If you have a base recipe with good malt presence you like, go for it! Just eliminate any and all late hops (<30 min additions), and reduce bitterness to somewhere around 20-25 IBU for normal size beers (OG <1.060). The hops and bitterness both will clash and cover the spices. The most important part, I feel, is to have a good malt base. Your spice amounts look pretty good, and should lend a pretty strong spice flavor and aroma. You might consider adding a little fresh grated nutmeg, I find it really adds that "holiday" feel. And I'm a fan of a little bit of cloves, though I know there are lots of people who can't stand them.