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Pumpkin Spiced Cornbread Wedges

By Sarah On   |  Updated:

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Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili!

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

This cornbread. SQUEAL!! It’s signifying maaaaaany amazing things to come. Fall-ish things. (!!!)

Yeah, guys. I’m not holding back ANYTHING anymore. Prepare for ALL the fall things to hit you in ‘da faaaace!

In 3…1, GO!

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

I’m obviously talking pumpkin, of course, but even more than that! Apples…hot and cozy dinners…gameday food fare…chili and soups upon soups…and soup DUNKERS.

Notice the emphasis and all caps on the word “dunkers?” That signifies great importance.—Remember that.

*cough, cough* CORNBREAD. The REAL star of chili night.

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

Uh, unless, of course a chili bar is on the dinner menu. Then there might be just a liiiittle competition, but nothing that a pumpkin cornbread can’t take on. 😉

Because it’s basically chili season now, but-actually-really-CORNBREAD season. Just sayin’ truth.

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

So you guys, it finally happened: Pumpkin finally found it’s way into my cornbread batter, and if we’re being honest here, I might have a tiiiny problem on my hands.—It might be impossible to go back to regular cornbread ever again. Like ever.

Oh.mah.GOSH! That’s just all.

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

What does the addition of pumpkin contribute to this cornbread? SO many pros, guys! Besides giving the cornbread a orange-y color that is beyond gorgeous, it takes everything to a whole new level of soft + moist textures, plus paired with a ton of spices, enhances flavor to the MAX.

It also replaces a ton of the usual-ridiculous amounts of oil, keeping things on the skinny side. You know, just a LITTLE bonus point. 🙂

Hint, hint: That means eat lots.

Like LOTS. With no shortage of chili on the side, because it’s obviously the season. (can I get a yaaaaay?!)

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

Oh, and whatever you do, don’t neglect to drizzle copious amounts of honey on top of the warm cornbread wedges.

Take caution not to drool all over it.

Just admit it. There could not possibly be a more glorious sight or a more glorious mouthful in the history of cornbread.

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

Pumpkin. It makes err’thing pretty perfect. â™¥

Ugh. Fall, just stay foreveeeeer!

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili! @WholeHeavenly

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Pumpkin Spiced Cornbread Wedges

Plenty of fall spices and pumpkin collide in these extra-soft pumpkin spiced cornbread wedges that go perfectly with a bowl of hot chili!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 cornbread wedges

Ingredients

  • 1-1/2 cups white whole wheat flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup honey
  • 1/4 cup plain yogurt
  • 3/4 cup buttermilk
  • Honey for serving optional

Instructions

  • Preheat oven to 400F. Lightly grease a 9-in pie pan (OR an 8-in square baking pan) and set aside.
  • In a large bowl, combine flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice. In a separate large bowl, whisk pumpkin, eggs, oil, honey, yogurt, and buttermilk until smooth. Gently fold flour mixture into liquid until just combined.
  • Evenly spread batter into prepared pan. Bake cornbread at 400F 25-30 minutes or until cornbread is golden-brown and a toothpick tests done. Cool cornbread 10-15 minutes on a wire cooling rack before slicing into wedges and serving warm with honey.

Notes

Store cornbread in an airtight container at room temperature up to 2 days. Cornbread may also be frozen up to 1 month.
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! â™¥

I like just a liiitle chili with my CORNBREAD…♥

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Reader Interactions

Comments

  10. Alice @ Hip Foodie Mom says

    Sarah, SQUEAL indeed! I love cornbread!!!! and yours is pumpkin spiced so that makes it 10,000 more desirable! 🙂 what are the green specks? at first i thought there was zucchini in there? but i don’t see anything in the ingredients list?

    Reply

  13. Mariah @ Mariah's Pleasing Plates says

    I am obsessed with all things pumpkin and Nick is somewhat of a cornbread addict so this is basically perfect for us. Now I just need some cold weather!! 😉

    Reply

  16. Ashley says

    It has been far too long since I’ve had some cornbread and a good soup! This sounds fantastic with the pumpkin!! Gah, now I just need cooler weather!

    Reply

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