Pumpkin Cornbread
- By Amy Dong
- Updated Oct. 16, 2025
This pumpkin cornbread is incredibly moist and tender. Only you will know it contains real pumpkin inside; people just know it’s delicious.
In This Article
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Amy’s Notes
This Pumpkin Cornbread is my favorite twist on two fall classics – pumpkin bread and honey cornbread. It’s part cozy, part hearty, and totally satisfying. Here’s why I keep making it on repeat:
- Moist and Tender Texture: It’s got all the crumbly goodness of classic cornbread, but the pumpkin and yogurt keep it extra moist.
- Cozy Fall Flavor: Cinnamon, ginger, nutmeg, and cloves make this feel like pumpkin bread meets savory cornbread. It’s warm, spiced, and just sweet enough, a lot like our Sweet Potato Cornbread.
- Perfect with Chili: We love serving it with a big bowl of chili or soup.
- Easy One-Bowl Prep: You don’t need any fancy tools or mixers here.
- A Seasonal Staple: This has become my go-to cornbread from September through Thanksgiving. It’s just right for fall dinners, holiday spreads, or cozy weekends at home.
Key Recipe Ingredients
- Pumpkin Purée – Adds rich moisture and classic fall flavor while keeping the crumb tender and soft.
- Greek Yogurt – Provides creaminess and a subtle tang that balances the sweetness and helps create a moist, fluffy texture.
- Brown Sugar – Lightly sweetens the cornbread and enhances the warm spice flavors with a hint of molasses.
- Cornmeal & Flour – This duo delivers the perfect balance of rustic texture from the cornmeal and soft structure from the flour.
- Warm Spices – A mix of cinnamon, ginger, nutmeg, and cloves gives the cornbread its cozy, spiced flavor that pairs perfectly with fall meals.
- Butter & Eggs – Melted salted butter adds richness, while the eggs bind everything together and help the bread rise evenly.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Flour Options: All-purpose flour keeps the crumb light, but you can replace half with whole wheat flour for a heartier version.
- Sweetener Alternatives: Light brown sugar brings a warm, molasses flavor, but you can use maple syrup or honey for a more natural sweetness.
- Add-Ins: Fold in a handful of chopped pecans, dried cranberries, or corn kernels for extra flavor and texture.
Step-By-Step Recipe Instructions
- Whisk pumpkin, yogurt, sugar, eggs.
- Whisk flour, cornmeal, spices separately.
- Fold dry into wet gently.
- Pour into greased pan.
- Bake for about 27 minutes.
- Cool, slice, and serve warm.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Pre-Mix Dry Ingredients: Combine all your dry ingredients in a bowl the day before. Store it covered on the counter so you’re ready to go when it’s time to bake.
- Make Entirely Ahead: Pumpkin Cornbread holds up beautifully when made a day in advance. Once it’s completely cooled, cover it tightly with foil or transfer to an airtight container. Store at room temperature and warm it slightly before serving for that fresh-baked feel.
What To Serve with Pumpkin Cornbread
Chili
- We love serving this Pumpkin Cornbread with cozy bowls of Crockpot Chili or White Chicken Chili for the perfect cold-weather meal.
- It’s also delicious alongside a hearty Butternut Squash Chili for a vegetarian-friendly combo packed with fall flavors.
Soup and Stews
- This cornbread pairs beautifully with Creamy Chicken Wild Rice Soup or a warm bowl of Curry Butternut Squash Soup.
- It’s also great with comforting mains like Tuscan Style Beef Stew, especially when you use the cornbread to soak up the broth.
Holiday Mains
- Try this Pumpkin Cornbread with your favorite holiday meats like Roast Turkey, Baked Honey Ham, or a rich Tender Pork Ragu.
Video: Watch Us Make This Recipe
Pumpkin Cornbread
This Pumpkin Cornbread is tender and tastes outstanding. Make this instead of plain cornbread and see for yourself. It's amazing with melted butter or honey!
Ingredients
- 1 cup pure pumpkin puree
- ½ cup whole Greek yogurt
- ½ cup light brown sugar, tightly packed
- ¼ cup salted butter, melted
- 2 large eggs
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Preheat oven to 375F with rack on lower middle position. Lightly grease a deep dish 9-inch pie pan.
- In a large bowl, add pumpkin, yogurt, brown sugar, melted butter, and eggs. Whisk to combine well, until smooth and no clumps remain.
- In a separate bowl, add flour, cornmeal, cinnamon, ginger, baking powder, baking soda, salt, nutmeg, and cloves. Whisk to combine well.
- Using a rubber spatula, fold the flour mixture into the pumpkin mixture just until batter is combined and smooth. Don't over-mix.
- Transfer mixture into prepared deep-dish pie pan. Bake about 27 minutes, or just until a toothpick inserted in center comes out mostly clean – a few tender crumbs attached are fine.
- Cool 30 minutes before cutting. Serve with melted butter or honey, if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to keep the flavor balanced and the sweetness just right.
- Don’t over-mix the batter once dry ingredients are added; mix just until no streaks remain.
- Bake in a deep 9-inch pie dish or similar-sized round pan for a rustic, sliceable cornbread.
- Let it cool for 30 minutes before slicing so the crumb sets up properly and slices cleanly.
- This recipe is part of our Fall Recipes Collection.
- Serve warm with butter, honey, or a drizzle of maple syrup for the coziest fall side. It’s also great with some Crockpot Chili!
Nutrition (per serving)
Calories: 272kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 339mg | Potassium: 202mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5005IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, use pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which will throw off the balance of this recipe.
What’s the best type of cornmeal to use?
Go with medium or fine-ground yellow cornmeal. Avoid coarse cornmeal, which will make the texture gritty.
Is this sweet like cake or savory like cornbread?
It’s lightly sweet with warm spices, but still has that familiar cornbread texture and toothiness.
How do I store leftovers?
Keep cooled cornbread covered at room temperature for 1–2 days, or refrigerate for up to 4 days. Reheat gently before serving.
More to Bake and Eat
- Pumpkin Soufflé – I make this pumpkin soufflé anytime I want a dessert that feels extra special. It’s soft, airy, and full of warm fall spices.
- Pumpkin Spice Cookies – These Pumpkin Spice Cookies are packed with pure pumpkin, fall spices, cinnamon chips, and white chocolate chips. They’re soft, chewy, and don’t require any chilling!
- Pumpkin Chocolate Chip Bread – When you bite into this pumpkin bread you’ll taste molten chocolate chips, fall spices, and pure pumpkin goodness. We love that this recipe uses a whole can of pumpkin so there’s no waste!
- Pumpkin Cupcakes – These pumpkin cupcakes will have your house smelling like a dream! And we can’t get enough of the whipped cream frosting.