for cheese ball dippers.
In a medium bowl, or a stand mixer, put the softened cream cheese, vegetable cream cheese, ranch seasoning, diced bell pepper, and 1 cup of the sharp cheddar cheese.
Mix until well combined. Push the cheese mixture down the sides of the bowl so a ball starts forming.
Lay out flat a large piece or plastic wrap. Sprinkle most of the remaining cheddar cheese onto it.
Using your hands, form the cheese into a ball that resembles a pumpkin. Set the ball onto the cheese on the plastic wrap. Carefully push the cheddar cheese into the ball.
Fold the plastic wrap around the cheeseball, making sure the orange sharp cheddar cheese coats the ball as much as possible. Using 4 pieces of yarn or twine, wrap the yarn around the ball to make indentions.
Put the ball into the fridge to chill for at least 2 hours, but up to overnight.
When ready to serve, carefully remove the yarn and the plastic wrap. Top with the bell pepper stem, using a small amount of cream cheese to make it stick.
Serve with crackers or your favorite dippers.