In a large mixing bowl, beat the softened cream cheese until it's perfectly smooth and creamy.

Incorporate the shredded white cheddar, garlic powder, sea salt, black pepper, and half of the toasted pecans, dried cranberries, parsley, and chives. Stir until well combined.

Moisten your hands lightly with water. Gather the mixture and shape it into a firm ball.

On a clean surface, combine the remaining pecans, cranberries, chives, and pumpkin seeds, and mix them evenly.

Roll the cheese ball over the coating mixture, pressing gently to ensure it’s completely covered.

Wrap the coated cheese ball in plastic wrap and refrigerate for 30 to 45 minutes.

Unwrap the cheese ball and transfer it to a serving platter. Serve with crackers.