Preheat oven to 350. Line baking sheet with parchment paper.
Combine the dry ingredients, flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt in a medium bowl. Set it aside.
Beat sugars and the softened butter in a large mixing bowl until well combined. Beat in pumpkin, ricotta, egg and vanilla until combined. Add dry ingredients to pumpkin, ricotta, butter mixture. Do not overmix.
Using an ice cream scoop or large spoon, drop rounded spoonfuls onto parchment and bake for 17 minutes. Cookies will be soft and cake-like and just slightly darkened on the bottom. Remove from oven and let cool.
Beat softened cream cheese, and butter with a mixer until creamy. Add powdered sugar, vanilla, whipping cream (or half and half) and mix thoroughly until smooth and thick enough to spread. If needed, add more powdered sugar, or whipping crean/half and half. Add salt to taste.
Once cookies have cooled, spread the icing liberally and sprinkle immediately with the toasted, chopped pecans.
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