If you’re looking for a dip that brings all the flavors together in a way that’s cozy, spicy, and just a little unexpected, this Pumpkin Queso with Chorizo and Three Cheeses Recipe is exactly what you need. It’s the perfect blend of creamy cheeses, smoky chorizo, and a hint of autumn warmth from pumpkin pie spice—trust me, that combo is absolutely dreamy. Whether it’s game day, a casual get-together, or even a relaxed weeknight snack, this queso will steal the spotlight.

I first stumbled upon the idea of adding pumpkin to queso during a chilly fall afternoon, and wow—what a game changer! The pumpkin adds a subtle sweetness and silkiness that balances the spicy chorizo perfectly. With its quick cook time and simple ingredients, this Pumpkin Queso with Chorizo and Three Cheeses Recipe feels like a special treat you can whip up in no time and enjoy with family or friends.

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Why This Recipe Works

Flavor Harmony: The pumpkin pie spice adds a warm, subtle sweetness that beautifully complements the smoky chorizo and sharp cheeses.
Easy to Make: With just a handful of ingredients and about 20 minutes of your time, you’ll have a rich, creamy queso ready to impress.
Texture Perfection: The trio of cheeses melts smoothly, creating that velvety, cheesy dip everyone loves but with an exciting twist.
Versatility: Whether you’re dipping chips, drizzling over tacos, or spicing up veggies, this recipe adapts to your cravings effortlessly.

A white bowl filled with creamy orange cheese dip topped with shredded white cheese, small red tomato chunks, and sliced green jalapeños at the center. The bowl sits on a round white plate filled with yellow tortilla chips surrounding the bowl. The setup is placed on a white marbled surface with part of a red and white striped cloth visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Pumpkin Queso with Chorizo and Three Cheeses Recipe plays a part in bringing that luscious flavor and creamy consistency you want in a queso dip. Picking good quality cheeses and chorizo make a huge difference, so don’t rush this step!

Chorizo: Adds a spicy, smoky depth that gives this queso its bold personality—look for fresh chorizo rather than pre-cooked for the best flavor.
Evaporated Milk: Creamy yet less heavy than cream, it helps melt the cheeses smoothly without making the dip too thick.
American Cheese Slices: These melt beautifully and create that classic queso texture, plus they blend nicely with sharper cheeses.
Sharp Cheddar: Offers tangy, sharp notes that cut through the richness and keep each bite exciting.
Monterey Jack Cheese: Brings a buttery, mild meltiness that balances out the sharp cheddar perfectly.
Pickled Jalapeno Brine: This is a secret weapon for adding a subtle tang and extra heat without overpowering the queso.
Pumpkin Pie Spice: Adds the warm, aromatic hint of fall—think cinnamon, nutmeg, and clove—that transforms this quesadilla from standard to spectacular.
Cumin: A dash rounds out the spices with earthiness and a little savory depth.
Kosher Salt & Black Pepper: Essential seasonings that enhance and balance the entire flavor profile.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the joys of this Pumpkin Queso with Chorizo and Three Cheeses Recipe is how easy it is to mess around with—make it spicier, milder, or add in extras. I usually start with the recipe as is, then tweak from there depending on who’s coming over or what I have on hand.

Heat Level: If you like it fiery, I add a pinch of cayenne or some fresh chopped jalapeños along with the pickled jalapeno brine. It kicks things up without losing the queso’s creaminess.
Dairy-Free Version: I’ve experimented with using vegan cheeses and coconut milk; the texture changes a bit, but it’s a tasty alternative for dairy-free friends.
Seasonal Variations: In winter, I add a pinch of smoked paprika for smoky depth; in summer, a squeeze of lime juice brightens it up wonderfully.

Step-by-Step: How I Make Pumpkin Queso with Chorizo and Three Cheeses Recipe

Step 1: Cook the Chorizo Until It’s Slightly Golden

Start by heating a saucepan over medium heat and cooking your fresh chorizo for about 3 to 4 minutes. You want it to render some fat and become slightly golden but not overly crisp. This step is the flavor foundation, so stir occasionally to prevent sticking and ensure even browning.

Step 2: Add Evaporated Milk and Cheese, Then Simmer

Once your chorizo is ready, pour in the evaporated milk and add the diced American cheese slices plus the shredded sharp cheddar and Monterey jack. Stir constantly with a wooden spoon to help the cheeses melt into a creamy blend. Bring this mixture up to a gentle simmer—you’ll notice it starts to thicken and smooth out wonderfully. Keep stirring to avoid scorching; patience here makes all the difference!

