In a large mixing bowl, combine the chive and onion cream cheese, shredded cheddar cheese, paprika, garlic powder, and black pepper. Beat on medium speed until smooth, about 2-3 minutes.

Cover the mixing bowl tightly with plastic wrap and refrigerate for approximately 15 minutes.

Use a small cookie scoop to form approximately 1-inch balls, making about 12 total, and place on a parchment-lined baking sheet.

Roll each cheese ball in the crushed cheese crackers until well-coated.

Using a toothpick, press ridges around the sides and flatten the tops slightly to create a pumpkin shape.

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

Just before serving, insert half a pretzel stick into the top of each ball and garnish with fresh flat-leaf parsley.