In a large bowl, combine the flour, baking powder, baking soda, salt and spices. Whisk until completely combined. Set aside.

In a separate bowl, whip together the butter and granulated sugar for about 5 minutes. It'll be rather lumpy. Add the egg and mix well. Then add the egg yolks, one at a time, mixing well after each addition. Stir in vanilla extract. Slowly pour in the buttermilk, while mixing on medium, until well incorporated. Beat in the pumpkin, making sure to stop the mixer once or twice to scrape down the bottom and sides of the bowl. Gently fold in the dry ingredients in four additions, using a rubber spatula to mix until just incorporated. Do not over-mix or you'll end up with dry tough doughnuts. Cover with plastic wrap and chill for at least 3 hours, or overnight.

After it has chilled, divide the dough in half and roll out each half, one at a time on a lightly floured surface about half of an inch thick. Use a 3 inch round cutter to cut out the doughnuts. Use a smaller circle to punch out the center hole. Place the doughnuts and doughnut holes on a lightly floured baking sheet. (You might have to use two baking sheets to fit them all). Roll out the second half and cut out the doughnuts as well. Gather the scraps of dough together and continue to cut out doughnuts until all the dough is used.

Heat a deep pot over medium-high heat filled with about 2 to 3 inches of vegetable oil. Use a thermometer to heat the oil to 360°F. Carefully add the doughnuts and holes to the hot oil, frying a few at a time to not overcrowd the pot. Fry doughnuts and holes a few minutes at a time, flipping to fry the second side, until golden brown. Using a slotted spoon, carefully transfer the fried doughnuts to a baking sheet or plate lined with paper towels. Allow the excess oil to absorb and then transfer to a wire rack placed over a baking sheet. Continue frying the remaining doughnuts.

In a medium bowl, whisk together the granulated sugar and cinnamon until evenly combined. While the doughnuts are still warm, roll them around the cinnamon sugar. Enjoy while warm, or place in an airtight container and store at room temperature for up to 3 days. Enjoy!