Preheat oven to 375 °F (190 °C) and grease an 8 × 8‑inch baking dish with non-stick spray.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a second bowl, break up the brown sugar with your fingertips, then stir in the melted butter and pumpkin until combined. Mix in sour cream and eggs until smooth.

Make a well in the dry ingredients, pour in the pumpkin mixture, and gently fold with a rubber spatula just until no streaks of flour remain.

Spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool briefly on a wire rack before slicing.

Meanwhile, whip the salted butter until smooth. Add honey, powdered sugar, and cinnamon; mix on low until combined, then increase to high speed and whip for 2–3 minutes until light and fluffy.

Serve the warm cornbread with a generous dollop of the cinnamon honey butter.