Preparation

• Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish with non-stick spray.
• In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In another bowl, break up the brown sugar with your fingertips until smooth, then add the melted butter and pumpkin. Whisk until combined.
• Stir in the sour cream and eggs until fully mixed.
• Pour the pumpkin mixture into the well in the center of the dry ingredients and gently fold with a rubber spatula until just combined.
• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let it cool slightly on a wire rack before cutting into squares.
• In a mixing bowl (or stand mixer), whip the butter with an electric hand mixer until smooth.
• Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.
• Increase the speed to high and whip for 2-3 minutes until light and fluffy.