Preheat the oven to 350F degrees. Grease a 6-cavity doughnut pan with non-stick cooking spray or butter and set aside.

In a medium sized bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg & ginger until combined. Set aside. In a separate medium sized bowl whisk together the sugars & break up any clumps of brown sugar. Add in the oil, vanilla & egg and whisk to combine. Add in the pumpkin puree and continue whisking. Once combined, scrape down the sides of the bowl and whisk in the the dry ingredients until everything is combined.

Spoon the batter into the prepared doughnut pan until the cavities are ⅔ to ¾ full. Alternatively, spoon the batter into a large ziplock bag then zipper close the bag and cut one of the bottom corners off. Use the bag to then pipe the doughnut batter into the doughnut cavities. Bake for 8-10 minutes until the doughnuts feel slightly firm and spring back after touching them lightly with your finger. Allow to cool for 5 minutes in their tray before removing from the pan to continue cooling.

While the doughnuts are cooling, beat the cream cheese with an electric mixer. Slowly add in the icing sugar and continue beating then add in the milk or cream, starting with 1 teaspoon. Add more icing sugar and milk or cream until the desired consistency is reached. Drizzle the tops of the doughnuts with the glaze, or dip into the glaze.