Gluten Free Pumpkin Cornbread

This Gluten Free Pumpkin Cornbread is a delicious fall twist on classic cornbread. Made with real pumpkin puree and warm spices, it's soft, tender, and just sweet enough. Perfect alongside a bowl of chili or as a Thanksgiving side dish!

Recipe Ingredient Notes

Gluten Free Flour: I tested this Gluten Free Pumpkin Cornbread with both Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure, and I honestly can’t decide which one I prefer! Both work beautifully, but the texture is slightly different. King Arthur produces a more crumbly, traditional cornbread texture, while Bob’s Red Mill gives you a softer, almost cake-like crumb. You really can’t go wrong with either. It just depends on how you like your cornbread.

Fine Cornmeal: I use fine ground cornmeal in this pumpkin cornbread recipe. It gives the bread a wonderful texture and flavor. This is not the same as cornstarch or cornflour. If you use coarse-ground cornmeal, please be aware that your cornbread will have a bit of a crunch to it. If you can't locate fine cornmeal, you can always pulse it a few times in a blender or food processor.

Pumpkin Puree: Make sure you're using 100% pure pumpkin puree, not pumpkin pie filling. Don't skip blotting the pumpkin with paper towels to remove excess moisture. This simple but important step helps prevent the cornbread from becoming too dense or gummy while keeping the crumb soft and tender.

Butter & Oil: I use a combination of melted butter and oil in this Pumpkin Cornbread for a reason! Butter adds that rich, delicious flavor, while oil helps keep the crumb soft and tender, even after the cornbread has cooled. Using both gives you the best of both worlds without making the cornbread overly crumbly or dry.

Sour Cream: I use full fat sour cream in all my recipes. It adds moisture and richness without thinning out the batter, while its slight tang balances the sweetness of the pumpkin. It also helps create a more tender crumb, so your cornbread doesn't turn out dry or overly crumbly.

Pumpkin Pie Spice: This gives the cornbread it flavor. You can use store bought pumpkin pie or just make your pumpkin pie spice.

How to make Gluten Free Pumpkin Cornbread

This Gluten Free Pumpkin Cornbread comes together in no time! One important step is blotting the pumpkin puree before adding it to the wet ingredients. This helps control the moisture in the batter and ensures consistent results. I also recommend letting the batter rest in the pan for 10 minutes before baking. This gives the gluten free flour and cornmeal time to hydrate, resulting in a softer, more tender crumb.

1. Step 1: Line an 8x8 square baking pan with parchment paper. I like to lightly spray it with a non stick cooking spray before doing so. Set aside.
2. Step 2: Place several layers of paper towels on a clean plate. Spread 280 grams of pumpkin puree evenly over the paper towels, then cover with another layer of paper towels. Gently press to absorb excess moisture, replacing the paper towels if needed.
3. Step 3: Once blotted, weigh out 240 grams of pumpkin puree. If you're a few grams short, simply add a little unblotted pumpkin to make up the difference. Set aside until needed.

4. Step 4:  In a small saucepan or microwave-safe bowl, melt the unsalted butter. Once melted, remove from the heat and transfer to a mixing bowl.
5. Step 5: Add the oil and pumpkin spice to the melted butter. Stire the pumpkin spice into the warm butter and oil. This helps distribute the spices and bring out their flavors.
6. Step 6: While the butter oil mixture is cooling slightly, combine the gluten free flour, fine cornmeal, baking powder, baking soda and kosher salt in a separate bowl. Whisk to combine. Set aside.

7. Step 7: Next add the blotted pumpkin (240 grams), brown sugar and granulated sugar to the butter oil mixture. Whisk until smooth.

8. Step 8: Add the large eggs and sour cream to the pumpkin mixture. Whisk until well combined. Don’t worry if a few small lumps of sour cream remain.

9. Step 9: Add the dry ingredients to the wet ingredients and whisk to combine. Feel free to switch to a flexible rubber spatula if needed and fold everything together since the batter will be thick. 

10. Step 10: The gluten free pumpkin cornbread batter should be thick but spreadable, similar to a thick cake batter. It should slowly fall off a spatula rather than pour freely

11. Step 11: Transfer the pumpkin cornbread batter to the prepared 8x8 baking pan.
12. Step 12: Allow the cornbread batter to rest at room temperature for at least 10 minutes the oven preheats to 350F.

14. Step 14:Bake for 32 - 34 minutes, or until the top is set and lightly golden. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter. The internal temperature should be around 200–205°F (93–96°C).
15. Step 15: If desired, lightly brush the warm cornbread with melted butter. Allow it to cool for 10–15 minutes before serving.
16. Step 16: Allow the cornbread to cool for 10-15 minutes before serving.

Storing and Freezing Pumpkin Cornbread

Allow the pumpkin cornbread to cool completely before storing. Transfer to an airtight container or wrap tightly in plastic wrap. Store at room temperature for up to 2 days.

Gluten Free Pumpkin Cornbread freezes beautifully! Once completely cooled, cut it into individual portions and wrap each piece tightly in plastic wrap. Transfer to a freezer-safe bag or airtight container and freeze for up to 2 months.

Thaw frozen cornbread overnight in the refrigerator or at room temperature for a short period. Warm individual slices in the microwave for 10–20 seconds or wrap them in aluminum foil and heat in a 300°F oven until warmed through. A little butter before serving never hurts!

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.