Pumpkin Cornbread

At our house, Halloween dinner has become a tradition. I usually make my mom’s Sweet Chili and serve it with cornbread or breadsticks on the side. If you have a similar fall or Halloween dinner tradition, this Pumpkin Cornbread is a fun way to switch things up while keeping that cozy chili-and-bread combo.

I originally found this recipe at Recipe Girl, and I was really curious to see how pumpkin would work in cornbread. The pumpkin adds moisture and a little extra nutrition, while whole wheat flour and just 1/4 cup oil make it much lighter than my usual cornbread recipe, which calls for a full cup of butter.

What surprised me most was how good it tasted. You don’t really taste the pumpkin itself, but it gives the cornbread a soft texture and pairs beautifully with the molasses, cinnamon, and nutmeg. The result is a slightly sweet, warmly spiced cornbread that feels perfect for fall and makes a delicious side for chili, soup, or any cozy dinner.

I also served another delicious recipe alongside this Pumpkin Cornbread, and it made a great addition to the meal. I’ll be sharing that recipe next, so be sure to watch for it!

Ingredients for Pumpkin Cornbread

• ALL-PURPOSE FLOUR – All-purpose flour helps give the cornbread structure while keeping the texture soft and tender.
• WHOLE WHEAT FLOUR – Whole wheat flour adds a slightly heartier texture and a mild nutty flavor. It also adds a little more substance.
• BAKING POWDER – Baking powder helps the cornbread rise and keeps it from becoming too dense.
• SALT – Salt balances the sweetness and helps bring out the flavors of the pumpkin, cornmeal, and warm spices.
• GROUND CINNAMON – Cinnamon adds warm fall flavor and works especially well with the pumpkin and molasses.
• GROUND NUTMEG – Nutmeg adds a subtle warm spice that gives the cornbread a cozy fall flavor.
• CORNMEAL – Cornmeal gives the bread its classic cornbread flavor and slightly grainy texture.
• EGGS – Eggs bind the ingredients together and add structure, richness, and moisture.
• PUMPKIN PUREE – Pumpkin puree adds moisture, color, and a soft texture. It also pairs well with cinnamon, nutmeg, and molasses without making the bread taste strongly of pumpkin.
• BROWN SUGAR – Brown sugar adds sweetness and a deeper, molasses-like flavor that pairs well with the pumpkin and spices.
• CANOLA OIL – Canola oil keeps the cornbread moist and tender without adding a strong flavor.
• MOLASSES – Molasses adds a deep, slightly caramelized sweetness and helps give the cornbread a richer fall flavor.

Instructions for Pumpkin Cornbread Recipe

Preheat the oven to 400 degrees. Lightly grease a 10-inch glass pie pan or 9-inch square baking pan, then set aside.

In a large bowl, sift together the all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, and nutmeg. Whisk in the cornmeal until fully combined.

In a separate bowl, lightly beat the eggs. Add the pumpkin puree, brown sugar, oil, and molasses, then whisk until smooth.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just a few times until the batter comes together. Be careful not to overmix. I like to use a fork for this step.

Pour the batter into the prepared pan and spread it evenly. Bake for about 30 minutes, or until the top is golden brown and springs back lightly when touched.

Let the cornbread cool for a few minutes before slicing and serving.

FREQUENTLY ASKED QUESTIONS

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Fresh cooked and pureed pumpkin works well as long as it has a similar consistency to canned pumpkin puree.

Can I use entirely all-purpose flour instead of whole wheat flour?
Yes. You can replace the whole wheat flour with additional all-purpose flour if that is what you have on hand. The texture will be a little lighter and less hearty.

Does this cornbread taste strongly like pumpkin?
No. The pumpkin adds moisture and softness more than a strong pumpkin flavor. The cinnamon, nutmeg, brown sugar, and molasses give the cornbread a warmer, fall flavor.

Can I make this in a different pan?
Yes. A 9-inch square baking pan or 10-inch pie pan both work well. If you use a different size, keep an eye on the baking time.

Can I make this cornbread ahead of time?
Yes. Bake it earlier in the day or the day before, let it cool completely, and store it covered until ready to serve.

How should I store leftovers?
Store cooled cornbread in an airtight container at room temperature for a day or two, or refrigerate it for longer storage.

Can I freeze Pumpkin Cornbread?
Yes. Wrap individual slices or the whole cooled loaf tightly and freeze. Thaw at room temperature or warm slices before serving.

What should I serve with it?
It is especially good with a bowl of chili, soup, stew, or other fall dinners. Butter and honey are also great toppings

How do I know when the cornbread is done?
The top should be browned and slightly springy when touched. A toothpick inserted near the center should come out clean or with just a few moist crumbs.

Tips and Tricks

• Do not overmix the batter. Stir just until the wet and dry ingredients come together. Overmixing can make the cornbread dense or tough.
• Use plain pumpkin puree. Use pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
• Measure the cornmeal and flour carefully. Too much dry ingredient can make the cornbread crumbly or dry, so spoon and level the flour rather than packing it into the measuring cup.
• Let the cornbread rest briefly before slicing. A short cooling time helps it set up and makes cleaner slices.
• Serve it warm. This cornbread is especially good warm with butter, honey, or alongside chili or soup.

For more recipes like this, try:

• 5 Minute Artisan Bread
• Pizzeria Style Garlic Knots
• One Hour Skillet Focaccia
• Honey Butter