Preheat the oven to 375?F. Lightly grease two 6-cavity non-stick donut pans with cooking spray.

In a medium bowl, whisk together the dry ingredients (gluten-free flour, baking powder, pumpkin pie spice, and salt).

In a large bowl, whisk together the pumpkin pur?e, eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and whisk to combine.

Fill the donut pans with the batter using a Ziploc bag for easier piping.

Bake the donuts for 20-25 minutes, until a toothpick inserted into the center of a donut comes out clean. Empty the donuts out onto a wire cooling rack.

For Cinnamon Sugar Donuts: Mix together the white sugar and cinnamon. While the donuts are still warm, gently shake them in a bag with the cinnamon-sugar.

For Brown Sugar Glazed Donuts: Combine the brown sugar, milk, butter, and salt in a medium saucepan over medium heat. Stir until the butter has melted and the mixture is smooth.

Bring to a simmer for 1 minute, then remove from heat and whisk in the vanilla extract and sifted powdered sugar until smooth.

Let the icing cool for 5 minutes to thicken. Dip the tops of the pumpkin donuts into the icing and place on a wire rack to let excess drip off.

Top with chopped nuts or sprinkles before the glaze sets.