pumpkin cornbread stacked on a plate with a butter knife

Pumpkin Cornbread

  • Author: Dan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x

This Pumpkin Cornbread is giving all the fall vibes! Insanely moist and flavorful, with the perfect amount of pumpkin spice flavor!



  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1/3 cup brown sugar
  • 2 tablespoons white sugar
  • 4 tablespoons butter, melted
  • 2 large eggs


  1. Preheat the oven to 400 degrees.
  2. Spray a 9″ x 9″ baking dish with non-stick cooking spray and set aside.
  3. Add the flour, cornmeal, pumpkin pie spice, baking powder, baking soda, cinnamon and salt to a bowl and whisk to combine.
  4. Add the pumpkin puree, sour cream, brown sugar, white sugar, melted butter and eggs to a second bowl and whisk together until smooth.
  5. Add the dry ingredients to the wet ingredients, in two batches, whisking to combine after each addition. Pour the batter into the prepared baking dish and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Let the cornbread cool for 10 minutes before slicing.

Recipe Notes

Store: Let the cornbread cool to room temperature and then store in resealable bags or an air tight container for up to 4 days on the counter, a week in the refrigerator.

Freeze: Let the cornbread cool to room temperature, slice and wrap each square in plastic wrap then freeze in resealable freezer bags for up to 6 months. Remove a pieces of cornbread when needed and let defrost at room temperature before toasting or reheating in the microwave.

  • Category: Side Dish
  • Method: Oven
  • Cuisine: American