Pumpkin Donuts

4 C flour
2 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 C butter, softened
3/4 C brown sugar
2 eggs
1 C pumpkin puree
1 tsp vanilla
1/2 C milk
4 C vegetable oil

Sugar coating:
1 C sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cardamom

In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside. In a large bowl or stand mixer fitted with a flat beater, combine butter and brown sugar. Using an electric hand mixer or stand mixer, mix until light and fluffy. Add eggs, pumpkin, and vanilla; mix until combined. Add about half of the flour mixture to the butter mixture and mix until blended. Add milk and mix until blended. Add remaining flour mixture and mix until blended. Dust a clean work surface with flour and scoop dough out of bowl. Roll dough out to 3/8 thickness. Using a three-inch round cookie cutter, cut dough in circles. Using a 1 ½-inch round cookie cutter, cut holes in the center of the circles. Reroll scraps and repeat, cutting until all dough is cut into donuts and holes. Add oil to a large saucepan and heat over medium heat until the oil reaches 340 degrees. While oil is heating, make sugar coating. In a small bowl, combine coating ingredients; set aside. Once oil is hot, begin frying donuts in small batches. Cook donuts for 1 1/2 minutes, flip over, using tongs or slotted spoon and cook an additional 1 1/2 minutes. Remove donuts from oil and place on prepared cooling rack. Let set for a few seconds, then, one at a time, place into coating mixture, flip to coat. Serve warm or cool completely and transfer to an airtight container or freeze for longer-term storage.