Put butter in a medium, heavy bottomed saucepan over medium heat and melt. Once melted, crank up the heat to medium high. Stir until small golden bits start to settle on the bottom of the pan and it smells nutty and caramel-y. This should take around 3 to 5 minutes. Remove from the heat before the bits turn dark brown and pour the butter into a large, heat-safe bowl to cool slightly.
Add the oil, pumpkin, muscovado sugar, granulated sugar, vanilla and eggs whisking well with each addition until thoroughly blended. The mixture will be thick and sludge-like. Break up any large chunks of the muscovado.
In a medium bowl, whisk together the bread flour, all purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger and pour it into the butter mixture. Stir until almost blended but don't overmix. Wrap tightly and refrigerate for 30 to 60 minutes or until firm.
Preheat the oven to 350oF (177oC) and line several baking sheets with parchment paper.
To make the cookie coating, in a small shallow bowl, whisk together the granulated sugar and cinnamon. Once the dough is chilled, gently roll 1 1/2 tablespoons (21 grams) of the dough between your palms into a ball. Give the dough ball a generous coating of the sugar spice mixture and set on the baking sheet, leaving 2 inches (5 cm) of space between. Bake one sheet at a time in the center of the oven for 10 to 11 minutes. Let them cool on the baking sheet for 10 minutes and then move to a rack to finish cooling.