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Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges. |

Pumpkin Cornbread

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 30 minutes
  • Yield: 9 servings
  • Diet: Vegetarian


Pumpkin Cornbread is a sweet and savory side dish loaded with real pumpkin, and is moist, fluffy, and crumbly with crisp edges.


  • 1 cup all-purpose flour (125 grams)
  • 1 cup cornmeal (125 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup milk
  • ⅓ cup vegetable oil
  • 2 eggs
  • ⅓ cup brown sugar
  • maple syrup or honey (optional, for serving)


  1. Preheat the oven to 400°F. Lightly grease an 8-inch square baking pan with some vegetable oil and set it aside.
  2. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and pumpkin spice. Set aside.
  3. In a medium bowl, whisk together pumpkin puree, milk, vegetable oil, eggs, and brown sugar, until smooth and the sugar is dissolved.
  4. Pour the liquid mixture into the dry mixture. Stir with a silicone spatula to combine until no dry flour is visible in the bowl. Make sure to scrape down the sides of the bowl with the spatula. Do not overmix. The mixture will be fairly wet.
  5. Pour the mixture into the baking pan. Tap the pan to release some trapped air bubbles, if any. Transfer the pan into the oven and bake for 20-30 minutes until golden brown and set.
  6. Remove the pan from the oven and let it cool in the pan for 15-20 minutes before serving. Slice into 9 squares and serve warm with a drizzle of maple syrup or honey (optional) or transfer to a wire cooling rack to cool completely.


How to store: Store leftover pumpkin cornbread, once cooled to room temperature, in an airtight container at room temperature for two to three days, or refrigerate for up to five days.

How to reheat: Reheat in the microwave by transferring to a microwave safe dish, cover with a microwavable lid or plastic cling wrap, and microwave on high for 15-30 seconds until heated through, being careful not to overheat due to risk of drying out the bread.

How to freeze: Transfer the pumpkin bread to a sealed freezer bag and refrigerate for up to three months. Let thaw at room temperature for several hours before reheating and serving.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: American