Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger in a mixing bowl.

Cream together melted butter and sugar until light and fluffy in another bowl.

Mix in egg yolks, vanilla extract, sour cream, and pumpkin puree until well combined.

Gradually add the flour mixture and blend until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Roll out the dough to about ½ inch thick on a lightly floured surface and cut out donut shapes.

Heat vegetable oil to 350°F and fry the donuts for 2-3 minutes on each side.

Drain excess oil using a slotted spoon and let donuts cool slightly on paper towels.

Warm milk and vanilla extract in a saucepan, whisk in powdered sugar to form a glaze.

Dip cooled donuts into the glaze and allow excess to drip off before placing on a wire rack.