three pumpkin cornbread slices stacked on top of each other

Amazing Cinnamon Pumpkin Cornbread

This Cinnamon Pumpkin Cornbread is buttery, lightly sweet, and full of fall flavor. Perfect for game day, breakfast, or with chili!

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three pumpkin cornbread slices stacked on top of each other

You need this Cinnamon Pumpkin Cornbread in your life. No seriously. It’s buttery, lightly sweet, and full of fall flavor. It’s perfect as a game day snack or as a complement to your favorite chili, soup, or stew. I’m simply obsessed.

overhead shot of cornbread cut into nine slices

Wet Ingredients for Cinnamon Pumpkin Cornbread

Canned Pumpkin Purée: Make sure it’s not the canned pumpkin pie mix!

Milk of Choice: To make sure the batter is the right texture and consistency. I used almond milk because it’s what I keep on hand, but any milk works.

Butter: I prefer a delicious salted grass-fed butter because it tastes a-mah-zing, but whatever you have on hand is great. The butter will make our cornbread nice and moist (still hate that word).

Honey: Just for a touch of sweetness. Maple syrup works too!

Eggs: To give our pumpkin cornbread batter structure.

zoomed in shot of cornbread slices to show texture

Dry Ingredients for Cinnamon Pumpkin Cornbread

Cornmeal: Obviously an important component of cornbread! This can generally be found in the baking aisle right alongside other flours.

Whole Wheat Pastry Flour: My preference, as it has more fiber than all-purpose flour and is more finely milled than other whole wheat flours. All-purpose flour or white whole wheat flour should work as well. I haven’t tested gluten-free flours, but I think perhaps oat flour or measure-for-measure gluten-free all-purpose flour would work.

Baking Powder and Baking Soda: For that proper rise and fluffiness.

Cinnamon and Pumpkin Pie Spice: What really sets this pumpkin cornbread apart are the fall spices. Yum!

Sea Salt: Just a dash to emphasize the different ingredients.

overhead shot of pumpkin cornbread slices on parchment paper

Tips for Success

  • Measuring the Flour: Make sure to spoon your whole wheat pastry flour into the measuring cup and then level it with a knife. If you pack the flour into the measuring cup, it will cause the cornbread to be dry, which no one wants!
  • Baking Soda and Baking Powder: Make sure you’ve purchased both in the last six months for best results. They lose their effectiveness over time.
  • Mixing Your Batter: Don’t over-mix! Some small lumps are okay. If glutinous flours are mixed for too long, it can create a gummy and overly chewy baked good. No thank you!
  • Baking Dishes: You can use either a metal cake pan or a square glass baking dish, just know that baking time varies significantly depending on what you use. When I tested it, a metal pan reliably took 25-30 minutes versus a glass baking dish which took 50-60 minutes.
  • Oven Time: Ovens are finicky and they are not all the same. Temperature can vary fairly significantly depending on what oven you have. I recommend beginning to check your pumpkin cornbread at either the 25-minute mark if using a metal pan, or the 45-minute mark if using a glass dish.
overhead shot of pumpkin cornbread slices

Storing and Freezing

Storage: Once the cinnamon pumpkin cornbread has completely cooled, it should be placed in an airtight container or Ziplock/Stasher bag and placed in the refrigerator for up to 5 days. If you keep it on the countertop, it will last only 1-2 days. That’s because this cornbread is super fresh without any preservatives!

Freezing: If you would like to freeze your cornbread, you can wrap individual slices in plastic wrap and then aluminum foil to avoid freezer burn. It should last for about three months.

If you make this Cinnamon Pumpkin Cornbread, be sure to leave a rating and review! This encourages others to give the recipe a try and means the world to me. You can also find me on Pinterest, Instagram, and TikTok.

More Fall Baking

overhead shot of pumpkin cornbread cut into nine square slices
overhead shot of pumpkin cornbread slices

Cinnamon Pumpkin Cornbread

This Cinnamon Pumpkin Cornbread is buttery, lightly sweet, and full of fall flavor. Perfect for game day, breakfast, or with chili!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 9 pieces

Equipment

  • 8×8 square metal cake pan*
  • parchment paper
  • Hand or Stand Mixer (optional)

Ingredients
  

Wet Ingredients

  • 1 cup canned pumpkin purée
  • ½ cup milk of choice
  • ¼ cup butter or vegan butter (half a stick) melted and slightly cooled
  • ¼ cup honey (maple syrup works too)
  • 2 large eggs

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat pastry flour (white whole wheat or all-purpose flour should work too)**
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp sea salt

Instructions
 

  • Preheat oven to 350° F and line 8×8 metal cake pan with parchment paper. Spray with non-stick cooking spray.
  • Combine all wet ingredients in a large bowl and beat with whisk or mixer until well-combined.
  • Fold in dry ingredients until just combined.
  • Pour cornbread mixture into greased pan and smooth until well-distributed. Bake for 25-30 minutes or until a tester or toothpick comes out clean or with only a few crumbs and the top is golden brown. Let cool for 15 minutes and enjoy!

Notes

Storage: Leftovers should be stored in an airtight container and kept in the refrigerator for up to 5 days. This is important as fresh cornbread without preservatives tends to go bad more quickly when left at room temperature! 
To make dairy-free: Use your favorite plant-based butter! 
*You can use an 8×8 glass baking dish if that’s all you have on hand! Just note it will likely take 50-60 minutes to bake instead of 25-30 minutes. I would begin checking every 5 minutes around the 45-minute mark just to be sure. 
**I have not tested gluten-free flours, but I think perhaps oat flour or measure-for-measure gluten-free all-purpose flour would work. Try at your own risk!
Keyword cornbread, dairy-free, nut-free, pumpkin, pumpkin cornbread, pumpkin spice, vegetarian

Photography by Hope Agresti

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