In a small saucepan, gently heat the non-dairy milk to about 110°F. Combine with active dry yeast and sugar in a bowl. Let sit until frothy.

In a large bowl, whisk together flour and pumpkin spice blend until lump-free. Set aside.

Add the frothy yeast mixture, flax egg, melted vegan butter, and pumpkin purée to the dry ingredients. Mix until a shaggy dough forms.

Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Let it rise in a greased bowl covered with a towel for 2–3 hours until doubled.

Roll the risen dough to about ½ inch thick and cut out doughnut shapes. Set aside.

Heat vegetable oil to 350°F. Fry doughnuts in batches for 2–4 minutes until golden brown.

Transfer fried doughnuts to a wire rack to drain. Roll warm doughnuts in sugar and pumpkin spice mixture.

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