An autumn twist on a classic recipe with a soft ginger cookie crust, fluffy cinnamon cream topping, crisp apples and a caramel drizzle.
3/4 cup butter, at room temperature
1 cup sugar
1/4 cup molasses
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
optional: coarse sugar for sprinkling around edges
8oz cream cheese
1/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup whipping cream
1/2 cup powdered sugar
1–2 crisp apples, I like green Granny Smith’s
jarred caramel sauce
additional cinnamon for sprinkling
For the cookie, beat butter and sugar until light and fluffy. Add egg to combine and then molasses. (Tip: spray your measuring cup with non-stick spray before measuring your molasses, it will help it slide right out!)
With mixer off, add in flour, baking soda, cinnamon, ginger, cloves, and salt. Give those ingredients a little whisk together and then turn your mixer on and mix until everything is well incorporated.
I suggest chilling dough for about 30 minutes to make it easier to roll out. Scrape dough onto a piece of parchment, or a silicone baking mat, or a piece of plastic wrap. Form into a ball and press into a circle. Place another sheet of parchment or plastic over the dough and then roll into a circle about 10-ish inches in diameter. If desired, sprinkle coarse sugar around the outside inch of your dough and lightly press in. Chill your circle for 30-60 minutes.
Preheat oven to 350 degrees. Place dough circle on jumbo baking sheet or large pizza pan. It will spread a couple inches larger as it bakes. Bake for about 15 minutes and then keep an eye on it! All ovens are different and you will want to pull your dough out when it looks set around the edges but just a tad under-done in the center.
Let cookie cool completely.
Topping: Beat cream cheese, brown sugar, vanilla and cinnamon until smooth and creamy. In a separate bowl beat whipping cream and powdered sugar. Gently fold whipped cream into cream cheese mixture until smooth. Spread desired amount onto cooled cookie (you may not use it all).
Slice apples thinly and fan out around pizza. Drizzle with a little caramel and sprinkle with cinnamon. Slice and enjoy!
- Baking Pan: You may bake this in a circle on an extra large baking sheet, or go for rectangle in a 9×13 baking pan. If using 9×13 you might want to line your pan with foil or parchment for easy removal after baking.
- Baking Time: All ovens are different, watch your cookies! Baking time listed in this recipe is approximate since I have only made this once so far! I’ll update as I make again.
- Apples: As I cut my apples I placed them in a bowl of cold water and then blotted them with paper towels before placing on dessert. My apples did not brown at all. You can also add a little fresh lemon juice or apple cider vinegar to help with this. If you are eating immediately, I’d just put them straight on the dessert.
- Making Ahead: You can make the cookie a day ahead if you wrap it well. Topping can be made a day or more in advance, just store in an airtight container in fridge. Assemble before serving.
Keywords: caramel apple fruit pizza