Pumpkin Cornbread Recipe

I absolutely love this Pumpkin Cornbread Recipe because it brings together the cozy warmth of pumpkin with the classic comforting texture of cornbread. It’s the perfect side to serve alongside soups, stews, or chili on chilly evenings when you want something a little special but still quick to make. You’ll find that the blend of pumpkin pie spice with sweet pumpkin adds a subtle fall flavor without overpowering the good old-fashioned cornbread base.

When I first tried this recipe, I was amazed at how moist and tender the cornbread turned out, yet it still had a nice golden crust thanks to the cast iron skillet. This Pumpkin Cornbread Recipe is worth trying anytime you want a seasonal twist on a traditional favorite, especially around holiday gatherings or family dinners. Plus, it comes together in under half an hour, so it’s perfect for busy nights too!

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Ingredients You’ll Need

Every ingredient in this Pumpkin Cornbread Recipe works in harmony to get that perfect balance of sweet, spice, and texture. I always recommend fresh pumpkin puree and good-quality spices to make this taste like fall in every bite.

• Yellow cornmeal: Use a medium grind for great texture—coarse will feel gritty, and fine won’t provide that satisfying bite.
• All-purpose flour: Helps give the bread structure and balance out the cornmeal’s chewiness.
• Sugar: Adds just enough sweetness; there’s a touch in the batter and a sprinkle on top for a little crunch.
• Baking powder: This is what makes your cornbread nice and fluffy, so don’t skip it or use expired stuff!
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves that brings the pumpkin to life.
• Salt: Enhances all the sweet and savory notes; a little goes a long way.
• Milk: I use whole milk for richness, but any milk will do.
• Unsalted butter: Melted and slightly cooled to blend perfectly without scrambling the egg.
• Large egg: Adds moisture and binds everything together nicely.
• Pure pumpkin: 100% pumpkin puree, not pumpkin pie filling, to keep flavors balanced.
• Granulated sugar (for topping): This simple sprinkle caramelizes in the oven for a delightful crunch.
• Whipped butter: For serving—a must for slathering on that warm cornbread right out of the oven.

Variations

One of the best things about this Pumpkin Cornbread Recipe is how easy it is to make your own. I love to switch things up based on what I have on hand or who I’m feeding, so don’t hesitate to tweak it to your liking!

• Add-ins: I sometimes fold in a handful of chopped pecans or dried cranberries for a little texture and extra flavor that my family adores.
• Dairy-free: Swap milk for almond or oat milk, and use coconut oil instead of butter for a delicious dairy-free version I’ve tried with great results.
• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour, and it still bakes up beautifully.
• Spice it up: Adding a pinch of cayenne or ground ginger can add a surprising depth to the pumpkin flavor—I discovered this trick when hosting friends who love a little heat!

How to Make Pumpkin Cornbread Recipe

Step 1: Preheat and Prepare Your Skillet

First things first, preheat your oven to 425°F and butter a 10-inch cast iron skillet really well. Placing the skillet in the oven as it heats up is a game-changer – it creates that crispy crust everyone raves about. Be careful when handling the hot skillet later, using thick potholders to avoid burns.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, pumpkin pie spice, and salt. This step ensures everything is evenly distributed so you don’t get any uneven flavor pockets later.

Step 3: Combine Wet Ingredients and Batter

Add the milk, melted butter (make sure it’s just cooled enough so it doesn’t scramble the egg), egg, and pumpkin puree to the dry mix. Whisk everything until it forms a smooth batter—try not to overmix, though, or your cornbread might turn out tough instead of fluffy.

Step 4: Bake to Perfection

Carefully remove the hot skillet from the oven and pour the batter in, smoothing it out gently. Sprinkle the tablespoon of granulated sugar evenly over the top to give it a subtle crisp and sweet crunch. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice the edges pull slightly away from the skillet, which is a good sign it’s done.

How to Serve Pumpkin Cornbread Recipe

Garnishes

I always serve this Pumpkin Cornbread Recipe warm with a generous pat of whipped butter melting on top—that creamy richness is irresistible. Sometimes I also drizzle a little honey for extra sweetness, especially if we’re having it with spicy chili.

Side Dishes

This cornbread pairs perfectly with hearty dishes like beef stew, roasted vegetables, or my favorite pumpkin chili. It’s also great alongside a Thanksgiving spread since it complements turkey and mashed potatoes beautifully.

Creative Ways to Present

For special occasions, I like to cut the cornbread into rustic wedges and serve it on a wooden board with fresh herb sprigs and small bowls of flavored butters or honey. It creates a warm, inviting vibe that always impresses guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

After it cools, I wrap leftover Pumpkin Cornbread tightly in plastic wrap or foil and keep it at room temperature for up to 2 days. If I plan to keep it longer, I store it in an airtight container in the fridge to retain freshness up to 4 days.

Freezing

This cornbread freezes wonderfully! I slice it into wedges, wrap each piece individually in plastic wrap, then tuck them all into a freezer bag. I’ve kept it frozen for up to 3 months with no loss in flavor or texture.

Reheating

To reheat, I like to pop slices in the toaster oven for a few minutes to revive the crisp crust. Alternatively, heating wrapped slices in a 350°F oven for 10-12 minutes works great if you want to warm a whole skillet batch.

FAQs

Final Thoughts

This Pumpkin Cornbread Recipe holds a special place in my heart because it’s simple yet full of comforting fall flavors that everyone can enjoy. I always find myself coming back to it when I want that perfect side dish that’s a little different but undeniably satisfying. Give it a try—you’ll love how easy it is to make and how much joy it brings to the table!

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