Preheat oven to 350F degrees. Spray doughnut pans with cooking spray and set aside.
In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.
Add flour, gently folding until combined.
Pour batter into a Ziploc bag and cut off a bottom corner. Pipe batter into the wells of the doughnut pans, filling about ¾ full.
Bake doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in pan for about 5 minutes. Then gently remove doughnuts from pan to a wire rack to cool completely.
PREPARE ICING: In a small bowl, beat cream cheese and butter until smooth. Add Coffee-mate and vanilla, beating until combined. Gradually beat in powdered sugar until thick and creamy. [Note: If too thick, add more Coffee-mate; If too thin, add more powdered sugar] Spread frosting over cooled doughnuts and decorate as desired.
Notes
I used a Wilton doughnut pan.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/30/pumpkin-baked-doughnuts/