Preheat the oven to 350 degrees Fahrenheit and spray a doughnut pan with cooking spray.

Mix together the cake mix, pumpkin puree, and heavy cream in a large mixing bowl until combined. The batter will be thick.

Using a piping bag, pipe batter into each donut well, filling about half full.

Bake for 12-15 minutes or until a toothpick comes out clean and the donuts bounce back when gently tapped.

Remove the donuts from the oven and cool for 3-5 minutes before transferring to a wire rack.

Combine powdered sugar and maple syrup in a bowl to make the glaze.

Gradually add heavy cream, one tablespoon at a time, until desired thickness is reached.

Dip cooled donuts into the glaze and serve.