• Heat 1"-2" of oil over medium heat to 350 F in a large dutch oven or heavy bottomed pot.
• Line a plate with two layers of paper towel.
• In a small bowl, stir the 100 grams of the sugar and 2 teaspoons of pumpkin pie spice together.

Batter

• In a large bowl, whisk the quark, pumpkin, egg, sugar, vanilla, and pumpkin pie spice together until combined.
• Then, add in the flour and baking powder and whisk to combine.

Fry the Donut Holes

• Once the oil is has reached 350 F, use a 1/4 cup scoop to scoop 3-4 portions of dough into the oil. Drop them in close to the surface and set a timer for 2 minutes.
• Use a slotted spoon or metal spider to gently swirl them around if they are close together or seem to be stuck on the bottom.
• After two minutes, use the metal spoon/spider to gently flip the dough balls over.
• Set a timer for another 2 minutes. If they already have don't worry, just try to get both sides to be a golden brown color.
• Once fried, use the slotted spoon to remove the donut holes from the oil and place on the paper towel lined plate. 
• Allow the oil to reheat if necessary before adding in the next batch.
• Carefully but quickly roll the donut holes in the pumpkin spice sugar, one at a time.

Optional Filling

• If you want to fill the donut holes, wait until they have cooled.
• Then use a piping bag fitted with a metal circular tip to press halfway into the side of each donut hole. Squeeze the bag to fill the donut holes until it starts to come out.
• You can use anything from jam to chocolate ganache to the vanilla cream filling listed in the tips section!