This thick Pumpkin Cream Cheese Skillet Cornbread is the perfect side dish for any fall meal. Pumpkin, cheddar cheese and cream cheese are spiked with cinnamon and are the standout ingredients of this easy, savory bread.
Original content posted October 2016. Updated October 2018.
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So it’s Thursday and in the last three days I’ve made two batches of cornbread. Sorry, not sorry. I can not be trusted near cornbread as it is one of my absolute favorite comfort foods. And this Pumpkin Cream Cheese Skillet Cornbread? A genius idea that came to me because of YOU.
The lovely people that stop by on a daily basis to check out what I’ve been making in the kitchen. I owe you a great big thank you for this one!
Last fall, I shared my Cheddar and Cream Cheese Skillet Cornbread and you fell in love with it! It’s constantly hanging out as one of my most popular posts each and every day. As my way of saying thank you, I decided to put an autumn spin on it and present to you the perfect side dish for Halloween, Thanksgiving or any other day this fall.
Or spring, summer and winter. You know, whatever you think is best! We’ve enjoyed this as a side to my Beer Braised Beanless Chili, as a snack slathered with butter and as the ultimate bread for a ham and sharp cheddar sandwich. I’m thinking it would also make for an out of this world Thanksgiving leftover sandwich next month as well!
And speaking of Thanksgiving, you could easily make it the star ingredient of my Slow Cooker Cornbread and Sausage Stuffing. The options are endless!
The most important item you’ll need for this skillet cornbread recipe? You guessed it! A cast iron skillet!
Pouring the batter directly into a hot cast iron skillet means that a crust quickly forms on the bottom of this Pumpkin Cream Cheese Skillet Cornbread, sealing in the flavor. And unlike my Simple Sweet Cornbread, this is most definitely a savory bread, even with the addition of pumpkin and cinnamon.
If your kitchen is anything like mine, you likely have the ten ingredients needed for this cornbread already on hand. So grab your cast iron skillet and get this recipe in the oven, pronto.
The pumpkin puree lends an earthy flavor and also helps keep the bread light and moist, while the cinnamon lends a warm spice note. And let’s not forget the cream cheese and cheddar that lend a richness to this cornbread that simply can’t be beat!
How to Make Pumpkin Cream Cheese Skillet Cornbread
 Preheat oven to 400 degrees. Place 12″ cast iron skillet in oven for 15 minutes. Meanwhile, in a large saucepan over medium-low heat, melt 7 tablespoons of butter.
 Stir in cream cheese and one cup of cheddar cheese until combined.
 Remove saucepan from heat and stir in flour, cornmeal, baking powder, salt and cinnamon until just combined, being careful not to over mix.
 Stir in milk and pumpkin until just combined.
 Remove cast iron skillet from oven and add remaining tablespoon of butter. Tilt and rotate pan so that melted butter covers the bottom of the pan.
 Pour batter into preheated cast iron skillet.
 Smooth batter into an even layer with spoon or spatula.
 Sprinkle batter with remaining one cup of cheddar cheese. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
Pumpkin Cream Cheese Skillet Cornbread
- 8 tablespoons butter divided
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese divided
- 2 cups flour
- 2 cups cornmeal
- 3 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups milk
- heaping 1/2 cup pumpkin puree
- Preheat oven to 400 degrees.
- Place 12" cast iron skillet in oven for 15 minutes.
- Meanwhile, in a large saucepan over medium-low heat, melt 7 tablespoons butter.
- Stir in cream cheese and 1 cup cheddar cheese until combined.
- Remove from heat and stir in flour, cornmeal, baking powder, salt and cinnamon until just combined, being careful not to over mix.
- Stir in milk and pumpkin until just combined.
- Remove cast iron skillet from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers bottom of pan.
- Pour batter into preheated cast iron skillet and sprinkle with remaining cheddar cheese.
- Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
I’m thinking that this Pumpkin Cream Cheese Skillet Cornbread would be the perfect side dish for this 5 Ingredient Pumpkin Thai Soup, Pumpkin Gnocchi Soup or this Sweet Pumpkin and Barley Sage Soup. Pumpkin all the things, I say!