Pumpkin, pure maple syrup, and browned butter give this skillet cornbread a distinctly autumn character while keeping corn flavor at the center. A hot cast-iron skillet creates the crisp buttery crust associated with Perfect Cornbread⁠, while toasted pepitas add a savory crunch. 

Prep Time: 20 minutes
Bake Time: 25–30 minutes
Total Time: 45–50 minutes
Servings: 8–10
Difficulty: Easy
Cost: Economical

Ingredients

Pumpkin Maple Cornbread

• 1 cup (170 grams) finely ground yellow cornmeal
• 1 cup (125 grams) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/2 cup unsalted butter
• 1 cup pumpkin purée
• 1/2 cup buttermilk
• 2 large eggs
• 1/3 cup packed light brown sugar
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/3 cup pepitas, preferably roasted and lightly salted

For Serving

• Spiced Pumpkin Butter⁠, optional
• Vanilla Maple Butter⁠, optional

The existing Spiced Pumpkin Butter already uses pumpkin, maple, ginger, cinnamon, and nutmeg, making it a particularly natural accompaniment.  The existing Vanilla Maple Butter also gives a ready-made maple finishing option without creating another nearly identical spread. 

Instructions

Brown the Butter

1. Preheat the oven to 400°F. Place a 10-inch cast-iron skillet in the oven while it preheats.
2. Melt the butter in a small saucepan over medium heat.
3. Continue cooking, swirling occasionally, until the milk solids turn golden brown and the butter smells nutty.
4. Remove from the heat and let cool for about 5 minutes.

Prepare the Batter

5. In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
6. In a large bowl, whisk together the pumpkin purée, buttermilk, eggs, brown sugar, maple syrup, vanilla extract, and all but about 1 tablespoon of the browned butter.
7. Add the dry ingredients to the pumpkin mixture and fold just until combined. Do not overmix.

Bake the Cornbread

8. Carefully remove the hot skillet from the oven.
9. Add the reserved browned butter and swirl to coat the bottom and sides of the skillet.
10. Immediately pour the batter into the hot skillet and smooth the top.
11. Scatter the pepitas evenly over the batter.
12. Bake for 25–30 minutes, until the edges are deeply golden, the center springs back lightly when touched, and a toothpick inserted near the center comes out with a few moist crumbs.
13. If checking with an instant-read thermometer, the center should register about 195–200°F.
14. Let the cornbread cool in the skillet for 10–15 minutes before cutting into wedges.

Cook’s Notes

Hot Skillet: This is the most important technique carried over from Perfect Cornbread. The hot cast iron immediately begins forming a crisp, buttery crust when the batter hits the pan. 

Pumpkin: Use 100% pumpkin purée, not pumpkin pie filling.

Cornmeal: Finely ground yellow cornmeal gives a tender crumb while preserving distinct corn flavor.

Brown Butter: Browning the butter adds toasted, nutty notes that complement pumpkin and maple particularly well.

Sweetness: The reduced brown sugar keeps this firmly in cornbread territory. The maple remains noticeable without overwhelming the corn.

Pepitas: Roasted pepitas provide both texture and a slightly savory counterpoint to the maple and pumpkin.

Stronger Maple Finish: For additional maple flavor, lightly brush the hot cornbread with 1–2 tablespoons warm maple syrup after baking rather than increasing the syrup in the batter.

Storage: Store tightly covered at room temperature for up to 2 days or refrigerate for longer storage. Rewarm gently before serving.

Serving Suggestions

Spiced Pumpkin Butter⁠: The pumpkin, maple, ginger, cinnamon, and nutmeg reinforce the autumn flavors without introducing an unrelated flavor profile. 

Vanilla Maple Butter⁠: A richer choice for breakfast or brunch, especially when the cornbread is served warm. 

White Chicken Chili⁠: Cornbread is already an established pairing with this chili in the collection, and the pumpkin-maple version would give that combination a fall variation. 

Roast Pork or Ham: The restrained maple sweetness works naturally with savory pork.

Breakfast or Brunch: Serve warm wedges with butter, pumpkin butter, or vanilla maple butter.

Beverage Suggestions

Coffee: A medium-roast coffee works particularly well for breakfast or brunch.

Hot Tea: Black tea or chai complements the pumpkin and restrained warm spices.

Apple Cider: Warm or chilled cider reinforces the autumn profile without adding excessive sweetness.

Nonalcoholic: Sparkling water with lemon keeps the pairing lighter when the cornbread accompanies a savory meal.