Preheat the oven to 425 degrees and grease two donut pans with nonstick cooking spray.

Whisk together the cake mix and pumpkin pie spice until combined.

Add the pumpkin puree and stir until the ingredients are well combined.

Transfer the batter to a gallon size bag and cut the corner off one end. Pipe the mixture into your donut pans.

Bake the donuts for 8 to 10 minutes, until the donut springs back when pressed with your finger.

Allow the donuts to cool in the pan for five minutes, then transfer them to a wire cooling rack to cool completely.

When the donuts are cool, prepare the glaze by heating the icing in the microwave in 15 second intervals until melted. Add the pumpkin pie spice and whisk to combine.

Dip each donut in the glaze and return it to the wire rack to cool.