½ cup of sugar, 1 ½ tsp pumpkin pie spice, 1 ½ tsp vanilla extract and 3 eggs. Mix until fully combined.
Tip: You can re-use the dough after you’ve cut the initial ones out but it will get tougher each time.
Add your donut holes to a cooling rack set on a cookie sheet or parchment paper and pour your glaze over each one so the excess can drip off.