Set a skillet over medium high heat with the olive oil. Once hot, add the onion, garlic and sausage and cook, stirring often until softened and just beginning to brown, about 5 minutes. Transfer to a bowl and let cool completely.

To make the fritters, in a large bowl, whisk together the flour, baking powder, salt and spices until evenly combined.

In a separate bowl, whisk together the eggs, pumpkin, milk and butter. Add to the dry ingredients and stir until evenly combined, and just moistened. Do not over-mix at this point. Fold in the cooled sausage and onion mixture and the Manchego cheese.

Fill a large heavy-duty pot, about halfway up with oil and heat to 375°F. Once hot, carefully drop the batter into the oil by tablespoonfuls. You can use a small rounded cookie scoop to keep them all uniform in size. Do not over-crowd the pan. Only fry a few at a time so you don't drop the temperature of the oil too much. Fry the fritters, turning often, until golden brown and cooked through, about 1 1/2 to 2 minutes per side. Drain on paper towels and transfer to a wire rack, set over a baking sheet, to prevent them from getting soggy. Sprinkle with a bit of salt while still hot. Bring the temperature of the oil back up before continuing to fry the next batch. You can keep the fritters warm in a 200°F oven.

To make the sauce, in a small bowl, stir together the mayo, sour cream and as much (or more) of the chipotle sauce as you'd like. Serve the fritters hot with the sauce on the side for dipping. Enjoy!