Can I use store-bought cookie dough instead of a mix?

Absolutely! If you want to skip the mixing step entirely, you can use refrigerated sugar cookie dough from the store (like Pillsbury). You'll need about 2 tubes (16 oz each). Just knead the pumpkin puree and pumpkin spice into the dough until it's evenly distributed. The dough will be stickier than usual because of the added pumpkin, but that's okay - just press it into your pan and bake as directed. It might need an extra minute or two in the oven since you're adding moisture.

Do I have to roast the fruit?

Technically, no, you don't *have* to, but I really, really recommend it! Here's why: fresh-cut apples and pears turn brown quickly, which isn't very appetizing. They also release juice that can make your pizza soggy. Roasting solves both problems - the fruit stays beautiful, the flavors intensify, and it won't weep liquid all over your pizza. That said, if you're really in a pinch, you can use fresh fruit. Just toss the cut apples and pears with a little lemon juice to prevent browning, and assemble the pizza right before serving so the fruit doesn't sit too long.

Can I use fresh cranberries instead of canned cherries?

Fresh cranberries are too tart and hard to eat raw, so I wouldn't recommend using them fresh. BUT - you could roast them! Toss fresh cranberries with a couple of tablespoons of sugar and roast them along with the apples and pears. They'll burst and caramelize and become deliciously sweet-tart. Just know they'll add more tartness than cherries do. Dried cranberries are another great option - no roasting needed! Just sprinkle them on after you've added the other roasted fruit. They add a nice chewy texture and beautiful color.

Can I make this without pumpkin in the crust?

Absolutely! If you just want a regular sugar cookie crust, skip the pumpkin puree and pumpkin spice. Follow the package directions for the cookie mix (or use store-bought dough as-is), and you'll have a delicious fall fruit pizza with a classic sugar cookie base. The roasted fruit and cream cheese frosting will still give you those cozy fall vibes!

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

Description

This Fall Fruit Pizza features a pumpkin sugar cookie crust topped with cream cheese frosting and roasted apples, pears, and cherries. Perfect for Thanksgiving!

Ingredients

Units Scale

2– 1 lb. Sugar Cookie Dough Mix (dry)
2 sticks butter, room temperature
2 eggs
1/2 c. pumpkin puree
2 tsp. pumpkin spice
2 tsp. vanilla extract
2 Honey Crisp Apples, diced
3 Pears, diced
15 oz. Can Tart Cherries in Water
2 tbsp. cinnamon sugar mixture
2– 8 oz. Blocks of Cream Cheese
2 tsp. vanilla extract
1 1/2 tsp. cinnamon
1/2 c. powdered sugar
2.5 oz. Honey Roasted Pecans

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Instructions

Step 1: Preheat the Oven: Preheat your oven to 350°F.
Step 2: Make the Pumpkin Cookie Dough: In a large mixing bowl (or stand mixer), cream together the 2 sticks of softened butter on medium speed for about 1 minute until fluffy. Gradually add both packages of sugar cookie dough mix, mixing until combined. Add the 2 eggs and mix until incorporated.
Add the pumpkin puree, vanilla extract, pumpkin spice, and powdered sugar. Beat on medium speed for 2-3 minutes until the dough is smooth and well blended. The dough will be orange-colored and slightly soft.
Step 3: Prepare and Bake the Cookie Crust: Spray a 15-17 inch pizza pan (or large baking sheet) with baking spray. Pour the cookie dough onto the center of the pan. Using a rubber spatula, spread the dough evenly across the pan, leaving about 1 inch of space from the edge to prevent overflow.
Bake for 12-15 minutes, or until the edges are set and just starting to turn golden. The center should look set but still soft. Remove from oven and let cool completely on the pan (at least 30-45 minutes) before adding toppings.
Step 4: Prepare the Fruit: While the crust is cooling, dice the apples and pears into ½-inch cubes. Drain the canned cherries thoroughly (press gently with paper towels to remove excess moisture).
In a large bowl, toss together the diced apples, diced pears, and drained cherries. Spread the fruit mixture in a single, even layer across a large baking sheet. Sprinkle evenly with 2 tablespoons of cinnamon sugar.
Step 5: Roast the Fruit: Place the baking sheet in the 350°F oven and roast for 15 minutes total, stirring and flipping the fruit halfway through (at about 7-8 minutes). The fruit should be softened and slightly caramelized. Remove from oven and let cool completely.
Step 6: Make the Cream Cheese Frosting: In a large bowl, beat together the cream cheese (make sure it’s at room temperature!), vanilla extract, cinnamon, and powdered sugar with a hand mixer or stand mixer on medium speed for 2-3 minutes, until smooth and fluffy.
Step 7: Assemble the Fall Fruit Pizza: Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the top using a rubber spatula or offset spatula. Leave about a ½-inch border around the edge.
Sprinkle the cooled roasted fruit evenly over the cream cheese frosting, covering it completely. Top with the honey roasted pecans, sprinkling them evenly over the fruit.
Step 8: Chill and Serve: Refrigerate the assembled fruit pizza for at least 30 minutes before serving to allow the frosting to set. Keep refrigerated until ready to slice and serve.
Cut into wedges using a sharp pizza cutter or large knife. Serve cold or at cool room temperature.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Bake
Cuisine: American