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 or a silicone mat.
In a small bowl, stir together the coating ingredients until fully combined.
Using a medium cookie scoop (about 1.5 tablespoons), scoop and roll the dough into balls. Roll the balls evenly in the sugar and spice mixture, then place on the prepared baking sheet.
Bake for 10-12 minutes or until fully cooked. The tops should spring back slightly when touched.
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.