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

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fall leaves


  • Alex Bermudez: Made this last night with tri-tip steak and it was great. The honey butter really complimented the pumpkin cornbread. I had to add 15 minutes the cooking time, not sure if anyone else to add to time? If you love pumpkin like I do then you have to try this recipe. June 4, 2018 at 10:47am Reply

  • Michelle: Thanks for the recipe!! I made this for Thanksgiving it was definitely a hit. It was a bit more like a cake and not so much like cornbread. The whipped butter was really good.. I enjoyed making this!! I didnt have a mixer for the butter so i just let the stick of butter sit out and then i whipped it with a fork and it came out great but that was after I accidentally melted the stick of butter the first time.. Lol… delicious!! November 24, 2017 at 12:20am Reply

    • Jaclyn: Thanks for the great review Michelle! November 27, 2017 at 12:16pm Reply

  • Cynthia: This recipe is perfect. Doesn’t need any changes. The butter is a must. Made it several times and it was a hit with the kiddos as well. November 21, 2017 at 12:46pm Reply

    • Jaclyn: Thanks Cynthia! So glad you loved it! November 21, 2017 at 5:45pm Reply

  • Erin: I could only find Libby’s 100% pure pumpkin – for making pies. Will this work? November 20, 2017 at 8:13pm Reply

    • Jaclyn: Yes that’s what you want to use here :). Hope you love it! November 23, 2017 at 12:42am Reply

    • Jaclyn: Yes that is what you want to use here :). Hope you love it! November 23, 2017 at 12:43am Reply

  • Becky: I have made this several times since I found your recipe last year. I do substitute vanilla greek yogurt for the sour cream since I always have yogurt on hand.
    The result is perfectly dense, moist & yummy! November 3, 2017 at 1:52pm Reply

    • Jaclyn: Thanks Becky! Glad you love it! November 6, 2017 at 12:08pm Reply

  • Tabbie Porter: This is amazing! I was looking for ideas to spice up cornbread, and this nailed it! Also, it’s the perfect portion for a 11×7 pan. I have one of those brownie pans, with the cutter that you bake with. I just poured this in, pressed in the cutter and baked for 37 minutes. And out came 18 perfectly portioned, beautiful pieces of pumpkin cornbread.

    Thanks for sharing this recipe. It’s a keeper! (even my pickiest of eaters enjoyed it!!) October 28, 2017 at 11:36pm Reply

    • Jaclyn: Thanks for the great review Tabbie! October 31, 2017 at 4:45pm Reply

  • Maureen Haddock: Lindsey, I freeze this cornbread often, because my husband can’t eat it, and I shouldn’t eat it all at once. For company, you have to double it.
    Pat, I use regular corn meal and you can tell it is corn bread by the texture. It is a bit granular, but I love that about corn bread. I often make it gluten free for my daughter, using corn meal and oat flour that state gluten free on the bags. I feel like making this tonight. November 28, 2016 at 2:14pm Reply

  • Lindsey Norton: Will this cornbread freeze well…. if not about how long would it last and still be good… wanted to make tonight and wondering if it would still be good for thanksgiving day? November 22, 2016 at 8:53am Reply

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