Air Fried Pumpkin Spice Cream Cheese Donut Holes are soft, golden biscuit-dough treats filled with sweet pumpkin cream cheese and coated in buttery pumpkin-pie sugar. Made with refrigerated biscuit dough, these easy air-fryer donut holes take about 25–30 minutes from start to finish and make 16 warm, tender bites.
Every bite offers a crisp, sugary outside, a fluffy center, and a rich cheesecake-like filling flavored with pumpkin purée, vanilla, and pumpkin pie spice. They are especially delicious served warm after a 3–5 minute cooling period, when the filling is still creamy but safe to enjoy.
Jump to RecipeWhy You’ll Love This Recipe
These pumpkin spice donut holes bring together the best parts of a bakery pastry and a quick air-fryer dessert. The biscuit dough becomes pleasantly golden on the outside while staying soft and bread-like inside, making each piece easy to pick up and enjoy.
The filling is creamy, lightly sweet, and warmly spiced rather than overwhelmingly rich. Pumpkin purée gives it an unmistakable fall flavor, while vanilla and cream cheese create the familiar taste of cheesecake frosting.
They are also wonderfully practical for entertaining. Since the recipe produces 16 individual pieces, guests can grab one or two without needing plates, forks, or a knife. For another savory party recipe featuring cream cheese, visit these easy cream cheese pinwheels.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use plain pumpkin purée rather than pumpkin pie filling, since pie filling already contains sugar and spices that would change the balance of the filling.
- Refrigerated biscuit dough: One tube weighing about 16.3 ounces provides 8 large biscuits, which are cut in half to make 16 dough rounds.
- Cream cheese: Four ounces create a thick, tangy center. Soften it first so the filling becomes smooth without stubborn lumps.
- Pumpkin purée: One-quarter cup adds color, moisture, and classic pumpkin flavor.
- Powdered sugar and vanilla: These sweeten the filling and give it a rounded dessert flavor.
- Pumpkin pie spice: A small amount seasons the filling, while a larger amount perfumes the sugar coating.
- Butter: Melted unsalted butter helps the sugar coating cling to the dough and adds a rich, lightly toasted taste.
- Granulated sugar: This forms the crisp, sparkly coating around each warm donut hole.
For a party with several seasonal bites, you can also serve these beside a festive pumpkin cheese ball. The contrasting sweet and savory flavors make a welcoming autumn spread.
How to Make It Step-by-Step
Step 1: Make the pumpkin cream cheese filling.
Place the softened cream cheese in a small bowl with the pumpkin purée, powdered sugar, vanilla extract, and 1/2 teaspoon pumpkin pie spice. Beat until the mixture is smooth and creamy, scraping the sides of the bowl as needed so the spices are evenly distributed.
Step 2: Divide and flatten the biscuit dough.
Separate the refrigerated dough into 8 biscuits, then cut each biscuit in half to create 16 equal pieces. Flatten each piece into a small round, keeping the center thick enough to hold the filling without tearing.
Step 3: Add the filling.
Spoon about 1 teaspoon of pumpkin cream cheese into the center of each dough round. Avoid adding much more than that amount, because overfilling makes it difficult to close the dough and increases the chance of leaking in the air fryer.
Step 4: Seal and shape the donut holes.
Bring the edges of the dough up around the filling and pinch the seams tightly closed. Gently roll each filled piece between your palms until it forms a round ball, then inspect the surface for cracks or openings.
Step 5: Prepare the pumpkin sugar.
Combine the granulated sugar and 1 tablespoon pumpkin pie spice in a shallow bowl. Stir thoroughly so the spice is spread throughout the sugar instead of forming concentrated patches.
Step 6: Coat the filled dough.
Lightly brush or dip each dough ball in the melted butter, allowing excess butter to drip away. Roll the ball in the pumpkin-spice sugar until coated on all sides, working gently so you do not disturb the sealed seam.
Step 7: Air fry until golden.
Preheat the air fryer to 330°F and arrange the donut holes in a single layer with space between them. Cook for 6–9 minutes, turning or shaking the basket once, and begin checking at 6 minutes because air fryers vary considerably in power.
