Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.
In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.
Add flour, baking soda, baking powder, salt, ¾ teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.
Fill donut pans ¾ of the way.
Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with ¼ cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.
Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.
Notes
One of our brilliant readers left a comment that they used mini-muffin pans and sprinkled cinnamon sugar on top before baking. Give this a try if you don't have a donut pan :)