Pumpkin Cheesecake Donut Holes
On a pumpkin roll this month so we have to throw in some bite-sized treats! These pumpkin donut holes are perfect and easy for breakfast treat or snack. Made in the air fryer using store-bought biscuit dough, it really can’t get easier!
I love a good pumpkin bread. One that has a lot of flavor, is moist, and is soft. The bonus with making it into a coffee cake is that there is a layer of streusel in the middle and another on top. I love having that little surprise in one of my favorite quick breads.
Ingredients needed for the Pumpkin Donut Holes
- 1 package biscuit dough (8 biscuits)
- ½ cup Good Culture plain cream cheese
- ¼ cup sugar + ¼ cup for topping
- ¼ cup pumpkin puree
- ½ tsp pumpkin spice
- 1 tsp cinnamon
- 2 tbsp melted butter
How to Make the Pumpkin Cheesecake Donut Holes
- Flatten each biscuit then cut in half making 16 pieces total. Gently pull each half and shape into a flat disk shape.
- In a bowl, mix the cream cheese, ¼ cup sugar, pumpkin, and pumpkin spice. Spoon about 1 tbsp into the center of each dough disk. Gently fold edges to create a ball.
- Place in the air fryer (takes me two rounds) and cook at 350 for 8 minutes. Cool then brush with melted butter and roll in a mixture of the remainder ¼ cup sugar with cinnamon.
- *Best served fresh but can be reheated
