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Vanilla Pumpkin Cornbread | with maple syrup

Name: Vanilla Pumpkin Cornbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 2 tsp powder; 1/4 tsp sea salt; 1 tsp ground cinnamon; 1/4 tsp ground ginger; 1/2 tsp ground nutmeg; 1/8 tsp ground cloves; 1 cup whole milk; 1/2 cup Pumpkin purée; 1/3 cup pure maple syrup; 1 egg; 1 tbsp avocado oil (vegetable oil, olive oil, or even melted coconut oil all work too); 2 tsp vanilla extract (or vanilla bean paste); 1 tbsp butter (melted. Unsalted or salted butter, both work great!)

November 10, 2025November 2, 2025

This fast and easy vanilla pumpkin cornbread calls for simple ingredients and can be on the table in under 30 minutes! It features the classic flavor and moist texture of traditional cornbread, but with a delicious twist: pumpkin, vanilla, and maple syrup combine to create the ultimate fall-inspired cornbread with just the right touch of sweetness. Plus, it’s the perfect addition to any Thanksgiving table.

a skillet of cornbread with a slice taken out of it, the slice is resting on the rest of the uncut cornbread

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Last fall, I shared three cornbread recipes here on the blog, not because those were the only cornbread recipes I had, but simply because after the third one, I figured everyone was sick of hearing me talk about cornbread.

And while there are a lot more cornbread and cornbread-related recipes being developed in my kitchen currently, I figured it was best not to bombard you all with cornbread recipes this year.

However, I just couldn’t resist sharing this easy and delicious Vanilla Pumpkin Skillet Cornbread (though you can make it in any baking dish). Partly because I love pumpkins, October, and soup, but mostly because there’s just something about a great cornbread recipe that’s hard to beat—and this pumpkin cornbread recipe is no exception.

a skillet of uncut cornbread with butter and maple syrup on top

Don’t get me wrong: I love a classic cornbread just as much as the next person (and jalapeño cheddar cornbread will always be my favorite). But there’s something about this version that perfectly captures the fall season. And I have a feeling it’s going to become a go-to around here during those months.

In this recipe, vanilla and pumpkin blend beautifully with traditional cornbread to create a warm, flavorful bread with just the right amount of autumn spice.

a skillet of uncut cornbread with butter and maple syrup on top. You can see part of a pumpkin and a bottle of syrup behind it

I also decided to sweeten it with maple syrup, not just because it’s another fall classic, but because I wanted this recipe to be a little sweeter than your typical cornbread.

And I’m happy to report: this recipe turned out great! It’s moist, flavorful, and still tastes like cornbread. It’s sweet enough to enjoy on its own, but also perfect for all your favorite fall soups and stews.

Not to mention, it’s incredibly easy to make, quick to bake, and absolutely perfect for Thanksgiving dinner.

A skillet of cornbread that has a slice taken out of it

How To Make Skillet Vanilla Pumpkin Cornbread

Ingredients

Yellow cornmeal
All-purpose flour
Baking powder
Sea salt
Cinnamon
Nutmeg
Ground ginger
Ground cloves
Whole milk
Pumpkin purée, you can use homemade pumpkin puree or canned pumpkin, but make sure it’s 100% pumpkin—not pumpkin pie filling!
Maple syrup
Egg
Oil, I love avocado oil, but vegetable oil, olive oil, or even melted coconut oil all work too
Vanilla extract OR vanilla bean paste
Melted butter, unsalted or salted butter, both work great!

a close up of a slice of cornbread bread being held in front of the skillet of cornbread

Directions

I love making this recipe in a large cast iron skillet, but you can also use a square baking pan, casserole dish, or even muffin tins to make Vanilla Pumpkin Cornbread Muffins!

Preheat the oven to 400°F (204°C). I like to toss the butter into the skillet and pop it in the oven while I mix up the batter. That way, the butter melts and greases the skillet, and the pan gets a chance to preheat. If you’re using another type of baking dish or muffin tin, grease it well or line it with parchment paper.

Mix wet ingredients: In a large bowl, combine the pumpkin purée, egg, oil, vanilla, and maple syrup. Stir with a wooden spoon until smooth.

Add dry ingredients: Add the salt, baking powder, and spices, and stir to combine.

Then add flour and cornmeal: Mix in the cornmeal and flour until just combined. Be careful not to overmix.

Pour the batter into your hot, buttered skillet. Bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool slightly before cutting and serving. This cornbread is delicious warm or at room temperature. Top each slice of vanilla pumpkin cornbread with a pat of butter and enjoy!

a broken in half piece of cornbread being held in front of a skillet of cornbread

Recipe Notes

Leftover pumpkin cornbread can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days.

I love using maple syrup for this recipe, but you can easily use any of your favorite sweeteners, white sugar, brown sugar, or even honey! Look up a sweetener conversion chart online for exact measurements.

You can use pumpkin pie spice instead of the spices called for in this recipe. I recommend using 1–2 teaspoons in place of the individual spices listed in the recipe card above. (You can find my homemade pumpkin pie spice recipe HERE!