Savory Pumpkin Spice Cornbread Recipe
This savory pumpkin spice cornbread recipe gives a cozy fall twist to a timeless favorite. It’s rich, moist, and full of that comforting warmth that brings all the fall vibes to every bite. Best of all, it comes together with just about 10 minutes of hands-on time — no fuss, no muss, just simple goodness in record time.
If you’re in the mood to explore more fall-inspired recipes, try my sweet maple pumpkin galette or sweet potato cake next — both are tasty ways to bring seasonal flavor to your dessert table. You can bring a little fall vibe to the breakfast table with a batch of pumpkin bagels too.
Let’s talk about this recipe
Cornbread has always had a place on the table — but this version brings something a little extra to the mix. It’s moist, flavorful, and has an earthy depth from the pumpkin spice twist that makes it feel made for autumn. The perfectly balanced savory spices create something magical, that fits beautifully at breakfast, alongside dinner, or as a cozy afternoon snack.
Sweetened mostly with honey and just a touch of brown sugar, this cornbread is a little lighter than most — but you’d never know it from the taste. In fact, it’s a bit heartier and more satisfying than the classic version we all know and love. If you’re craving another wholesome pumpkin recipe, check out my healthy pumpkin spice smoothie — it’s a great way to enjoy those same warm flavors in a lighter, drinkable form.
What makes this recipe so good
- Brings a fall flavor twist: The pumpkin adds a subtle depth that makes this cornbread perfect for cool-weather meals.
- Lightly sweet on purpose: Sweetened with mostly natural honey and just a touch of brown sugar, keeping the savory spices front and center.
- All the cozy fall vibes: Pumpkin spice blends beautifully into the cornmeal, creating a comforting seasonal flavor that can’t be beat.
- Quick and easy to make: Comes together in about 10 minutes, making it perfect for busy weeknights.
- Great make-ahead option: Bake it early in the day so it’s ready to serve warm with dinner.
- Perfect for breakfast, too: A hearty slice with a smear of butter or a drizzle of honey makes a simple, satisfying morning meal.
Ingredients you’ll need
A handful of pantry staples come together here to make a cornbread that’s both wholesome and flavorful. Each ingredient plays a part in creating that perfect balance of texture, flavor, and comfort.
- Pumpkin: Use 100% pure pumpkin purée — not pumpkin pie filling. I like to make my own and freeze it to use throughout the year in recipes like this one. If you want to do the same, follow the method in my how to freeze acorn squash post — it works perfectly for pumpkin too.
- Honey: This recipe uses mostly honey with just a touch of brown sugar. The honey adds gentle sweetness, a warm depth of flavor, and helps keep the cornbread moist and tender.
- Yellow cornmeal: Choose a medium grind for the best texture — hearty but not gritty. Cornmeal is the star of the show here after all.
See recipe card below for full information on ingredients and quantities.
Make it your own
- Swap the pumpkin for another winter squash: This recipe works beautifully with butternut, acorn, or hubbard squash — each adding its own subtle flavor twist.
- Use maple syrup instead of honey: It brings a slightly deeper, richer sweetness that pairs perfectly with pumpkin spice.
- Skip the spices: For a more pure pumpkin flavor, leave out the cinnamon, ginger, and nutmeg.
- Add texture with mix-ins: Stir in corn kernels or chopped nuts for extra bite.
- Make it mini: Bake in mini muffin tins for perfectly portioned pumpkin spice cornbread bites — ideal for lunchboxes or holiday spreads.
How to make savory pumpkin spice cornbread
This simple recipe comes together quickly with just two bowls and a whisk. You’ll mix, pour, and bake — and in no time, your kitchen will smell like fall itself.
Step 1: Whisk pumpkin, milk, honey, brown sugar, eggs, butter, and vanilla until smooth.
Step 2: Whisk yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
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Step 3: Mix wet and dry ingredients together and stir just until combined.
Step 4: Grease an 8×8 baking dish.
Step 5: Pour batter into the pan.
Step 6: Bake at 400°F (200°C) for 30–35 minutes, cool in the pan before slicing.
You’ll find measurements, and more detailed step-by-step instructions, in the recipe card below, which you can also print for your convenience if you’d like.
Recipe FAQs
Yes, you can make it a day or two ahead. Once cooled, wrap it tightly to keep the moisture in and store it at room temperature until ready to serve.
Absolutely. Just make sure it’s labeled 100% pure pumpkin — not pumpkin pie mix, which contains added sugar and spices.
Don’t overbake it. Pull it from the oven when the center is just set — this will ensure it stays perfectly soft and tender.
Definitely. Cool completely, wrap in plastic or foil, and freeze up to 3 months. Thaw at room temperature and warm before serving.
It’s great with soups, stews, or chili, and pairs beautifully with fall favorites like roasted vegetables or baked beans too.
Serving ideas
This cornbread makes a wonderful breakfast or afternoon snack — drizzle honey or spread apple butter on top for an extra special touch. Or serve it as a simple dessert, paired with a drizzle of maple syrup, or a scoop of vanilla ice cream, for that perfect balance of sweet and savory.
It really fits almost any occasion. But my favorite way to serve it is alongside soups, stews, or chili for a hearty fall meal. My rosemary parmesan bread and no knead bread also pair beautifully with soups and stews, making any of one of these three a great choice for cozy comfort food season.
Diane Gail’s tips for success
- Don’t overmix the batter: Overmixing develops the gluten, which can make your cornbread tough.
- Watch the bake time: Cornbread dries out fast, so pull it out of the oven as soon as the center is set and a toothpick inserted into it comes out clean.
- Use room temperature ingredients: They blend together better and create a smoother, more consistent texture.
- Let it rest before slicing: Allowing the bread to cool in the pan keeps the crumb tender and prevents crumbling.
- Grease your baking dish generously: It prevents sticking and helps form a light golden crust.
If you enjoy creating from scratch, explore the DIY projects and seasonal slow living posts for more ways to live simply and intentionally.
Savory Pumpkin Spice Cornbread Recipe
Ingredients
- 1 1/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1 cup 100% pure pumpkin purée
- 1 cup milk
- 6 tablespoons honey
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Whisk wet ingredients: In a large mixing bowl, whisk together pumpkin purée, milk, honey, brown sugar, eggs, melted butter, and vanilla until smooth and well combined.
- Combine dry ingredients: In another bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix — it can make the cornbread dense.
- Prepare baking dish: Grease an 8×8-inch pan generously with butter or oil to prevent sticking.
- Pour and bake: Spread the batter evenly in the prepared pan and bake at 400°F (200°C) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool in the pan for at least 10 minutes before slicing. Serve warm with butter or a drizzle of maple syrup if desired.
Notes
- Don’t overmix the batter: Stir just until combined to avoid overdeveloping the gluten, which can make the bread tough.
- Grease the pan generously: A well-greased pan not only prevents sticking but also adds a light golden edge and richer flavor to the bread.
- Mind the bake time: Cornbread bakes quickly — overbaking can dry it out and dull its rich texture. Pull it out of the oven as soon as the center is set.
- Use quality cornmeal: A medium-grind yellow cornmeal gives the best texture — hearty but not gritty.
- Let it rest before cutting: Giving the bread a few minutes to set helps it slice cleanly without crumbling.
- Serve it smart: Pair this cornbread with soups, stews, or chilis for a cozy fall meal, much like my butter crackers add warmth to a simple soup spread.
This cornbread always turns out so beautifully — moist, flavorful, and full of that cozy fall warmth that makes every bite feel comforting. It’s the perfect twist on a timeless favorite. I can’t wait to hear what everyone pairs it with!
~ Diane Gail