Pumpkin Cornbread

This post may contain affiliate links, which means we’ll receive a commission if you purchase through our link, at no extra cost to you. See our disclosure here.

Your can of pumpkin has plans beyond pumpkin bread this fall! If you find yourself wanting to find new ways to use a can of pumpkin, let this be your invitation to make this pumpkin cornbread. 

A can of pumpkin turns classic cornbread batter into s soft, fluffy pumpkin cornbread that feels completely at home on the dinner table. The pumpkin puree brings a subtle warmth and earthy sweetness to the bread. Along with the pumpkin, buttermilk is another secret weapon in making the cornbread super moist – because no one likes a dry cornbread. 

You can serve this warm with a slice of butter alongside soup or your favorite fall dinner. Or you can make something sweet and drizzle it with some warm maple syrup. Either way, this pumpkin cornbread will win you over. IT’s full of fall flavor and cozy for any night of the week. 

Why You’ll Love This Pumpkin Cornbread

• It’s versatile! The best part is that this cornbread complements both sweet and savory dishes. Serve it as a sweet snack with a drizzle of maple syrup or alongside a cozy dinner.
• A seasonal twist on a favorite classic recipe. Autumn is the season of pumpkin, and we wait all year for it – so yes, we’re adding it to everything! This pumpkin cornbread is an unexpectedly delicious fall twist on a classic. 
• Super fluffy with a soft crumb! Our worst nightmare is dried cornbread! The buttermilk and moisture from the pure pumpkin puree give this cornbread a super soft crumb throughout.

How to Make This Pumpkin Cornbread

Step 1. Preheat the oven and prep the baking dish. Measure out cornbread ingredients.

First, preheat your oven to 375°F and grease a skillet or pie dish with butter or cooking spray. Set the dish to the side while you measure out your ingredients. 

It always helps to measure out your ingredients ahead of mixing the batter, so that you don’t forget an ingredient and have everything perfectly measured to mix in. 

Step 2. Mix the dry and wet ingredients separately. Blend them together to form batter.

In a medium mixing bowl, whisk together the dry ingredients. Doing this makes sure that everything is evenly incorporated and the batter is smooth and balanced.

The dry ingredients are a mixture of cornmeal, all-purpose flour, salt, baking powder, baking soda, sugar and spices. Pumpkin pie spice and cinnamon add a delicious warmth to the cornbread and help to bring out the natural pumpkin flavor.

In a separate mixing bowl, whisk together melted butter, buttermilk, pumpkin puree, maple syrup, and eggs. Make a well in the center of the flour mixture and pour the wet ingredients into the well. Gently stir the mixture with a silicone spatula until the batter is smooth and just combined.

Step 3. Bake for about 25 minutes and slice to serve.

Pour the pumpkin cornbread batter into the buttered skillet or dish and spread it evenly in the pan. Add a sprinkle of raw pumpkin seeds on top before popping the cornbread into the oven. 

Bake the cornbread in your preheated oven for about 22-24 minutes, or until cooked through. Let the cornbread cool for about 5 minutes and serve hot. 

It’s best enjoyed with some butter and a drizzle of maple syrup (if you like a sweet taste). 

Tip: You can test the doneness with a toothpick. If the toothpick comes out clean and doesn’t have wet batter sticking to it, you can remove the cornbread from the oven. 

Tips for Making Pumpkin Cornbread

• Don’t skip the buttermilk. It is the secret ingredient to avoid a dry cornbread. The combination of the acid and fat in the milk gives the cornbread a super soft crumb. 
• Don’t overmix the batter. Gently fold everything together until there are no visible streaks of flour. Overtaxing can make the cornbread tough, not soft and fluffy. 
• Grease the skillet before baking.  A well-buttered skillet or baking dish keeps the cornbread from sticking and gives the edges a crispy golden edge. 
• Use room temperature ingredients, if possible. Room-temperature eggs and buttermilk will blend more easily into the melted butter and pumpkin puree and make a super smooth batter. 

What to serve the pumpkin cornbread

This pumpkin cornbread is great with fall chili, other soups, roasted chicken or other proteins. 

You could also make it a breakfast with some butter and maple syrup!

How to store leftover pumpkin cornbread

Store leftover cornbread in an airtight container at room temperature for up to 2 days. You can refrigerate it for up to 4 days and warm up individual slices  before serving the leftovers.

More yummy fall recipes to try:

Print