Fall Fruit Pizza with Pumpkin Cookie Crust (Thanksgiving Dessert!)

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Why You’ll Love This Fall Fruit Pizza

Do you remember making fruit pizza in Home Economics class? I do! It was one of the first recipes I ever learned to make, and honestly, it’s still one of the most requested desserts by my friends and family. When my class made fruit pizza in high school, the entire school was talking about it. Everyone who wasn’t in Home Ec was begging us for a slice – it was THAT good.

I’ve made the classic summer fruit pizza with fresh berries so many times that I don’t even need to look at a recipe anymore. But a few years ago, I started thinking – why does fruit pizza have to be just a summer thing? All the flavors I love about fall could work beautifully on a fruit pizza! So I created this fall-inspired version, and let me tell you, it might be even better than the original.

This Fall Fruit Pizza takes everything you love about traditional fruit pizza and gives it an autumn makeover. Instead of a plain sugar cookie crust, I use a pumpkin-spiced cookie base that tastes like fall in every bite. Instead of fresh summer berries, I roast apples, pears, and cherries until they’re caramelized and intensely flavorful. The roasting process was a game-changer – I didn’t have to worry about the fruit turning that ugly brown color or looking unappetizing. Instead, the fruit became more pronounced, warm, and comforting.

The result? A stunning dessert that’s perfect for Thanksgiving, fall gatherings, or any time you’re craving those cozy autumn flavors. Plus, it’s so much easier than pie and feeds a crowd beautifully!

Here’s why this is the best fall fruit pizza recipe

Perfect for Thanksgiving: A unique dessert that stands out from all the pies on the table

Unique Pumpkin Cookie Crust: The spiced pumpkin sugar cookie base is incredibly soft and flavorful – it’s like eating pumpkin pie meets sugar cookies

Roasted Fall Fruit: Roasting the apples, pears, and cherries intensifies their natural sweetness and prevents browning – the fruit stays beautiful and tastes amazing

Make-Ahead Friendly: You can prep components ahead of time, making this perfect for Thanksgiving or holiday entertaining

Easier Than Pie: All the cozy fall flavors without the hassle of rolling out pie dough or worrying about a soggy bottom

Feeds a Crowd: One pizza easily serves 8-10 people, making it perfect for gatherings

Customizable: Use whatever fall fruits you have on hand – this recipe is very forgiving!

Gorgeous Presentation: This looks like you spent hours on it, but it’s actually simple to make

What is Fall Fruit Pizza?

If you’ve never had fruit pizza before, let me introduce you to one of the most beloved desserts out there! Traditional fruit pizza is a summertime dessert made with a soft sugar cookie crust, topped with sweetened cream cheese frosting, and decorated with fresh colorful fruit like strawberries, blueberries, kiwi, and mandarin oranges. It’s like a beautiful, edible work of art that tastes as good as it looks.

This Fall Fruit Pizza takes that classic concept and transforms it into an autumn celebration. Instead of summer berries, I use fall fruits like crisp apples, sweet pears, and tart cherries. But here’s where it gets even better – I roast the fruit first! Roasting caramelizes the natural sugars, intensifies the flavors, and keeps the fruit from browning or looking dull. The roasted fruit stays vibrant and beautiful while tasting warm and comforting.

The real star, though, is the pumpkin sugar cookie crust. Since there isn’t pumpkin-flavored cookie dough available in stores (someone should really get on that!), I doctor up regular sugar cookie dough mix with pumpkin puree and pumpkin spice. This creates the most amazing spiced cookie base that tastes like a cross between sugar cookies and pumpkin pie. It’s soft, slightly chewy, and absolutely delicious.

The cream cheese frosting ties everything together with its tangy sweetness, and I add a touch of cinnamon to complement the fall flavors. Finally, I top it all with honey-roasted pecans for that perfect crunchy contrast.

