1. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for the pumpkin brioche donuts. Knead the dough on medium-low speed for 5 minutes. Transfer the dough to a greased bowl. Spray the top of the dough with nonstick cooking spray, then cover with plastic wrap.

2. Allow to rise in a warm place for 45 minutes.

3. While the dough rises, cut out 10 squares of parchment paper roughly 5×5 inches. Set aside.

4. While the dough rises, fill a large pot with 2 to 3 inches of vegetable oil.

5. Once the dough is done rising, roll out to ½ inch thickness. Use a 3.5 inch circle cookie cutter to cut out donuts. Re-roll scraps as necessary. Use a 1 to 1 ½ inch round cookie cutter to cut out the center hole in the donuts. These will be the donut holes.

6. Place the cut out donuts and donut holes on the parchment paper squares.

7. Heat oil to 350F.

8. Fry 3-4 donuts at a time until golden brown on each side, 1-3 minutes per side. Fry the donut holes as well. Place donuts on a wire cooling rack with paper towels lined underneath.

9. In a large shallow bowl, mix together the ingredients for the pumpkin spice sugar coating. Coat the donuts in the sugar coating, flipping to coat both sides. Toss the donut holes in the sugar coating, as well. If the sugar is not sticking, brush the donuts with melted butter, or spray with nonstick cooking spray to get the sugar to stick.

10. Serve and enjoy!