Preheat the oven to 400 degrees F. Spray an 8 or 9 inch square pan with nonstick spray.
Sift flours, baking powder, salt and spices into a large mixing bowl. Whisk in the cornmeal.
In a separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.
Make a well in the dry mixture. Add pumpkin mixture and stir the batter with a few quick strokes to incorporate the dry into the wet. Stir just until blended (don't over mix, or it could result in a tougher bread).
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, or until the cornbread is browned and the surface has a slightly springy feel. A toothpick inserted in the center should come out clean. (Check at 25 minutes, and add additional minutes, as necessary).
Notes
Bob's Red Mill makes gluten free cornmeal.
This pumpkin cornbread is terrific with chili, and it would also make a wonderful Thanksgiving side dish.