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

Cover the mixture with plastic wrap and refrigerate for 15 minutes to allow flavors to meld and firm up.

Shape the chilled mixture into 1-inch balls and place on a parchment-lined baking sheet.

Roll each cheese ball in the crushed cheese crackers until evenly coated.

Using a toothpick, press ridges around each cheese ball to mimic a pumpkin, flattening the tops slightly.

Chill the shaped balls in the refrigerator for an additional 45 minutes to 1 hour.

Before serving, insert pretzel sticks into the tops of each cheese ball and garnish with parsley.