Pumpkin Cornbread is the kind of cozy side that instantly makes a meal feel like fall. It’s soft, golden, and lightly sweet, with swirls of pumpkin butter baked right into the batter. Simple to make and even better warm from the oven, it’s perfect with chili, roasted vegetables, or just a little salted butter on top.
Ingredients
Here’s what you’ll need to make this Pumpkin Cornbread. Cozy fall ingredients come together for a tender, golden bread with just the right amount of sweetness and a swirl of pumpkin butter that makes every slice feel special.
- Yellow cornmeal: Gives that classic cornbread texture and flavor.
- All-purpose flour: Keeps the crumb soft and light.
- Sugar: Adds a gentle sweetness that complements the pumpkin butter.
- Baking powder: Helps the cornbread rise and stay fluffy.
- Kosher salt: Balances the sweetness and enhances flavor.
- Cinnamon: A touch of warm spice for fall depth.
- Milk: Creates a smooth, pourable batter without heaviness.
- Butter: Adds richness and keeps the bread moist.
- Eggs: Bind everything together for structure and lift.
- Pumpkin butter: The star swirl — sweet, spiced, and caramelized as it bakes.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
Serve this Pumpkin Cornbread warm from the oven with a pat of salted butter or a drizzle of honey. It’s perfect alongside my pumpkin chili , soaking up all that cozy, savory sauce. For a lighter option, pair it with roasted vegetables or a simple green salad. It’s also great the next morning, toasted with a little extra pumpkin butter and flaky salt.
📋 Recipe
Pumpkin Butter Swirl Cornbread
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Equipment
- Mixing bowl
- Whisk
- Spatula
- 8x8” baking pan or 10” cast-iron skillet
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅓ cup sugar or honey for a softer sweetness
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon optional, but great for fall
- 1 cup whole milk
- ½ cup unsalted butter melted (or neutral oil)
- 2 large eggs
- ½ cup pumpkin butter plus more for topping
Instructions
- Preheat: Heat the oven to 400°F. Grease or line your pan or skillet.
- Mix dry ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- Add wet ingredients: Whisk in milk, melted butter, and eggs until smooth.
- Swirl: Pour half the batter into the pan, spoon half the pumpkin butter in dollops, then repeat with remaining batter and pumpkin butter. Use a knife to gently swirl it through.
- Bake: 22–25 minutes, until golden on top and a toothpick comes out clean.
- Serve: Warm with salted butter, drizzle of honey, or a spoon of extra pumpkin butter on top.
Notes
Add crunch: Sprinkle turbinado sugar or pumpkin seeds on top before baking.
Make it mini: Bake in a muffin tin (15–18 minutes) for cozy little snack-sized versions.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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