Name: Easy Pumpkin Spice Dessert Pizza
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1.1 cups pumpkin puree; 0.75 cups brown sugar; 1 tablespoon pumpkin pie spice (or to taste); 0.5 cups cream cheese (softened); 1 packages pizza dough (store-bought or homemade); 0.25 cups maple syrup; 1 teaspoon vanilla extract; 0.5 cups chopped pecans (optional)

Alright, so you know how sometimes you just *crave* something sweet, but also something that screams “fall” without, you know, actually making a pie from scratch? Because who has time for that level of domestic goddessery when there are laundry piles to conquer and questionable stains to investigate? Enter this glorious creation: the Easy Pumpkin Spice Dessert Pizza. It’s basically all the best parts of pumpkin pie, a sugar cookie, and a pizza party rolled into one ridiculously simple, ridiculously delicious, and ridiculously addictive treat. Seriously, if you need a reason to buy a tube of pre-made dough and a can of pumpkin puree, this is it. It’s fast, it’s comforting, and it’s basically permission to eat dessert for dinner. Don’t tell my kids I said that.

Speaking of kids, the first time I made this, my husband walked in and saw what he thought was a regular pizza. You know, pepperoni, cheese, the works. He grabs a slice, takes a huge bite, and then… the confusion. His face went from “pizza night, YES!” to “what fresh hell is this?” in about 0.5 seconds. Then he realized it was dessert, did a full 180, and devoured three slices before I even had a chance to cut my first. My kids, however, were less impressed. “It’s not *real* pizza!” my youngest declared, as if I’d personally offended the culinary gods. The oldest just stared at it, suspicious of any “pizza” that wasn’t covered in melted mozzarella. Fast forward an hour, and they were both sneaking slivers off the cooling rack. The moral of the story? Dessert pizza might confuse them initially, but the sugar always wins. Always.

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Why You’ll Love This Easy Pumpkin Spice Dessert Pizza

* Speed Demon: Forget complicated pie crusts and hour-long bakes. This baby is in and out of the oven faster than you can find a matching pair of socks.
* Pantry Staple Hero: You probably have most of these ingredients already. If not, a quick dash to the store won’t break the bank or require a treasure map to find obscure items.
* Fall Vibes, Maximum Comfort: It’s basically a hug in food form. All the cozy, warm, spicy goodness of autumn without the pressure of perfectly crimped edges.
* Foolproof Fun: Seriously, if you can spread things on a circle, you can make this. Great for “helping” kids who mostly just want to lick the spoon.
* Guilt-Free…ish: Hey, it’s got pumpkin! That’s a vegetable, right? So it’s practically health food. Don’t @ me.

Time-Saving Hacks

– Use a pre-made pizza crust or refrigerated pizza dough. Seriously, why mess with flour and yeast when Pillsbury has your back?
– Instead of mixing spices individually, just grab a jar of pumpkin pie spice blend. Nobody’s going to audit your spice cabinet.
– Line your baking sheet with parchment paper. It makes cleanup a breeze and prevents any sticky pumpkin topping from cementing itself to your pan.

Kitchen Confessions

– The first time I tried to spread the pumpkin topping, I didn’t let the crust cool enough, and it basically just absorbed all the moisture, turning into a sad, soggy mess. Learn from my mistakes: patience, grasshopper, *patience*.
– One time, my toddler decided “helping” meant sprinkling what I thought was cinnamon, but turned out to be paprika. Let’s just say the “spicy” pumpkin pizza was not a hit. We now use a designated “sprinkle shaker.”
– I totally skip wiping down the sides of the pizza pan immediately after taking it out. It’s sticky, it’s hot, and honestly, it’ll still be sticky and gross in an hour when I finally get around to it. Less immediate stress.

What to Serve It With

A scoop of vanilla ice cream, a dollop of whipped cream, or honestly, just your bare hands. A good strong coffee or a spiced cider wouldn’t hurt either.

✔Tips & Mistakes

Don’t overbake the crust – it’s a dessert, not a cracker! Keep an eye on it. Let the pizza cool almost completely before adding your frosting, or it’ll just melt into a delicious, but messy, puddle. And don’t skimp on the cream cheese in the frosting; it’s what gives it that glorious tang to balance the sweetness.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For this pizza, feel free to swap a plain cream cheese frosting for a maple-cream cheese frosting, or sprinkle with chopped pecans or a drizzle of caramel before serving.

Frequently Asked Questions

Do I need to par-bake the pizza crust before adding the pumpkin topping?

It really depends on the type of crust you’re using. If you’re using a pre-made, thin crust, you might not need to. However, for refrigerated dough or thicker crusts, a quick 5-7 minute par-bake can prevent a soggy bottom, ensuring your dessert pizza has a nice, crisp base. Just let it cool slightly before spreading your topping!

My cream cheese frosting seems too thick to spread. What should I do?

If your frosting is too thick, it probably means your cream cheese or butter was too cold. You can add a tiny splash (like, half a teaspoon at a time) of milk or cream to the mixture while beating it on low speed. Be careful not to add too much, or you’ll end up with soup!

Can I use pumpkin pie filling instead of plain pumpkin puree?

Yes, but with a warning! Pumpkin pie filling already has sugar and spices added, so you’ll need to adjust the sugar and spice amounts in the recipe’s pumpkin topping section. Start by reducing them significantly or omitting them entirely, then taste and adjust as needed. Otherwise, it might be overwhelmingly sweet!

How far in advance can I make this dessert pizza?

This dessert pizza is best enjoyed the day it’s made, especially for optimal crust texture. However, you can make it up to 1-2 days ahead of time and store it in an airtight container in the fridge. The crust might soften a little, but it will still be delicious!

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