In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.

Gradually fold in 1.5 cups of shredded sharp white cheddar cheese, along with 0.75 teaspoon of garlic powder, 0.25 teaspoon of sea salt, and 0.125 teaspoon of black pepper, ensuring everything is well combined.

Gently incorporate half of the chopped pecans, dried cranberries, 1 tablespoon of chopped fresh parsley, and 1 tablespoon of chives into the cheese mixture.

Carefully shape the creamy cheese mixture into a firm ball, ensuring it's evenly rounded and smooth.

Mix the remaining chopped pecans, cranberries, chives, and 2 tablespoons of pumpkin seeds together on a clean surface.

Gently roll the cheese ball in the coating mixture, pressing lightly to ensure it covers every surface evenly.

Wrap the coated cheese ball tightly in plastic wrap and place it in the refrigerator to chill for at least 30 to 45 minutes.

Once chilled, unwrap the cheese ball and place it on your serving platter with an assortment of crackers for dipping.