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Pumpkin Queso Dip Recipe

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It’s Halloween, and we have the perfect appetizer for your party or a cozy night in with your family for a spooky movie marathon. Pumpkin Queso Dip! Who can resist the allure of oozing, melty, and cheesy queso? But here’s the twist – we’ve encapsulated all that cheesy goodness in a little pumpkin!

This appetizer is sure to be a hit with both kids and adults alike, and it looks festive for the season. Plus, it’s easy to make and can be customized to your liking. So let’s get cooking!

pumpkin queso dip


  • 8 Oz Chorizo
  • 1 Jalapeno or a Serrano Pepper (Finely Chopped)
  • 1 4 oz Can of Green Chilies
  • 1/2 Tsp Cumin
  • 1/4 Tsp Cayenne Pepper
  • 3 TB Flour
  • 1 1/2 Cups Chicken Broth
  • 1 Cup Colby Jack Cheese (Shredded)
  • 2 Cups Mozzarella Cheese (Shredded)
  • 1 Small Sugar Pumpkin


  • 1 TB Fresh Cilantro

Instructions For Pumpkin Queso

1. Prepare the Pumpkin

  • Begin by chopping off the top 1/4 of the sugar pumpkin, creating a pumpkin “bowl.”
  • Scoop out the pumpkin’s insides, but don’t forget to save those seeds for a delicious pumpkin seed recipe.

2. Create the Cheesy Filling

  • In a large frying pan, heat the chorizo for 3-5 minutes until it’s sizzling.
  • Add the finely chopped serrano pepper, can of green chilies, cumin, and cayenne pepper, and cook for an additional 2 minutes.
  • Introduce the flour and thoroughly mix it in, then cook for 2 more minutes.
  • Pour in the chicken broth and bring it to a boil before reducing the heat to medium.
  • Gradually add both the shredded Colby Jack and Mozzarella cheese and cook for around 3 minutes, or until the mixture is melted and creamy.

3. Assemble the Pumpkin

  • Fill the prepared sugar pumpkin with the delectable cheese mixture. You may have some extra, so keep it aside for dipping.
  • Place the filled pumpkin in a baking dish and fill the space around the pumpkin with boiling water, ensuring it reaches about one inch up the sides of the pumpkin.
  • Loosely cover the pumpkin with aluminum foil.
queso dip in a small pumpkin

4. Bake to Perfection

  • Bake the pumpkin in the preheated oven at 350°F (175°C) for 1 hour and 20 minutes, still covered with foil.
  • Remove the foil and continue baking for an additional 20-25 minutes, or until the pumpkin turns a delightful golden brown.

5. Serve and Garnish

  • Once it’s perfectly baked, remove the pumpkin from the dish and present it on a serving platter.
  • Sprinkle fresh cilantro over the pumpkin for a vibrant garnish.
  • Serve your deliciously spooky pumpkin queso dip immediately with your choice of tortilla chips.
queso dip in pumpkin surrounded by tortilla chips

Pair with Halloween Margaritas

Complement your ghoulishly good pumpkin queso dip with our spicy Halloween Margarita. Or you can choose from a variety of spooky and spirited cocktails to make your Halloween gathering even more enchanting.

Visit our Halloween cocktails page to find the perfect drink to go with your appetizer. Have a happy and safe Halloween!

Additional Tips

  • For a vegetarian option, substitute the chorizo with black beans or tofu.
  • Add some heat by using pepper jack cheese instead of Colby Jack.
  • Leftover pumpkin queso can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the oven or microwave before serving again. Keep in mind that the consistency may change after being refrigerated, but it will still be delicious!
  • Don’t waste those pumpkin seeds – roast them with some spices for a tasty snack.
pumpkin queso


This pumpkin queso dip is a fun and festive twist on the classic cheesy dip, perfect for any Halloween party or cozy night in.

It’s easy to make, customizable, and sure to be a hit with everyone.

So gather your ingredients, carve that pumpkin, and get ready to enjoy some deliciously spooky queso! Happy cooking!

Pumpkin Queso Dip

The perfect Halloween appetizer that's easy to make and fun to serve! Clean out a little sugar pumpkin and fill with a mixture of chorizo and cheese and bake up an ooey gooey cheesy delicious appetizer. Serve with orange and black chips and you've got an awesome display for your Halloween night!
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Baking Time 1 hour 45 minutes
Course Appetizer
Servings 12



  • 8 Oz Chirizo
  • 1 Jalapeno or a Serrano Chopped Fine
  • 1 4 oz Can of Green Chilies
  • 1/2 Tsp Cumin
  • 1/4 Tsp Cayenne Pepper
  • 3 TB Flour
  • 1 1/2 Cups Chicken Broth
  • 1 Cup Colby Jack Cheese Shredded
  • 2 Cups Mozzarella Cheese Shredded
  • 1 Small Sugar Pumpkin


  • 1 TB Fresh Cilantro


  • Chop off 1/4 top of the pumpkin so it's like a bowl
  • Clean out the pumpkin and reserve seeds to roast at later date
  • Heat chirizo for 3-5 minutes in a large frying pan
  • Add chopped serrano pepper, can of chilies, cumin and cayenne pepper and cook for 2 minutes
  • Add flour and mix in then cook for 2 minutes
  • Add broth and bring to a boil then heat to medium
  • Add cheeses and cook for 3 minutes until melted and creamy
  • Fill pumpkin with cheese mixture ( you may have extra)
  • Place filled pumpkin in a baking dish and fill up to one inch around the pumpkin with boiling water
  • Loosely cover with aluminum foil and bake for 1 hour and 20 minutes
  • Remove foil and continue baking for 20-25 minutes until golden brown
  • Remove from dish and place on serving platter and garnish with cilantro. Serve immediately with tortilla chips
Tried this recipe?Let us know how it was!

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