In a large mixing bowl, beat the cream cheese, sharp cheddar, and sour cream until smooth. Add garlic powder, smoked paprika, onion powder, salt and pepper, mixing well.

Transfer the mixture onto plastic wrap, shape it into a ball, wrap tightly, and chill in the refrigerator for at least 2 hours.

Spread crushed cheese crackers or pecans on a plate and roll the chilled cheese ball in the coating, pressing gently to adhere.

Use kitchen twine or spaghetti noodles to create ridges on the cheese ball, then remove to leave a pumpkin shape.

Insert a pretzel rod or bell pepper stem into the top of the cheese ball and garnish with parsley if desired.

Let the cheese ball sit at room temperature for 15-20 minutes before serving with dippers.