Preheat oven to 350F

In a medium bowl stir together sweetener, baking powder, pumpkin pie spice, salt, and xanthan gum.

In a second bowl whisk together eggs, pumpkin puree, melted butter, and vanilla.

Add the wet ingredients into the dry and stir until just combined.

Place donut batter into a plastic bag with 1/2" of corner cut out, or a pastry bag with a large opening.

Pipe the batter into the donut pan. Using a knife or spoon you can level out the batter if needed.

Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.

Cool the donuts for 5 minutes, then carefully loosen and remove from pan.

Mix the softened, room temperature cream cheese with sugar, vanilla, pumpkin puree, and whipping cream.

Spoon a small amount of frosting over donuts, or drizzle mixture using a small piping bag or a squeeze bottle.

Mix cinnamon and sugar in a small bowl.

Dip cooled donuts in the mixture until coated.