Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix well.

In another bowl, whisk together the pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Carefully spoon the batter into the ice cream cones, filling them about three-quarters full.

Place the cones in the muffin tin to keep them upright and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove the cones from the oven and let them cool completely on a wire rack.

Once cooled, top each cone with cream cheese frosting and decorate as desired with sprinkles or chopped nuts.