Why This Works for Fall/Thanksgiving

While everyone else is making pumpkin pie, apple pie, and pecan pie for Thanksgiving, this fall fruit pizza offers something different and exciting. It’s easier to make than pie, easier to serve (just slice like a pizza!), and the combination of flavors screams autumn. Plus, it’s beautiful enough to be a centerpiece on your dessert table. My family requests this every single Thanksgiving now!

Ingredients for Fall Fruit Pizza

One of the things I love most about this recipe is that it uses simple, accessible ingredients – nothing fancy or hard to find! Let me walk you through what you’ll need and why each component is important:

For the Pumpkin Sugar Cookie Crust:

• Sugar Cookie Dough Mix (2 packages, 1 lb each): I use Betty Crocker or Pillsbury sugar cookie mix to make this super easy. You could absolutely make sugar cookie dough from scratch if you prefer, but the mix gives you consistent results with way less effort. Since we’re adding pumpkin and spices, the mix works perfectly as a base.
• Butter (2 sticks, room temperature): Make sure your butter is soft! Room temperature butter creams easily with the cookie mix and creates that perfect soft, chewy texture. Cold butter won’t mix properly, and melted butter will make the dough too thin.
• Eggs (2 large): These help bind everything together and add richness to the cookie crust. Make sure they’re at room temperature too – they’ll incorporate more smoothly.
• Pumpkin Puree (½ cup): Use pure pumpkin puree, NOT pumpkin pie filling! The pie filling has added spices and sugar that will throw off the balance of the recipe. I use Libby’s 100% Pure Pumpkin.
• Pumpkin Spice (2 teaspoons): This is what gives the crust that signature fall flavor! If you don’t have pumpkin spice, you can make your own with cinnamon, ginger, nutmeg, and a pinch of cloves.
• Vanilla Extract (2 teaspoons): Always use pure vanilla extract – the imitation stuff just doesn’t have the same depth of flavor.

For the Roasted Fall Fruit:

• Honeycrisp Apples (2 large): I love Honeycrisps because they’re sweet-tart, crisp, and hold up beautifully when roasted. You could also use Granny Smith for more tartness or Gala for more sweetness.
• Pears (3 medium): I usually use Bartlett or Anjou pears. Make sure they’re ripe but still firm – too soft and they’ll turn mushy when roasted.
• Tart Cherries (15 oz can in water): These add beautiful color and a pop of tartness that balances all the sweetness. Make sure to get cherries packed in water, not syrup! Drain them really well before roasting.
• Cinnamon Sugar (2 tablespoons): This is simply granulated sugar mixed with cinnamon. You can make your own or buy it pre-made. The cinnamon sugar helps caramelize the fruit as it roasts.

For the Cream Cheese Frosting:

• Cream Cheese (2 blocks, 8 oz each, room temperature): This MUST be at room temperature! Cold cream cheese will be lumpy and won’t spread smoothly. Leave it on the counter for at least an hour before using.
• Powdered Sugar (½ cup): Also called confectioners’ sugar. This sweetens the frosting without making it grainy like granulated sugar would.
• Vanilla Extract (2 teaspoons): Adds warmth and enhances all the other flavors.
• Cinnamon (1½ teaspoons): This gives the frosting a subtle fall flavor that complements the pumpkin crust beautifully.

For the Topping:

• Honey Roasted Pecans (2.5 oz): These add the perfect crunchy, sweet contrast to the soft cookie and creamy frosting. You can find honey roasted pecans in the snack aisle, or you can roast and honey-glaze your own pecans if you’re feeling ambitious!

Pro Tips:
The key to this recipe is making sure your butter and cream cheese are at room temperature. I learned this the hard way when I tried to rush it once – the dough was lumpy, the frosting was impossible to spread, and the whole thing was a mess. Now I always take everything out of the fridge at least an hour before I start baking. Trust me, it makes all the difference!

