Pumpkin Cornbread – Moist, Savory & Perfect for Fall

Last updated on August 5, 2025

There’s something undeniably enchanting about the smell of freshly baked cornbread wafting through the house, especially when it has a hint of pumpkin spice in the air. Do you recall a time when the aroma of food cooking reminded you of warm family gatherings or a crisp autumn morning? Maybe it’s that moment when you were a child, standing on a stool in your grandma’s kitchen, peering over the counter as she whisked together a batter. As you take in the warmth and sweetness of those cherished memories, I invite you to step into your own kitchen to recreate the magic with my delightful Pumpkin Cornbread recipe.

Whether you’re a seasoned baker or someone who’s just dipping your toes into the wonders of kitchen adventures, this recipe is here to make your experience seamless and enjoyable—even if it’s your first time. Trust me, you’ll be surprised at how simple and stress-free this process is.

Why I Love This Recipe of Pumpkin Cornbread

This Pumpkin Cornbread holds a special place in my heart for many reasons. First, it combines two glorious ingredients: pumpkin and cornbread. There’s something about the soft, moist crumb paired with the subtle sweetness and spices that truly captures the essence of fall. It’s not just delicious; it’s also cozy and inviting, making it the perfect comfort food for chilly nights.

Moreover, beginner cooks will find that this recipe is incredibly forgiving. With simple measurements and straightforward steps, you can create a beautiful loaf of pumpkin cornbread with delicious results every time. Beyond the method, this recipe offers a blend of flavors that dances in your mouth, making it an emotional experience as much as it is culinary. Who wouldn’t want to pair a slice of this with a warm cup of tea or serve it at their next dinner party?

Ingredients You’ll Need for Pumpkin Cornbread

Creating the ultimate pumpkin cornbread hinges on using quality ingredients. Here’s what you’ll need:

Pumpkin Cornbread

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• Author: Sarah Mendez
• Total Time: 35 minutes
• Yield: 9 squares 1x
• Diet: Vegetarian

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Description

This Pumpkin Cornbread is a cozy twist on the classic—moist, lightly sweet, and infused with warm fall spices. It’s the perfect side dish for soups, stews, or holiday dinners, and it’s easy to make with pantry staples and canned pumpkin.

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Ingredients

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Dry Ingredients:

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal (finely ground)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon

Wet Ingredients:

• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup vegetable oil, mild olive oil, or melted refined coconut oil
• 3/4 cup milk (or almond milk)
• 1/2 cup granulated sugar
• 2 tbsp honey
• 2 large eggs

Optional Add-Ins:

• Chopped nuts (pecans or walnuts)
• Dried fruit (raisins or cranberries)
• Shredded cheddar cheese

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Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
3. Whisk Wet Ingredients: In another bowl, combine pumpkin puree, oil, milk, sugar, honey, and eggs. Whisk until smooth.
4. Combine: Pour the wet ingredients into the dry and stir until just combined. Do not overmix; a few small lumps are fine.
5. Transfer and Bake: Pour batter into the prepared pan and smooth the top. Bake for 23–27 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with butter and honey if desired.

Notes

• Egg Substitute: Use 1/4 cup unsweetened applesauce per egg for an egg-free version.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• No Pumpkin? Use mashed butternut squash or sweet potato puree as a substitute.
• For Muffins: Bake in a greased muffin tin for 16–18 minutes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 195
• Sugar: 14g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Keywords: pumpkin cornbread, fall side dish, easy cornbread, moist cornbread with pumpkin, holiday cornbread recipe

Essentials:

• 1 cup all-purpose flour: This forms the base of your cornbread, providing structure and tenderness.
• ¾ cup yellow cornmeal (not coarse ground): Cornmeal adds a lovely texture and dishing out that signature cornbread flavor. Opt for finely ground cornmeal for the best result.
• 2 teaspoons baking powder: This leavener ensures your cornbread rises beautifully, giving it that perfect fluffy texture.
• ½ teaspoon baking soda: A boost to help with further leavening while enhancing the overall flavor.
• ½ teaspoon salt: It balances the sweetness and enhances the other flavors.
• 1 teaspoon pumpkin pie spice: A blend of warming spices that creates a comforting, seasonal flavor.
• ½ teaspoon ground cinnamon: This adds an additional layer of warmth and sweetness.

Liquid Ingredients:

• ¼ cup vegetable oil, mild olive oil, or melted refined coconut oil: Fat is key for moisture and tenderness. Different oils will impart slightly different flavors, so select one that resonates with you.
• 1 cup canned pumpkin puree (not pumpkin pie filling): Use pure pumpkin for a fresh taste. It’s nutritious and adds a rich flavor.
• ¾ cup milk: For moisture and a bit of richness. You can use almond milk or any milk alternative for a dairy-free version.
• ½ cup granulated sugar: The key ingredient for sweetness. You can substitute with coconut sugar or another sweetener if desired.
• 2 tablespoons honey: This adds natural sweetness and a touch of floral aroma.
• 2 large eggs: Eggs act as a binder and help the cornbread to rise, keeping it light and fluffy.

