Pumpkin Cornbread {with Cinnamon Honey Butter}

October 9, 2015

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Delicious Pumpkin Cornbread! Made with autumn pumpkin, sweet spices and finished with a delicious cinnamon honey butter.

The perfect fall side to soup, roast chicken or turkey, apple pork chops and more!

Love a good cornbread? Also try my easy, super moist classic cornbread recipe.

Slice of pumpkin cornbread topped with piped cinnamon honey butter.

Pumpkin Cornbread

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

How to Make Pumpkin Cornbread

  1. Preheat oven, prepare baking dish.
  2. Whisk dry ingredients, create a well in the center, set aside.
  3. Separately, break up brown sugar, mix with butter and pumpkin.
  4. Blend in sour cream and eggs.
  5. Fold dry and wet ingredients together.
  6. Bake, cool, slice and serve with cinnamon honey butter.

How to Store Pumpkin Cornbread

Store cornbread in an airtight container. For longer shelf life you can store in the fridge then bring to room temperature before serving.

Close up image of Pumpkin Cornbread slices staked on a dark brown plate.

Can I Substitute Pumpkin Pie Spices Instead?

Yes. Instead of using all of those spices listed you could substitute 1 1/2 tsp pumpkin pie spice in it’s place.

More Pumpkin Recipes to Try!

5 from 12 votes

Pumpkin Cornbread {with Cinnamon Honey Butter}

The perfect fall cornbread! Flavored with pumpkin and autumn spices. It's moist and tender and extra delicious when served with cinnamon honey butter!
Servings: 12
Prep20 minutes
Cook25 minutes
Ready in: 45 minutes



  • 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 (56g) unsalted butter, melted
  • 1 cup (244g) canned pumpkin
  • 1/2 cup (122g) sour cream
  • 2 large eggs

Whipped Cinnamon Honey Butter

  • 1/2 cup (113g) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 tsp ground cinnamon


  • Preheat oven to 375 degrees. Spray an 8 by 8-inch baking dish with non-stick cooking spray.
  • For the cornbread: 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.
  • 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.
  • Pour batter into prepared 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.
  • For the cinnamon honey butter: 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.
Nutrition Facts
Pumpkin Cornbread {with Cinnamon Honey Butter}
Amount Per Serving
Calories 307 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 62mg21%
Sodium 240mg10%
Potassium 183mg5%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 19g21%
Protein 4g8%
Vitamin A 3620IU72%
Vitamin C 0.9mg1%
Calcium 55mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • 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.

  • 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!!

  • 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.

  • Erin

    I could only find Libby’s 100% pure pumpkin – for making pies. Will this work?

  • 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!

  • 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!!)

  • 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.

  • 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?