In a large mixing bowl, add flour, cinnamon, baking powder, baking soda, salt, ginger, cloves and nutmeg. Whisk and set aside.
To the bowl of a stand mixer (or another large mixing bowl and use a hand mixer), add melted butter, oil, and brown sugar and beat on LOW speed until combined.
Add in eggs, pumpkin, and vanilla, and beat about 1 minute.
Add in the flour mixture in thirds, beating on MED LOW speed until just combined after each addition. The mixture will look like thick cake batter at this point.
Use a small cookie scoop or 1 Tbsp measuring spoon to scoop dough onto baking sheet, about 2 inches apart.
Bake for 12-14 minutes. When done, the tops of the cookies should spring back when touched lightly.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, make the frosting.