Pumpkin Dessert Pizza – this sweet, pumpkin spice pizza uses a thin crust, a pumpkin pie style topping with a cream cheese drizzle.
This post may contain affiliate links. This means if you decide to purchase through my link, I may earn a very small commission at no additional cost to you.
Sweet Pizza Ingredients
- active dry yeast
- honey
- all purpose flour
- salt
- pumpkin puree
- sugar
- cinnamon
- ground ginger
- ground cloves
- brown sugar
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
- milk
How to Make the Pumpkin Spice Filling for this Sweet Pizza
To a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, salt, ground ginger, and ground cloves. Mix until smooth and fully combined.
How To Make Dessert Pizza
Detailed instructions and measurements are listed in the recipe card at the bottom of this page.
- Start by making pizza dough. If you’re using store bought, skip to step #7. I prefer to use a pizza stone, but it isn’t required. If you choose to use a standard baking sheet, it doesn’t have to be placed inside your oven in advance. If using a pizza stone, place in the oven prior to preheating.
- Preheat the oven to 500°F if using a pizza stone (450°F if using a baking sheet).
- In a large mixing bowl, combine water, yeast and honey. Let it sit and rest for about 10 minutes until it foams.
- Stir in the flour and salt to the yeast mixture. Stir until the dough comes together. I usually use my hands for this step. If your dough is still sticky, add very small amount of flour (no more than 1 tsp) at a time until it is no longer sticky. Be careful because adding too much flour can make it tough.
- On a large piece of parchment paper, knead the dough a couple of times and then allow it to rest 10-15 more minutes. This will keep it from springing back when you try to roll it out.
- Roll the dough out. I prefer a thin crust in this recipe (and for my pizza), but if you prefer a thicker crust, you can leave it a little thicker at this point.
- Using the parchment paper, transfer the dough to the pizza stone (or baking sheet).
- Bake in the oven for 4 minutes (you’ll need more time for a thicker crust). You’re not looking to have a fully baked crust at this point. Remove from the oven.
- Turn your oven down to 400°F.
- In a large mixing bowl, combine your pumpkin spread ingredients.
- Spread your pumpkin mixture over the crust. I recommend leaving a small border of naked crust around the edges to make it easier to grab when eating.
- Next, make the streusel topping. Combine the flour, brown sugar, and ground cinnamon.
- Add the small pieces of butter and combine. Cut the butter into the flour mixture until you reach a sand like consistency.
- Sprinkle the streusel topping over the pumpkin spread of your pizza.
- Return the pizza to the oven and bake for 15 minutes.
- While the pizza is cooking, make your drizzle.
- Mix together your cream cheese, powdered sugar, vanilla extract, and milk. Add just enough milk to make it thick but runny. You want to be able to drizzle it.
- Remove the pizza from the oven and drizzle the cream cheese topping while it’s still hot.
- Allow it to cool about 5-10 minutes before slicing to be sure it stays together. Serve up and enjoy!
Tips for an Amazing Homemade Dessert Pizza
- If you don’t want to make your own pizza dough, you can use store bought.
- To keep the pumpkin spread flavor the star of the show, I recommend keeping your crust thin rather than thick.
- When it comes to making the crust, it’s so important to wait until your yeast mixture foams. If your mixture doesn’t foam, it means your yeast is bad.
FAQs for Pumpkin Spice Pizza
Can I use my own pizza crust?
Yes you can. You can use a store bought dough, or even a premade entire crust if you prefer. I just recommend you go with a thin style crust so that it doesn’t over power your pumpkin flavor.
Can I use pumpkin pie spice in place of the cinnamon, ginger, and clove for the pumpkin spread?
Yes. I opted to go with cinnamon and cloves because pumpkin pie spice isn’t always easy to find.
What Toppings Do You Put on a Dessert Pizza?
Dessert pizzas can have a multitude of toppings. You can include fruit, frosting, cream cheese, pie filling, or any other sweet treats you like.
How to Store Sweet Pumpkin Pizza
Sweet Pumpkin Pizza needs to be stored in the refrigerator. Place the pizza in an airtight container and refrigerate up to 3 days.
