Add purée, brown sugar, 1/4 cup granulated sugar, cornstarch, and pumpkin pie spice to a mixing bowl and mix until completely incorporated.
Remove biscuits from the can and flatten the dough until 1/4” thick. Place 1 heaping tablespoon of pie filling on each dough and fold all the edges into the center completely entrapping the filling.
Place each bomb into the air fryer basket on parchment paper. Leave some space between bombs.
Cook at 375°f for 8 minutes or until the tops are golden brown and firm. Flip each bomb and continue cooking for 5 minutes until golden brown and firm. Remove and let sit for 20 minutes.
Mix the remaining sugar and cinnamon, and melt the butter. Brush the tops of the bombs with butter and roll the bombs in the cinnamon sugar.