Preheat oven to 375 degrees F. Coat an 8- to 9-inch baking dish with nonstick cooking spray.

In a medium bowl, combine the flour, cornmeal, baking powder, baking soda, salt, pumpkin pie spice, and nutmeg. Set aside.

In a large bowl using an electric hand mixer, beat the butter with the brown sugar for about 2 minutes, or until well combined. Add the pumpkin puree, eggs, maple syrup, and vanilla and beat again for about 1 minute or until combined, scraping the bowl as needed.

Using a wooden spoon, stir in half of the flour mixture just until moistened followed by half of the buttermilk, stirring just until combined. Repeat with the remaining flour mixture and buttermilk.

Pour the cornbread batter into the prepared dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 to 15 minutes, then slice and serve with the Cinnamon Honey Butter while still warm.

(For optional Cinnamon Honey Butter) Using an electric hand mixer on low speed, combine the softened butter, honey, powdered sugar, and cinnamon. Beat until light and fluffy. Transfer the honey butter to a small serving dish and refrigerate until ready to use.