Preheat the oven to 400℉ and spray or grease a 9”x9” baking dish.
In a medium bowl, whisk together the cornmeal, flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a stand mixer or mixing bowl using a handheld beater, beat together the pumpkin puree, Greek yogurt, brown sugar, and oil until smooth. Add the eggs one at a time, beating to incorporate between each addition. Add the dry ingredients, half at a time, and mix until just combined.
Spread batter in prepared baking dish and sprinkle with the coarse sugar, if using. Bake for 20 minutes or until just set in the center. Let cool for at least 10 minutes or so before cutting. Serve as is or with a pat of butter or drizzle of honey.
Storage: Covered tightly and stored in the refrigerator, the cornbread will maintain freshness for 3 to 4 days. If it begins to dry out, you can refresh it by wrapping a piece in a damp paper towel and warming in the microwave. Pumpkin cornbread freezes well too.