Time to celebrate the first day of fall with pumpkin queso!
Officially celebrating fall means it’s finally acceptable to share pumpkin recipes. While I’m saving most sweet pumpkin dishes for later, savory pumpkin is where I’m at — and this pumpkin queso fundido is firmly in that category.
This version is a riff on my butternut squash queso from The Pretty Dish — a recipe many people love. I swapped in pumpkin and transformed it into a queso fundido topped with chorizo, pepitas and pickled jalapeños for a cozy, spiced, savory appetizer that feels like fall in every bite.
I don’t typically cook with sausage often, but chorizo on top of warm, creamy pumpkin queso? That’s an exception. Queso fundido is one of those dishes no one can resist, and a fall twist makes it extra comforting.
UNLESS.
Unless it’s queso fundido — then all rules go out the window. There’s something about warm, melty cheese with a hint of pumpkin spice and savory toppings that feels like a fall hug on a chip, a baked potato, scrambled eggs or even drizzled over roasted vegetables.
Here’s a tip: this pumpkin queso is smoother and creamier than the butternut version because it uses canned pumpkin puree, which has a silkier texture than roasted and blended homemade puree. If you prefer a slightly thicker, rustic texture, roasted squash works wonderfully too — it’s a matter of preference.
After trying the ultra-smooth pumpkin version, I’m hooked. It’s rich, creamy and perfectly savory — not sweet like pumpkin bread — so you get all the autumn flavor without dessert vibes.
P.S. I sometimes serve the queso in a hollowed-out pie pumpkin for a fun presentation, but it’s optional. The recipe works the same in a crockpot, small Dutch oven, or oven-safe dish.
It’s very savory and versatile — great for dipping chips, spooning over potatoes, stirring into eggs, or drizzled on roasted broccoli. Trust me, it’s worth a try.
Pumpkin Queso Fundido
Pumpkin Queso Fundido
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Ingredients
- ½ pound chorizo sausage removed from casing if needed
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 jalapeno peppers seeded and diced
- ½ sweet onion diced
- 2 garlic cloves minced
- ¼ teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1 ½ cups half and half divided
- 1 tablespoon cornstarch
- 1 cup pumpkin puree
- 16 ounces sharp white cheddar cheese freshly grated
- 8 ounces monterey jack cheese freshly grated
- 2 tablespoons roasted, salted pepitas for topping
- cilantro for topping
- jalapeno pepper, sliced for topping
- cotija cheese for topping
Instructions
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Heat a nonstick skillet over medium-low and add the chorizo. Break it apart with a wooden spoon and cook until browned and in small crumbles, about 5 to 6 minutes. Transfer to a paper-towel lined plate to drain excess grease.
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In a saucepan over medium heat, add the olive oil and butter. Stir in the jalapeños, onions and garlic. Season with salt and pepper and cook until the onion softens, about 5 to 6 minutes. Slowly stream in 1 cup of the half and half while whisking.
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Whisk the remaining ½ cup half and half with the cornstarch until smooth to make a slurry. Stir it into the saucepan and cook for a minute until the mixture thickens. Reduce heat to low.
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Add the grated cheeses a small handful at a time, stirring until melted. Stir in the pumpkin until fully combined. Transfer the mixture to a crock, larger bowl, or a small crockpot set to low to keep warm.
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Top the queso with the cooked chorizo, pepitas, cilantro, sliced jalapeno and a sprinkle of cotija. Serve immediately with chips or your preferred dippers.
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Cheese quota for the month? Met.