Ingredients
Method
Step-by-Step
- 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
Seal every dough ball completely to prevent the cream cheese filling from leaking. Do not overcrowd the air-fryer basket; cook in batches as needed. Air fryers vary, so begin checking at 6 minutes. The filling will be extremely hot immediately after cooking.