Preheat the oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) square baking pan and line the bottom with parchment paper.

Whisk together the flour, cornmeal, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl, or pass those ingredients through a sifter if you have one.

In a stand mixer fitted with a whip attachment, or in large bowl with a whisk, beat the brown sugar, softened vegan butter, pumpkin puree, yogurt, and molasses until creamy and smooth.

Add the dry ingredients to the wet ingredients and stir only until no lumps of dry flour remain. Don’t even dream of overmixing.

Transfer the batter to the prepared pan and spread it into an even layer. Bake for 40-45 minutes, until the center is set and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan for 10 minutes, then transfer it to a wire rack and cool for at least 20 minutes before slicing.

Serve the cornbread with the cinnamon pecan butter and a couple of chunks of roasted pumpkin. If using the optional garnishes, arrange the toasted pecans over the buttered slices of cornbread, and sprinkle with chives and cinnamon.