These Sweet Potato Pie Cheesecake Cookies combine the goodness of sweet potatoes and creamy cheesecake in a tasty treat! They are soft, sweet, and just the right amount of spiced.
Honestly, they make the perfect fall snack. I love biting into the gooey center and feeling the warm flavors. Plus, they’re great for sharing or just for keeping all to yourself! 🥰
Key Ingredients & Substitutions
Sweet Potatoes: The star of these cookies! Use cooked sweet potatoes, mashed until smooth. If you’re short on time, canned sweet potato puree can work as a substitute. Just make sure it’s plain with no added sugars or spices.
Spices: The mix of cinnamon, ginger, nutmeg, and cloves gives the cookies their warm flavor. Feel free to adjust the spices to your taste or replace them with pumpkin pie spice if you have it on hand!
Butter: Unsalted butter is best for flavor control. If you need a dairy-free option, try using vegan butter or coconut oil, though it may alter the texture slightly.
Cream Cheese: Regular cream cheese is used for the filling, but for a lighter option, you can use reduced-fat cream cheese. For dairy-free, look for a vegan cream cheese version!
How Do I Make Sure My Cookies Don’t Spread Too Much?
To keep your cookies from spreading too much while baking, chilling the dough is key! After making your dough, wrap it in plastic wrap and chill in the fridge for at least an hour. This firms up the butter and keeps the cookies thicker.
- Make sure your oven is fully preheated to 350°F (175°C) before baking.
- Keep the cookie dough balls about 2 inches apart on the baking sheet, as they will spread a little while baking.
- If your cookies still spread after chilling, try adding a bit more flour to the dough during mixing.
Enjoy baking and sharing these delightful cookies!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Sweet Potato Pie Cookies:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 tbsp heavy cream (optional, for creamier texture)
Time Estimate:
This delightful recipe will take about 30 minutes of active preparation time and about an hour for chilling, plus the baking time of 12-15 minutes. Overall, set aside around 2 hours to make these delicious cookies since they will need some time to cool and set!
Step-by-Step Instructions:
1. Prepare the Sweet Potatoes:
First, make sure your sweet potatoes are cooked and ready to go. Peel, boil, or bake them until soft. Once they are soft, mash them until smooth and set them aside to cool.
2. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, and cloves). In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—this should take about 3-4 minutes.
3. Combine Ingredients:
Add the eggs to the butter mixture one at a time, mixing well after each addition. Then, stir in the vanilla extract and the cooled mashed sweet potatoes until everything is well combined. Slowly mix in the dry flour mixture until a soft dough forms.
4. Chill the Dough:
Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour to help it firm up and make it easier to handle.
5. Preheat Oven and Prepare Baking Sheets:
While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so that the cookies won’t stick.
6. Shape and Bake the Cookies:
Once chilled, scoop out tablespoon-sized portions of dough and place them on the baking sheets about 2 inches apart. Slightly flatten each ball with your hand or the bottom of a glass. Bake in the oven for 12-15 minutes or until the edges turn a light golden brown and the centers are set. When done, allow the cookies to cool completely on wire racks.
7. Prepare the Cheesecake Filling:
While the cookies are cooling, prepare the cheesecake filling by beating the softened cream cheese, sugar, vanilla extract, and heavy cream (if using) until the mixture is smooth and creamy.
8. Assemble the Cookies:
Once your cookies are completely cooled, take half of the cookies and spread or pipe about 1 tablespoon of cheesecake filling onto the flat side of each cookie. Top with another cookie, pressing gently to create a sandwich. Optionally, you can chill the assembled cookies for about 30 minutes before serving to allow the filling to set properly.
Enjoy your Sweet Potato Pie Cheesecake Cookies! They are perfectly spiced, soft, and bursting with creamy flavor—perfect for a cozy snack or dessert!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! Canned sweet potato puree can save you time. Just make sure it’s plain—avoid those with added sugars or spices for this recipe.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just be sure to let them come to room temperature before enjoying!
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough a day in advance. Just wrap it tightly and store it in the fridge. When you’re ready to bake, let it sit at room temperature for about 15 minutes to soften slightly before scooping and baking.
What Can I Use Instead of Heavy Cream in the Cheesecake Filling?
If you want to skip the heavy cream, you can simply omit it. The filling will still be creamy with just the cream cheese, sugar, and vanilla. For a lighter alternative, you could use yogurt or a dairy-free substitute, although the texture may vary slightly.
