Pumpkin Cornbread made with pumpkin puree, cornmeal, brown sugar, molasses, and fall spices—soft, sweet, and ready in a flash!
Alright, you know those days where you think you’ve got everything under control… until you don’t? Yeah, this cornbread was born on one of those days. I was mid-baking, feeling all smug, when I realized—no milk. Zero. Nada. Classic me, right?
But sitting there, on the counter, was an open can of pumpkin puree. Half-used, judging me. I mean, what else could I do? Waste it? Not on my watch. So, I went rogue. Threw the pumpkin into my usual cornbread batter, added a glug of molasses (because I’m impulsive like that), and sprinkled in some cinnamon and nutmeg for fall vibes. Honestly, I wasn’t expecting much. I figured, worst case, I smother it in honey butter and pretend it’s fine.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But oh. my. goodness. It turned out so good that my neighbor (the one who “doesn’t do sweet cornbread”) came back for seconds. And thirds. My family? Let’s just say there were no leftovers to argue about.
So now, this Pumpkin Cornbread Recipe is officially a thing. Like, it’s demanded every time we have chili or even a basic soup night. It’s not just “good cornbread.” It’s cozy, sweet-savory, soft, pumpkiny magic.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Pumpkin Cornbread Recipe?
Alright, let’s be real. Regular cornbread can be… hit or miss, right? Sometimes it’s so dry it could double as a sponge. Other times it’s so sweet it feels like dessert pretending to be a side dish. This one? It’s the happy middle.
It’s soft, fluffy, and has this mellow pumpkin sweetness that doesn’t smack you in the face but gently whispers, “Hey, it’s fall, let’s get cozy.” The molasses and brown sugar? Oh, they’re not here to overpower, they’re just giving it that rich, almost caramel-like background hum.
And the best part? You don’t need to make a big production out of it. No mixer (unless you’re feeling fancy), no weird ingredients, no “what even is that spice” moments. Just good old pantry staples, a can of pumpkin, and you’re golden.
Ingredient Notes:
Here’s where I spill the tea on why each ingredient is actually pulling its weight in this Pumpkin Cornbread Recipe.
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Flour (1 c): This is our base. Keeps things soft and light, not brick-like. Nobody wants brickbread.
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Baking Powder (1 tablespoon): The puff-maker. Gives that lovely rise without you having to work for it.
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Kosher Salt (1 tsp): Because even sweet recipes need salt to make the flavors pop. Don’t skip it.
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Cinnamon & Nutmeg (1/2 tsp & 1/4 tsp): Just enough to make you think, “Mmm, fall,” without feeling like you’re biting into a Yankee candle.
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Brown Sugar (1/2 c): Adds a deep, molasses-y sweetness. White sugar? Meh. This is better.
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Cornmeal (1 c): The soul of cornbread. I use medium grind for that perfect balance of fluff and texture.
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Eggs (2): The glue. Helps everything hold together and adds richness.
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Pumpkin Puree (1 c): The MVP. Adds moisture, color, and that subtle pumpkin vibe.
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Olive Oil (1/4 c): Keeps it moist without being greasy. Butter works too, but I like the clean flavor of olive oil here.
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Molasses (1 tablespoon): Adds depth. It’s that “something special” people won’t quite place but will obsess over.
How To Make Pumpkin Cornbread?
Okay, friend, here’s how you’re going to impress everyone (or just yourself, no shame).
- First up, crank that oven to 400°F. Get it nice and toasty while you grease up an 8×8-inch cake pan. Butter, cooking spray—whatever makes your life easier.
- Grab a medium bowl and whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal. It’ll look like sandy sweet spice mix, and you’ll get a little whiff of fall already.
- In another bowl, lightly beat your eggs. No need to get fancy, just a quick whisk to break them up. Stir in the pumpkin puree, olive oil, and molasses. It’s going to look like pumpkin pie filling, and yes, it smells as good as you think.
- Now, pour the wet stuff into the dry bowl. Stir gently—just enough to bring it all together. Don’t go overboard. A few lumps are totally okay. Overmixing will give you dense cornbread, and we don’t want that.
