Preheat oven to 180° bottom/upper heat.

In a large bowl, beat eggs and sugar till creamy, and add olive oil bit by bit.

Mix in vanilla extract, Pumpkin Spice, and pumpkin puree.

Combine flour, baking powder, salt and stir to make a smooth dough.

 Spray donut tin well with baking spray.

Place dough in a pastry bag and pipe evenly into a donut tin.

Bake for 15 - 17 minutes, until a toothpick comes out clean.

Remove donuts from the oven and allow to cool for 5 minutes

Then tap the donuts out onto a sheet pan and let them cool completely on a cooling rack.

Add water and vanilla paste to the powdered sugar, spoon by spoon, stirring with a whisk or fork until the glaze has a pasty texture. If the glaze is too thick, add a little water; if it is too thin, add more powdered sugar.

Dip the donuts upside down in the glaze and let the excess drip off.

Sprinkle with shredded coconut and stick two googly eyes on top. Do this quickly, as the glaze will set in no time.

Mix powdered sugar with cocoa powder.

Add the milk spoon by spoon, stirring with a whisk or fork until the glaze has a pasty texture. If the glaze is too thick, add a little milk; if it is too thin, add more powdered sugar.

Dip the donuts upside down in the glaze and let the excess drip off. Decorate with three googly eyes.