Preheat your oven to 400°F and grease a 9-inch square baking dish with cooking spray.

In a large bowl, combine the cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda, and salt.

In another bowl, mix the pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Incorporate the eggs one at a time.

Add the pumpkin mixture to the dry ingredients, stirring gently until just combined.

Transfer the batter into the prepared dish and bake for about 20 minutes, or until a toothpick comes out clean.

Allow the cornbread to cool before cutting it into squares. For serving, beat together the softened butter, honey, salt, and cinnamon until fluffy.