Easy Pumpkin Cornbread with Cornmeal and Pumpkin Purée
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Pumpkin Cornbread is the perfect balance of sweet, savory, and spiced that feels right at home on a fall table. This recipe blends classic cornmeal with pumpkin purée, brown sugar, and pumpkin spice, creating a moist square that pairs beautifully with chili, turkey, or simply a drizzle of honey.
The batter comes together quickly with eggs, butter, and sour cream (or kefir), then bakes in a square pan until golden and fluffy. Whether you slice it into neat squares or bake it in a cast-iron skillet for a rustic touch, this pumpkin cornbread recipe delivers cozy flavor with just the right amount of sweetness.
Why You’ll Love Pumpkin Cornbread
- Warm fall flavor: Pumpkin, cinnamon, nutmeg, and cloves give this cornbread that classic seasonal taste.
- Moist but fluffy: Sour cream or kefir keeps the crumb tender without being dense.
- Simple to make: Just two bowls, one for wet ingredients, one for dry ingredients, and a quick bake.
- Pairs with everything: Serve as a side with chili, soups, or turkey, or enjoy as a snack with butter and honey.
- Bakes perfectly every time: A toothpick test ensures the squares come out just right.
Ingredients Needed To Make Pumpkin Cornbread
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- All-purpose flour (or gluten-free flour substitute)
- Fine cornmeal
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin seasoning (blend of cinnamon, nutmeg, cloves, ginger)
- Eggs
- Vanilla extract
- Kefir, buttermilk, or sour cream
- Pumpkin purée (canned, not pumpkin pie filling)
- Butter (melted)
- Light brown sugar
Variations, Tips, and Substitutions
- Make it savory: Reduce sugar slightly and add chopped pecans or shredded cheese for a more savory cornbread.
- Add sweetness: Serve slices with honey, maple syrup, or butter for extra indulgence.
- Switch the dairy: Kefir, buttermilk, or sour cream all add moisture. Use whichever you have on hand.
- Bake in a skillet: Swap the square pan for a 9-inch cast-iron skillet for crisp edges and a rustic look.
- Storage: Keep leftovers in the fridge in an airtight container for up to 3 days, or freeze squares for longer storage.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Pumpkin Cornbread
- Preheat oven: Set oven to 375°F. Grease or line an 8×8 square pan or a 9-inch cast-iron skillet with parchment.
- Mix wet ingredients: In a large bowl, cream together melted butter and brown sugar with a whisk or hand mixer. Add pumpkin purée, eggs, sour cream (or kefir), and vanilla. Stir until smooth.
- Mix dry ingredients: In a separate bowl, whisk flour, cornmeal, baking powder, baking soda, salt, and pumpkin spice until combined.
- Combine: Fold dry ingredients into wet mixture until batter is just combined. Avoid overmixing to keep texture light.
- Bake: Pour batter into the prepared dish. Bake 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan on a wire rack for at least 30 minutes before slicing into squares. Serve warm or at room temperature.
Commonly Asked Questions
Can I use fresh pumpkin instead of canned pumpkin purée?
Yes. Roast fresh pumpkin until tender, then mash or puree until smooth. Drain excess water before adding to the batter.
Get all the best baking tips!
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What’s the best way to serve pumpkin cornbread?
It’s perfect with chili, turkey dinners, or holiday mains, but also delicious with just butter and honey.
How do I know when cornbread is done?
Insert a toothpick in the center. If it comes out clean with just a few moist crumbs, it’s ready.
Can I make this gluten-free?
Yes. Substitute all-purpose flour with a 1:1 gluten-free flour blend for an easy swap.
How do I keep cornbread moist?
Don’t overbake, and let it cool in the pan for at least 30 minutes before slicing. The pumpkin and sour cream also lock in moisture.
Pumpkin Cornbread
Equipment
- 8×8-inch cake pan
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Toothpick for doneness check
Ingredients
- 1 ¼ cups all-purpose flour or 1.1 GF flour
- 1 cup fine cornmeal
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 ½ tsp pumpkin seasoning
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup plain kefir buttermilk, or sour cream
- 1 cup canned pumpkin not pumpkin pie filling
- ⅓ cup butter melted
- ⅓ cup light brown sugar packed
Instructions
- Preheat oven to 375°F. Grease or line an 8×8-inch cake pan.
- In a mixing bowl, cream together the melted butter and brown sugar for 1 minute.
- Add pumpkin, eggs, kefir (or substitute), and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and pumpkin seasoning.
- Gently fold the dry ingredients into the wet mixture until just incorporated. Do not overmix.
- Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 30 minutes before slicing.
- Serve warm or at room temperature.
Nutrition
Pumpkin cornbread is one of those recipes that instantly makes the house smell like fall. The spices, the tender crumb, the golden edges. It’s a simple dish with so much comfort baked in. I love it alongside a bowl of chili, but honestly, I’ve eaten it straight from the pan with a little butter and honey. However you serve it, this recipe gives you moist, flavorful cornbread that’s just right for cozy gatherings.
Can I sub olive oil for butter?
yes, you can 🙂
What size can of pumpkin
1 cup 🙂