Impress your friends with your stellar dessert skills this season. Executive Pastry Chef, Amanda Warren, is providing the tips for a true fall treat - Pumpkin Spice Doughnut Holes.

Pumpkin Spice Doughnut Holes
3 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon baking powder
1 teaspoon salt
1 tablespoon and 1 teaspoon pumpkin pie spice
1 cup sugar
1 1/2 oz. butter (room temperature)
1 egg
2 egg yolks
1 teaspoon vanilla
1/2 cup buttermilk
1 cup pumpkin puree
canola oil
Whisk together the buttermilk and pumpkin, set aside. Whisk together all the dry ingredients, set aside. Mix the egg, egg yolks and vanilla together, set aside. Cream butter and sugar together (do not over mix). Add the egg mixture until combined. Alternate adding the dry ingredients and buttermilk pumpkin mixture, beginning and ending with the dries. Mix until everything is combined, scraping after each addition. Roll out the dough on a floured cutting board to about 1/2 inch thick. Cover in plastic. Let chill in your refrigerator overnight. Cut the next day with a small round cutter.
Use canola oil to fry. Pour oil into a medium saucepan, fill about half way, set at medium heat on stove. Take temperature of oil with a thermometer (any thermometer with a probe is fine, meat thermometer or candy thermometer). Fry six doughnut holes at a time. Wait a few minutes in between batches to bring temperature back up. Serve immediately for best results and enjoy!