Pumpkin Spice Pizza

Pumpkin spice lovers rejoice. This is the pizza that will take you from fall through those cold winter nights. Heather Saffer, author of The Dollop Book of Frosting and a winner of Food Network’s “Cupcake Wars,” specializes in creating all-natural healthier gourmet frosting and being that it’s fall a pumpkin spice pizza with pumpkin cream cheese frosting was a must. Decadent and full of your favorite fall flavors make this pizza for a hearty fall brunch or as dessert.

Pumpkin Spice Pizza Recipe with Pumpkin Spice Cream Cheese Frosting

Recipe by Heather Saffer,
Serves 1 roll of dough makes six pizzas

1 roll store-bought biscuit dough
3 tablespoons canned pumpkin
3 teaspoons cinnamon
3 teaspoons brown sugar
1 batch Pumpkin Spice Cream Cheese Frosting*
1/2 cup walnuts (optional)
1/2 cup pecan (optional)
1/2 cup chocolate chips (optional)
1/2 cup graham crackers (optional)
1/2 cup toasted pumpkin seeds (optional)

Preheat oven according to biscuit directions. Remove 1 roll of biscuits from packaging, separate each biscuit and flatten onto a parchment-lined baking sheet, as you would pizza dough. Spread 2 teaspoons of canned pumpkin on each biscuit and sprinkle with a pinch of cinnamon and brown sugar. Bake according to package directions, removing from oven when just slightly brown.

Place each biscuit on a plate or cooling rack. Scoop Pumpkin Spice Cream Cheese Frosting into a pastry bag or sealable bag with the tip cut off, and squeeze frosting over each biscuit in the pattern of your choice. You can use as much or as little frosting for this as you like.

Top each pizza as you desire, or if you’re having a party, just put out dishes of toppings and let your guests go wild. Use walnuts, pecans, chocolate chips, graham crackers or toasted pumpkin seeds. Once you get going, pumpkin-carving parties will be a thing of the past, and you’ll be having pumpkin pizza parties instead.

*Pumpkin Spice Cream Cheese Frosting
Yield: Frosts about 12 pizzas

4oz cream cheese, softened
2 tablespoons unsalted butter, softened
¾ teaspoon vanilla extract
1 cup powdered sugar, sifted
½ teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
1/16 teaspoon clove
2 tablespoons canned pumpkin

Whip cream cheese until smooth by placing it in the mixing bowl fitted with the paddle attachment and mix on high speed, about 2 minutes. Add butter and vanilla and continue mixing about 2-3 minutes. Add sugar and spices and mix until well blended. Add pumpkin and continue mixing about 2 minutes. Scrape bottom and sides of bowl and mix until frosting is smooth and everything is well incorporated, about 3 minutes.