- Pour the batter into your pan, smooth the top, and pop it into the oven. Bake for 25-30 minutes, but you know the drill—start checking at 25. Toothpick in the center should come out clean or with a few moist crumbs. Your kitchen will smell like a fall dream by this point, so brace yourself.
Storage Options:
Alright, let’s pretend you didn’t devour the entire pan in one sitting. Wrap any leftovers in plastic wrap or toss them in an airtight container. On the counter, it’s good for about 2 days. In the fridge? You’ve got 5 days easy.
Want To Save This Recipe?
Wanna freeze it? Go for it. Slice it, wrap individually in plastic, and then foil. It’ll hang out in your freezer for up to 2 months. A quick zap in the microwave, or a few minutes in the toaster oven, and boom—back to fluffy perfection.
Variations and Substitutions:
We’ve all been there. Missing an ingredient? Feeling adventurous? Here’s how to switch it up.
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No olive oil? Melted butter works. Or coconut oil for a little tropical twist.
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Need it gluten-free? Easy. Swap the flour for a 1:1 gluten-free blend.
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Feeling spicy? Add a dash of ground ginger or cayenne for a sweet-heat kick.
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Want a little crunch? Toss in some chopped pecans or walnuts.
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Muffin vibes? Pour the batter into a lined muffin tin and bake at 375°F for 18-20 minutes. Boom, Pumpkin Cornbread Muffins.
What to Serve with Pumpkin Cornbread?
This Pumpkin Cornbread Recipe is a total team player. Here’s how I love to serve it up:
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Chili Night Essential: Sweet cornbread + spicy chili = pure fall comfort.
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Thanksgiving Staple: It belongs on the holiday table. End of discussion.
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Soup’s Bestie: Beef stew, creamy pumpkin soup, heck even a good ol’ tomato soup works.
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Honey Butter BFF: Slather it on thick. You won’t regret it.
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Breakfast Treat: Toast a slice, top with a fried egg, and maybe some avocado if you’re feeling extra.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yep, absolutely. Just make sure it’s thick and not watery. Roast it, purée it, and you’re good. Slightly earthier flavor, but so good.
Is this cornbread super sweet?
It’s sweet, but not dessert-sweet. More like “I can eat this with chili or by itself” sweet. You can cut down the brown sugar a tad if you like it less sweet. Totally up to you.
Can I make it ahead for a party?
Oh for sure. Bake it the day before, wrap it up once it cools, and reheat it at 300°F for 10 minutes before serving. Tastes just as fresh.
Alright, that’s it! Go make this Pumpkin Cornbread Recipe and tell me—did you eat it straight out of the oven too? (Because, same.) I’d love to hear how yours turned out. Seriously, DM me, comment, or just yell into the void. I’m here for it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pumpkin Cornbread Recipe
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup brown sugar packed
- 1 cup cornmeal
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup olive oil
- 1 tablespoon molasses
Instructions
Preheat the Oven:
- Preheat the oven to 400°F (200°C). Grease an 8x8-inch square cake pan thoroughly with butter or non-stick cooking spray to prevent sticking.
Prepare Dry Ingredients:
- In a medium-sized mixing bowl, combine the flour, baking powder, kosher salt, ground cinnamon, ground nutmeg, brown sugar, and cornmeal. Whisk the ingredients together until they are well blended and no clumps remain.
Prepare Wet Ingredients:
- In a separate large bowl, lightly beat the eggs until combined. Add the pumpkin puree, olive oil, and molasses to the eggs and whisk until the mixture is smooth and homogeneous.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should remain slightly lumpy to ensure a light texture.
Transfer Batter to Pan:
- Pour the prepared batter into the greased cake pan. Use a spatula to evenly spread and smooth the top of the batter to ensure even baking.
Bake the Cornbread:
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.
Cool and Serve:
- Remove the pan from the oven and allow the cornbread to cool slightly in the pan before slicing. Serve warm as a side dish or accompaniment to soups, stews, or holiday meals.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
