Begin by gently warming ¾ cup of non-dairy milk to about 110°F (43°C). Stir in 2 tablespoons of sugar and 2 teaspoons of active yeast, then let it sit for 5–10 minutes until frothy.

In a large mixing bowl, whisk together 2 cups of all-purpose flour and 2 teaspoons of pumpkin spice. Once your yeast mixture is frothy, add it to the dry ingredients along with 1 flax egg, ¼ cup of melted vegan butter, and ½ cup of pumpkin purée. Mix until combined and then knead the dough until smooth and elastic, about 5 minutes.

Place the kneaded dough into a lightly greased bowl and cover it with a clean kitchen towel. Let the dough rise in a warm area for 1 to 2 hours, or until it has doubled in size.

After the dough has risen, transfer it to a floured surface and roll it out to about ½-inch thick. Use a cookie cutter to cut out doughnut shapes, then shape them as desired.

Heat about 2 inches of oil in a large, deep pan over medium heat to around 350°F (175°C). Carefully place a few doughnuts in the hot oil, frying them for 2–4 minutes on each side until golden brown.

In a shallow bowl, mix ½ cup of sugar with 1 teaspoon of pumpkin spice for coating. While the doughnuts are still warm, roll each one in the sugar mixture until evenly coated.

Using a piping bag fitted with a round tip, fill each doughnut with vegan cream cheese.