Pumpkin Spice Cornbread

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Pumpkin Spice Cornbread

Pumpkin Spice Cornbread is more than just a seasonal recipe — it’s a comforting, crowd-pleasing dish that brings warmth to any table. Whether you’re a pumpkin spice lover or just looking for a fresh twist on cornbread, this recipe delivers flavor, texture, and cozy vibes in every bite.

Prep Time20

Active Time30

Total Time50

Course: Bread, Side Dish

Cuisine: American

Keyword: cold weather comfort, Fall Favorites

Yield:

Calories: 272kcal

Author: Sweet Ordeal

Materials

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