If you’re looking for a cozy, flavorful twist on a classic favorite, this Pumpkin Cornbread Recipe is exactly what your kitchen needs. Imagine biting into a warm slice of moist, subtly spiced cornbread enriched with the rich, velvety goodness of pumpkin puree. It perfectly balances sweetness and spice, offering a comforting texture and a beautiful golden-orange hue that will brighten up any meal or snack time. This Pumpkin Cornbread Recipe is not only simple to make but also delivers a delightful treat that everyone will love, whether it’s fall or any time you crave that cozy, homemade goodness.

Ingredients You’ll Need

The first image shows a white bowl filled with dry powder ingredients, which include a mixture of yellow and beige flour with some tiny bits and uneven texture on the surface. The second image is a clear glass measuring cup filled with liquid ingredients, showing two whole yellow eggs, thick orange paste, and clear oil, all sitting on top of one another without being mixed yet, on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Pumpkin Cornbread Recipe lies in its straightforward ingredients. Each component plays a critical role, whether it’s the fluffy texture from the leavening agents, the warm aroma from the pumpkin pie spice, or the moistness contributed by the pumpkin and oils. Here’s what you’ll gather:

1 cup all purpose flour: Provides structure without weighing down the bread.
¾ cup yellow cornmeal (not coarse ground): Adds signature cornbread grit and flavor.
2 teaspoons baking powder: Helps the bread rise beautifully and stay tender.
½ teaspoon baking soda: Works with the acidic pumpkin to create a perfect rise.
½ teaspoon salt: Enhances sweetness and balances flavors.
1 teaspoon pumpkin pie spice: Infuses delicious fall warmth and aroma.
½ teaspoon ground cinnamon: Adds a gentle spice note that complements pumpkin.
¼ cup vegetable oil (or mild olive or melted refined coconut oil): Keeps the cornbread moist and tender.
1 cup canned pumpkin puree (not pumpkin pie filling): Brings moisture, natural sweetness, and that signature autumn color.
¾ cup milk: Lightens the batter and keeps texture soft.
½ cup granulated sugar: Balances spices and pumpkin with sweetness.
2 tablespoons honey: Adds depth and natural sweetness with floral notes.
2 large eggs: Binds ingredients and adds richness to your bread.

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: Preheat and Prepare

Start by heating your oven to 350°F and greasing a 9×9 square baking pan. This step ensures your cornbread will bake evenly and release easily after baking without sticking.

Step 2: Combine the Dry Ingredients

In a large bowl, whisk together the all purpose flour, yellow cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. This blend builds the foundation of familiar cornbread texture, accented with cozy spice notes.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the vegetable oil, pumpkin puree, milk, granulated sugar, honey, and eggs until smooth and homogeneous. This mixture will bring moisture, sweetness, and a lovely pumpkin flavor to your bread.

Step 4: Combine Wet and Dry

Pour the wet ingredient mixture into the bowl with dry ingredients. Stir gently just until everything is incorporated—don’t overmix or the cornbread might turn dense instead of tender.

Step 5: Bake to Perfection

Transfer your batter into the prepared pan and bake for 23 to 27 minutes. Check doneness by inserting a toothpick in the center; it should come out clean without wet batter. Let the cornbread cool slightly before slicing.

How to Serve Pumpkin Cornbread Recipe

Two square pieces of moist, golden brown cake are stacked on top of each other. The cake has a soft, airy texture with tiny holes throughout, and a shiny syrup or glaze is drizzled over the top and sides, making it look glossy and sticky. The cake sits on a white marbled surface, with a small part of another cake piece visible on the right and a metallic spoon in the bottom left corner. The background is blurred and light, keeping focus on the cake pieces. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of indulgence, smear your Pumpkin Cornbread with salted butter or a drizzle of honey. These simple additions elevate both flavor and presentation, enhancing the bread’s natural sweetness and spice.

Side Dishes

This Pumpkin Cornbread is a stellar companion to chili, hearty stews, or roasted autumn vegetables. It also pairs beautifully with soups, adding a pleasing texture and subtle sweetness to every bite.

Creative Ways to Present

Serve Pumpkin Cornbread alongside a dollop of whipped cream cheese mixed with a hint of maple syrup for a surprising brunch twist. Or sprinkle toasted pecans or pumpkin seeds on top just before baking for extra crunch and a festive look.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Pumpkin Cornbread in an airtight container at room temperature for up to 2 days. This keeps it moist and fresh, ready for a quick snack or side anytime.

Freezing

If you want to keep it longer, wrap the cornbread tightly in plastic wrap and then foil, placing it in the freezer. Frozen Pumpkin Cornbread stays delicious for up to 3 months and is perfect to pull out when you need a quick comfort food fix.

Reheating

To reheat, pop slices in the microwave for 20 to 30 seconds or warm them in a toaster oven for a few minutes until heated through. A little butter melted on top never hurts either for that fresh-baked feel.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Just roast and puree fresh pumpkin until smooth. Keep the moisture level similar to canned puree for the best texture.

Is it possible to make this recipe dairy-free?

Yes! Substitute the milk with any plant-based milk like almond or oat milk, and use a dairy-free butter alternative when serving.

Can I add nuts or chocolate chips?

Of course! Adding chopped pecans, walnuts, or even dark chocolate chips can give an extra layer of flavor and texture, making it even more special.

How spicy is this cornbread?

The Pumpkin Cornbread Recipe has gentle warmth from pumpkin pie spice and cinnamon—enough to feel cozy and fragrant but not overpowering.

Can I double the recipe for a larger batch?

Yes, doubling the ingredients works well. Just bake in a larger pan or two pans simultaneously, adjusting baking time as needed.

Final Thoughts

There’s something truly comforting about a slice of warm cornbread made extra special with pumpkin’s natural sweetness and spice. This Pumpkin Cornbread Recipe is a heartwarming treat that’s easy enough for any baker and guaranteed to become a cherished staple in your kitchen. So grab your ingredients, preheat that oven, and get ready to fill your home with the irresistible aroma of freshly baked pumpkin cornbread goodness!

Pumpkin Cornbread Recipe

Ingredients You’ll Need