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Six square slices of Pumpkin Cornbread in a festive fall leaf-shaped dish

This time of the year, I can’t get enough of pumpkin!

Fortunately for me, mouthwatering pumpkin recipes can be found everywhere.  It’s amazing to see the many different ways people use pumpkin in recipes, and since pumpkin is a seasonal fruit, I’m always on the lookout for recipes that I can incorporate pumpkin into before it disappears.

Did you know pumpkins are actually fruits?   I didn’t know this until I did a little reading about pumpkins.  To know whether or not something is either a fruit or vegetable, you have to ask whether or not it has seeds.  If it has seeds, then it’s a fruit; if not, then it’s a vegetable.  Interesting…

A bowl of roasted red pepper and butternut squash soup next to a dish of five slices of Pumpkin Cornbread

Cornbread is easy enough to make, but of course, I thought about pumpkin and knew its addition would take this cornbread to an entirely different level.

To give the cornbread a touch of sweetness, I used a little brown sugar and molasses.

Pumpkin actually tastes great in cornbread, making it fluffy and slightly sweet.  The pumpkin flavor is subtle and not overpowering.  It was the perfect accompaniment to the soup.

An overhead view of seven square slices of Pumpkin Cornbread in a festive fall leaf-shaped dish

Pumpkin Cornbread

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 12 squares
This slightly sweet pumpkin cornbread is full of flavor It's perfect with a piping hot bowl of soup or chili.


  • 1 1/4 cups all-purpose flour
  • 3/4 cup yellow corn meal
  • 1/4 cup brown sugar , packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 tablespoon molasses


  • Preheat the oven to 400 degrees F.
  • Grease an 8 or 9-inch square baking pan.
  • Combine the flour, corn meal, brown sugar, baking powder, salt, cinnamon and nutmeg in a bowl.
  • In another bowl, combine the milk and canola oil. Lightly beat in the eggs and stir in the pumpkin and molasses.
  • Stir the wet ingredients into the dry ingredients just until incorporated.
  • Pour the batter into the prepared pan.
  • Bake 20-25 minutes or until golden brown and a knife inserted into the center comes out clean.
  • Serve warm with butter.
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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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  1. Love this! I bet the combo of cornbread and pumpkin is amazing. Thanks for the inspiration!