Preheat oven to 350° degrees F. Liberally spray a 6- or 12-count donut pan. If you have a 6-cavity donut pan, you'll have to bake in 3 batches; if you have a 12-count donut pan, you'll have to bake about 2 times. Regardless, you'll want to respray the donut pan after each batch.
In a large bowl, whisk together the oil, eggs, pumpkin puree, granulated sugar, and vanilla until smooth. Add in the salt, baking powder, pumpkin pie spice, and flour and mix until combined with a rubber spatula. Mixture will be thick.
Fill each donut cavity about 3/4 full - using about 1/4 cup of batter per donut cavity. I like to put the donut batter into a piping bag and pipe it in for best results.
Bake for 15-18 minutes or until donuts are baked and a toothpick inserted near the center comes out clean or with moist but not wet crumbs. Cool for about 5 minutes, then carefully invert them onto a wire rack. Repeat with remaining donut batter.
For the glaze: In a medium bowl, whisk together the confectioners' sugar, pumpkin spice coffee creamer and vanilla until combined and smooth. Dunk the tops of the baked and slightly cooled donuts into the glaze, allowing excess to drip off. Return to the wire rack to allow the glaze to set.