Preheat the oven to 350 degrees.

In a medium sized mixing bowl combine the cake mix, pumpkin puree, and vanilla. Mix well until completely combined. Prepare mini donut pans with non-stick baking spray and set aside. Transfer the batter into a disposable pastry bag and snip off the end with a pair of scissors. Pipe the batter into each cavity of the donut pan and bake at 350 degrees for 8-9 minutes or until the donuts are puffy and set, springing back lightly when touched. Cool on a wire rack for 5-7 minutes before removing from the pans. 

In a small mixing bowl, beat together the cream cheese, butter, vanilla extract and corn syrup until light and creamy. Add the cinnamon and powdered sugar and whisk until combined. 

Once the donuts have completely cooled, dip the tops of the donuts in the cinnamon cream cheese glaze and serve.