Place the spicy pumpkin seeds in a food processor and pulse until they are coarse crumbs. Remove all but two tablespoons of the seeds and put on a plate. Set aside.

Add the cubes of Jalapeno Havarti cheese to the bowl of the food processor. Pulse until the cheese is pretty finely chopped.

Add the Daiya cream cheese, vegan buttery spread, garlic powder, and cumin, and mix on high speed until smooth and combined.

Scrape out the cheese mixture and place on the plate with the pumpkin seeds. Use your hands to form a ball and roll in the seeds until it is coated. Wrap the cheese ball in plastic wrap and put in the refrigerator.

Chill for at least one hour before serving with crackers or cut up veggies.