Pumpkin poppers (pumpkin spice cake doughnut holes)

8 cups vegetable oil for frying 1 3/4 cups (250g) flour 1/2 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground cardamom 1/4 cup (55g) vegetable oil 6 tablespoons (60g) unsalted butter, melted 1/2 cup (100g) brown sugar 1 cup (200g) granulated sugar 2 eggs 1 cup 200g) pumpkin puree 1 teaspoon pure vanilla extract Glaze (recipe follows) or powdered sugar for dusting 1. Bring a large pot of oil to 350 degrees (180 degrees Celsius). In a medium sized bowl, whisk together the flour, baking soda, and salt, spices.  2. In a large bowl, whisk together oil, melted butter, and sugars. Add in eggs and whisk until well incorporated. Add in pumpkin and vanilla. With a wooden spoon, or a rubber spatula, fold in dry ingredients, and stir until well combined. With a small retractable ice cream scoop, drop batter by tablespoonfuls into hot oil. Don't crowd the pot too much, but you can drop in at least 7 or 8.  Fry on first side for a minute until golden brown, and then flip and cook until golden brown on the other side. Remove to paper towels to cool, then transfer to a wire rack and drizzle with glaze or sprinkle with powdered sugar. For the glaze: 1 cup (130g) confectioner's sugar 2 tablespoons heavy cream 1 teaspoon pure vanilla extract