Add the softened cream cheese, cheddar, Monterey Jack, pumpkin puree, smoked paprika, garlic powder, onion powder and black pepper to a large mixing bowl.

Stir until fully combined and the mixture is smooth, thick and evenly orange, with no streaks of cream cheese left.

Transfer the mixture onto a large sheet of plastic cling wrap. Shape into a compact, slightly flattened ball and wrap completely, gathering the excess plastic underneath.

Keeping the ball wrapped, tie with kitchen twine into 6 to 8 sections to create the pumpkin ridges. Tie snugly and leave the knot visible on top.

Refrigerate for at least 4 hours, or overnight, until firm all the way through.

Remove the twine and plastic wrap. Reshape gently if needed, then press the chopped pecans over the entire surface, leaving some orange visible in the grooves.

Set the cinnamon stick upright at the center, then tuck the sage leaves and bay leaf beside it.

Serve with crackers, pretzels, sliced apples and dried cranberries.