Pumpkin cornbread made with pumpkin purée, cornmeal, brown sugar, warm spices, and molasses.

This Pumpkin Cornbread Recipe came from one of those moments where I wasn’t even sure what I wanted—just that I wanted something. It was late afternoon, that weird hour when you’re hungry but not dinner-hungry, and suddenly every cozy food memory shows up at once. Chili nights. Big sweaters. That smell of baked goods drifting through the house while the light outside starts doing that golden thing.

I wasn’t aiming for dessert. I also wasn’t in the mood for plain cornbread. So pumpkin happened almost by accident. And honestly? I wasn’t 100% confident it would work. Pumpkin in cornbread sounds obvious now, but the first time I tried it, I remember thinking, Is this going to be weird? Too sweet? Too soft?

It wasn’t. It was comforting in that quiet, surprising way. The kind of recipe that makes you pause mid-bite and think, Oh… okay. This is staying. That’s how this Pumpkin Cornbread Recipe became part of my fall rhythm.

Why you’ll Love this Pumpkin Cornbread Recipe?

There’s something about this Pumpkin Cornbread Recipe that feels… balanced. It’s not trying to be cake. It’s not trying to be overly savory either. It lives right in that cozy middle space where you can serve it with dinner or eat it warm with butter and coffee the next morning. Both are correct choices, by the way.

The pumpkin keeps it moist without making it heavy. The spices are there, but they don’t shout. And the molasses? That’s the sneaky part. You don’t taste it outright, but you’d notice if it were missing. I also love how forgiving this recipe is. Slightly overbaked? Still good. A little under? Still soft and cozy. Some recipes demand perfection. This one just wants to be eaten.

Ingredient Notes

Before you dive in, here’s what’s quietly doing the work in this Pumpkin Cornbread Recipe.

• All-Purpose Flour – Gives the cornbread structure so it slices cleanly without being dry.
• Cornmeal – Brings that classic cornbread texture we all expect.
• Brown Sugar – Adds warmth and depth without making it overly sweet.
• Pumpkin Purée – The reason this cornbread stays soft and rich, even the next day.
• Eggs – Help bind everything together and give it lift.
• Olive Oil – Keeps the crumb tender and moist without weighing it down.
• Molasses – A small amount, but it adds that cozy, almost nostalgic depth.
• Cinnamon & Nutmeg – Warm spices that make this feel seasonal, not sugary.
• Baking Powder & Salt – Quietly doing their job so everything bakes up right.

Nothing fancy. Nothing unnecessary. Just ingredients that make sense together.

How to Make Pumpkin Cornbread Recipe?

This Pumpkin Cornbread Recipe is refreshingly simple, which I appreciate more and more these days.

1. Start by preheating your oven to 400°F and greasing an 8×8-inch pan. In one bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal. Make sure the spices are evenly mixed—no one wants a random pocket of nutmeg.
2. In another bowl, lightly beat the eggs, then stir in the pumpkin purée, olive oil, and molasses. It should look smooth and glossy and smell… honestly pretty amazing already.
3. Pour the wet mixture into the dry and stir just until combined. Don’t overmix. This isn’t one of those recipes that rewards extra effort. A few lumps are fine. Spread the batter into the pan, smooth the top, and bake for 25–30 minutes. You’re looking for golden edges and a toothpick that comes out clean.
4. Let it cool slightly before cutting, though I’ll admit—I don’t always wait long.

Storage Options

This Pumpkin Cornbread Recipe holds up really well. Once cooled, store it covered at room temperature for up to two days, or refrigerate it for up to five. You can also freeze individual slices and warm them up later. It’s one of those recipes that somehow tastes just as comforting the next day, which feels like a small win.

Variations & Substitutions

This recipe is flexible, which makes it fun.

• Swap olive oil for melted butter if you want richer flavor.
• Use maple syrup instead of molasses for a lighter sweetness.
• Add chopped pecans or walnuts for texture.
• Sprinkle the top with coarse sugar before baking.
• Bake it as muffins if that’s more your thing.

Ever make a recipe once and then slowly turn it into your version over time? This one welcomes that.

What to Serve With Pumpkin Cornbread?

This Pumpkin Cornbread Recipe plays well with just about everything.

• Chili or soup (classic and always correct)
• Roast chicken or turkey
• Honey butter or cinnamon butter
• A drizzle of warm honey
• Or just coffee and a quiet moment to yourself

Sometimes the pairing isn’t food. It’s a pause.

FAQ

Is this pumpkin cornbread sweet or savory?
It leans slightly sweet, but still works beautifully as a side dish.

Can I use fresh pumpkin?
Yes, as long as it’s well-puréed and not watery.

Can I make it ahead of time?
Definitely. It might even be better the next day.

If you’re craving something cozy, familiar, and just a little unexpected, this Pumpkin Cornbread Recipe fits the mood. It’s simple, comforting, and one of those recipes that quietly becomes a favorite without trying too hard.

So tell me—are you serving this with chili tonight, or sneaking a slice with coffee tomorrow morning?

Pumpkin Cornbread Recipe

This Pumpkin Cornbread Recipe combines pumpkin purée, cornmeal, brown sugar, warm spices, and molasses to create a moist, lightly sweet cornbread with rich fall flavor. Perfect as a side dish or snack.

Print Pin Rate

Course: Bread, Side Dish

Cuisine: American

Keyword: Pumpkin Cornbread Recipe

Servings: 0

Ingredients

• 1 c all-purpose flour
• 1 tbsp baking powder
• 1 tsp kosher salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ c brown sugar
• 1 c cornmeal
• 2 large eggs
• 1 c pumpkin purée
• ¼ c olive oil
• 1 tbsp molasses

Instructions

Prepare the Oven and Pan

• Preheat the oven to 400°F (205°C). Grease an 8×8-inch baking pan and set aside.

Combine Dry Ingredients

• In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal until evenly combined.

Combine Wet Ingredients

• In the bowl of a stand mixer fitted with the paddle attachment, lightly beat the eggs. Add the pumpkin purée, olive oil, and molasses, and mix until smooth and fully incorporated.

Prepare the Batter

• Add the dry ingredients to the wet ingredients and stir just until combined. Avoid overmixing, as this may affect the texture of the cornbread.

Bake

• Pour the batter into the prepared pan and smooth the surface evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

• Remove from the oven and allow the cornbread to cool slightly before slicing and serving.

Notes

To make this Pumpkin Cornbread Recipe gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Additionally, ensure the cornmeal, baking powder, and molasses are certified gluten free, as cross-contamination may occur with some brands.