In a large skillet with tall edges, like a cast iron skillet, add enough oil to be about an inch deep. Heat gently over low-medium heat while you make the donut batter- you want the oil to reach about 350 degrees before frying. Line a baking sheet with paper towels, and place a wire rack on top. Set aside.

In a large bowl, whisk together the whole milk ricotta, pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, allspice, nutmeg, cloves, baking soda, and salt. Add in the flour. Switch to a spatula, and mix until there are no dry pockets of flour remaining. The batter will be the consistency of a soft cookie dough, and should be easy to scoop.

Using a cookie scoop, or two spoons, scoop the dough into your preheated oil, being sure to not overcrowd the pan. Cook for about 1-2 minutes on one side, and then flip to the other and cook until deep golden brown all over. Place the cooked donuts onto your prepared sheet pan to drain and cool.

In a medium bowl, whisk together 3 tbs milk and vanilla extract until combined. Add in the powdered sugar and cinnamon and continue whisking until fully combined. Add another teaspoon of milk if the icing is too thick, and another 2-3 tbs. powdered sugar if it’s too thin.

Toss warm donuts into the icing to coat completely to serve. Enjoy!