Pumpkin Spice Cornbread
Pumpkin Spice Cornbread — a tender, lightly sweet, and perfectly spiced cornbread baked to golden perfection in an 8×8″ pan. Made with real pumpkin puree, brown sugar, and a blend of warm spices, it’s a fall-forward spin on a classic side dish.
Why You’ll Love This Pumpkin Spice Cornbread
- Perfectly Moist thanks to pumpkin puree and sour cream.
- Warmly Spiced with cinnamon, ginger, nutmeg, and cloves.
- Quick & Easy — no mixer needed and ready in under an hour.
- Versatile — delicious as a side, snack, or even breakfast.
- Pairs Beautifully with hearty soups, chili, or just your morning coffee.
Making Pumpkin Spice Cornbread
Start by preheating your oven to 375° and buttering an 8 x 8″ baking dish.
Next, mix the dry ingredients: everything from the flour to the nutmeg. Once mixed, make a well in the center, then set aside for now.
In a separate bowl, mix the wet ingredients. Start by stirring together the brown sugar, melted butter, and pumpkin puree.
Then, add the sour cream and eggs. Once combined, it’s time to add the wet ingredients to the dry.
Pour the wet ingredients into the well you made in the dry ingredients. Fold or stir together, but just until everything is wet. In other words, there should be no dry flour pockets or streaks.
Additionally, you don’t want to over mix this batter. Over mixing can result in a dense and tough texture, and it might even collapse after baking.
In short, over mixing develops too much gluten. So, if you want a lighter, fluffier cornbread, stop stirring when you see that all the dry ingredients have been absorbed.
Ok, time to bake.
Spread the batter into the prepared baking dish in an even layer. You may need to help it some here, because the batter will be thick.
Bake uncovered for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly, but then serve warm with butter. In fact, why not serve it with some Apple Spice Butter or Cinnamon Pear Butter. I’m even working on some Cinnamon Honey Butter. Yummy!
While this cornbread is delicious enough to have for breakfast, try it with my Turkey Chili. It’s warm, cozy, and a hearty meal. You’ll know you’ve been fed.
Pro Tips & Variations
- Make it Sweeter: Add 2 extra tablespoons of brown sugar for a more dessert-like version.
- Add Texture: Fold in chopped pecans or dried cranberries before baking.
- Make It Ahead: This cornbread stores beautifully — just reheat slices in the oven or microwave before serving.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Pumpkin Spice Cornbread
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 cup brown sugar
- 4 Tbsp. unsalted butter, melted
- 15 oz. canned pumpkin puree
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 375° and butter an 8 x 8" baking dish.
- In large bowl, mix dry ingredients: flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Make a well in the center and set aside.
- In separate bowl, mix together the brown sugar, melted butter, and pumpkin puree. Stir in sour cream and eggs. Stir until thoroughly combined.
- Pour wet ingredients into well of dry ingredients. Stir until just combined and no dry flour pockets remain. Do not over mix.
- Spread batter into prepared baking dish in even layer. Bake 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly on wire rack, then serve warm. Enjoy!
Nutrition
Pumpkin Spice Cornbread
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