In a large bowl, combine butter, oil, pumpkin, sugars, vanilla, and eggs until fully incorporated.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Add the dry ingredients into the wet and mix with a rubber spatula, making sure to not overmix.
Refrigerate the dough for one hour. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
In a small bowl, whisk together the coating ingredients until fully combined.
Using a medium cookie scoop, scoop and roll the dough into balls. Roll the balls evenly in the sugar and spice mixture.
Place on the prepared baking sheet. Bake for 10-12 minutes or until fully cooked. The tops should spring back slightly when touched.
Remove cookies from the oven and let sit for a few minutes before placing on a wire rack to cool completely.
To make the frosting, cream the butter and cream cheese in a stand mixer with a paddle attachment. Whipping until smooth. Add the powdered sugar a cup at a time, then add the cinnamon, nutmeg, and heavy cream and whip until smooth and silky.
Once cookies are cooled, frost evenly with the frosting.
Notes
These can be frozen, see my tips above.
This makes a large batch but can easily be doubled or cut in half.
You can leave the spices out of the frosting to have a regular cream cheese frosting.
These can be made into sandwich cookies if you'd like.