Pumpkin Butterscotch Fudge

2 1/2 cups sugar
1/2 cup brown sugar
1/2 cup unsalted butter
1 cup half-and-half
1/2 cup canned pumpkin
3/4 tsp pumpkin pie spice
dash of ground cloves
1 12-ounce package butterscotch chips
1 7-ounce jar marshmallow creme
1 tsp vanilla extract
1 cup chopped pecans or walnuts

line an 8-inch or 9-inch square pan with foil butter the foil generously and set aside bring sugars butter half-and-half pumpkin and spices to a boil over medium heat in a heavy-bottomed 5 quart pot stirring frequently continue cooking stirring constantly to the soft ball stage using a candy thermometer heat should be low now remove from heat and stir in butterscotch chips until fully melted this takes several minutes add the marshmallow cream and stir until blended add the vanilla and nuts and stir until combined pour into prepared dish and cool cut into squares and store in an airtight container