Begin by gently heating your non-dairy milk to about 110°F. In a small bowl, combine the warm milk with active dry yeast and a sprinkle of sugar, let sit for 5 to 10 minutes until frothy.

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

Once your yeast mixture is frothy, pour it into the bowl with your dry ingredients. Add the flax egg, melted vegan butter, and pumpkin purée. Mix until a shaggy dough forms.

Lightly flour your work surface and knead the dough for about 5 to 7 minutes until smooth and elastic. Let it rise in a greased bowl for 2 to 3 hours, covered with a damp cloth.

Once risen, punch down the dough and roll it out to about ½ inch thick. Cut out doughnuts using a cookie cutter.

Heat vegetable oil to 350°F and fry the doughnuts for about 2 to 4 minutes on each side until golden brown.

Remove the warm doughnuts, let them drain briefly, and roll each in a sugar mixture infused with pumpkin spice.

Blend vegan cream cheese with sugar until smooth and creamy. Fill a piping bag with this mixture and pipe into each cooled doughnut.