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1
Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
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2
Cream butter in large bowl until fluffy.
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3
Gradually add 3/4 cup sugar and beat until fluffy, about 6 minutes.
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4
Add eggs, one at a time, beating well after each addition.
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5
Beat in 1/4 cup dry ingredients.
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6
Add pumpkin and buttermilk and mix until thoroughly combined.
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7
Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
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8
Cover and refrigerate atleast 3 hours or overnight.
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9
Combine brown sugar and 1/2 cup sugar in paper bag; set aside.
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10
Roll dough out on lightly-floured surface to thickness of 1/4 to 1/3 inch.
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11
Using lightly-floured 3 1/2 inch round doughnut cutter, cut out doughnuts and holes.
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12
Transfer to floured board as they are cut.
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13
Gather up scraps and repeat.
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14
Let stand 10 minutes.
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15
Heat 4 inches oil in deep fryer to 360F.
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16
Add 1/4 of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
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17
Transfer to paper towels using slotted spoon and drain 3 minutes.
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18
Immediately transfer to paper bag with sugar and shake to coat.
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19
Arrange on racks.
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20
Repeat until all doughnuts have been fried and coated with sugar.
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21
Can be prepared 1 day ahead.
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22
Store airtight.
