Begin by warming your non-dairy milk to about 110°F. In a small bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let it sit for 5 to 10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the all-purpose flour and pumpkin spice blend.

Add the frothy yeast mixture to the dry ingredients along with your prepared flax egg, melted vegan butter, and pumpkin purée. Stir until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area for 2 to 3 hours.

After rising, punch down the dough and roll out to about ½ inch thickness. Use a doughnut cutter to cut into shapes and place them on parchment paper.

Heat vegetable oil in a deep pot or fryer to 350°F. Fry each doughnut for 2 to 4 minutes on each side until golden brown.

While warm, roll the doughnuts in a mixture of sugar and pumpkin spice.

Once cooled, blend the vegan cream cheese with a bit of sugar until smooth and fill each doughnut using a piping bag.