Pumpkin Doughnuts with Powdered Sugar Glaze and Spiced Sugar Doughnut Holes

Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition.

Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour.

Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness.

Using 2 1/2-inch-diameter round cutter, cut out dough rounds.

Arrange on sheets.

Repeat with remaining dough in 2 more batches.

Gather dough scraps.

Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels.

Pour oil into large deep skillet to depth of 1 1/2 inches.

Attach deep-fry thermometer and heat oil to 365°F to 370°F.

Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes.

Using slotted spoon, transfer to paper towels to drain.

Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side.

Using slotted spoon, transfer doughnuts to paper towels to drain.

Cool completely.

Whisk powdered sugar and 4 tablespoons whipping cream to blend.

Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze.

Can be made up to 3 hours ahead.

Add doughnut holes to bowl of spiced sugar and toss to coat.

Spread doughnuts on 1 side with Powdered Sugar Glaze.

Arrange doughnuts, glazed side up, on racks.

Let stand until glaze sets, at least 30 minutes.