Name: Pumpkin Cornbread Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 20
Cuisine: Southern
Ingredients: 4 whole eggs; 1 cup granulated sugar; 8 Tbsp. (113g) unsalted butter (1 stick) - melted; 1 cup pure pumpkin puree; 2 + 1/2 cups (365g) of ground white or yellow cornmeal; 2 + 1/2 cups (300g) of all-purpose flour, spooned and leveled; 1/2 tsp. baking soda; 2 Tbsps. baking powder; 2 tsp. pumpkin spice; 1 tsp. ground cinnamon; 1 heaping tsp. salt; 2 Tbsp. honey; 1 cup (1% low-fat) milk; 1 cup (225g) of buttermilk

Jump to Recipe

A basket filled with pumpkin cornbread is simple, impressive, and oh-so-delicious. This recipe for pumpkin cornbread is super moist, and flavorful, and offers a beautiful color for the perfect side to serve this fall season.

A basket filled with pieces of pumpkin cornbread.

Make Pumpkin Cornbread Special…

Every dinner party and football gathering needs a delicious cornbread side to serve, don’t you think? This recipe creates the most delicious-tasting pumpkin cornbread ever! It’s light, fluffy texture is so good, it’s addicting. Everyone will love them.

Also, it is ideal to serve them with your favorite chili and soups. And, this pumpkin cornbread will make the perfect addition to any buffet table, especially, your Thanksgiving dinner.

If you enjoy cornbread recipes, then try our Easy Homemade Cornbread Recipe. And for more pumpkin recipes, don’t forget to try our Double Chocolate Chip Pumpkin Bread – it is divine!

A hand grabbing a piece of cornbread from the basket filled with them.

Reasons To Make This Pumpkin Cornbread Recipe

We enjoy making cornbread from time to time, and this recipe is adapted from our easy homemade cornbread recipe.
It has a moist, light, fluffy texture, and a beautiful color.
It is an easy recipe to follow and make it.
This simple recipe is easily made in one bowl and then baked for 30 minutes.
And, you can make it ahead and reheat it.
Best of all – it has a warm cozy flavor. 😉

Overview: Ingredients Needed for Pumpkin Cornbread Recipe

You can serve pumpkin cornbread with your favorite meals. This recipe calls for ingredients you can easily find in any supermarket.

PUMPKIN: Choose the can of organic pumpkin puree for this recipe. Not the kind for pumpkin pie filling (which is loaded with sugar and spices). You will only need one cup. Save the remaining for another recipe.
SUGAR: Granulated sugar to give the pumpkin flavor a little sweetness to it.
CORN MEAL: Choose the finest corn meal you can find. We prefer Old Fashioned Stone Ground White Corn Meal, it’s not bleached, or enriched.
FLOUR: Unbleached all-purpose flour is fine. If you need gluten-free, keep in mind, it may slightly change the texture of the cornbread.
SPICES: Some ground cinnamon and pumpkin spice are needed to give it some flavor.
BUTTER: Unsalted butter is used to give its moist texture.
EGGS: This recipe calls for 4 whole eggs.
BUTTERMILK: Buttermilk is also used to make it a moist cornbread.
MILK: Any low-fat milk is good. It too helps give this cornbread its delicious moisture.
ADDITIONAL INGREDIENTS: Baking powder, salt, and honey.

How to make Pumpkin Cornbread?

First, gather all the ingredients needed for this recipe. Remember, our full recipe card is located at the bottom. But first, let’s run through these easy steps so you’ll understand what’s involved before you start.

STEP 1: Make the Batter:

In a large mixing bowl, beat sugar with eggs until it becomes smooth and light pale yellow.
Add the pumpkin puree, and slowly beat in the melted butter.
Beat in all the dry ingredients. The dough at this point will be very thick and sticky.
Pour in the milk, buttermilk, and honey. Beat on high speed for 2 minutes, until well combined.

STEP 2: BAKE!

Pour the batter into your greased 9 x 12 baking pan.
Bake in a preheat oven (350F) until the top shows some cracks and a toothpick comes out clean in the center, about 25 to 35 minutes. Remove from oven.
Cut into squares or any size pieces and serve.

A baking pan filled with raw batter and the other with cornbread cut into squares.

Options to Serve Cornbread With…

There are so many options we can serve pumpkin cornbread with. Here are a few ideas and recipes for you to look at:

Make Ahead, Storing and Reheating:

Make Ahead! Pumpkin cornbread can be made ahead, baked then placed into a sealed container or freezer storage bag to freeze.

To Store and Freeze: It’s best to store cornbread in a sealed container and freeze it for up to 3 weeks.

To Reheat: Then allow the cornbread to thaw on your counter before reheating. You can reheat it in a microwave for about 30 seconds, to bring it back to soft and moist. Or you can pop it back into an oven and reheat it for a few minutes until warm.

Additional recipes and ideas for sides…

Hello friends! Are you cooking with us? If you make our pumpkin cornbread recipe, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below. Whether you made the recipe as written or changed it up in your own way, your feedback and conversations keep our community going strong. And, thank you!

Pumpkin Cornbread Recipe

Yield: 20 to 24 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Pumpkin Cornbread Recipe is moist, cozy, and flavorful! Easy enough for a weeknight side and ideal to make during the holidays for guests!

Ingredients

4 whole eggs
1 cup granulated sugar
8 Tbsp. (113g) unsalted butter (1 stick) - melted
1 cup pure pumpkin puree
2 + 1/2 cups (365g) of ground white or yellow cornmeal
2 + 1/2 cups (300g) of all-purpose flour, spooned and leveled
1/2 tsp. baking soda
2 Tbsps. baking powder
2 tsp. pumpkin spice
1 tsp. ground cinnamon
1 heaping tsp. salt
2 Tbsp. honey
1 cup (1% low-fat) milk
1 cup (225g) of buttermilk

Instructions

Preheat the oven to 350 degrees F (180C). Spray your 9 x 12 baking pan with cooking spray, the bottom and up the sides, and set aside.

In a large mixing bowl, beat together eggs with sugar until it's smooth, and turns a light pale yellow. Then beat in the pumpkin. Gradually beat in the melted butter. Beat on medium speed until well combined.

Next, add the cornmeal, flour, baking powder, baking soda, salt, and spices. The mixture will be very thick and sticky.

Pour in the milk, buttermilk, and honey. Beat on medium speed for an additional two minutes until the mixture is well incorporated and smooth.

Pour the batter into the prepared baking pan, and spread it evenly with a spatula.

Bake on the center rack, for 25 to 35 minutes, until the top shows some cracks on top, and an inserted toothpick comes out clean.

Remove and allow it to cool in the pan for at least 5 to 10 minutes before cutting and serving.

Notes

Keep in mind, all ovens vary. When you start to smell the aroma of cornbread, that is an indication that it is almost ready. Check on it, and use a toothpick inserted in the center (and it must come out clean) to be certain.

Best when served the day you make it.

Easy to freeze, thaw and reheat.

Vitamin D 6mcg32%

Calcium 44mg3%

Iron 2mg9%

Potassium 102mg2%

Nutrition Information:

Yield: 20 to 24 servings Serving Size: 1 serving
Amount Per Serving: Calories: 266Total Fat: 6.6gCarbohydrates: 38gFiber: 1.9gSugar: 13.5gProtein: 5g

In case you missed it…

Happy Baking! 🙂

xo anna and liz

Welcome! From Anna and Liz

We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…

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