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


  • 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


  1. Preheat oven to 400F. Lightly grease a 9-in pie pan (OR an 8-in square baking pan) and set aside.
  2. 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.
  3. 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.

Recipe Notes

Store cornbread in an airtight container at room temperature up to 2 days. Cornbread may also be frozen up to 1 month.