1 package (18 ounces) Refrigerated Sugar Cookie Dough
1 cup Canned Pumpkin (unsweetened)
3 ounces cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup (1 small) peeled, cored and thinly sliced green apple
1/3 cup chopped pecans
1 to 2 tablespoons caramel flavored ice cream topping

Preheat oven to 350 F. Grease 12-inch pizza pan. Freeze cookie dough for 30 minutes; slice into 1/4-inch thick pieces (about 32). Place slices, edges touching, on prepared pizza pan. Bake for 12 to 15 minutes or until golden brown. Remove from oven; prick with fork. Cool on pan on wire rack. Combine pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl; mix until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts. Bake for 7 to 9 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.

Note: Recipe may be made in 13 x 9-inch baking pan. Bake crust at 350 F for 15 to 17 minutes; 9 to 11 minutes with apple topping.