Start by warming the non-dairy milk in a small saucepan until around 110°F. Pour it into a mixing bowl and sprinkle the active dry yeast and a pinch of sugar over the milk. Let it stand for about 5-10 minutes until frothy.

In a large bowl, whisk together the all-purpose flour and pumpkin spice blend, ensuring they're evenly combined. Create a well in the center to incorporate wet mixture.

Gently pour the frothy yeast mixture into the well of the dry ingredients, followed by the prepared flax egg, melted vegan butter, and pumpkin purée. Stir together until a shaggy dough forms.

Transfer the dough onto a lightly floured surface, kneading it for about 5-7 minutes until smooth. Place in a greased bowl, cover, and allow to rise in a warm area for 2-3 hours until doubled in size.

Once risen, punch down gently to release air. Roll the dough out to about ½ inch thick. Use a donut cutter to cut out shapes and place on a parchment-lined tray.

Heat vegetable oil to 350°F in a deep skillet. Carefully drop the doughnuts into the hot oil, frying for 2-4 minutes on each side until golden brown.

Remove the doughnuts from the oil and drain on paper towels. While warm, roll in a mixture of sugar and pumpkin spice.

Blend the vegan cream cheese with a touch of sugar until smooth. Fill a piping bag with the mixture and fill each cooled doughnut.