Air Fryer Pumpkin Cheesecake Donut Holes
Description
Soft crescent-roll bites stuffed with creamy pumpkin cheesecake filling and rolled in cinnamon sugar — a cozy fall treat made in the air fryer in about 15 minutes.
Ingredients
- 2 cans, 8 oz each refrigerated crescent rolls
- 8 ounces cream cheese, softened to room temperature
- 1 cup canned pumpkin puree, not pumpkin pie filling
- 1/2 cup powdered sugar, for the filling
- 1/2 cup powdered sugar, for coating
- 1/4 cup cinnamon sugar, for coating
Instructions
- In a medium bowl, whip the softened cream cheese with the pumpkin puree until smooth. Stir in 1/2 cup powdered sugar until fully combined.
- Unroll one can of crescent rolls and pinch the seams together to form a solid sheet. Slice into 8 rough squares.
- Spoon a small amount of the pumpkin cheesecake filling into the center of each square.
- Pinch and roll the dough around the filling into a sealed ball, making sure the seams are pinched shut.
- Lightly spray the air fryer basket with oil. Add about 8 donut holes in a single layer and cook at 350°F for about 5 minutes, until golden and cooked through. Add 1–2 minutes if needed.
- While still warm, roll the donut holes in cinnamon sugar or powdered sugar. Repeat with the remaining can of crescent rolls and filling.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
- Use room-temperature cream cheese for a smooth, lump-free filling.
- Don't overfill or the filling may leak; pinch the seams tightly.
- Cook in a single layer without crowding for even browning.
- Oven option: Bake on a parchment-lined sheet at 350°F for 10–12 minutes.
- Storage: Refrigerate in an airtight container for 2–3 days.
- Reheat: Air fry at 300°F for 2–3 minutes.
Nutrition
Serving: 1ServingCalories: 97kcalCarbohydrates: 13gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 45mgPotassium: 51mgFiber: 0.5gSugar: 11gVitamin A: 2574IUVitamin C: 1mgCalcium: 18mgIron: 0.2mg