Sweet Pizza Alterations for Picky Eaters
- Stick with a crust you know they’ll love. Whether that’s thick or thin, go with it.
- If they aren’t really big on pumpkin flavor, they may not like this, but you can always try a little more brown sugar and spreading the pumpkin thinner.
Alterations to lower calories or WW points
- Use two ingredient dough! In the WW world, it is the go-to pizza dough. There’s also a yeast version out there that people love and you can go with that too if you want.
- Use a sugar substitute. Whether that’s monk fruit sweetener or something like Swerve, you can make the swaps where you’d like to lower the calories and points.
- You can use a light or fat free cream cheese for the drizzle.
- Use a lower calorie butter substitute for the streusel topping, it’ll still work fine.
- Use fat free or unsweetened almond milk in the drizzle.
Other Favorite Recipes to Try
Homemade Dessert Pizza
Pumpkin Dessert Pizza - this sweet, pumpkin spice pizza uses a thin crust, a pumpkin pie style topping with a cream cheese drizzle.
Ingredients
Pizza Dough
- ½ cup lukewarm water
- ½ tsp active dry yeast
- ½ tsp honey
- 1 ½ cup all purpose flour
- ½ tsp salt
Pumpkin Spread
- 1 15 ounce can Pumpkin Puree (NOT pie filling)
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Pinch of salt
- ¼ teaspoon ground ginger
- 1 Pinch ground cloves
Streusel Topping
- ½ cup all purpose flour
- ½ cup brown sugar
- ¾ tsp ground cinnamon
- 4-5 tbsp cold unsalted butter cut into small pieces
Drizzle
- 1 tbsp cream cheese softened/whipped
- ¼ cup powdered sugar
- ⅛ tsp vanilla extract
- 1-2 tbsp milk
Instructions
- Start by making pizza dough. If you’re using store bought, skip to step #7. I prefer to use a pizza stone, but it isn’t required. If you choose to use a standard baking sheet, it doesn’t have to be placed inside your oven in advance. If using a pizza stone, place in the oven prior to preheating.
- Preheat the oven to 500°F if using a pizza stone (450°F if using a baking sheet).
- In a large mixing bowl, combine water, yeast and honey. Let it sit and rest for about 10 minutes until it foams.
- Stir in the flour and salt to the yeast mixture. Stir until the dough comes together. I usually use my hands for this step. If your dough is still sticky, add very small amount of flour (no more than 1 tsp) at a time until it is no longer sticky. Be careful because adding too much flour can make it tough.
- On a large piece of parchment paper, knead the dough a couple of times and then allow it to rest 10-15 more minutes. This will keep it from springing back when you try to roll it out.
- Roll the dough out. I prefer a thin crust in this recipe (and for my pizza), but if you prefer a thicker crust, you can leave it a little thicker at this point.
- Using the parchment paper, transfer the dough to the pizza stone (or baking sheet).
- Bake in the oven for 4 minutes (you’ll need more time for a thicker crust). You’re not looking to have a fully baked crust at this point. Remove from the oven.
- Turn your oven down to 400°F.
- In a large mixing bowl, combine your pumpkin spread ingredients.
- Spread your pumpkin mixture over the crust. I recommend leaving a small border of naked crust around the edges to make it easier to grab when eating.
- Next, make the streusel topping. Combine the flour, brown sugar, and ground cinnamon.
- Add the small pieces of butter and combine. Cut the butter into the flour mixture until you reach a sand like consistency.
- Sprinkle the streusel topping over the pumpkin spread of your pizza.
- Return the pizza to the oven and bake for 15 minutes.
- While the pizza is cooking, make your drizzle.
- Mix together your cream cheese, powdered sugar, vanilla extract, and milk. Add just enough milk to make it thick but runny. You want to be able to drizzle it.
- Remove the pizza from the oven and drizzle the cream cheese topping while it's still hot.
- Allow it to cool about 5-10 minutes before slicing to be sure it stays together. Serve up and enjoy!
Nutrition
Serving: 1/12th of pizza, Calories: 151kcal, Carbohydrates: 24g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 117mg, Fiber: 1g, Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite things. Pizza. Pumpkin. Desert. Why didn’t I think of this