Pumpkin Spice Doughnuts

Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and cardamom. Set aside.

Step 2: In a glass measure, add the vanilla, buttermilk and pumpkin and whisk to combine. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars and butter and mix to combine. Add the eggs, one at a time, beating well after each addition. Beat in the pumpkin mixture. With the mixer on low, slowly add in the flour mixture until just combined. Cover the bowl with plastic and chill in the refrigerator for at least three hours.

Step 4: Combine the sugar and cinnamon in a medium bowl, whisk to combine and set aside.

Step 5: Make the doughnuts: Line two large baking sheets with parchment paper. Generously flour a work surface. Starting with about half of the dough, gently roll it out to about 1/2-inch thickness. Using a 2-1/2-inch doughnut cutter, stamp out the doughnuts and holes and place on the prepared baking sheets. Gather dough scraps, re-roll and cut out more doughnuts.

Step 6: Repeat with remaining dough until all the doughnuts have been formed. If the dough is very sticky, dip the round cutters into flour before cutting each doughnut.

Step 7: Line a platter with several layers of paper towels. In a deep skillet or pan, pour enough oil to reach the depth of 1-1/2 inches. Attach a deep-fry thermometer to the side of the pot and heat the oil to 375 degrees. Fry the doughnuts in batches until golden brown, turning occasionally, about 1 minute. Using a slotted spoon, transfer the doughnuts to paper towels to drain off any excess oil. Cool slightly before tossing in the cinnamon sugar.