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These Air Fryer Pumpkin Spice Donut Holes are everything I want from an easy fall treat: warm pumpkin spice, a soft cake-like center, and a sparkling cinnamon-sugar coating — without hauling out a pot of frying oil.

The air fryer gives the outside a lightly golden finish while keeping the pumpkin center tender. Once they're cooked, we brush them with just enough melted butter to make that cinnamon-sugar coating stick.

And yes, there is a trick to getting the centers properly cooked: keep them small. We're aiming for about 22 grams per donut hole, which helps the inside cook through before the outside gets too dark.

If you're looking for things to make with pumpkin beyond the usual loaf of pumpkin bread, put these on your fall list.

And if pumpkin season has officially taken over your kitchen, my Pumpkin Cream Cheese Cake is another easy way to turn pumpkin puree into a cozy fall dessert.

🎃 Recipe At A Glance


Difficulty	Easy
Prep	20 minutes
Air Fry	7–9 minutes per batch
Air Fryer	350°F / 175°C
Batches	3
Yield	24 donut holes
Texture	Soft, cake-like pumpkin center
Finish	Cinnamon-pumpkin spice sugar
Best Tip	Keep each donut hole around 22 g

The recipe makes 24 donut holes in approximately three batches, so resist the temptation to crowd the basket.

Why You'll Love These Pumpkin Donut Holes

🎃 Full of pumpkin flavor. Pumpkin puree, cinnamon, brown sugar, and pumpkin pie spice give these little bites that warm fall flavor we're after.

🔥 No deep frying. These are cake-style pumpkin donuts made in the air fryer, so there's no pot of hot oil to manage.

⏱️ They cook quickly. Each batch needs only about 7–9 minutes once the air fryer is hot.

✨ That cinnamon-sugar shell. We coat the donut holes after air frying, while they're still warm. That timing matters — putting sugar in the basket can cause it to melt and burn.

For another quick treat made without turning on the oven, try my Low-Carb Coconut Mug Cake — it's especially handy when you want dessert without making a full batch.

Ingredients You'll Need

For the Pumpkin Donut Holes

1¾ cups (220 g) all-purpose flour, spooned and leveled
1 teaspoon (4 g) baking powder
¼ teaspoon (1 g) baking soda
¼ teaspoon (1.5 g) fine salt
2 teaspoons (4 g) pumpkin pie spice
½ teaspoon (1.3 g) ground cinnamon
⅓ cup packed (70 g) light brown sugar
3 tablespoons (42 g) unsalted butter, softened
½ cup (120 g) plain pumpkin puree
1 large egg
1 teaspoon (5 mL) vanilla extract

For the Cinnamon-Sugar Coating

3 tablespoons (42 g) melted butter
⅓ cup (67 g) granulated sugar
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice

Pumpkin Puree vs. Pumpkin Pie Filling

Use plain pumpkin puree, not pumpkin pie filling.

Pumpkin pie filling is already sweetened and seasoned, which isn't what this recipe was formulated around. If your puree looks unusually watery, blot or drain it briefly before measuring 120 grams.

Have pumpkin left in the can? My Low-Carb Pumpkin Spice Pancakes are an easy way to carry those same warm fall flavors into breakfast.

How to Make Air Fryer Pumpkin Donut Holes

Step 1 — Preheat the Air Fryer

Preheat your air fryer to 350°F (175°C) for 4 minutes.

Lightly mist the clean basket or a perforated silicone liner with neutral oil.

Step 2 — Mix the Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.

Give this a proper whisk rather than a quick stir. We want those leaveners and spices evenly dispersed before they meet the wet ingredients.

Step 3 — Mix the Pumpkin Base

In a separate bowl, beat the softened butter and brown sugar until creamy.

Add the pumpkin puree, egg, and vanilla and beat until smooth.

Step 4 — Make the Dough

Fold the dry ingredients into the pumpkin mixture just until no dry flour remains.

Don't keep mixing once everything comes together.

Chill the dough for 10 minutes. This makes the soft pumpkin dough much easier to portion and roll without adding unnecessary extra flour.

Step 5 — Shape the Donut Holes

Divide the dough into 24 equal portions, approximately 22 grams or 1 level tablespoon each.

With lightly damp or oiled hands, gently roll each portion into a ball about 1¼ inches (3 cm) across.

Don't pack or compress the dough while rolling.

⭐ The 22-Gram Rule

This is one measurement worth paying attention to.

Small, even pieces cook through before the outside becomes too dark. Oversized pumpkin donut holes can look perfectly golden outside while remaining wet and doughy in the center.

Step 6 — Arrange Them in the Air Fryer

Place 8–9 donut holes in the basket in a single layer, leaving at least 1 inch (2.5 cm) between them.

Keep the remaining dough chilled while the first batch cooks.

That breathing room isn't wasted space. The hot air needs room to circulate around each donut hole.

