Add pumpkin, cream cheese, egg, sugar, pumpkin pie spice, vanilla, and salt to a mixing bowl and beat with an electric mixer until smooth and creamy.
Unroll each tube of crescent dough and cut each into 8 squares.
Drop a tablespoon of the pumpkin filling into the center of each square and bring all corners up to form a ball, being careful to pinch the seams closed.
Spray lightly with nonstick spray and place in a parchment lined air fryer basket. You will need to work in batches so as not to overcrowd the basket.
Air fry for 4-5 minutes or until the dough is golden brown.
While the pumpkin pie bombs are cooking, make the topping. Whisk together the sugar and pumpkin pie spice in a shallow bowl.
Remove the pumpkin pie bombs from the air fryer and dunk each one first in the melted butter and then into the cinnamon sugar mixture.