In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In another bowl, combine the pumpkin puree, brown sugar, egg, buttermilk, and melted butter. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Heat oil in a frying pan to 350°F (175°C).

Using a doughnut cutter, cut out doughnuts from the batter.

Fry the doughnuts in batches for about 2-3 minutes on each side or until golden brown.

Remove and place on a cooling rack to drain excess oil.

In a bowl, whisk together powdered sugar, bourbon, milk, and vanilla extract until smooth.

Dip the warm doughnuts into the glaze, allowing excess to drip off.

Let the glaze set for a few minutes before serving.