Heat 1 cup of non-dairy milk in a small saucepan until warm, about 110°F. Combine with 2 teaspoons of active dry yeast and 2 tablespoons of sugar, stirring well. Let sit for 5–10 minutes until frothy.

In a large bowl, whisk together 3 cups of all-purpose flour and 2 teaspoons of pumpkin spice blend until well-combined.

Combine the frothy yeast mixture, 1 flax egg, 3 tablespoons of melted vegan butter, and 1 cup of pumpkin purée with the flour mixture until a shaggy dough forms.

Knead the dough on a floured surface for 5–7 minutes, then let rise in a greased bowl covered with a damp cloth for 2–3 hours.

Once risen, punch down the dough and roll to ½ inch thick. Cut into doughnuts using a cookie cutter and mold them into pumpkin shapes.

Heat 2–3 inches of vegetable oil in a deep pot or fryer to 350°F. Fry the doughnuts for 2–4 minutes on each side until golden brown.

Combine ½ cup of sugar with 1 teaspoon of pumpkin spice. Roll warm doughnuts in the mixture until thoroughly coated.

Blend 1 cup of vegan cream cheese with 2 tablespoons of sugar until smooth. Inject filling into each doughnut using a piping bag.