Pumpkin Cornbread

My daughter, Kara, loves anything bread, and a warm square of this Pumpkin Cornbread with butter melting into the top is hard for either of us to pass up.

It’s soft and lightly sweet, with a little pumpkin spice. Is it a side dish or a dessert? I say it’s both, and it’s a great one to set out with a bowl of chili!

To make this recipe, I whisk cornmeal and flour with pumpkin pie spice and cinnamon. Then I stir them into a mix of eggs, sugar, pumpkin puree and buttermilk, bake it in a square pan and spread butter on top while it’s warm.

Why You’ll Love It

This is a simple whisk-and-stir recipe, so all you need is two bowls and a whisk. Cornbread with pumpkin is a nice change from the regular kind when fall comes around.

The pumpkin keeps it moist and gives it that pretty orange color. You’ll get a hint of sweetness and warm spice, but it still tastes like cornbread.

It’s also an easy Thanksgiving side dish. If you’d like a more classic version, my Easy Buttermilk Cornbread is the one I grab for soup nights, and my soft Honey Butter Rolls are great too.

Pumpkin Cornbread Ingredient Notes

These are the ingredients that matter most in this pumpkin cornbread recipe.

Pumpkin puree: Use plain pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices in it.

Yellow cornmeal: This gives you the classic cornbread bite, while the flour keeps it soft.

Buttermilk: It keeps the cornbread tender and adds a little tang. Whole or low-fat both work.

Pumpkin pie spice and cinnamon: They add warmth without taking over.

Butter: It goes on after baking, not in the batter. Spread it on while the cornbread is hot so it soaks right in.

How to Make Pumpkin Cornbread

I preheat the oven to 400°F and spray a 9×9 baking pan with nonstick spray. In a medium bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt and spices.

In a large bowl, I whisk the eggs, sugar, pumpkin and buttermilk until smooth. Then I add the dry ingredients and stir gently just until they’re combined.

The batter goes into the pan, and it bakes until a toothpick in the center comes out clean. I spread the butter over the top right away, then let it cool in the pan on a wire rack before cutting.

The full list of amounts is in the recipe card below, so you can check your pantry before you preheat.

My Best Tips

• Don’t overmix: Stir just until the flour disappears. A slightly lumpy batter bakes up tender.
• Use room temperature ingredients: Let the eggs and buttermilk sit out for a bit so the batter mixes smoothly.
• Spread it to the edges: The batter is thick, so use a spatula to get it into the corners.
• Cool it before cutting: Warm cornbread crumbles easily, so give it a little time in the pan.

What to Serve with Pumpkin Cornbread

Pumpkin cornbread is a natural with Ground Chicken Chili or a big pot of soup. I also love it next to a turkey dinner, and a little honey or apple butter on top turns it into a sweet snack.

Substitutions & Variations

Muffins: Spoon the batter into a muffin pan for pumpkin cornbread muffins. They’ll bake faster, so start checking early.

Sour cream: A couple of tablespoons in the batter makes an even richer, more tender crumb.

Skillet: A cast-iron skillet gives you crispy edges, and it looks great on the table.

How to Store Pumpkin Cornbread

Room temperature: Keep it covered for up to 2 days.

Freezer: Wrap individual pieces and freeze them for up to 3 months. Thaw them on the counter, then warm them in the oven or microwave.

Pumpkin Cornbread FAQs

Why is my pumpkin cornbread gummy?

It probably needs a little more time in the oven, or the batter was overmixed. Pumpkin adds a lot of moisture, so wait for a clean toothpick.

Can I use fresh pumpkin puree?

Yes, but cook it and drain it well first. Fresh puree holds more water than canned, and I haven’t tested it in this recipe.

Can I use pumpkin pie filling instead of puree?

No, it has sugar and spices in it already. If you have some on hand, here’s what to do with leftover pumpkin pie filling.

How do I reheat pumpkin cornbread?

Warm a piece in the microwave for a few seconds, or wrap a few pieces in foil and warm them in the oven.

Save me the corner piece, because that’s the one with the most buttery edges!

More Pumpkin Recipes

• Pumpkin Crunch Cake
• Melt-In-Your-Mouth Pumpkin Cookies
• Cream Cheese Filled Pumpkin Bread
• Pumpkin Spice Cupcakes