Pumpkin Queso: A Fall-Inspired Twist on Your Favorite Dip

Fall is the perfect time to switch up your favorite dishes, and this Pumpkin Queso is the perfect seasonal twist on the classic cheesy dip. If you’ve never tried pumpkin in a savory dip, you’re in for a real treat! This queso is creamy, cheesy, and just the right amount of sweet and savory. Whether you’re serving it as an appetizer for a party or just enjoying it on a cozy night in, this dip will warm you up and bring a smile to your face.

Why You’ll Love This Recipe

This Pumpkin Queso is everything you love about traditional queso with a fun fall twist. The pumpkin adds a rich, creamy texture that pairs perfectly with the sharp cheddar and cream cheese, while a mix of spices like cumin and chili powder give it that classic queso flavor with a hint of autumn. Plus, it’s incredibly easy to make—just throw everything in a pan, melt it together, and you’re good to go!

Ingredients

Here’s a preview of the ingredients you’ll need (full list below):

• Pumpkin puree (not pumpkin pie filling)
• Cream cheese
• Sharp cheddar cheese
• Milk
• Garlic
• Onion
• Cumin, chili powder, and paprika
• Jalapeños (optional, for a little heat)
• Tortilla chips (for dipping)

Sauté the Veggies

Start by sautéing the garlic and onion in a bit of oil over medium heat until they’re soft and fragrant. If you like a bit of heat, this is the perfect time to throw in some chopped jalapeños. Let them cook for a minute or so to release their flavor.

Melt the Cheeses

Next, add the cream cheese and pumpkin puree to the pan. Stir everything together until the cream cheese melts and the pumpkin blends in smoothly. Once it’s combined, pour in the milk to help thin out the mixture and make it even creamier.

Spice it Up

Sprinkle in the cumin, chili powder, paprika, and a pinch of salt. Give everything a good stir and let it simmer for a few minutes so all the flavors meld together. Taste and adjust the seasoning as needed—if you want a little extra kick, add more chili powder or a dash of cayenne.

Add the Cheddar

Once the sauce is smooth and warm, start adding in the cheddar cheese. Stir it constantly until the cheese has melted completely and the queso is nice and gooey. If you prefer a thinner consistency, just add a splash more milk until it reaches your desired texture.

Serve and Enjoy!

Once your Pumpkin Queso is ready, pour it into a serving dish and serve it warm with your favorite tortilla chips. If you’re feeling extra fancy, top it off with some chopped cilantro or a squeeze of lime for a burst of freshness.

Expert Tips and Tricks

• Make sure you use pure pumpkin puree, not pumpkin pie filling. The pie filling is already sweetened, and we want to keep this dip savory.
• For extra creaminess, you can add a little bit of sour cream or a dollop of Greek yogurt when it’s finished cooking.
• If you like a smoother texture, you can blend the queso with an immersion blender before serving.
• If you don’t have sharp cheddar, feel free to use any melty cheese like Monterey Jack or even Pepper Jack for a spicier version.

Recipe Variations and Possible Substitutions

• Add a little cooked chorizo or ground beef for a meaty version of this dip.
• For a non-dairy version, you could swap the cream cheese for a dairy-free cream cheese and use a dairy-free cheese blend.
• If you’re not a fan of spicy food, skip the jalapeños and chili powder, or use a milder cheese like mozzarella for a less intense flavor.

Serving and Pairing Suggestions

This Pumpkin Queso is fantastic served with tortilla chips, but you can also pair it with a variety of other sides. Try dipping fresh vegetables like carrots, celery, or bell peppers for a healthier option. It also works great as a topping for baked potatoes or as a drizzle for roasted vegetables.

Storage and Reheating Tips

Store any leftover Pumpkin Queso in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat, stirring frequently. If it’s too thick, just add a little milk to thin it out.

FAQs

Can I make this Pumpkin Queso ahead of time?
Yes, you can make it in advance! Just store it in the fridge and reheat it when you’re ready to serve.

Is this recipe spicy?
It has a mild level of heat from the chili powder and optional jalapeños. If you prefer less heat, just skip the jalapeños or reduce the chili powder.

Can I use fresh pumpkin instead of canned?
While you can use fresh pumpkin, canned pumpkin puree is more convenient and will give you the same great flavor without all the extra prep work.

Can I freeze Pumpkin Queso?
While you can freeze it, the texture might change slightly once thawed. If you do freeze it, be sure to let it cool completely, and when reheating, add a splash of milk to help bring it back to a creamy consistency.

Conclusion

Pumpkin Queso is a fun and delicious twist on the traditional cheese dip, bringing in the cozy flavors of fall without sacrificing any of the creamy, cheesy goodness you love. It’s easy to make, customizable, and perfect for parties, family gatherings, or a cozy night in. Give it a try—your taste buds will thank you!

Pumpkin Queso: A Fall-Inspired Twist on Your Favorite Dip

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This Pumpkin Queso combines creamy cheese with a rich, savory pumpkin flavor and a hint of fall spices. It’s perfect for dipping with tortilla chips or veggies, bringing a seasonal twist to your favorite cheesy dip.

• Author: Touria Elkoudssi
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Appetizer, Dip
• Method: Stovetop
• Cuisine: American, Fall-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pumpkin puree (not pumpkin pie filling)
• 8 oz cream cheese, softened
• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup milk
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1–2 jalapeños, diced (optional, for heat)
• Tortilla chips (for dipping)

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Instructions

1. Sauté garlic and onion in oil over medium heat until soft. Add jalapeños (optional).
2. Add cream cheese and pumpkin puree to the pan, stirring until smooth. Pour in milk to thin out the mixture.
3. Add cumin, chili powder, paprika, and salt. Simmer for a few minutes to meld flavors.
4. Gradually add sharp cheddar cheese and stir until melted and smooth. Add more milk for a thinner consistency if desired.
5. Serve warm with tortilla chips and garnish with cilantro or lime if desired.

Notes

• Use pure pumpkin puree, not pumpkin pie filling.
• For extra creaminess, add sour cream or Greek yogurt.
• Blend with an immersion blender for a smoother texture.

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 250
• Sugar: 3g
• Sodium: 500mg
• Fat: 21g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 45mg