Whisk together the dry ingredients – cake flour, baking powder pumpkin spice and sea salt in a medium bowl.
Place the Sugar and Crisco in the bowl of a stand mixer and mix for about 2 minutes. Then add the egg yolks and mix for an additional two minutes before adding the sour cream and pumpkin puree.
Add the dry ingredients in two separate parts, mixing until just combined.
Place the dough in an air tight container in the fridge for an hour – I like to make my dough in the afternoon and let it sit in the fridge overnight before continuing on.
Place enough oil in cast iron pot so that you have at least 3 inches of oil in height from the base of the pot. Heat the oil to 330 degrees Fahrenheit.
Meanwhile, dust your work surface with flour and place the dough on top. Dust the top of the dough with flour, and roll out your dough to be ½ inch thick. Cut as many doughnuts and holes as possible using a doughnut cutter or circular cookie cutters of various sizes. Make sure to dip the cutter in flour before each cut otherwise it will stick!
Feel free to re-roll your dough and continue to cut more doughnuts and doughnut holes until you have barely any scraps left.
Before you start the process of frying, I like to prepare my space by setting a cooling rack or a large plate near my cast iron pot and line with paper towels.
To test that your oil is ready to go, I like to use a doughnut hole and drop it into our preheated oil. To fry your doughnuts, you’ll fry for 15 seconds on the first side, then flip to cook for 75 seconds. Then, finally flip the doughnut to cook for an additional 75 seconds until golden brown before removing from oil and setting on your prepared paper towels.
Continue cooking doughnuts and doughnut holes in this fashion until there are none left! Make sure to continually monitor the temperature of your oil and only add doughnuts when the oil reads approximately 330 degrees Fahrenheit.