Pumpkin Maple Cornbread: The Cozy Thanksgiving Side Dish You’ll Make All Season

There’s something about pumpkin maple cornbread that feels like a warm hug from the inside out. The golden edges, the subtle sweetness of maple syrup, and that earthy pumpkin flavor make this bread the kind of fall comfort food you’ll want to bake on repeat. Whether it’s served fresh from the oven at Sunday dinner or proudly set on your Thanksgiving table, this maple cornbread is bound to become a family favorite.

What I love most about this recipe is how beautifully it balances flavors—sweet, savory, and a little nutty thanks to the pepitas sprinkled on top. Plus, it’s baked in a cast iron skillet, which not only gives it a gorgeous rustic look but also creates those irresistible crisp edges. Ready in just 30 minutes, it’s proof that homemade goodness doesn’t have to take all day.

If you’ve ever wished cornbread could be just a little cozier, this pumpkin version is the answer. Let’s dive in before the leaves finish falling off the trees!

Why You’ll Love This Pumpkin Maple Cornbread

• Quick & Easy: Just 30 minutes from start to finish.

• Seasonal Flavor: Pumpkin + maple = fall magic.

• Perfect for Gatherings: A Thanksgiving side dish that stands out without stealing the show.

• Rustic Charm: Baked in a cast iron skillet for crisp edges and tender middle.

Ingredients

• 1 ¼ cups (155 g) cornmeal

• ¾ cup (95 g) all-purpose flour

• ½ cup (100 g, packed) brown sugar

• 1 tbsp (12 g) baking powder

• 1 tsp (5 g) baking soda

• ½ tsp (3 g) salt

• ½ cup (120 ml) heavy cream

• 1 large egg

• ½ cup (120 ml) maple syrup

• 1 cup (240 g) canned pumpkin puree

• 1 tbsp (14 g) butter, melted

• ¼ cup (30 g) pepitas (pumpkin seeds)

Step-by-Step Directions

1. Preheat oven to 425°F (220°C). Place a large cast iron skillet inside to heat while you make the batter.

2. In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk heavy cream, egg, maple syrup, and pumpkin puree until smooth.

4. Fold wet ingredients into dry. Stir just until combined—don’t overdo it.

5. Carefully remove skillet from oven, reduce heat to 375°F (190°C), and coat skillet with melted butter.

6. Pour batter into skillet and spread evenly. Sprinkle pepitas across the top.

7. Bake 20–25 minutes, until golden brown and a toothpick comes out clean.

8. Cool in skillet 15 minutes before slicing. Serve warm with butter or extra maple syrup.

Tips for the Best Maple Cornbread

• Heat the skillet. This step makes all the difference for those crisp, golden edges.

• Don’t over-mix. A few lumps are fine—smooth batter often equals tough cornbread.

• Add a crunch. If you love texture, toast the pepitas before sprinkling them on.

• Serving trick: Brush the top with a little melted butter and maple syrup right out of the oven for an extra glossy finish.

A Little Kitchen Story

This recipe was born one chilly November evening when I couldn’t decide between making my usual cornbread or a pumpkin bread recipe. So, naturally, I decided to combine them. To my surprise, it turned into one of the most requested dishes in my house. My kids call it “the sweet bread with the crunchy top,” and it’s now a staple at our Thanksgiving dinner.

The best part? My neighbors can smell it baking through the open windows and often show up at my door “just to say hi.” Spoiler: they leave with a warm slice in hand.

What to Serve with Pumpkin Maple Cornbread

This skillet cornbread is a star on its own, but it also pairs beautifully with other dishes:

• Classic Pairings: Chili, roasted chicken, or beef stew.

• Holiday Favorites: Turkey, cranberry sauce, and all the fixings. It’s a perfect Thanksgiving side dish.

• Breakfast Twist: Toast a slice and drizzle with maple syrup for a sweet start to the day.

• Snack Time: Spread with apple butter or cream cheese for a cozy afternoon treat.

How to Store

If you somehow manage not to eat the entire skillet (no judgment if you do!), here’s how to keep it fresh:

• Room Temperature: Wrap tightly or store in an airtight container for up to 2 days.

• Refrigerator: Keeps well for 4–5 days. Warm briefly in the oven or microwave to restore its softness.

• Freezer: Slice, wrap in plastic, and freeze up to 2 months. To reheat, thaw at room temp or warm in the oven.

FAQs About Pumpkin Maple Cornbread

Can I make this without a cast iron skillet?

Yes! A greased 9×9-inch baking pan works just as well, though you’ll miss those crispy edges.

Can I use fresh pumpkin puree instead of canned?

Absolutely—just make sure it’s not watery. Drain excess liquid before using.

Is there a dairy-free option?

Yes, swap heavy cream with coconut milk and use vegan butter. The flavor will still be delicious.

Can I make it ahead for Thanksgiving?

You bet. Bake the night before, cover tightly, and warm in the oven before serving.

A Slice of Fall Comfort

At its heart, pumpkin maple cornbread is everything fall should taste like—sweet, cozy, and just rustic enough to make you feel like you’re at a farmhouse table, even if you’re eating in your pajamas on the couch. It’s the kind of recipe that belongs in your holiday spread but is simple enough for any weeknight.

So this season, skip the store-bought rolls and surprise your family with a skillet of this warm, golden bread. One bite, and you’ll understand why it’s become my go-to fall comfort food.

Discover more delicious recipes by following me on Facebook and Pinterest.

Pumpkin Maple Cornbread

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 30–35 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Pumpkin Maple Cornbread is a cozy fall side dish baked skillet-style for crisp edges and a tender middle. Sweetened with maple syrup, flavored with pumpkin puree, and topped with crunchy pepitas, it’s a rustic yet festive recipe perfect for weeknight dinners, Thanksgiving, or a cozy breakfast treat.

---

Ingredients

Scale 1x2x3x

• 1 ¼ cups (155 g) cornmeal

• ¾ cup (95 g) all-purpose flour

• ½ cup (100 g, packed) brown sugar

• 1 tbsp (12 g) baking powder

• 1 tsp (5 g) baking soda

• ½ tsp (3 g) salt

• ½ cup (120 ml) heavy cream

• 1 large egg

• ½ cup (120 ml) maple syrup

• 1 cup (240 g) canned pumpkin puree

• 1 tbsp (14 g) butter, melted

• ¼ cup (30 g) pepitas (pumpkin seeds)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven to 425°F (220°C). Place a large cast iron skillet inside to heat while mixing the batter.

• In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt.

• In another bowl, whisk heavy cream, egg, maple syrup, and pumpkin puree until smooth.

• Fold wet ingredients into dry mixture until just combined (do not overmix).

• Carefully remove skillet from oven, reduce heat to 375°F (190°C), and coat skillet with melted butter.

• Pour batter into skillet, spread evenly, and sprinkle pepitas on top.

• Bake 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.

• Cool in skillet for 15 minutes before slicing. Serve warm with butter or extra maple syrup.

Notes

Preheating the skillet ensures crisp golden edges.

Do not overmix; lumps are fine and keep bread tender.

Toast pepitas before topping for extra crunch.

For extra flavor, brush top with melted butter and maple syrup when it comes out of the oven.

Can be baked in a greased 9×9-inch pan if you don’t have cast iron.

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Category: Side Dish / Bread
• Method: Baking
• Cuisine: American