How to Make Fall Fruit Pizza (Step-by-Step)

Alright, let’s make this gorgeous fall fruit pizza! I’m going to walk you through every step so you can make this with confidence. Don’t worry – even though it looks impressive, it’s actually quite simple!

Step 1: Make the Pumpkin Sugar Cookie Crust

First things first – preheat your oven to 350°F. While it’s heating up, let’s make the cookie dough.

In a large mixing bowl (I use my stand mixer for this, but a hand mixer works great too), cream together the 2 sticks of softened butter. Beat it for about a minute until it’s smooth and fluffy. Then, slowly add both packages of sugar cookie dough mix. I add it gradually so it doesn’t poof all over my kitchen – learned that lesson the hard way!

Once the cookie mix is incorporated, add your 2 eggs and mix until combined. Now comes the fall magic! Add the pumpkin puree, vanilla extract, pumpkin spice, and a tablespoon of powdered sugar (this helps balance the moisture from the pumpkin). Mix everything on medium speed until the dough is smooth and well combined. The dough will be a beautiful orange color and smell absolutely amazing!

Now, spray a large pizza pan (I use a 15-17 inch one) with baking spray. Pour the cookie dough onto the center of the pan, then use a rubber spatula to spread it evenly across the pan. Here’s an important tip: leave about an inch from the edge of the pan! As the cookie bakes, it will spread, and if you go all the way to the edge, it might overflow into your oven. (Yes, I’ve done this. Yes, my smoke alarm went off. Learn from my mistakes!)

Pro tip: I always put a sheet of aluminum foil on the rack below where my pizza is baking, just in case it does overflow a little. Better safe than sorry!

Bake the crust for 12-15 minutes. You’re looking for it to be set in the middle and just starting to turn golden around the edges. Don’t overbake it – you want it soft and chewy, not crispy! Remove it from the oven and let it cool COMPLETELY before adding any toppings. This is crucial! If you add the cream cheese frosting to a warm crust, it’ll melt into a puddle. Ask me how I know. 😅

Step 2: Roast the Fall Fruit

While your cookie crust is cooling, it’s time to roast the fruit. This is where the magic happens, and honestly, this technique changed my whole perspective on fruit pizza!

Dice your apples and pears into bite-sized pieces – about ½ to ¾ inch cubes. I leave the peels on because they add beautiful color and texture, plus extra fiber! Drain your canned cherries really, really well. I actually press them gently between paper towels to get out as much water as possible. Too much moisture and the fruit will steam instead of roast.

Toss all the fruit together in a large bowl, then spread it evenly across a large baking sheet. Make sure it’s in a single layer – if the fruit is piled up, it won’t roast properly. Sprinkle the 2 tablespoons of cinnamon sugar evenly over all the fruit.

Pop the baking sheet in the 350°F oven (same temperature as your cookie crust – you can actually roast the fruit while the crust is baking if you have room in your oven!). Roast for 15 minutes, but make sure to flip the fruit halfway through – so at about 7-8 minutes, give everything a good stir with a spatula.

The fruit is done when it’s softened, slightly caramelized around the edges, and smells incredible. Remove it from the oven and let it cool completely. As it cools, it will firm up a bit, which is perfect for topping the pizza.

Why roast the fruit? I’m so glad you asked! Roasting does three amazing things: (1) it caramelizes the natural sugars, making the fruit taste sweeter and more complex, (2) it prevents the fruit from browning or looking dull like fresh cut fruit does, and (3) it concentrates the flavors so every bite is intensely delicious. Trust me, this extra step is 100% worth it!

Step 3: Make the Cream Cheese Frosting

This is the easiest part! In a large bowl, combine your room-temperature cream cheese (seriously, make sure it’s soft!), powdered sugar, vanilla extract, and cinnamon. Beat it with a hand mixer or in your stand mixer until it’s smooth, creamy, and fluffy – about 2-3 minutes on medium speed.

