Pumpkin Spice Drop Doughnuts W/Cream Cheese Frosting

The pumpkin season is upon us. A gently spiced dough. The dough is purposefully loose and sticky. From "Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home" by Stephen Collucci.

• Ready In: 1 hr
• Yields: 2 dozen

Ingredients

• For the Doughnuts

• 3 1⁄2 cups all-purpose flour
• 1⁄2 cup granulated sugar
• 1⁄4 cup dark brown sugar
• 1 1⁄3 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon salt
• 2  teaspoons pumpkin pie spice
• 1  cup pumpkin puree
• 1⁄2 cup buttermilk
• 1  large egg
• 1  large  egg yolk
• 3  tablespoons unsalted butter, melted and cooled
•  vegetable oil, for frying

• For Cream Cheese Frosting

• 4  tablespoons unsalted butter, softened (1/2 stick)
• 8  ounces cream cheese, softened
• 1⁄2 cup confectioners' sugar
• 1 1⁄2 teaspoons vanilla extract

Directions

1. In bowl of a stand mixer fitted with the paddle attachment, combine flour, sugars, baking powder and soda, salt and pie spice and mix well. Add pumpkin, buttermilk, egg and egg yolk and mix until just barely combined. Add melted, cooled butter and mix until just combined. Put dough in refrigerator and chill for 20 minutes.
2. Meanwhile, heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until oil reaches 350 degrees. Prepare a baking sheet by lining it with paper towels.
3. Using a 3/4-ounce (1 1/4-inch) ice cream scoop, gently drop balls of batter into oil, taking care not to crowd the pot. Fry for 2 to 3 minutes, until golden brown all over. The balls tend to bob in the oil and rotate on their own, but it doesn't hurt to nudge here and there so they cook evenly on all sides. Drain on paper towels.
4. Prepare frosting: Cream together butter, cream cheese and sugar until smooth. Add vanilla and mix well. Use immediately or store in refrigerator for up to 1 week.
5. Spread each doughnut ball with a smear of cream cheese frosting and serve immediately.