Name: Pumpkin Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon pumpkin spice; 1/4 teaspoon cinnamon; 1/2 cup brown sugar; 2 tablespoons honey; 1/4 cup salted butter (melted and cooled); 2 tablespoons oil (vegetable or canola); 2 whole eggs; 1/2 cup milk (whole or reduced fat); 1 cup pumpkin puree (not pumpkin pie filling)

There’s nothing quite like the warm, cozy feeling you get from fresh-baked cornbread with a twist, and this Pumpkin Cornbread Recipe delivers exactly that. It perfectly balances the rustic sweetness of cornmeal with the rich, seasonal flavor of pumpkin and a whisper of pumpkin spice, making it a go-to treat for chilly afternoons or holiday feasts. Soft, moist, and bursting with autumn vibes, this recipe is a crowd-pleaser that’s simple enough for any level of baker yet impressive enough to share with friends and family.

Ingredients You’ll Need

The first image shows a white bowl filled with a dry mix of light yellow flour and some brown spices, with a small well in the center. The second image shows a clear glass measuring cup on a white marbled surface, holding two cracked eggs, a thick orange paste, and melted yellow butter, all not yet mixed together. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is what makes this Pumpkin Cornbread Recipe shine, and luckily, each item is familiar and easy to find. These essentials work in harmony to create the perfect texture, subtle sweetness, and that beautiful pumpkin color.

1 cup all-purpose flour: Forms the base for a tender, yet sturdy crumb that holds everything together.
1 cup cornmeal: Adds that classic cornbread texture and a gentle, rustic crunch.
1 teaspoon baking powder: Helps the bread rise and become nicely fluffy.
1/2 teaspoon baking soda: Works with the pumpkin to lighten the crumb and provide a slight tang.
1/2 teaspoon pumpkin spice: Brings cozy warmth with cinnamon, nutmeg, and clove flavors layered in.
1/4 teaspoon cinnamon: Enhances the spice blend and deepens the aroma.
1/2 cup brown sugar: Offers rich, molasses-like sweetness that balances the pumpkin’s earthiness.
2 tablespoons honey: Adds natural sweetness and keeps the cornbread moist.
1/4 cup salted butter (melted and cooled): Gives richness and a subtle savory note.
2 tablespoons oil (vegetable or canola): Ensures tenderness and a soft crumb.
2 whole eggs: Bind the ingredients while contributing to the bread’s lightness.
1/2 cup milk (whole or reduced fat): Adds moisture and smooths the batter beautifully.
1 cup pumpkin puree (not pumpkin pie filling): The star ingredient providing moistness, flavor, and that amazing orange hue.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pumpkin Cornbread Recipe

Step 1: Prepare Your Baking Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper to ensure your cornbread doesn’t stick and comes out perfectly shaped. This simple preparation step helps with a smooth baking experience and an easy release.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, cinnamon, pumpkin pie spice, and brown sugar. This mix forms the flavorful dry base, with the baking powder and soda ensuring a light and fluffy texture. Taking a moment to combine these well helps avoid clumps and distributes the spice evenly.

Step 3: Combine Wet Ingredients

In another bowl, whisk the melted and cooled butter, oil, milk, eggs, pumpkin puree, and honey until smooth and fully incorporated. This wet mixture brings moisture, richness, and the beautiful pumpkin flavor we all love. Whisking it well makes folding into the dry ingredients much easier and prevents overmixing later.

Step 4: Fold Wet and Dry Ingredients Together

Gently fold the wet ingredients into the dry bowl, mixing just until combined. It’s important not to overmix to keep your Pumpkin Cornbread Recipe tender with a slightly lumpy batter, which is perfect for the best texture. The less you stir, the lighter and moister your cornbread will be.

Step 5: Bake and Butter the Top

Pour the batter into your prepared pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. When the cornbread is warm from the oven, use a knife or brush to smear a generous coating of butter on top. This little touch melts in beautifully, adding a rich gloss and extra moisture to the top crust.

How to Serve Pumpkin Cornbread Recipe

The image shows a close-up of a cupcake tray with white paper liners holding a mixture of light beige, rough-textured oats or shredded ingredients at the bottom. A smooth, shiny medium brown chocolate liquid is being poured in a thin stream onto the oat layer in one of the liners, creating a glossy pool on top. Other liners in the tray hold similar mixtures with the chocolate layer already poured, showing a smooth light brown surface. The cupcake tray is black and sits on a white marbled surface, with a blurred background focusing on the pouring action. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serving your Pumpkin Cornbread Recipe with a sprinkle of flaky sea salt or a drizzle of honey can elevate each bite. Freshly whipped cinnamon butter or a dollop of maple butter is a divine accompaniment, adding richness and a touch of elegance to this humble cornbread.

Side Dishes

This cornbread pairs wonderfully with savory stews, chili, or roasted vegetables. It’s an excellent companion to hearty soups, especially those with autumn flavors like butternut squash or tomato basil. For holiday spreads, it complements turkey and cranberry sauce with ease.

Creative Ways to Present

For a twist, cut the cornbread into squares and serve sliders using pulled pork or spicy fried chicken. Adding a smear of cream cheese or a drizzle of maple syrup makes for a delicious breakfast treat. You can also crumble the cornbread over a salad as a crunchy, sweet topping.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pumpkin Cornbread Recipe tightly in plastic wrap or aluminum foil and store it at room temperature for up to two days. To keep it fresh longer, place in an airtight container in the refrigerator where it will last about a week. This keeps the moisture locked in, so it doesn’t dry out.

Freezing

This cornbread freezes beautifully. Slice it into squares first, then wrap each piece individually in plastic wrap and place them in a freezer-safe bag or container. Frozen Pumpkin Cornbread will keep well for up to three months, making it an excellent option for meal prepping or holiday hosting.

Reheating

To bring your cornbread back to life, reheat slices in a toaster oven or regular oven at 300 degrees Fahrenheit for about 10 minutes until warm. For a quick microwave fix, heat a piece on a microwave-safe plate for 20 to 30 seconds, then add a little butter for extra moisture and flavor.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick to pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cornbread. Using plain pumpkin puree gives you full control over the sweetness and spice balance.

Can I substitute the milk with a non-dairy alternative?

Absolutely! Almond, soy, oat, or any other plant-based milk can be used without sacrificing the integrity of your Pumpkin Cornbread Recipe. Just choose an unsweetened variety to keep the flavors balanced.

Is it possible to make this recipe gluten-free?

Yes, you can swap the all-purpose flour for a gluten-free flour blend designed for baking. Make sure the baking powder is also gluten-free, and the texture might be just a tad different but still deliciously satisfying.

How do I prevent the cornbread from being dry?

Not overmixing the batter ensures your cornbread stays tender and moist, and using both butter and oil adds essential fat to retain softness. Also, don’t skip buttering the top when it’s hot, which locks in moisture and adds richness.

Can I add nuts or chocolate chips to the Pumpkin Cornbread Recipe?

Yes, tossing in chopped pecans or walnuts adds a lovely crunch and complements the pumpkin flavor perfectly. Chocolate chips also work well for a sweeter treat, providing little pockets of melty goodness. Just fold them in with the batter before baking.

Final Thoughts

This Pumpkin Cornbread Recipe is one of my favorite ways to celebrate the flavors of fall while keeping things simple and satisfying. Whether you’re serving it alongside a hearty dinner or enjoying it as a snack with butter and honey, it never fails to bring warmth and smiles to the table. Trust me, once you try this recipe, it’ll become your new go-to autumn comfort food you’ll want to make again and again.

Pumpkin Cornbread Recipe

Ingredients You’ll Need