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Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle.
Roll into 1-inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed before shaping with a knife).
Slice green onion into 1-inch pieces (green parts only). Stick into the top of the cheese ball for a stem. If they are larger green onions you may slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball to make it the appropriate size. Refrigerate until serving.
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