Name: Pumpkin Cornbread
Prep time: 5 min
Cook time: PT-491586H58M35S
Total time: PT-491586H58M35S
Ingredients: 1 cup yellow cornmeal; ¾ cup all-purpose flour; 3 tablespoons sugar; 4 teaspoons baking powder; 1 teaspoon pumpkin pie spice; ½ teaspoon salt; 1 cup milk; ¼ cup unsalted butter, melted and cooled slightly; 1 large egg; 1 cup pure pumpkin; 1 tablespoon granulated sugar, for topping; whipped butter, for garnishing

With a soft, crumbly center and a crackly crust, this Pumpkin Cornbread is as delicious as it is charming. Reminiscent of a pumpkin pie, it’s a cute and comforting carb to serve at your Thanksgiving or Friendsgiving feast.

Cornbread with a Charming Twist

This fun fall twist on a favorite comfort food is charming and delicious. Everyone looked at me like I was crazy when I said I wanted to make this Pumpkin Cornbread look like pie. But y’all, it turned out so, so cute! I love the dollops of butter that look like whipped topping. I love making and serving it in a round skillet (I always make my Sweet and Simple Cornbread recipe in a skillet!). The whole presentation makes me so happy.

Moist and Crumbly

And it’s not just a pretty face! It tastes amazing! Cornbread can be tricky, but the pumpkin in this recipe keeps the center perfectly moist and crumbly. Dense, but not too dense. And the crust comes out perfectly crackly, just waiting for a dollop of butter. So scrumptious! For a heartier cornbread in a traditional presentation, try my whole wheat pumpkin cornbread. Delicious!

A fork holding a bite of pumpkin cornbread with a swirl of whipped butter on it.

Baking with Pumpkin

I love baking with pumpkin. It brings a natural sweetness and so much moisture that this cornbread, or my scrumptious pumpkin biscuits turn out so soft, and so satisfying. We served ours with this Pumpkin Pot Pie Soup for even more delicious pumpkin flavor. It’s a combo you have to try!

A slice of pumpkin cornbread being lifted from a cast iron skillet.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

Yellow cornmeal: gives the cornbread flavor and slight grit. White cornmeal could be used instead, but the texture may change slightly.
All-purpose flour: structure builder. Too much and the bars get dry; just enough keeps them chewy and soft.
Granulated sugar: provides sweetness, of course, but also helps with tenderness by breaking down the gluten structure. It balances the earthy pumpkin and warm spices. Also used for sprinkling on the cornbread before baking to help create that crisp top.
Baking powder: leavening agent that helps the cornbread rise.
Pumpkin pie spice: a handy flavor booster with the warm spices of cinnamon, nutmeg, ginger, cloves, and allspice. It’s easy to make your own with my homemade pumpkin pie spice recipe.
Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
Whole milk: moistens the cornbread batter and helps it bind together.
Unsalted butter, melted and cooled slightly: adds richness, tenderness and flavor.
Large egg: helps bind the ingredients together, adds structure, and helps the cornbread rise a little as it bakes.
Canned pure pumpkin: adds moisture, flavor, and a soft, dense texture. It’s the heart of the recipe. Also contributes natural sweetness.
Whipped butter, for garnishing

Supplies:

10-inch cast iron skillet
Large mixing bowl
Whisk

How to Make Pumpkin Cornbread

First, preheat the oven to 425°F. Then butter a 10” cast iron skillet and place it in the oven while the oven preheats.
Then, in a large bowl, whisk together cornmeal, flour, sugar, baking powder, pumpkin pie spice and salt. Add milk, cooled, melted butter, egg, and pumpkin and whisk until well combined.
Next, sing hot pads, carefully remove the cast iron skillet from the oven and gently pour the cornbread batter into the hot skillet.
Sprinkle the batter evenly with 1 tablespoon sugar. Bake for 18- 20 minutes or until a toothpick inserted in the middle comes out clean.

Serving and Storage

Serve sliced with thick dollops of butter piped on top to look like whipped cream on a pie from overhead. Serve in the cast iron skillet or out of the skillet on a serving plate.

Store pumpkin cornbread in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days.

Bread, Biscuit and Roll Recipes

The bread makes the meal! And my collection of The Best Bread, Biscuit and Roll Recipes is filled with easy, delicious biscuits, breads, cornbreads, and yeast rolls to make any dinner more hearty and satisfying!

Homestyle buttermilk biscuits, sweet and simple cornbread, garlic herb parmesan cruffins, and classic dinner rolls.

If you make this Pumpkin Cornbread for your Friendsgiving or Thanksgiving feast, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I love seeing how inspired and creative y’all get with the recipes I share. Have fun and enjoy!

xoxo,

The Friendsgiving Spread

This recipe is part of the Friendsgiving Spread, filled with charming details and inventive and delicious twists on your favorite holiday dishes. From appetizers to the main dish, sides and dessert, everything on the menu is planned carefully so all you have to do it put it together. Or, better yet, make it a potluck affair with your friends, for a meal and a memory you will cherish making together.