Step 8: Finish and cool.
If you want a more pronounced sugar coating, brush the hot donut holes with a little additional melted butter and roll them in more spiced sugar. Let them rest for 3–5 minutes before serving, since the cream cheese center becomes extremely hot during cooking.
Pro Tips for Perfect Donut Holes
The most important step is sealing the biscuit dough. Even a tiny opening can allow the filling to escape, so pinch the seams firmly and roll the dough gently until the surface is smooth.
Keep the filling portions consistent. About 1 teaspoon per dough round gives you a creamy center without making the dough too thin around it.
- Work with softened cream cheese for a smooth filling.
- Use a single layer in the air-fryer basket so hot air can circulate around every piece.
- Cook in batches rather than stacking or crowding the donut holes.
- Start checking at 6 minutes, especially with a powerful basket-style air fryer.
- Turn or shake once during cooking for more even browning.
- Allow the finished donut holes to cool for 3–5 minutes before eating.
If you prefer a firmer cheesecake-style center, try the common variation that omits the pumpkin purée. Combine 4 ounces cream cheese, 1/4 cup powdered sugar, 1/2 teaspoon vanilla, and 1 teaspoon pumpkin pie spice for the filling.
Serving Ideas and Seasonal Pairings
Serve these donut holes warm with coffee, chai tea, hot chocolate, or a mug of apple cider. A small bowl of vanilla glaze or caramel sauce would also make a lovely dipping option, although the buttery pumpkin sugar is flavorful enough to stand on its own.
For a dessert table, arrange them in a shallow basket lined with parchment paper. They pair beautifully with cool, creamy desserts such as this strawberry cheesecake pie, especially when you want both a warm pastry and a chilled treat.
If your gathering includes a wider selection of finger foods, add a savory contrast such as air-fryer bacon scallops. The smoky, salty flavor balances the sweet pumpkin spice coating.
Storage and Reheating
These donut holes are at their best shortly after cooking, while the outside is warm and the center is creamy. If you have leftovers, allow them to cool completely before placing them in an airtight container and refrigerating them.
To warm them, reheat gently in the air fryer until heated through, checking frequently so the sugar does not become too dark. Always allow reheated donut holes to stand briefly before serving because the cream cheese filling can become very hot again.
For another fruit-and-cream-cheese dessert to keep in your recipe collection, take a look at these blueberry cream cheese egg rolls. They make a delightful companion for brunch or a dessert buffet.
Air Fried Pumpkin Spice Cream Cheese Donut Holes
Ingredients
Method
- Beat the softened cream cheese, pumpkin purée, powdered sugar, vanilla extract, and 1/2 teaspoon pumpkin pie spice in a small bowl until smooth.
- Separate the biscuit dough and cut each of the 8 large biscuits in half to create 16 pieces. Flatten each piece into a small round.
- Place about 1 teaspoon of filling in the center of each dough round. Bring the dough around the filling, pinch the seams tightly closed, and gently roll each piece into a ball.
- Stir the granulated sugar and 1 tablespoon pumpkin pie spice together in a shallow bowl.
- Lightly brush or dip each filled dough ball in melted butter, then roll it in the pumpkin-spice sugar.
- Preheat the air fryer to 330°F. Arrange the donut holes in a single layer with space between them, and cook for 6–9 minutes, turning or shaking once, until golden brown and cooked through.
- Brush with a little additional melted butter and roll in more spiced sugar if desired. Cool for 3–5 minutes before serving.
Notes
Final Thoughts
Air Fried Pumpkin Spice Cream Cheese Donut Holes are an easy way to enjoy warm autumn baking without turning on a full-size oven. Refrigerated biscuit dough keeps the preparation approachable, while pumpkin cream cheese and spiced sugar make the finished treats taste special enough for a holiday breakfast or party.
Remember to seal each piece carefully, leave room in the air-fryer basket, and begin checking at 6 minutes. Once the donut holes have cooled for 3–5 minutes, serve them warm and watch the batch disappear.