Step 3: Add Jalapeno Brine and Seasonings Off the Heat

Remove the pan from heat and immediately stir in the pickled jalapeno brine to inject tang and a bit of heat. Then sprinkle in the pumpkin pie spice, cumin, kosher salt, and freshly cracked black pepper to taste. Stir well to combine and adjust seasoning if needed. That little touch of pumpkin pie spice brings a surprising but delightful warmth to the dip that’s just irresistible!

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Pro Tips for Making Pumpkin Queso with Chorizo and Three Cheeses Recipe

Constant Stirring: To avoid clumps and prevent the cheese from separating, stir continuously when melting cheeses with the evaporated milk.
Use Fresh Chorizo: Cooking fresh chorizo gives more flavor and a better melt effect than pre-cooked or dry chorizo varieties.
Adjust Thickness: If the queso thickens too much as it cools, warm gently and stir in a splash of evaporated milk or regular milk to loosen it back up.
Season After Heat: Adding spices and jalapeno brine off heat helps keep their fresh, bright flavors from dulling.

How to Serve Pumpkin Queso with Chorizo and Three Cheeses Recipe

A white bowl filled with orange creamy cheese dip sits in the center. The dip has three visible toppings: melted white cheese on the left, small red tomato pieces in the middle, and green jalapeno slices on top of the tomatoes. A woman's hand is holding a yellow corn chip dipped into the cheese on the right side. Around the bowl, a pile of yellow corn chips spreads out. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top my pumpkin queso with a handful of fresh cilantro and some extra diced pickled jalapeños for crunch and brightness. Sometimes a sprinkle of green onions or a few halved cherry tomatoes also add a lovely pop of color and freshness that cuts through the richness.

Side Dishes

This queso pairs beautifully with sturdy tortilla chips, warm pita wedges, or even crispy roasted veggies. For a heartier snack, I love having it alongside freshly baked cornbread or a platter of grilled meats and veggies—talk about party-perfect!

Creative Ways to Present

For holidays or gatherings, I’ve served this dip inside hollowed mini pumpkins or in a rustic cast iron skillet surrounded by colorful bowls of chips, veggies, and crackers. It’s such a conversation starter—and the pumpkin presentation ties beautifully into the flavor theme.

Make Ahead and Storage

Storing Leftovers

Storing leftover queso? Transfer it to an airtight container and pop it in the fridge—it keeps well for up to 3 days. Before storing, let it cool to room temperature to avoid condensation, which can affect texture.

Freezing

I’ve found freezing queso works okay but not perfect; the texture can change slightly and become grainy when thawed. If you want to freeze, do it in small portions to reheat gently and stir thoroughly to bring it back together.

Reheating

Reheat your leftover Pumpkin Queso with Chorizo and Three Cheeses Recipe slowly over low heat on the stove, stirring often. Adding a splash of milk or evaporated milk helps restore its smooth, creamy texture without breaking the cheese.

FAQs

Can I make this Pumpkin Queso with Chorizo and Three Cheeses Recipe vegetarian?

Absolutely! Simply skip the chorizo and consider adding sautéed mushrooms or smoky paprika for that savory depth. You can also use a plant-based chorizo substitute to keep the flavor profile similar.
What can I use if I don’t have evaporated milk?

Regular whole milk or half-and-half can work as a substitute but expect the queso to be slightly less creamy and rich. To mimic evaporated milk, gently simmer regular milk to reduce its volume before using.
Is this queso spicy?

The pumpkin and cheeses mellow out some of the heat, but the chorizo and pickled jalapeno brine add a pleasant kick. You can always adjust the heat by adding more or less jalapeno brine or tossing in fresh chopped chilies.
Can I prepare this queso ahead of time?

You can prepare the queso a few hours ahead and keep it warm on low heat or in a slow cooker. Just stir occasionally to prevent the cheese from sticking or separating.

Final Thoughts

This Pumpkin Queso with Chorizo and Three Cheeses Recipe has become one of my go-to comfort snacks—there’s something so satisfying about the warm spices and gooey cheese with that spicy kick from the chorizo. It’s perfect for sharing with friends or cozying up on the couch with a bowl and some chips. If you try it, I’d love to hear how you customize it or what you pair it with—because honestly, once you make it, you’ll want to make it again and again!

Pumpkin Queso with Chorizo and Three Cheeses Recipe