Preheat your oven to 400°F (204°C). Lightly coat a donut pan with nonstick spray to prevent the donuts from sticking.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice mix, kosher salt, and baking soda until well blended. This helps ensure the leaveners and spices are evenly distributed.

In the bowl of an electric mixer fitted with the paddle attachment, beat the melted unsalted butter and packed light brown sugar together on medium-high speed until fully combined and fluffy, about 1-2 minutes. Add eggs one at a time, beating well after each addition. Mix in the pumpkin puree and vanilla extract until just combined. Gradually add the dry ingredient mixture from Step 2 to the wet mixture on low speed, mixing just until the batter comes together and is smooth. Be careful not to overmix.

Scoop the prepared batter evenly into the donut pan, filling each cavity about three-quarters full. Bake in the preheated oven for 10-12 minutes, or until the donuts are lightly browned and spring back when lightly touched. Remove the donuts from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack. Personally, I like to check them a minute early—they can dry out quickly if left too long.

While the donuts are baking or cooling, prepare the glaze. In a small saucepan over medium heat, bring the maple syrup to a gentle boil and cook until it reduces to about 1/2 cup, approximately 5 minutes. Remove from the heat and whisk in the unsalted butter, vanilla extract, and kosher salt until the butter has completely melted. Then sift in the powdered sugar, whisking vigorously until the glaze is smooth and glossy.

Once donuts are cool enough to handle (about 10 minutes), dip the tops of each donut into the warm glaze from Step 5. Set the glazed donuts on a wire rack to allow the glaze to set before serving. Enjoy the donuts warm or at room temperature! For extra flavor, I sometimes sprinkle a little more pumpkin pie spice on top right after glazing.