Step 7 — Air Fry

Air fry at 350°F for 7–9 minutes, gently turning the donut holes after about 5 minutes.

You're looking for donut holes that are puffed and golden with a dry, cake-like center.

For the final check, open the largest donut hole. The recipe specifies that its center should reach at least 160°F (71°C).

Step 8 — Coat in Cinnamon Sugar

Let the cooked donut holes rest for 2 minutes.

Brush them lightly with melted butter, then roll them in the cinnamon-sugar mixture while they're still warm.

Cool for about 5 minutes before serving and repeat with the remaining batches.

If cinnamon-sugar desserts are your weakness, these donut holes also fit beautifully alongside Instant Pot Cinnamon Pear Applesauce for an easy fall snack or dessert spread.

Why Does the Cinnamon Sugar Go On After Air Frying?

This little detail makes a difference.

Sugar in the air-fryer basket can melt and burn. Cooking the donut holes first and applying a thin layer of melted butter afterward gives the warm surface enough grip for the cinnamon sugar without making the finished donuts greasy.

How Do You Know Air Fryer Pumpkin Donut Holes Are Done?

Don't judge these only by color.

Look for:

a puffed shape
a dry, golden surface
no visible wet flour line
a dry, cake-like center

The safest final check is the largest donut hole in the batch. The source recipe calls for a center temperature of at least 160°F / 71°C.

That's particularly useful with pumpkin dough because an oversized donut hole can brown beautifully before its center is finished.

Troubleshooting Air Fryer Pumpkin Donut Holes

Why are my pumpkin donut holes raw in the middle?

Your portions were probably too large. Stick close to 22 grams per donut hole and add another minute of cooking time when necessary.

Why are my donut holes dense?

The dough may have been overmixed or compressed too firmly while you rolled it. Fold only until the dry flour disappears and roll the portions gently.

Why are they getting too dark?

Lower the next batch to 340°F (171°C).

Why are they sticking to the air fryer basket?

Use a light mist of neutral oil and remember to turn the donut holes after about 5 minutes.

Why is my cinnamon-sugar coating soggy?

Too much butter can make the coating wet rather than sparkling. Brush on only a thin layer and allow the finished donut holes to cool uncovered.

What to Serve With Pumpkin Donut Holes

These pumpkin donut holes are especially good served warm, when the center is tender and that cinnamon-sugar coating is fresh.

Try them with:

hot coffee
apple cider
vanilla yogurt
cream cheese dip
maple glaze

Those are also the serving suggestions provided with the original recipe.

For a fall brunch, serve them with Crispy Parmesan Breakfast Potatoes and a Potato-Crusted Frittata for a sweet-and-savory spread that doesn't require complicated prep.

For me, though, this is exactly the kind of easy fall sweet that belongs next to a hot cup of coffee — small enough to grab one, although stopping at one may require considerably more discipline.

How to Store Air Fryer Pumpkin Donut Holes

Let the donut holes cool completely before storing them.

Keep them in an airtight container at room temperature for 1 day, or refrigerate them for up to 4 days.

Can You Freeze Pumpkin Donut Holes?

Yes. Freeze them before adding the cinnamon-sugar coating for up to 2 months.

Freezing them uncoated gives you a much better surface when they're reheated and freshly coated later.

How to Reheat Them

Warm the donut holes in the air fryer at 300°F (149°C) for about 2 minutes.

If you're building out your make-ahead breakfast rotation, Cottage Cheese Egg Bites are another convenient option to prep ahead and reheat as needed.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

No. This recipe calls for plain pumpkin puree, not sweetened pumpkin pie filling.

Why is my pumpkin donut dough sticky?

Pumpkin naturally adds moisture to the dough. Instead of immediately adding more flour, chill the dough for 10 minutes and use lightly damp or oiled hands when shaping it.

How many donut holes can I air fry at once?

Cook approximately 8–9 at a time, leaving at least an inch between them so hot air can circulate.

Do I need to turn air fryer donut holes?

For this recipe, yes. Gently turn them after approximately 5 minutes, then continue cooking until puffed, golden and cooked through.

Can I make the donut holes larger?

I wouldn't. The 22-gram size is intentional. Larger balls can become dark on the outside while the pumpkin center remains wet.

🍩 Final Tip

With this recipe, size beats guesswork.

Keep each dough portion close to 22 grams, don't compress the dough while rolling, and leave enough room around each donut hole for the air to circulate.

Then wait until after air frying to add that thin layer of butter and cinnamon sugar.

Those little details are what give us Air Fryer Pumpkin Spice Donut Holes with a soft, properly cooked pumpkin center and that sparkling spiced coating we're after.

And when you're ready to move beyond pumpkin season, my Lemon Poppy Seed Bundt Cake is another easy bake that works beautifully with coffee or brunch.