Optional Add-Ons:

• Chopped nuts: Such as pecans or walnuts for added crunch.
• Dried fruit: Just a handful of raisins or cranberries for an extra burst of sweetness.
• Cheese: Shredding some cheddar into the batter delivers a delicious savory contrast.

Substitutions and Shortcuts:

• If you’re out of eggs, you can substitute one egg with ¼ cup unsweetened applesauce.
• For a gluten-free version, swap regular flour with a gluten-free flour blend—the outcome will still be delightful.
• No canned pumpkin? You can use cooked butternut squash as a sweet alternative.

How to Make Pumpkin Cornbread Step-by-Step

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This temperature will allow the cornbread to bake evenly, giving it that lovely, golden crust we desire.

Step 2: Prepare the Baking Pan

Grease a 9×9 square baking pan with a light coat of oil or butter—this helps your cornbread release effortlessly once baked.

Step 3: Combine the Dry Ingredients

In a large mixing bowl, whisk together the all purpose flour, yellow cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. This step is crucial as it evenly distributes the leaveners and spices, which enhances the flavor and texture of the cornbread.

Step 4: Whisk the Wet Ingredients

In a separate bowl, combine the oil, pumpkin puree, milk, granulated sugar, honey, and eggs. Whisk until well blended. The oil adds moisture, while the sugar and honey sweeten the mixture beautifully.

Step 5: Mix It All Together

Pour the wet mixture into the dry ingredients bowl. Using a spatula or wooden spoon, gently stir until just combined. Be careful not to overmix, as that could lead to a denser texture. A few lumps are perfectly okay!

Step 6: Bake the Cornbread

Transfer the batter to your prepared baking pan and spread it evenly. Place it in the preheated oven and bake for approximately 23-27 minutes. You’re looking for a lovely golden top, and when you insert a toothpick into the center, it should come out clean—no raw batter attached.

Step 7: Cool and Serve

Once baked, remove the pan from the oven and let it cool slightly. You can slice into warm squares and serve with salted butter and honey for that perfect finishing touch. The combination is heavenly and warms the soul.

Common Mistakes to Avoid When Baking Pumpkin Cornbread

Overmixing the Batter

One of the biggest pitfalls in baking cornbread is overmixing the batter. It’s okay if it’s not perfectly smooth; some lumps in the batter will create a softer crumb. Overmixing, on the other hand, can result in a tough texture.

Skipping the Cooling Time

Patience is a virtue in the kitchen. While it’s tempting to dive right in, allowing the cornbread to cool slightly helps set the texture and makes cutting the pieces cleaner.

Not Measuring Ingredients Accurately

For baking, precise measurements matter. Make sure to spoon and level your flour and cornmeal rather than packing it down into the measuring cup.

Forgetting to Grease the Pan

Don’t skip this fundamental step. Greasing the pan adequately is crucial to ensure your cornbread comes out without sticking.

Serving Suggestions for Pumpkin Cornbread

Breakfast Delight

Start your day right by serving slices of warm pumpkin cornbread with a generous pat of butter and a drizzle of honey. Pair it with a steaming cup of coffee or tea and enjoy the delightful breakfast it offers.

Fall Gatherings

Pumpkin cornbread is perfect for family gatherings or fall get-togethers. Serve it alongside hearty soups like butternut squash or a classic chili for a comforting meal that warms everyone’s hearts.

Toasted Treats

For an amazing afternoon snack, heat up a slice of cornbread and top it with cream cheese and apple slices or even a bit of pumpkin butter. It’s a delightful combination that you won’t want to miss!

Easy Dessert

Turn your cornbread into a delightful dessert by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon will elevate the sweetness and tie together the flavors beautifully.

Pro-Level Tips for When You’re Ready

Experiment with Flavors

Don’t hesitate to play with flavors in your cornbread. Adding jalapeños can provide a spicy kick, or you can incorporate herbs like rosemary or thyme for a savory twist.

Storage Tips

If you find yourself with leftovers (which is rare!), store your pumpkin cornbread in an airtight container at room temperature for a couple of days. You can also refrigerate it for up to a week—just make sure it’s well-wrapped.

Freezing for Future Enjoyment

If you’re looking to indulge later, freeze slices of cornbread in a single layer on a baking sheet, then transfer them into a freezer bag. When you want to enjoy a slice, it’s easy to thaw in the microwave or at room temperature.

Pair with Seasonal Drinks

To truly encapsulate the fall experience, serve your pumpkin cornbread with seasonal drinks like spiced apple cider, pumpkin spice lattes, or even a sweet mulled wine. The flavors will beautifully complement each other, enhancing the overall experience.

Conclusion & Next Steps

As you can see, making Pumpkin Cornbread isn’t just about baking—it’s about creating something delightful that brings a bit of joy into everyday life. It’s easier than it looks, and you can customize it with various add-ins based on your taste. With this cozy, classic recipe at your fingertips, you’re sure to impress friends and family alike. So, grab those ingredients and head to your kitchen for a rewarding experience. Trust me; you won’t regret sharing this with your loved ones!

I hope this inspired you to try making pumpkin cornbread at home! Once you whip up a batch, let me know how it turned out. Did you add any special twists? Share your experiences in the comments below!

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FAQs About Pumpkin Cornbread