Easy Pumpkin Cornbread with Pumpkin Spice – the perfect fall side dish


This autumnal Pumpkin Cornbread is the ideal side dish for fall and winter comfort foods. Canned pumpkin puree and sour cream make it extra moist! The addition of Pumpkin Spice adds a seasonal twist on the classic cornbread! Make it for Thanksgiving

overhead shot of a pumpkin cornbread in a skillet

Meet Pumpkin Cornbread – your new favorite Thanksgiving side!

Can you believe that the whole Pumpkin Spice craze started with this one coffee drink only a couple of years ago and now there’s Pumpkin Spice EVERYTHING? It’s actually almost like an icon for autumn. Like mistletoe and snowmen for Christmas. But hey, to be honest – there’s just nothing more autumnal than pumpkin puree paired with the comforting blend of cinnamon, cloves, nutmeg and ginger! Oh, well – an then there is cornbread! Shall we marry the two and let them live happily ever after? I think yes! 

 a slice of pumpkin cornbread drizzled with maple syrup on a brown plate

If you are as much into the fall-centric lifestyle as I am, I’ve got something for you! A delicious and festive Pumpkin Spice Version of my favorite things ever – cornbread!  Just in time for Thanksgiving! 

pumpkin cornbread in a skillet with one slice cut out

I make cornbread all the time – all year round. In summer for BBQs, in winter as a side for warming soups like this Beer and Cheddar Soup!

This Pumpkin Spice Cornbread is a seasonal twist on my favourite skillet cornbread recipe.  A cornbread recipe that is so simple to make and everyone LOVES it for its subtle sweetness and moistness! The cornbread batter is poured directly into the hot, buttered skillet which makes for a crispy golden crust at the bottom!  The addition of pumpkin puree and sour cream make this Pumpkin Cornbread extra moist!

Moist Pumpkin Spice Cornbread on a white plate

My Pumpkin Cornbread is like a happy marriage between cake and bread. Due to the pumpkin puree and the Pumpkin Spice Mix it’s a bit less hearty than the classic Southern cornbread.

What to serve with Pumpkin Cornbread?

It is absolutely delicious on its own or fresh out of the oven slathered in butter and drizzled with maple syrup. You can also serve it as a side along with a hearty meal, like my pear and butternut squash soup, or any stew or chili.  It would also make the most amazing base for a stuffing! You could use it instead of regular cornbread in my Maple Roast Chicken Recipe. 

side view of a slice of Pumpkin Spice Cornbread

I really hope you guys give this a try this fall! Ir’s definitely one of my new favourite fall bakes and it would make such a great side for Thanksgiving dinner. 

Also, this Cornbread is my contribution to this years’ World Bread Day ! Make sure to check out what the other bakers have entered once the recipe round-up is online! 

Did you make and love this Pumpkin Cornbread recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

a slice of pumpkin cornbread drizzled with maple syrup
5 from 2 votes
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Pumpkin Spice Cornbread

This easy Pumpkin Cornbread is the ideal side dish for fall and winter comfort foods. Canned pumpkin puree and sour cream make it extra moist! The addition of Pumpkin Spice adds a seasonal twist on the classic cornbread! Make it for Thanksgiving

Course side
Cuisine American
Keyword best easy cornbread, cornbread with pumpkin puree, pumpkin cornbread recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people
Calories 145 kcal
Author Kiki Johnson

Ingredients

  • 140 g all-purpose flour
  • 170 g cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 v ground cloves
  • 100 g brown sugar
  • 60 g unsalted butter melted
  • 250 g canned pumpkin puree *
  • 130 g sour cream
  • 2 large eggs

Instructions

  1. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
  2. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
  3. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes.

Recipe Notes

* I took out some of the moisture by placing my measured out pumpkin into a bowl lined with a paper towel and squeezing out some moisture.


4 Comments

  1. Hi Kiki,
    das Brot sieht ja wahnsinnig lecker aus! Ist bestimmt super saftig und werde ich demnächst sicher mal nachbacken 🙂
    Danke für die schöne Idee & liebe Grüße,
    Steffi

  2. Die Farbe wunderbar! Mach gleich gute Laune! Danke fürs Mitbacken beim World Bread Day.

  3. Thomas Alan Johnson


    This turned out gorgeous and the color was amazing! Leftovers stored in a brown paper bag and reheated in the oven! WIN


  4. DER HAMMER! Hat super geschmeckt mit Hokkaido! Dosenkürbis gibts ja hier nicht aber ich habe einfach im Ofen gebacken und puriert mit bissl Ahornsirup! Passt toll zum deinem Chili ! Danke Kiki

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