Preheat oven to 350F. Spray a donut pan with baking spray and set aside.

In a medium bowl, combine the pumpkin, sugar, oil, vanilla, and egg, mixing till well-blended.

Add in together the flour, baking powder, baking soda, salt, and cinnamon, mixing until evenly combined. The dough will be a little runny!

Stir in the chocolate chips, then pour the batter into a piping bag or zip-top bag and cut the corner.

Pipe the batter into the prepared donut pan.

Bake in your preheated oven for about 12-14 minutes, until lightly golden and springy. Let cool in the pan for a few minutes, then transfer to a wire rack to finish cooling completely.

While the donuts cool, prepare the frosting. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth and creamy. Add in the powdered sugar, a cup at a time, until fully incorporated.

Mix in Adam's Best vanilla and pinch of salt, and add some milk as needed if the frosting is too thick.

Divide the frosting in different bowls if desired, and color each a different color.

To decorate, fit a piping bag with the Wilton grass tip. Pipe frosting all over the donuts, and finish with some Wilton candy eyes. Enjoy!