Pumpkin Cornbread with Cinnamon Honey Butter


Let’s just start out by stating the facts, this is the ultimate fall cornbread! I’ve long had my favorite cornbread and I never thought I’d ever try one I liked as much, but this one is definitely an equal! I sort of based this cornbread off of that one, but instead found a way to incorporate plenty of pumpkin and a bit of fall spices into it. This cornbread is so soft and moist, I hate dry cornbread so of course I made this to be completely the opposite. I love that this has plenty of pumpkin flavor – you don’t have to guess what flavor of cornbread it is, and the whipped cinnamon honey butter just takes it over the top! This would most definitely be worthy of making it to your holiday menu, but be sure to try it before the holidays because you just can’t wait that long to try this Pumpkin Cornbread! I absolutely loved it, as did everyone else who tried it both young and old alike – from a 3 year old up to an 81 year old and everyone in between.

Pumpkin Cornbread with Cinnamon Honey Butter | Cooking Classy

Pumpkin Cornbread with Cinnamon Honey Butter | Cooking ClassyPumpkin Cornbread with Cinnamon Honey Butter | Cooking ClassyPumpkin Cornbread with Cinnamon Honey Butter | Cooking Classy


Pumpkin Cornbread with Cinnamon Honey Butter

5 from 4 votes

Yield: About 9 slices



  • 1 cup (140g) all-purpose flour
  • 1 cup (170g) cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (110g) packed light-brown sugar
  • 1/4 cup (2 oz) unsalted butter, melted
  • 1 cup (244g) canned pumpkin puree
  • 1/2 cup (122g) sour cream
  • 2 large eggs

Whipped Cinnamon Honey Butter

  • 1/2 cup (4 oz) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 tsp ground cinnamon


  1. For the cornbread:
  2. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
  3. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
  4. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter.
  5. For the cinnamon honey butter:
  6. In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.
  7. Recipe source: Cooking Classy

fall leaves


  • Jocelyn: This is delicious bread! It is perfectly moist, and the spices are wonderful. I replaced half of the cornmeal with corn flour because we prefer a less gritty texture. Also, I baked my bread in three mini loaves instead of a square pan. (I know this isn’t conventional, but it’s how I always bake my cornbread!)

    Thank you for another fabulous recipe. October 11, 2015 at 8:34pm Reply

  • PJ: We made your pumpkin cornbread this afternoon. What a great flavor! It was a big hit with my husband (the cornbread king) and with me. Thanks! October 11, 2015 at 5:34pm Reply

  • Eric H: This looks like an awesome recipe. Any Idea how it might turn out with coconut flour instead of all purpose flour? Any extra instructions for using coconut flour, if so? October 11, 2015 at 10:40am Reply

  • Laura Dembowski: I love cornbread but I’ve never made it. This looks like the ultimate with all that pumpkin. October 11, 2015 at 6:40am Reply

  • Maureen Haddock: Yesterday, about three hours before my Thanksgiving company was to arrive I used the end of my pumpkin puree to make this Pumpkin Corn Bread. Thank you for once again providing a fabulous recipe with perfect instructions. Your recipes never disappoint. I made one substitution. My daughter is gluten free so I substituted the one cup of all purpose flour with oat flour and the results were great! The honey butter recipe is great but honestly the bread is delicious on its own. October 11, 2015 at 6:21am Reply

    • Maureen Haddock: Me again! I now make this all the time. I will put a batch in the oven again today. It freezes so well! We have taken to adding a little maple syrup over warmed pumpkin cornbread. Yum! October 17, 2016 at 7:06am Reply

    • Sharon: Thanks I was just considering gf flour mix. I can make Oat flour (gf) instead! November 5, 2017 at 12:53pm Reply

  • Medeja: The color looks just amazing! October 10, 2015 at 9:28am Reply

  • Michelle: I absolutely need to try this recipe, it looks heavenly! Thanks for sharing the recipe :)

    xo – Michelle October 9, 2015 at 3:26pm Reply

  • Bella B: I love corn bread, Adding pumpkin sounds delicious! October 9, 2015 at 10:25am Reply

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