Preheat oven 400 degrees F.
Grease 8x8 baking pan.
Combine cornbread mix and spice in a large mixing bowl. Set aside
In a separate bowl, beat eggs lightly with whisk.
Add pumpkin, brown sugar, oil, and molassas to egg mixture. Combine with whisk.
In the large bowl, make a well in the dry ingredients.
Pour the pumpkin mixture into the well. Stir until just blended.
Pour batter into greased baking pan.
Bake for 25-30 minutes, until the cornbread is browned and the surface has a slightly springy feel. A toothpick inserted into the center should come out clean.
Let cool for 15 minutes and cut in squares to serve. Enjoy.