Preheat oven to 375 degree F. Spray donut pan (I use this one) with baking spray. Set aside.
In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
Bake in 375 degree oven for about 13-15 minutes.
Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
Once cooled, whisk together the glaze ingredients until smooth. Dunk cooled donuts into glaze and place back on wire rack. Allow to set about 5 minutes and enjoy!
Be generous with the baking spray. Nothing worse than trying to flip your donuts out of the pan and having them stick. (Okay, maybe not having donuts in the first place is worse…)
Use a resealable plastic bag to pipe the batter into the pans neatly. I spooned the batter into the bag and snipped off a corner, then piped it in like I would frosting.
Make a double batch of these so you have one to eat now and one to freeze for later.