Mix together the flour, baking powder, salt, pumpkin spice, and baking soda together in a bowl. Set aside.
In another bowl, beat the sugar and butter together. Add the egg and yolks one at a time before adding the vanilla, buttermilk, and pumpkin puree.
Fold in the flour in small batches, being careful to not over mix. Cover the bowl and chill for about 3 hours.
Roll out the dough to about ½ an inch thickness and cut out donuts with a donut cutter. Alternatively, you can use a 2 ½ inch cutter to cut out rounds and use a 1 inch butter to cut out the centers.
Fill a cast iron skillet with at least 2 inches of oil. (or use your deep fryer). Heat the oil to 365 degrees. Fry 3 - 4 donuts at a time for about 1-2 minutes each side. Place fried donuts on a wire rack lines with paper towels. Cool completely.
Mix the pumpkin spice in the caramel glaze. Dip each donut in the glaze and serve.
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