Taste it and swoon. This frosting is so good you’ll want to eat it with a spoon. I won’t judge if you do.

Step 4: Assemble the Fall Fruit Pizza

Now for the fun part – putting it all together! Make sure your cookie crust is completely cool. I can’t stress this enough because I’ve rushed this step before and regretted it.

Using a rubber spatula or an offset spatula, spread the cream cheese frosting evenly over the cooled cookie crust. Leave about a ½ inch border around the edge so you can see that beautiful pumpkin cookie! The border also makes it look more like a pizza, which is fun.

Now, sprinkle your cooled roasted fruit evenly over the cream cheese frosting. You want to cover all the frosting, but try not to pile it too high – you want people to get cookie, frosting, AND fruit in every bite. Arrange it however you like – I usually just scatter it randomly, but you could create a pattern if you’re feeling artistic!

Finally, sprinkle the honey roasted pecans over everything. These add such a nice crunch and the honey flavor is the perfect finishing touch.

Step 5: Chill and Serve

Here’s where patience comes in (I know, I’m not good at this part either!). Transfer your assembled fruit pizza to the refrigerator and let it chill for at least 30 minutes before serving. This allows the cream cheese frosting to firm up a bit, making it much easier to slice and serve.

When you’re ready to serve, use a sharp pizza cutter or a large knife to slice it into wedges, just like a regular pizza! I usually cut mine into 8-10 slices depending on how big I want the servings to be.

Serve it cold or at cool room temperature. The combination of the soft, spiced cookie, creamy tangy frosting, sweet roasted fruit, and crunchy pecans is absolutely incredible. Every single person who tries this asks for the recipe!

Tips for the Perfect Fall Fruit Pizza

I’ve made this fall fruit pizza more times than I can count, and I’ve learned a few tricks along the way that make all the difference. Let me share my hard-earned wisdom with you!

1. Let Everything Come to Room Temperature

This is the #1 most important tip! Room temperature butter and cream cheese make this recipe so much easier. Cold butter won’t cream properly with the cookie mix, and cold cream cheese will be lumpy and impossible to spread smoothly. I take both out of the fridge at least an hour before I start baking – sometimes even the night before if I remember. You want the butter and cream cheese soft enough that you can press your finger into them easily.

2. Don’t Skip Draining the Cherries

Canned cherries are packed in water or syrup, and all that liquid will make your fruit pizza soggy if you don’t drain it really well. I drain them in a colander, then spread them on paper towels and pat them dry. It seems fussy, but it makes a huge difference in the final result!

3. Leave Space Around the Edge of the Pan

When you’re spreading the cookie dough in the pizza pan, resist the urge to go all the way to the edges. Leave about an inch of space because the dough WILL spread as it bakes. I learned this the hard way when cookie dough dripped onto the bottom of my oven and filled my kitchen with smoke. Not my finest moment! Now I always leave that border, and I put foil on the rack below just in case.

4. Let the Cookie Crust Cool Completely

I know it’s tempting to hurry, especially when you’re on a timeline for dinner or a party, but DO NOT put the cream cheese frosting on a warm cookie. It will melt into a puddle and you’ll have a mess. Trust me, I’ve been there! Let the crust cool for at least 30 minutes. I usually make the crust first, let it cool while I’m roasting the fruit and making the frosting, and then everything is ready to assemble at the same time.

5. Roast the Fruit for Best Results

Don’t skip the roasting step! I know it adds extra time, but it’s what makes this fall fruit pizza special. The roasting caramelizes the fruit, prevents browning, and intensifies all the flavors. Plus, roasted fruit holds up better than fresh fruit – it won’t weep and make your pizza soggy.

6. Use a Sharp Pizza Cutter

When it’s time to slice your fruit pizza, use a sharp pizza cutter or a large chef’s knife. Wipe the blade clean between cuts to keep your slices looking neat and pretty. If your knife is dull, you’ll end up squishing the layers instead of cutting cleanly through them.

