Beat cream cheese, shredded sharp cheddar, shredded pepper jack, garlic powder, smoked paprika, and onion powder until combined, smooth, and evenly colored. Stop and scrape the bowl as needed for a uniform texture.

Shape the mixture into a ball and wrap it in plastic wrap to seal the surface. Chill for 1 hour, until firm enough to coat.

Roll the chilled ball in finely crushed nacho cheese tortilla chips (or paprika) until fully coated orange. Press lightly so the coating adheres all over.

Wrap 4 to 5 pieces of kitchen twine or the side of a spoon around the ball to press in pumpkin ridges. Keep pressure even so the grooves are visible from the side.

Insert the pretzel rod into the top as a stem and tuck a bay leaf beside it. Arrange it so the stem points upward and the leaf reads like a pumpkin top.

Chill until serving, keeping the cheese ball cold and set. Serve with crackers and apple slices on a snack board.