In a large mixing bowl (or stand mixer fitted with the paddle attachment), beat the softened cream cheese until smooth and fluffy.

Add the shredded sharp cheddar, sliced green scallions, garlic powder, smoked paprika, Worcestershire sauce, salt, and black pepper. Mix on medium speed until completely combined.

Lay two large sheets of plastic wrap in a crisscross pattern on a clean kitchen work surface. Scoop the cheese mixture onto the center and pull up the plastic wrap tightly around it, twisting the top to form a firm sphere.

Wrap 3 to 4 thick rubber bands around the plastic-wrapped ball to create deep vertical indentations (resembling the natural ribs of a pumpkin). Transfer to the refrigerator to chill and set for at least 2 hours (or overnight).

Place the finely chopped toasted pecans in a shallow wide dish. Remove the rubber bands and gently peel off the plastic wrap.

Roll the cheese ball gently in the chopped pecans, pressing firmly with your hands so the nuts adhere evenly while preserving the pumpkin ridges. Insert the bell pepper stem into the top center, garnish with fresh sage leaves, and serve on a festive board with crackers and apple slices!