Pumpkin Cornbread

This Maple Pumpkin Cornbread is tender, golden, and just sweet enough, with a buttery maple glaze brushed on while it’s still warm. It mixes up in two bowls with simple pantry staples. Serve it with a big pot of chili or set it out on the Thanksgiving table!

Personally, we love to pair the fall-inspired side dish with a cozy Sunday supper like a Dutch oven roast chicken or a roasted pork loin.

Before You Get Started

Pumpkin makes this cornbread extra moist, but a little too much moisture is where things go wrong. These three tips keep it tender instead of gummy:

1. Measure the pumpkin carefully. Extra pumpkin weighs down the batter and leaves the center dense and gummy. Level off the cup, and blot homemade puree with paper towels first.
2. Stir just until combined. Over-mixing makes cornbread tough and heavy. Stop as soon as the dry streaks disappear. A few small lumps are fine.
3. Pull it at moist crumbs. Pumpkin cornbread stays softer than regular cornbread, so waiting for a perfectly clean toothpick can mean it’s over-baked. It keeps setting as it rests.

How to Make Maple Pumpkin Cornbread

This cornbread is made from scratch with flour, cornmeal, and a can of pumpkin. Two bowls, one pan, and a quick maple glaze at the end are all it takes!

Step 1: Prep the Pan

Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan. Line it with a parchment paper sling, leaving a little overhang on two sides. Once the cornbread cools, you can lift the whole thing out and cut neat squares on a cutting board.

⇢ Prefer a skillet? This batter also bakes nicely in a 9-inch cast iron skillet. Start checking a few minutes early, since cast iron browns the edges faster. My Cast Iron Cornbread has more tips for skillet baking.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. Whisking spreads the baking powder and soda evenly, so the cornbread rises evenly and you don’t get bitter pockets.

Use finely ground yellow cornmeal: Coarse or stone-ground cornmeal gives the cornbread a gritty texture and doesn’t soak up the pumpkin as well.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the pumpkin, Greek yogurt, melted butter, brown sugar, and eggs until smooth. Let the butter cool for a minute or two after melting so it doesn’t start to cook the eggs.

Use plain canned pumpkin puree, not pumpkin pie filling. Pie filling already has sugar and spices in it, so the cornbread turns out much too sweet. The Greek yogurt adds moisture and a little tang that balances the brown sugar. Sour cream works just as well.

Step 4: Combine and Spread the Batter

Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks remain. The batter will be thick, a lot like a quick bread batter.

Spread it evenly into the prepared pan, pushing it into the corners so the edges bake at the same rate as the middle. Sprinkle the pepitas over the top if you’re using them. They add a nice little crunch!

Step 5: Bake Until Just Set

Bake for about 30 to 40 minutes, until the top is set, the edges are lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs. The center should spring back when you press it gently.

Start checking at 30 minutes. Oven temperatures vary, and a glass pan may take a few minutes longer than metal.

⇢ Want muffins instead? Divide the batter among 12 lined muffin cups, and bake at 375 degrees F. Start checking around 15 minutes. My Cornbread Muffins are another easy option for lunchboxes and chili night.

Step 6: Brush with Maple Butter

When the cornbread has about 5 minutes left in the oven, whisk together the melted butter, maple syrup, and a pinch of cayenne (if using). 

Brush the maple butter over the top as soon as the cornbread comes out of the oven. The warm cornbread soaks it right up, so every bite gets a little of that buttery maple flavor. This also keeps the cornbread nice and moist!

Use real maple syrup: Pancake syrup is thinner and sweeter, and it doesn’t have the same flavor.

Step 7: Let It Rest Before Slicing

Let the cornbread stand for at least 10 to 15 minutes before slicing. I know it’s hard to wait when the kitchen smells this good, but it’s still setting up as it cools. Slice it too soon and the squares crumble apart. Serve it warm or at room temperature.

Serve Sweeter or More Savory

This cornbread is right in the middle between sweet and savory, so it works well with almost any autumn-inspired entree.

For chili or soup night: Cut the brown sugar to 1/3 cup and add the cayenne to the maple butter. It’s still lightly sweet, but it pairs better with a big bowl of Pumpkin Chili or Roasted Butternut Squash Soup.

For the holiday table: Keep the full 1/2 cup of brown sugar and top it with pepitas. Serve extra maple butter on the side for spreading. It fits right in next to the turkey and all the usual sides on Thanksgiving!

I love to include this cornbread in the Thanksgiving bread basket (alongside easy pumpkin muffins and yeast dinner rolls). Of course, that’s where the kids always reach first!

Add-ins: Swap the pepitas for chopped pecans, or stir 1/2 cup of shredded sharp cheddar into the batter for a savory twist.

Fall flavor: This recipe omits any warm spices to keep it fairly savory as a side dish. For cozy flavor that leans towards pumpkin bread, add 1 teaspoon of pumpkin pie spice or 1/2 teaspoon of cinnamon to the dry ingredients.

Storing, Reheating, and Making Ahead

Storing: Cover the cornbread tightly with plastic wrap or keep it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. Keeping it covered slows it from drying out.

Reheating: Warm individual squares in the microwave for 10 to 15 seconds. For a whole pan, wrap it in foil and warm it in a 300-degree oven for about 10 minutes.

Making ahead: For Thanksgiving or a busy weeknight, bake the cornbread a day ahead without the glaze. Let it cool completely, wrap it tightly, and keep it at room temperature. Rewarm it in the oven, then brush on freshly made maple butter right before serving.

Freezing: Wrap cooled squares individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw them at room temperature and warm them briefly before serving.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Pumpkin pie filling already has sugar and spices mixed in, so the cornbread turns out much too sweet.

Check the label for “100% pure pumpkin.” If pie filling is all you have, skip the brown sugar completely and expect a softer, more dessert-like result.

Can I use fresh or homemade pumpkin puree?

Yes, but homemade puree is usually much wetter than canned. Spread it on a few layers of paper towels for 10 to 15 minutes, or let it drain in a fine-mesh strainer, until it’s about as thick as canned pumpkin. Too much water makes the cornbread dense and slow to bake through.

Why is my pumpkin cornbread dry?

Usually it’s been in the oven a few minutes too long. Pumpkin cornbread should come out when a toothpick still has a few moist crumbs, since it keeps setting as it rests. Brushing on the maple butter while it’s warm and wrapping leftovers tightly also keeps it tender for days.

Can I use buttermilk instead of Greek yogurt?

Yes. Use the same amount of buttermilk. The batter will be a little looser, and the cornbread will be slightly lighter and less tangy. Sour cream is the closest swap if you want to keep the same thick batter and rich texture.

More Cozy Fall Breads

• One-Bowl Pumpkin Bread
• Easy Pumpkin Muffins
• One-Bowl Pumpkin Cranberry Bread
• Sweet Potato Biscuits
• Southern Sweet Potato Bread
• Orange Cranberry Corn Muffins