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Heat the oven to 375 degrees.
Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients.
Transfer the batter to the prepared pan, and smooth out the top.
Top evenly with the pumpkin seeds.
Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes.
Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
Transfer bread in the pan to a wire rack.
While the bread is still warm, brush the entire surface with the butter-maple mixture.
Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces.
Serve warm or at room temperature.