""This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall."..."
INGREDIENTS
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1/2 cup canned pumpkin puree
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1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
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1 tablespoon warm water (100 to 110 degrees F/40 to 45 degrees C)
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1/4 teaspoon active dry yeast
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1 1/4 teaspoons salt
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1 pinch pumpkin pie spice
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3 cups all-purpose flour, plus extra for dusting
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2 teaspoons cornmeal, or as needed