Pumpkin Cornbread

Name: Pumpkin Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/4 cup maple syrup; 3 tablespoons (45g) granulated sugar; 2 large eggs; 1/3 cup vegetable oil; 1/2 cup pumpkin puree; 1/2 cup buttermilk; 1 cup (130g) all-purpose flour; 1 cup (160g) yellow cornmeal; 1 teaspoon (2g) pumpkin pie spice; 1 teaspoon (4g) baking powder; 1/2 teaspoon (2g) baking soda; 1/2 teaspoon (2g) kosher salt; Butter and maple syrup for serving

By Sarah On September 8, 2015 | Updated: September 17, 2026

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Plenty of fall spices and pumpkin collide in this soft and perfectly spiced pumpkin cornbread that pairs like a dream with a bowl of chili!

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Pumpkin is taking it’s rightful place in the land of cornbread today and I’m pretty sure I just heard angels singing.

I mean, it just makes SENSE that cornbread and pumpkin belong together here! This cornbread is subtle on the pumpkin + spice flavor but a little bit of both works wonders with the hearty texture and dare I say, makes the ultimate companion to those fall bowls of chili.

What does the addition of pumpkin contribute exactly here? Besides giving the cornbread a deep orange color that is beyond gorgeous, it takes everything to a whole new level of softness, plus paired with a little pumpkin pie spice + maple syrup, enhances flavor to the MAX.

I’m really having trouble picturing making my cornbread any other way again, tbh.

This Cornbread Features…

A soft and fluffy texture
Creamy pumpkin puree and lots of pumpkin spice flavor
An easy recipe that comes together in minutes

Making the Cornbread

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Maple syrup
Granulated sugar
Eggs
Vegetable oil
Pumpkin puree
Buttermilk
All-purpose flour
Yellow cornmeal
Pumpkin pie spice
Baking powder
Baking soda
Kosher salt

Choosing Your Pan

You can use either a 9-inch cast iron skillet or a 9-inch square baking dish. I especially prefer the cast iron here as it gives the cornbread a fantastic texture during baking.

Tips for Perfect Cornbread

Spoon and level flour – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour in grams for the most accurate results.
Gently fold batter – be careful not to overmix your batter otherwise the cornbread may bake up dry.
Bake cornbread at high temperature of 400F – this will help form a beautiful golden exterior.
Test cornbread with toothpick – insert a toothpick in the center of cornbread to test for doneness.

Storing Cornbread

Allow cornbread to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, I recommend reheating slices 15-30 seconds on high in microwave or in a preheated 350F oven for 5-10 minutes for serving.

To freeze cornbread, allow to cool completely, then wrap well and freeze up to 2 months. Thaw bread completely at room temperature and reheat for serving.

Whatever you do, don’t neglect to top warm slices of this cornbread with pats of softened butter and drizzles of maple syrup! That’s the real pumpkin cornbread experience that every fall-lover needs.

Try these other cornbread favorites next!

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