Welcome to the ultimate fall baking experience! This Pumpkin Cornbread recipe is everything you want in a cozy side dish: incredibly moist, packed with warm spices, and wonderfully easy to make. It strikes the perfect balance between sweet and savory, making it a versatile addition to any meal. Whether you’re planning your Thanksgiving menu or just craving a comforting treat on a chilly evening, this homemade pumpkin cornbread is guaranteed to become a new family favorite.
Why This is the Best Pumpkin Cornbread Recipe
Forget dry, crumbly cornbread. This recipe is engineered for a perfectly tender and moist crumb every single time. The addition of pumpkin puree not only provides amazing flavor but also adds a significant amount of moisture that keeps the bread fresh for days.
We use a blend of pumpkin pie spice and a hint of cinnamon to create a warm, aromatic flavor profile that screams autumn. It’s comforting, delicious, and makes your kitchen smell absolutely divine. Best of all, this recipe is straightforward and forgiving, making it perfect for bakers of all skill levels.
Ingredients You’ll Need
This recipe uses simple pantry staples to create its signature flavor and texture. Here’s what you’ll need to gather:
Dry Ingredients
- All-Purpose Flour: Provides the structure for the cornbread.
- Yellow Cornmeal: Gives the cornbread its classic texture and flavor.
- Brown Sugar: Adds a hint of molasses-rich sweetness that complements the pumpkin.
- Baking Powder & Baking Soda: These leavening agents work together to give the cornbread the perfect lift.
- Salt: Balances all the flavors.
- Pumpkin Pie Spice & Cinnamon: The essential duo for that signature warm, spiced autumn flavor.
Wet Ingredients
- Pumpkin Puree: The star ingredient! Use 100% pure pumpkin puree, not pumpkin pie filling.
- Buttermilk: Reacts with the leavening agents to create a super tender crumb.
- Eggs: Binds the ingredients together.
- Melted Butter: Adds richness and flavor.
Step-by-Step Instructions
Follow these simple steps to bake the perfect loaf.
- Preheat and Prep: First, preheat your oven to 400°F (200°C). Grease and flour an 8×8 inch baking pan or a 9-inch cast iron skillet.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the pumpkin puree, buttermilk, and eggs until smooth. Then, whisk in the melted butter.
- Mix Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool and Serve: Let the cornbread cool in the pan for at least 10 minutes before slicing and serving warm.
Pro Tips for Perfect Pumpkin Cornbread
A few expert tips can take your cornbread from good to unforgettable.
- Do Not Overmix: This is the most important rule for tender cornbread. Overmixing develops the gluten in the flour, resulting in a tough, dense texture. Mix only until you no longer see streaks of dry flour.
- Use a Cast Iron Skillet: For unbelievably crispy, golden-brown edges, bake your cornbread in a preheated cast iron skillet. Simply place the skillet in the oven while it preheats, then add a tablespoon of butter to melt before pouring in the batter.
- Check for Doneness Correctly: Ovens can vary. Start checking for doneness around the 20-minute mark. The cornbread is ready when the edges are lightly browned and a toothpick inserted in the center comes out with a few moist crumbs attached.
Delicious Variations & Add-Ins
While this recipe is fantastic as is, it’s also a great canvas for customization.
- Savory Kick: Add 1-2 diced jalapeños and a cup of shredded cheddar cheese to the batter for a spicy, savory twist.
- Nutty Crunch: Mix in 1/2 cup of toasted pecans or walnuts for a delightful crunch and nutty flavor.
- Sweet Glaze: For a sweeter, more dessert-like cornbread, drizzle it with a simple maple glaze (1/2 cup powdered sugar mixed with 2 tablespoons of maple syrup) once it has cooled slightly.
Serving Suggestions
This Pumpkin Cornbread is incredibly versatile. Serve it warm with a generous smear of butter or a drizzle of honey. It’s the perfect companion to a bowl of hearty beef chili or a comforting soup. For a truly special touch, serve it alongside your main meal with some homemade cranberry honey butter. It’s also an essential side dish for any holiday gathering, especially Thanksgiving.
How to Store and Reheat
Storing your pumpkin cornbread correctly ensures it stays moist and delicious. Let it cool completely, then store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. This cornbread also freezes exceptionally well. Wrap individual slices or the entire loaf in plastic wrap and then foil, and freeze for up to 3 months. To reheat, simply warm it in the microwave or a low-temperature oven.
Frequently Asked Questions
Yes, you can! Ensure the fresh puree is thick and not watery. Blot it with paper towels to remove excess moisture for the best texture in your cornbread.
Yes, you can substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend that contains xanthan gum for the best results.
Absolutely! A 9 or 10-inch cast iron skillet works perfectly. For extra crispy edges, preheat the skillet in the oven with a little butter before pouring in the batter. You may need to adjust the baking time slightly, so keep an eye on it.
The key is not to overmix the batter. Mix only until the wet and dry ingredients are just combined—a few small lumps are okay! The pumpkin puree and buttermilk in this recipe also add a lot of moisture, which guarantees a super moist crumb.
Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months when wrapped properly.
More Fall Recipes to Try
If you loved this recipe, be sure to check out some of our other autumn favorites. Our recipes for Thanksgiving Butternut Squash, decadent Pumpkin Cheesecake Bars, and the classic Amish Pumpkin Roll are perfect for the season.
The Ultimate Moist Pumpkin Cornbread Recipe
Pumpkin Cornbread (The Ultimate Moist & Easy Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Grease and flour an 8x8 inch baking pan or a 9-inch cast iron skillet.
- In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until well combined.
- In a separate medium bowl, whisk the pumpkin puree, buttermilk, and eggs until smooth. Whisk in the melted butter.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are okay.
- Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cornbread cool in the pan for at least 10 minutes before slicing. Serve warm.
Notes
Storage: Store leftovers in an airtight container at room temperature for up to 3 days.
Variations: Feel free to add 1/2 cup of toasted pecans or chocolate chips for extra texture and flavor.
Share Your Creation!
We are confident this will be the best Pumpkin Cornbread you’ve ever made. If you try this recipe, please leave a comment below and let us know how it turned out! We love hearing from you. For more delicious inspiration, be sure to follow us on Pinterest.
