In a medium mixing bowl, blend together 8 ounces of chive and onion cream cheese, 1 cup of shredded cheddar cheese, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and a pinch of black pepper until smooth and creamy.

Cover the bowl with plastic wrap and refrigerate for approximately 15 minutes to firm up.

Scoop out about 1-inch portions and roll them into smooth balls, placing them on a parchment-lined baking sheet.

Gently roll each cheese ball in the crushed crackers until fully coated.

Using a toothpick or small knife, press lines into the sides of each cheese ball to create the appearance of pumpkin ridges.

Cover the baking sheet with plastic wrap and refrigerate for another 45 minutes to an hour.

Insert half a pretzel stick into the top of each cheese ball and garnish with flat-leaf parsley before serving.