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Preheat oven to 375 degrees.
Spray an 8 by an 8-inch baking dish with non-stick cooking spray.
In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center and set it aside.
In another medium mixing bowl, add brown sugar, melted butter, honey, and pumpkin puree, with the mixer on medium speed whisk to combine.
Add sour cream and eggs and mix until well blended.
Pour mixture into the well in the flour mixture then gently fold with a rubber spatula just until all well combined.
Pour batter into the prepared pan in an even layer.
Bake in the preheated oven until a toothpick inserted into the center comes out free of batter, it will take about 25 - 30 minutes.
Cool on a wire rack then cut into squares. It can be served warm.
In a medium mixing bowl whip butter with an electric hand mixer until smooth.
Add in honey, powdered sugar, and cinnamon and mix on low speed until combined. Increase speed to medium-high and whip until light and fluffy, about 2 - 3 minutes.
Serve on top of the cornbread or on the side.