7. Store It Properly

If you’re making this ahead (and you totally can!), keep it refrigerated. Cover it loosely with plastic wrap – don’t let the wrap touch the fruit or it might stick. This dessert is best within 24 hours of assembly, but the components can be made further ahead and assembled closer to serving time.

8. Make It Your Own

This recipe is very forgiving! Don’t have pears? Use all apples. Not a fan of cherries? Try dried cranberries (no roasting needed!). Want more nuts? Go for it! You can really customize this to your taste and what you have on hand.

Following these tips will help you make a show-stopping fall fruit pizza that looks bakery-perfect and tastes absolutely incredible!

Fall Fruit Pizza Variations

One of the best things about this recipe is how adaptable it is! I’ve made this so many different ways over the years, and they’ve all been delicious. Here are some of my favorite variations:

Different Fruit Combinations:

The beauty of this fall fruit pizza is that you can use whatever fall fruits you love or have on hand! Here are some combinations I’ve tried and loved:

• Classic Fall: Apples, pears, and dried cranberries
• All Apple: Use a variety of apples (Granny Smith, Honeycrisp, Gala) for different colors and flavors
• Fancy Fall: Figs, pears, and pomegranate arils (don’t roast the pomegranate – just sprinkle them on top!)
• Simple & Sweet: Just apples and cinnamon – sometimes simple is best!
• Berry Autumn: Roasted apples with fresh blackberries (add the blackberries after roasting)

Christmas Tree Fruit Pizza:

This is such a fun variation for the holidays! Instead of spreading the dough in a circle, shape it into a triangle to look like a Christmas tree. Arrange the roasted fruit in rows from bottom to top, alternating green (pears or kiwi) and red (apples or cherries) to create a festive tree pattern. Top with pecans to look like ornaments, and add a star cut from yellow pineapple at the top!

Pumpkin Dessert Pizza (Extra Pumpkin!):

Want to really lean into the pumpkin flavor? Add a layer of pumpkin pie filling between the crust and the cream cheese frosting. Just spread about ½ cup of canned pumpkin pie filling (the kind with spices already added) over the cooled crust, then add your cream cheese frosting on top. It’s like pumpkin pie meets fruit pizza!

Caramel Apple Version:

This is decadent and amazing! Use all apples for the fruit, and instead of honey roasted pecans, drizzle the assembled pizza with caramel sauce and sprinkle with chopped pecans. It tastes like a caramel apple in pizza form!

Make It Individual:

Instead of one large pizza, divide the dough into 8-10 portions and press each into a small circle on a baking sheet (about 4-5 inches across). Bake for 8-10 minutes, then top each individual pizza with a dollop of frosting and a sprinkle of fruit. These are perfect for parties because everyone gets their own!

Thanksgiving Pizza Platter:

Make this extra special for Thanksgiving by arranging the fruit in a beautiful pattern – like circles of alternating colors radiating out from the center. Use apple slices arranged in an overlapping pattern, interspersed with rows of cherries and pears. Top with whole pecan halves for an elegant touch. It becomes a true centerpiece!

Gluten-Free Option:

Use a gluten-free sugar cookie mix (like Bob’s Red Mill) in place of the regular cookie mix, and follow the recipe exactly as written. I’ve made this for my friend who has celiac disease, and it turned out beautifully!

Feel free to get creative with this recipe – it’s really hard to mess up, and experimenting with different combinations is half the fun!

Commonly Asked Questions

Similar Recipes

If you enjoy fall inspired dessert recipes like this, you will enjoy the ones below:

• Caramel Apple Cake Recipe
• Moist Pumpkin Cake with Brown Butter Glaze
• Pumpkin Creme Brulee Recipe (Easy Fall Dessert!)
• Skillet Dutch Apple Pie Recipe
• Deep Dish Apple Pie Recipe (Best Homemade Version!)

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