Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix.  I also do this this a fork).

Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.