Pumpkin Cornbread

Pumpkin Cornbread on a wooden table

Pumpkin Cornbread ~ if you haven’t tried it, this should be your first baking project this fall. It’s the perfect side dish for soups, stews, and chilis, and it’s a must on your Thanksgiving and holiday tables. It’s super moist, the texture is perfect and the flavor is game-changing.

Pumpkin Cornbread, sliced into wedges

Cornbread is one of the easiest baking projects imaginable, probably one of the very first recipes most of us learn to make.

The fact that it’s so quick and easy explains why it’s such a holiday staple, you can pretty much throw it together amid all the chaos with your eyes closed.

The only drawback to classic cornbread is that it can be, ahem, dry. Who among us hasn’t choked on a big old chunk of the stuff? First you cough, and the little dry crumbs get caught in your throat as you gasp for air, then you try to salvage the situation by taking a big gulp of red wine and then…you know the rest. But mercifully, this recipe solves all that ~ the dose of pumpkin puree makes this recipe extra moist.

Pumpkin Cornbread sliced into wedges on a wooden board

I’m a pumpkin fanatic, and I try to wedge it into as many recipes as I can think of this time of year.

But I know if I’m not careful everything I make will end up tasting like pumpkin pie. I avoid using too much of the classic pie spices in my savory pumpkin dishes for that very reason. This time I used a combination of nutmeg and cardamom which gives is a subtle aromatic boost. My only dilemma is whether to serve this on Thanksgiving as is, or to make a Pumpkin Cornbread Stuffing out of it. I’ll probably do both 😉

Pumpkin Cornbread, sliced

I love it when a recipe can be laid out in broad strokes, it makes it so much more approachable.

This one is simply a matter of whisking the dry ingredients, whisking the wet ingredients, and mixing the two. This is another recipe that you could mix the dry and wet separately the night before and bake off the next day. Cornbread cooks quickly, so you could actually bake it while the turkey rests, and bring it to the table hot out of the oven.

Pumpkin Cornbread just out of the oven, on a cooling rack

Tip ~ try serving this pumpkin cornbread with a drizzle of my Hot Pepper Honey, it’s a winning combo!

Pumpkin Cornbread on a wooden table
3.65 from 56 votes

Pumpkin Cornbread

Pumpkin Cornbread ~ if you haven't tried it, this should be your first baking project this fall.  It's the perfect side dish for soups, stews, and chilis, and it's a must on your Thanksgiving and holiday tables.  The texture is perfect and the flavor is game-changing.
Course bread
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Yield 10 servings
Author Sue Moran


  • 9 inch round cake pan or spring form pan


  • 1 cup flour
  • 1 cup cornmeal
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground cardamom use cinnamon or ginger if you prefer
  • 1/4 tsp freshly ground nutmeg
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup pumpkin purée
  • 1/3 cup vegetable oil
  • 2 Tbsp molasses
  • 1/3 cup buttermilk or milk


  • Set the oven to 375F
  • Whisk the dry ingredients together in a small bowl, try to smooth out any brown sugar lumps.
  • Whisk the wet ingredients together in a larger bowl. Add the dry to the wet, and mix until just combined.
  • Turn into a buttered 9 inch spring form pan, spreading out evenly. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
  • Cool for a few minutes in the pan, then remove and serve warm.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Other cornbreads to try ~



don’t forget to pin this pumpkin cornbread!

Pumpkin Cornbread pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    March 20, 2022 at 7:39 pm

    5 stars
    Tried the pumpkin cornbread and it is delicious, moist and not crumbly. Definitely a keeper!

  • Reply
    November 11, 2020 at 6:47 pm

    If using for your pumpkin stuffing how far ahead can the cornbread be made?

    • Reply
      November 12, 2020 at 5:49 am

      YOu can make the cornbread up to a week in advance, or even further if you want to freeze it.

  • Reply
    September 8, 2020 at 6:02 pm

    What kind of cornmeal do u use in this recipe, yellow or white?

    • Reply
      September 8, 2020 at 6:22 pm

      I use yellow.

  • Reply
    Gemini Keyes
    September 7, 2020 at 5:17 pm

    5 stars
    I don’t like corn bread but I think I will like it with this flavor added to it.

  • Reply
    April 30, 2020 at 6:01 pm

    Hi. Dying to try this unique combination of flavours. Was wondering if I could reduce the sugar? Not really into an overly sweet cornbread.

    • Reply
      April 30, 2020 at 7:14 pm

      Yes, feel free to reduce it up to half the amount.

  • Reply
    February 12, 2020 at 6:14 pm

    5 stars
    This is our favorite cornbread. My husband said not to make any others in the future. It’s awesome at the bottom of a bowl of black bean chili

    • Reply
      February 12, 2020 at 6:24 pm

      Not to toot my own horn, but I have to agree with you Megan, love this stuff. For some reason I tend to save it for fall, but a bowl of black bean chili sounds pretty good right now.

  • Reply
    November 17, 2018 at 5:14 am

    If I don’t have a springform pan, what do you suggest I use? Will and 8×8 do? Should I do them as minis in muffin tins? Thank you!

    • Reply
      November 17, 2018 at 5:24 am

      If you have a 9 or 10 inch cake pan that will work, I would line it with a circle of parchment. The bread should release easily after it cools a bit. A cast iron skillet (10 inch) works well. I haven’t tried this in an 8×8, I would think a 9×9 would be better. Muffins should work well too!

      • Reply
        November 17, 2018 at 6:56 am

        Thank you! I’ll try the muffin tins since my only skillet is a grill-bottom

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