Delicious Homemade Pumpkin Cookie Pizza: Your Ultimate Fall Dessert
There’s a special kind of magic in the air when autumn finally arrives. The crisp, cool breeze, the vibrant change in foliage, and the delightful sound of rain – it’s a refreshing shift that awakens the senses and inspires a craving for comforting, seasonal treats. After what felt like an endless summer, the arrival of genuine fall weather is a cause for celebration. And what better way to embrace the season than with a delightful, pumpkin-themed dessert?
My inspiration for this particular autumn celebration came from a beloved classic: the chocolate chip cookie cake. Typically made with vibrant, fall-colored M&Ms and often dubbed “cookie pizza,” it’s a guaranteed crowd-pleaser. However, with the abundance of pumpkin spice everything this time of year, I found myself drawn to a more seasonal, pumpkin-infused version. The idea was simple: take a well-loved cookie cake recipe and infuse it with the warm, comforting flavors of pumpkin and spice, transforming it into the ultimate fall dessert.
Starting with my tried-and-true cookie cake recipe, I made a few key adjustments to achieve that perfect pumpkin flavor and texture. First, I halved the original recipe, as I didn’t need a massive 14 or 16-inch cookie pizza this time around. This adjustment meant I could use two standard 9-inch cake pans, yielding two medium-sized cookie pizzas. This proved to be a fantastic decision for several reasons: not only did I get two delicious desserts, allowing for creative decorating (one for me, one for Fuzz!), but they were also far more manageable. They fit perfectly on standard plates and were much easier to transport and serve compared to their larger counterparts.
The ingredient swaps were crucial for achieving the desired pumpkin profile. I replaced granulated sugar with dark brown sugar, which not only deepened the flavor but also added extra moisture, contributing to a wonderfully chewy cookie base. Of course, a generous amount of pumpkin pie spice was essential to bring that signature fall aroma and taste. Finally, canned pumpkin puree was incorporated, adding both moisture and that unmistakable pumpkin flavor. The result was a rich, warmly spiced pumpkin cookie base that perfectly captured the essence of autumn.
For the frosting, I initially gravitated towards my reliable butter frosting, a simple yet delicious recipe based on the one found on the side of the Domino confectioners’ sugar box. While it certainly did the trick, and the pumpkin cookie pizzas were a definite hit with the family, I couldn’t help but reflect on what could have been. In hindsight, a tangy cream cheese frosting would have been an absolute dream, as pumpkin and cream cheese are a match made in culinary heaven. It’s a pairing that offers a delightful balance to the sweetness of the cookie. Nevertheless, the butter frosting provided a lovely sweet complement, and everyone enjoyed these festive treats. If you’re someone who appreciates a little texture and a way to cut through sweetness, consider adding toasted pecans or walnuts to the cookie dough. They offer a delightful crunch and a hint of earthy flavor that pairs wonderfully with the pumpkin and spice.
This pumpkin cookie pizza isn’t just a dessert; it’s an experience. It’s the kind of treat that brings warmth and joy to any fall gathering, whether it’s a cozy family night or a festive holiday celebration. Its vibrant colors and inviting aromas make it a perfect centerpiece. Read on for the full recipe and discover how easy it is to bring this autumn delight to your own kitchen!
Recipe
Pumpkin Cookie Pizza
Anna
Pin Recipe
Ingredients
For the pumpkin cookie base, these ingredients create a moist, chewy, and perfectly spiced foundation:
- 1 stick 4 ounces unsalted butter or margarine*
- ¾ cup lightly packed dark brown sugar
- ½ scant cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ⅜ teaspoon salt or ¼ teaspoon if using salted butter or margarine*
- 1 cup plus 3 tablespoon all-purpose flour
- ½ cup toasted and chopped pecans or walnuts (optional, for added texture)
- 1 cup white chips or butterscotch chips (for a complementary flavor)
Frosting:
This classic butter frosting is simple and sweet, perfect for decorating. For a tangy alternative, consider a cream cheese frosting.
- ½ cup unsalted butter softened
- 3 ¾ cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 2-4 tablespoons whole milk or more as needed, for desired consistency
- Pinch of salt or as needed, to balance sweetness
Instructions
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Preheat your oven to 300° F (150° C). Prepare two 9-inch round metal cake pans by lining them with nonstick foil, ensuring the foil extends slightly over the edges for easy removal.
