Stir together the flour, cinnamon, nutmeg, cloves and ginger in a small bowl and set aside.
In a saucepan, stir together the water, butter, pumpkin puree, dark brown sugar and salt. Over medium-high heat, bring to a low boil. As soon as the butter melts, turn the heat to medium and stir in the flour mixture. Continue to stir for a minute or two to cook the flour mixture. Place in a mixing bowl and allow the mixture to slightly cool for a few minutes.
Beat in an egg, one at a time. Scrap down the side of the bowl as necessary to ensure everything incorporates. For easier piping, you can refrigerate the choux pastry at this point for 20 minutes, though this step is optional. See notes for make-ahead instructions.
Cut 12 4-inch-by-4-inch squares of parchment paper. Spoon the choux pastry into a pastry bag with a ½-inch star tip. On each sheet of parchment paper, pipe the choux pastry into a circle.
Clip a candy thermometer to a Dutch oven or large pot with a tall side. Pour in enough peanut oil to come up about 3 inches. Heat peanut oil to 360-365 degrees.
With the cruller attached to the parchment paper, carefully drop the cruller into the hot oil with the parchment paper facing up. When the crullers hit the hot oil, the parchment paper will release, and you can remove it with metal tongs. Depending on the size of your pot, you should be able to fry about three to four crullers at a time. Just make sure you don't crowd the pan or they won't crisp up correctly.
Once the crullers go into the oil, the temperature will drop. Keep an eye on the temperature, and if necessary, adjust the heat of the stove to keep the oil temperature between 350-360 degrees. Fry the crullers for two and a half minutes on one side. Using metal tongs, flip the crullers and fry for another two and a half minutes. Remove the fried crullers from the pot and transfer to a wire rack with paper towels underneath to catch the grease.