Cozy Pumpkin Cornbread with Browned Butter
Published on October 19, 2025
Quick Summary
Pumpkin Cornbread is soft, moist, and subtly sweet with cozy fall spices and a touch of honey. Browned butter adds a rich, nutty flavor that pairs perfectly with the pumpkin. This easy cornbread is the perfect side dish for chili, soups, or your holiday table!
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I love cornbread year-round, but once fall rolls around, I can’t resist giving it a cozy pumpkin upgrade. This Pumpkin Cornbread is soft, fluffy, and perfectly spiced, everything you want in a fall side dish. It’s sweetened with honey and gets extra depth of flavor from nutty browned butter (one of my favorite baking tricks!).
I love serving a warm slice with a generous smear of honey butter. It’s heavenly on its own but also the ultimate companion to salads, hearty soups, stews, and of course chili night. It’s also right at home on a Thanksgiving or holiday table. Basically, if there’s a cozy fall meal happening, this cornbread deserves an invite.
Whether you’re baking it for a weeknight dinner or a festive gathering, this recipe is quick, easy, and guaranteed to impress. If you’ve never made cornbread with pumpkin before, trust me… you’re about to have a new favorite.
Ingredients with Helpful Notes
- Butter: Browning the butter adds incredible flavor. Watch closely so it doesn’t burn!
- Flour & Cornmeal: A mix gives the cornbread the perfect texture, soft but still with that classic cornbread bite. I use medium ground cornmeal.
- Leavening: Baking powder and baking soda make the cornbread rise beautifully.
- Salt & Spices: A touch of pumpkin pie spice and cinnamon brings warm fall flavor.
- Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling.
- Buttermilk: Adds moisture and a slight tang that balances the sweetness.
- Honey: Naturally sweetens the cornbread and adds flavor depth.
- Eggs: Help give structure and lift to the batter.
Tips for Perfect Pumpkin Cornbread
- Don’t skip browning the butter, it’s a small step that makes a big difference.
- Make sure the butter cools slightly before whisking in the wet ingredients so the eggs don’t scramble.
- Choose the right cornmeal. Use medium-ground yellow cornmeal for the best texture. Fine cornmeal will make the cornbread too soft, and coarse can make it gritty.
- Use room temperature buttermilk and eggs, this helps the batter mix together smoothly and ensures even baking.
- Gently stir the batter. Ove rmixing can make the cornbread dense.
- Check doneness with a toothpick. It should come out clean or with a few crumbs.
- Let it cool a bit before slicing to get clean squares.
Pumpkin Cornbread
Ingredients
- 1/3 cup unsalted butter, cut into tablespoon pieces
- 1 cup all-purpose flour, spooned and leveled
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1 cup pumpkin puree, not pumpkin pie filling
- 1/2 cup buttermilk, at room temperature
- 1/3 cup honey
- 2 large eggs, at room temperature
Instructions
- Preheat oven to 400 degrees F. Line a 8×8-inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 minutes. Scrape the browned butter into a large mixing bowl and let cool slightly.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Add the pumpkin, buttermilk, honey, and eggs to the bowl with the browned butter. Whisk until smooth.
- Add the dry ingredients to the pumpkin mixture. Gently stir until combined, don’t over mix.
- Pour the batter in the prepared pan and bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool.
- Remove from the oven and let cool. Cut into squares and serve with honey butter, if desired.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Thaw at room temp or reheat gently.
Nutrition
Have you tried this recipe?
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this was inspiration for my cornbread making tonight!!! It looks incredible!!!!
I adore corn bread and pumpkin, so I can only imagine how great they would be together! Love this quick bread concept.
yes, please! and yes please again! 😉
Yum, just made this tonight.. I reduced the oil/sugar and added buttermilk/maple syrup! The best cornbread I’ve ever had, there’s definitely no going back to regular cornbread now! Thanks for sharing.
Love the changes you made! So happy you liked the cornbread!
Ummm Where is the Recipe???
You can find the recipe over at Tasty Kitchen, the link is in the post:)
has anyone actually made this recipe? was it good?
This looks SO good! I love pumpkin.
It looks incredible!!!!