Smoky Pumpkin Queso

Lost in the cheese sauce.

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I love a hot dip when I host, and this smoky pumpkin queso is the latest addition to my game night repertoire. Pumpkin puree and chipotles in adobo transform queso’s classic into a subtle smoky dip with a mild kick and lot of autumn flair. Don’t worry—there’s still plenty of cheese.

Creating a homemade cheese sauce that’s silky smooth and easy to reheat without calling on processed cheese is no easy task. My secret? The magical duo of evaporated milk and cornstarch. Evaporated milk contains key stabilizers which, when combined with cornstarch’s thickening properties, create a smooth, stable cheese sauce that’s as rich and silky as any jarred queso and can also be reheated without fear.

I love topping my dips just before I serve them: the toppings bring an extra element of flavor and texture, as well as visual pizzazz. In this case, the crunchy pumpkin seeds, fresh cheese, and bright herbs help to balance out the dip’s smooth smoky richness, and they also add to that festive autumnal vibe. That said, if you don’t have them, you can definitely serve this dip without. Tortilla chips, on the other hand? Absolutely crucial.

Unlike many cheese-based dips, this queso is a great make-ahead app. Let cool slightly, then refrigerate in an airtight container for up to 3 days. Reheat in a pan on medium-low heat, stirring often to break up the queso and encourage it to melt evenly. You can also reheat in the microwave in 30-second intervals, stirring between each.

Enjoy!

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Smoky Pumpkin Queso

(Makes 3 cups)

Ingredients

1 tbsp. neutral oil, such as vegetable, canola, or grapeseed

½ yellow onion, finely chopped

½ tsp. kosher salt (I used Diamond Crystal)

3 garlic cloves, finely chopped

1 chipotle in adobo, finely chopped, plus 2 tsp. adobo sauce

¼ tsp. cumin

¼ tsp. paprika

¾ cup pumpkin puree

1 ½ tsp. cornstarch

1 (14.5-oz.) can evaporated milk, divided

6 oz. cheddar cheese, coarsely shredded

4 oz. queso Oaxaca, coarsely shredded

¼ cup finely chopped cilantro, plus more whole cilantro leaves for topping

1 tbsp. freshly squeezed lime juice

¼ cup queso fresco, for serving (optional)

¼ cup toasted pumpkin seeds, for serving (optional)

Tortilla chips, for serving

Equipment: large pan, rubber nonstick spatula, small bowl

Instructions

1. In a large pan, heat oil over medium heat. Add onion and ½ teaspoon salt and cook, stirring occasionally, until onion is translucent and sweet to the taste, 6-7 minutes.

2. Add garlic, chipotle chili, adobo sauce, cumin, and paprika, and cook until fragrant, about 1 minute. Add pumpkin puree and cook, stirring occasionally, until darkened and sticking to the pan, 2-3 minutes.

3. Meanwhile, in a small bowl, whisk together cornstarch and 1/4 cup evaporated milk until smooth.

4. Add half of remaining evaporated milk to the pan and whisk until smooth. Add remaining evaporated milk to the pan and whisk until completely combined. Briefly whisk cornstarch milk slurry to incorporate, then add to pan.

5. Whisking constantly, bring to a boil over medium-high heat. Cook until thickened, about 1 minute, then reduce heat to medium-low. Stir in cheese until completely combined and smooth. Stir in ¼ cup chopped cilantro and lime juice. Taste and season with additional salt as needed.

6. Top with toasted pumpkin seeds, queso fresco, and more cilantro if desired, and serve with tortilla chips.

Originally posted October 24, 2025.