2 1/4 tsp active dry yeast 1/3 cup warmed milk 1/3 cup pumpkin puree 1 large egg 2 tbsp brown sugar 1 tsp pumpkin pie spice 1/2 tsp salt 2 1/2 cups all-purpose flour 1/2 cup melted butter Oil for frying
6 oz cream cheese, softened 1 cup powdered sugar 1/4 cup pumpkin puree 2 tbsp heavy cream 1 tsp vanilla extract Pinch of cinnamon
In bowl of stand mixer, combine yeast, milk, pumpkin, egg, brown sugar, pumpkin pie spice, salt, flour and melted butter. Mix with dough hook attachment 3-4 minutes until smooth elastic dough forms. Cover and let rise 1 hour.
On floured surface, roll out dough 1/2” thick and cut into rounds with donut cutter or circle cutter. Place on parchment paper and let rise 30 minutes more.
Carefully fry donuts 2-3 at a time in oil heated to 350°F for 1-2 minutes per side until golden. Drain on cooling rack.
Make filling by beating all ingredients together until smooth. Transfer to piping bag.
Once donuts are cooled, use piping bag to inject filling into the side of each one. Sprinkle lightly with cinnamon sugar.