Unroll the 8-ounce portion of crescent roll dough onto a flat surface. Press and pinch all perforated seams together until the dough forms one smooth, continuous sheet. Cut the prepared sheet into 16 evenly sized squares.

Place the softened cream cheese and confectioners’ sugar in a medium mixing bowl. Blend thoroughly until the filling becomes creamy, uniform, and completely free of lumps.

Distribute the prepared cream cheese mixture evenly among all 16 dough squares. Bring the corners of each square up and around the filling, then carefully shape the dough into a ball. Firmly pinch and seal every seam to prevent the cream cheese mixture from leaking during air frying.

Preheat the air fryer to 350°F. Apply a light coating of nonstick cooking spray to the air fryer basket.

Place 4 to 5 filled dough balls in the basket at a time, leaving sufficient space between them so they do not touch. Air fry for approximately 4 minutes, or until the exterior develops an even golden-brown color.

Continue cooking the remaining bites in batches until all 16 are finished. For more uniform browning, check the bites midway through cooking and gently shake the basket.

While the bites are still warm, combine the granulated sugar, pumpkin pie spice, and ground cinnamon in a shallow bowl, stirring until the spices are evenly distributed.

Roll each freshly air-fried bite through the spiced sugar mixture until the exterior is well coated. When the coating does not adhere readily, lightly mist the bites with oil before rolling them in the sugar mixture.

Serve the pumpkin cream cheese bites while warm for the softest dough and creamiest center.