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In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and dark brown sugar together until the mixture is light and creamy. This step is crucial for incorporating air and creating a tender cookie. Then, beat in the pumpkin puree, egg, and vanilla extract, mixing just until all ingredients are combined. Be careful not to overmix at this stage.
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Stop the mixer and scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well-incorporated. Add the pumpkin pie spice, salt, and baking soda, and beat again, scraping down the sides as needed to fully combine.
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With the mixer on the lowest speed, or by hand using a sturdy spatula, gradually stir in the all-purpose flour. Mix until just combined; overmixing flour can lead to a tough cookie.
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Gently fold in the white chips (or butterscotch chips) and chopped nuts if you are using them. Ensure they are evenly distributed throughout the dough.
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Divide the somewhat sticky cookie dough evenly into the two prepared 9-inch pans. Using a rubber scraper or your hands, gently pat each half of the dough into an 8 or 8 ½ inch circle. Leave about ½ inch of space between the edge of the dough and the rim of the pan, as the cookie will spread slightly during baking.
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Bake the cookie pizzas on the center rack of your preheated oven for 35 to 40 minutes. It’s important to start checking for doneness earlier, around the 30-minute mark, as oven temperatures can vary. Look for the edges to be lightly golden and the center to appear set, not overly gooey. A commenter noted that theirs were too dark after 35 minutes, so trust your oven and visual cues! Remember to bake at 300°F (150°C), not 350°F.
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Once baked, remove the pans from the oven and place them on a wire cooling rack. Allow the cookie pizzas to cool completely in their pans before attempting to frost them. This is crucial to prevent the frosting from melting. When fully cooled, carefully lift the cookie pizzas from the pans by grasping the nonstick foil edges.
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To make the frosting, beat the softened butter in a large mixing bowl until it’s light and creamy. Gradually add the confectioners’ sugar, a cup at a time, mixing well after each addition until smooth. Beat in the vanilla extract. Add the whole milk, starting with 2 tablespoons and adding more, 1 tablespoon at a time, until the frosting reaches a creamy, spreadable consistency. Finally, add a pinch of salt to balance the sweetness. Transfer the frosting to a decorator’s bag fitted with your chosen tip (a round or star tip works well) and pipe decorative borders or patterns around the edges of your pumpkin cookie pizzas.
Notes
Also, while I haven’t specifically tested these cookie pizzas with shortening, I have a strong feeling that using ½ cup (approximately 3.4 ounces by weight) in place of butter could result in an even more tender and delightfully textured cookie cake. It’s a great option for those seeking a softer, melt-in-your-mouth experience.
Storage: Store frosted cookie pizzas at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture.
Make Ahead: The cookie dough can be made a day in advance and stored in the refrigerator. Let it come to room temperature slightly before pressing into pans. You can also bake the cookie pizzas a day ahead and frost them just before serving.
Tips for Success & Variations
Elevate your Pumpkin Cookie Pizza with these creative ideas:
- Cream Cheese Frosting: For an unforgettable flavor pairing, try a rich and tangy cream cheese frosting. Combine 8 ounces softened cream cheese, ½ cup softened unsalted butter, 4-5 cups confectioners’ sugar, and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Spice it Up: If you love a bolder spice flavor, you can slightly increase the pumpkin pie spice to ¾ teaspoon. You can also add a pinch of ground ginger or cloves for an extra layer of warmth.
- Alternative Mix-ins: Instead of white or butterscotch chips, consider milk chocolate chips, dark chocolate chunks, or even a mix of dried cranberries and orange zest for a festive twist. Candied ginger pieces would also be a fantastic addition.
- Decorative Toppings: After frosting, sprinkle with cinnamon sugar, a dusting of pumpkin pie spice, or colorful autumn-themed sprinkles. For a more sophisticated look, top with toasted pecan halves or candied pumpkin seeds.
- Serving Suggestions: Serve slices warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for an extra indulgent treat. It’s also delightful at room temperature alongside a cup of coffee or cider.
- Gifting: These medium-sized cookie pizzas make wonderful homemade gifts. Once cooled and frosted, wrap them individually in cellophane and tie with a fall-themed ribbon.
Whether you’re celebrating a cozy evening at home, a Halloween party, or a Thanksgiving feast, this Pumpkin Cookie Pizza is a versatile and incredibly satisfying dessert that embodies the spirit of fall. Its ease of preparation and delightful flavor make it a recipe you’ll want to return to year after year. Happy baking, and enjoy the wonderful flavors of autumn!