Preheat oven to 400 degrees (F) and spritz a cast iron skillet w/ non-stick spray. Set aside.
In a large bowl, whisk together corn meal, flour, baking powder, salt, pumpkin pie spice, and coconut sugar.
In a separate bowl, whisk eggs, pumpkin, & cooled coconut oil together until well mixed.
Add wet into dry and stir until the dough just comes together.
Pour batter into the skillet and bake for 20-25 minutes.
Serve warm slathered w/ the whipped gingerbread butter.