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
    November 16, 2018 at 6:27 pm

    5 stars
    So delicious, I may never make regular cornbread again!

  • Reply
    November 15, 2018 at 4:42 pm

    just made this for the fun of it. subbed coconut sugar for the brown sugar because I had it and baked in a 9″x9″ for 26 min. it is not what I expected. very delicate and fluffy, but not the flavor for which I was hoping. if I try again I’ll sub ginger for the cardamom.

    • Reply
      November 15, 2018 at 6:15 pm

      Keep trying, Chelsey, you should be able to tweak the flavor pretty easily to your liking.

  • Reply
    October 8, 2018 at 3:30 am

    Sooo good! I was bummed because my first batch came out super dense, and I followed the directions to the T…until I realized I didn’t. Haha. I only put in a tsp of baking powder instead of a Tbsp, guess that what happens when you let your kids helps you bake and get distracted!! The second batch was right on point!

    • Reply
      October 8, 2018 at 9:28 am

      I’m so glad, I adore this cornbread, I bet you’ll be making it for years to come 🙂

  • Reply
    October 16, 2017 at 10:35 am

    5 stars
    I’ve made this three times in a month. It is wonderful!! Thank you!!!

    • Reply
      August 25, 2018 at 2:35 pm

      It’s probably one of my favorite recipes on the blog Karen, I’m glad you liked it 🙂

  • Reply
    November 23, 2016 at 7:07 am

    to make the recipe gluten free – which gluten free flour do you recommend?

    • Reply
      November 23, 2016 at 8:12 am

      I like Bob’s Red Mill gluten free all purpose flour mix, Pam, and I’ve also heard that Costco has a good one.

    • Reply
      Leandra Wright
      November 24, 2016 at 10:09 am

      Ive been using almond flour and its been great!

  • Reply
    November 9, 2016 at 11:54 am

    can I do this in a cast iron skillet?

    • Reply
      April 30, 2020 at 7:28 pm


  • Reply
    Jimi Oke
    November 21, 2014 at 2:13 pm

    5 stars
    Doubled the recipe for a 9×5. Took about 45 min to get done. Tasted even better the next day!

    • Reply
      November 21, 2014 at 8:09 pm

      It’s one of my true favorites on the blog, Jimi!

  • Reply
    September 22, 2014 at 8:23 pm

    Can you sub the molasses for anything? Maybe 2 tablespoons of brown sugar seeing it has molasses in it? Thank you!

    • Reply
      September 23, 2014 at 9:36 am

      I think that would work fine, Matt!

  • Reply
    Jane Phelps
    November 10, 2013 at 3:18 pm

    5 stars
    Cooks up beautifully.
    Tastes wonderful.
    Nice twists on conventional Johnny cake recipe.

    • Reply
      November 10, 2013 at 3:33 pm

      Thanks Jane, glad to hear it works for you. I’ve made it numerous times and it’s super reliable!

      • Reply
        November 29, 2013 at 6:44 am

        Hello, do you put “fine” cornmeal or the other grain corn meal in this recipe?

        • Reply
          November 29, 2013 at 8:11 am

          Hi Betty! i used regular yellow cornmeal in this recipe.

  • Reply
    September 7, 2013 at 10:43 am

    I’m from the North– well, technically “West”. I like sweetened cornbread, which would make Southern Belles hunt me down and lecture me. Sold! Definitely adding this to my fall menu. Making this in my cast iron skillet!

    • Reply
      September 7, 2013 at 2:18 pm

      Love the idea of making it in a skillet!

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