In a large bowl, cream butter. Add sugar, salt, baking soda, baking powder and remaining spices. Mix well. Scrape bowl as needed.
In a small bowl, combine buttermilk, egg, egg yolk and vanilla. Whip until combined well. Pour liquid mixture in with butter, sugar and spices. Stir together. Add in pumpkin, followed by flour. Be sure to scrape your bowl well at this stage and mix until all flour and pumpkin has been encorporated into the batter. Cover and chill for at least 2 hours.
Flour a work station or silicone counter mat and roll dough out to roughly 1/4" thick.
If you do not have a donut cutter, use other household items such as a small glass for the outer portion and a shot glass for the inner portion. I only made donut holes, so I only used a shot glass and it worked perfect. Use a cutter or other item that is roughly 1-inch across for donut holes.
After cutting your donut or holes, transfer cut pieces to a sheet of waxed paper or a large platter until ready to fry. Repeat rolling and cutting process until you have used up all of your dough.
Heat oil to 365F°. Do not overcrowd the pan or fryer. Fry 5 or 6 holes at a time. Fry donut holes for 1 minute and 30 seconds to a maximum of 2 minutes, flipping halfway through cook time.
Using a slotted spoon or similar item, transfer cooked donuts to a paper towel lined baking sheet to cool. Continue fying process until all donuts are cooked.
Let sit for several minutes or longer before eating.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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