Air Fryer Pumpkin Spice Churro Bites with Orange Glaze

How to Make Air Fryer Pumpkin Spice Churro Bites with Orange Glaze

1. 1

   Step 1: Make pumpkin biscuit dough

   Place the refrigerated biscuits in a large bowl and break them into pieces. Add the pumpkin puree and pumpkin pie spice, then knead gently until the dough is evenly colored and cohesive—avoid overworking; if very sticky, chill 5–10 minutes to firm up.

   For this step

   • 8 countRefrigerated biscuit dough (8-count can)
   • 1/3 cupPumpkin puree
   • 1 1/2 tspPumpkin pie spice
   
2. 2

   Step 2: Shape bites and preheat air fryer

   Pinch or roll the dough into about 24 small, 1-inch balls and arrange on a tray. Preheat the air fryer to 375°F (190°C). Lightly brush each ball with the melted butter to encourage browning and crisping before cooking.
3. 3

   Step 3: Air fry and coat with cinnamon-sugar

   Place the bites in a single layer in the air fryer basket (work in batches if needed) and air fry 6–8 minutes, turning once, until golden and puffed. While the first batch cooks, stir the granulated sugar and ground cinnamon together; as each batch comes out, brush or toss the warm bites briefly in the remaining melted butter (if any) and then immediately toss in the cinnamon-sugar so it adheres.

   For this step

   • 1/2 cupGranulated sugar (for coating)
   • 1 tspGround cinnamon (for coating)
   
4. 4

   Step 4: Prepare orange glaze

   Whisk the powdered sugar with fresh orange juice and orange zest until smooth and glossy; add more juice a little at a time if needed to reach a drizzling consistency. Taste and adjust zest or juice for brightness; the glaze should be pourable but not too thin.

   For this step

   • 3/4 cupPowdered sugar (for orange glaze)
   • 2 tbspFresh orange juice
   • 1 tspOrange zest
   
5. 5

   Step 5: Finish and serve

   Arrange coated churro bites on a platter and drizzle with the orange glaze or serve the glaze on the side for dipping. Serve warm for best texture; store cooled bites in an airtight container up to 2 days and re-crisp in the air fryer for 1–2 minutes before serving.
   

1. Place the refrigerated biscuits in a large bowl and break them into pieces. Add the pumpkin puree and pumpkin pie spice, then knead gently until the dough is evenly colored and cohesive—avoid overworking; if very sticky, chill 5–10 minutes to firm up.
2. Pinch or roll the dough into about 24 small, 1-inch balls and arrange on a tray. Preheat the air fryer to 375°F (190°C). Lightly brush each ball with the melted butter to encourage browning and crisping before cooking.
3. Place the bites in a single layer in the air fryer basket (work in batches if needed) and air fry 6–8 minutes, turning once, until golden and puffed. While the first batch cooks, stir the granulated sugar and ground cinnamon together; as each batch comes out, brush or toss the warm bites briefly in the remaining melted butter (if any) and then immediately toss in the cinnamon-sugar so it adheres.
4. Whisk the powdered sugar with fresh orange juice and orange zest until smooth and glossy; add more juice a little at a time if needed to reach a drizzling consistency. Taste and adjust zest or juice for brightness; the glaze should be pourable but not too thin.
5. Arrange coated churro bites on a platter and drizzle with the orange glaze or serve the glaze on the side for dipping. Serve warm for best texture; store cooled bites in an airtight container up to 2 days and re-crisp in the air fryer for 1–2 minutes before serving.