Pumpkin Cornbread:Preheat oven to 400 degrees.
Combine flour, cornmeal, baking powder, salt, and pumpkin pie spice in a medium bowl and set aside.
Place sugar, pumpkin puree, softened butter, and vanilla in a medium bowl. Mix with a hand mixer until well combined. Add eggs, one at a time, and continue mixing until well incorporated.
Stir in flour mixture and buttermilk, alternately, with a spoon until just combined.
Coat a 9" to 10" baking dish with non-stick cooking spray and pour cornbread batter into dish. Bake for 30 minutes or until toothpick inserted in center comes out clean. Baking time will very depending on size of pan so watch closely towards end of baking time.
Remove from oven and allow to cool for about 10 to 15 minutes, then slice and serve with Cinnamon Honey Butter while still warm.
Cinnamon Honey Butter:Using an electric hand mixer on low speed, combine softened butter, honey, powdered sugar, and cinnamon. Beat until light and fluffy. Transfer honey butter to a small serving dish and refrigerate until ready to use.
Instructions for baking in a cast iron skillet:Melt 1 tablespoon of butter in a 9" 10" cast iron skillet over medium high heat. When butter has melted, remove the pan from heat and swirl the butter around to evenly coat the bottom of the pan. Pour cornbread batter into pan and place in preheated oven. Follow as directed for remainder of recipe. Cornbread may bake it bit more quickly in a cast iron pan.