Pumpkin Queso made with chorizo, evaporated milk, American cheese, cheddar, Monterey jack, jalapeño brine, and pumpkin spice.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So here’s the truth—I didn’t plan this. I wasn’t sitting there dreaming up ways to make queso “seasonal.” Honestly, I was just cleaning out the pantry after making too many pumpkin pies (sound familiar?) and staring at a half-used jar of pumpkin pie spice. And you know those moments where your brain goes, what’s the worst that could happen? Yeah, that was me.
It was a Sunday, football on the TV, friends waiting for snacks, and me sweating it out in the kitchen thinking, “If this queso tastes like dessert, I’m never living it down.” But I’ll tell you what—when I served it and one of my friends paused mid-dip and said, “Wait… did you put pumpkin in this queso??” I knew I’d started something either genius or absolutely questionable. Thankfully, their chip went back for seconds. And thirds.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Queso Recipe?
I’ll be honest with you—I wasn’t 100% convinced myself at first. Regular queso is already perfect, right? So why mess with it? But here’s the thing: this Pumpkin Queso doesn’t taste like pumpkin pie had a love affair with nachos. It’s still cheesy, smoky from the chorizo, tangy from the jalapeño brine, but then there’s this whisper of pumpkin spice that makes it feel like fall coziness snuck in through the back door.
It’s one of those dishes that feels familiar and new at the same time. Like hearing your favorite song but with a surprise remix. Not everyone will “get it,” but when they do—oh man, it clicks.
Ingredient Notes:
I like to know why I’m tossing stuff into a pot, don’t you? Here’s the lineup for this Pumpkin Queso and why each one actually earns its spot:
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Chorizo: Smoky, spicy, messy in the best way. Without it, this queso would be like a party without music.
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Evaporated milk: I know, it sounds old-fashioned, but it’s what keeps the sauce silky instead of grainy. Grandma was right on this one.
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American cheese: Don’t fight me on this. It may not win cheese awards, but it melts like nothing else.
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Sharp cheddar: Adds that tang you need or else the whole thing tastes flat.
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Monterey jack: The chill friend—melts easily, plays nice with everyone.
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Pickled jalapeño brine: Oh, this is the sleeper hit. It’s the thing that makes people say, “what’s that zing?”
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Pumpkin pie spice: The wildcard. Too much and you’re in pumpkin pie territory, but just a little? Chef’s kiss.
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Cumin, salt, and pepper: The steady background singers. You notice when they’re missing.
How To Make Pumpkin Queso?
This isn’t complicated, but queso moves fast. Blink, and you’ve got a clump instead of a sauce. Here’s how I do it:
Step 1: Chorizo first.
Cook it for 3–4 minutes until it’s golden and the kitchen smells like heaven. Try not to eat it straight out of the pan.
Step 2: Cheese parade.
In goes the evaporated milk, then the American, cheddar, and Monterey jack. Stir like you mean it—slow and steady so everything melts together. You’ll start to see it thicken, and that’s your cue that magic is happening.
Step 3: Add the brine.
Trust me here. A splash of jalapeño brine cuts through all that richness and wakes the whole sauce up.
Step 4: Season with heart.
Take it off the heat before you add the pumpkin pie spice, cumin, salt, and pepper. Why off the heat? Because overcooked queso is a sad queso. Taste, adjust, taste again. That part’s non-negotiable.
Step 5: Serve ASAP.
This Pumpkin Queso doesn’t wait politely on the counter. It’s best eaten hot, gooey, and in slightly dangerous amounts.
Want To Save This Recipe?
Storage Options:
Let’s be real—you probably won’t have leftovers. But if you do, keep it in a container in the fridge for up to 3 days. When reheating, go low and slow with a splash of milk, or you’ll end up with cheese cement. Freezing? Don’t even think about it. Some things in life just don’t freeze well, and queso is one of them.
Variations and Substitutions:
Here’s where you get to play:
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Swap the meat: Ground turkey or chicken if chorizo feels too heavy.
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Cheese roulette: Pepper jack for spice, gouda if you want it smoky, or whatever’s in your fridge—cheese rarely fails you.
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Crank the heat: Add jalapeños, cayenne, or hot sauce if you like a little danger in your dip.
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Tone it down: Not into pumpkin spice? A pinch of cinnamon gives just enough warmth without going full pumpkin patch.
What to Serve with Pumpkin Queso?
Sure, tortilla chips are the obvious choice, but let’s not stop there:
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Pretzels: Salty + cheesy + pumpkin spice = weirdly addictive.
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Tacos or burritos: Drizzle it in and watch people’s eyes light up.
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Roasted veggies: Yes, this actually makes broccoli exciting.
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Nachos, sliders, wings: Basically, all your game day favorites suddenly have a seasonal upgrade.
Frequently Asked Questions:
Can I make this ahead?
Kinda. You can, but it’s always better fresh. If you reheat, add milk and stir gently.
Fresh pumpkin instead of spice?
Nah. That’s a whole different vibe. Stick with the spice jar.
How do I keep it warm at a party?
Slow cooker on “warm” is your best friend. Just stir it now and then.
And that’s my Pumpkin Queso recipe—born out of curiosity, saved by chorizo, and spiced up just enough to make it feel special. Would I serve it at Thanksgiving? Maybe not. Would I bring it to a football party? Absolutely. What about you—would you give Pumpkin Queso a shot, or are you still raising an eyebrow at the idea of pumpkin spice in your dip?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Queso
Ingredients
- 6 oz chorizo
- 1 12 oz can evaporated milk
- 5 slices American cheese unwrapped and diced
- 1 cup sharp cheddar cheese grated
- 1 cup Monterey jack cheese grated
- 2 tablespoons pickled jalapeño brine
- ½ teaspoon pumpkin pie spice
- A dash of ground cumin
- Kosher salt and freshly ground black pepper to taste
Instructions
Cook the chorizo
- Place a medium saucepan over medium heat. Add the chorizo and cook for 3 to 4 minutes, stirring occasionally, until lightly browned and fragrant.
Incorporate the dairy and cheese
- Pour the evaporated milk into the pan. Add the American cheese, sharp cheddar, and Monterey jack. Stir continuously with a wooden spoon until the cheeses melt and the sauce begins to thicken.
Add jalapeño brine
- Once the mixture is smooth and bubbling gently, stir in the pickled jalapeño brine to balance the richness of the cheese with a tangy note.
Season the queso
- Remove the pan from heat. Stir in the pumpkin pie spice, cumin, salt, and black pepper. Taste and adjust seasoning as needed.
Serve
- Transfer the Pumpkin Queso to a serving bowl and present immediately with tortilla chips, pretzels, or fresh vegetables for dipping.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
