Get ready for a tasty treat with Sweet Potato Pie Cheesecake Cookies! These cookies combine creamy cheesecake and sweet potato pie flavors for a delightful bite every time.
They’re soft, sweet, and have just the right amount of spice. Every time I bake them, my house smells amazing, and I can’t help but snack a little too much! 😄
I love to serve these cookies with a cup of tea or coffee. They really brighten up my day and are great for sharing with friends or family. Enjoy every bite!
Key Ingredients & Substitutions
Sweet Potatoes: Cooked or canned sweet potato works well. If you’re short on time, canned sweet potato puree is a great shortcut! Just make sure it’s plain, without added sugar or spices to keep the flavors right.
Brown Sugar: This gives the cookies a deep flavor. If you’re out, you can use white sugar combined with a little molasses to mimic the taste. Use about 3/4 cup of white sugar and add 1 tablespoon of molasses.
Butter: Unsalted butter is best as it allows you to control the saltiness. If you’re dairy-free, coconut oil or vegan butter can be great alternatives.
Cream Cheese: For the frosting, use full-fat cream cheese for the best creamy texture. You can swap it out for a vegan cream cheese if you’re looking for a dairy-free option.
Spices: Ground spices like nutmeg and ginger give these cookies warm notes. If you’re missing some, don’t hesitate to replace them with pumpkin pie spice—just adjust to taste!
How Do You Get the Cookies to Bake Evenly?
Baking cookies can be tricky, but here are a few tips to ensure your cookies come out perfect every time:
- Make sure to properly preheat your oven; an uneven temperature can lead to cookies that are over- or undercooked.
- Chilling the dough is important! Refrigerating it allows the flavors to meld and firms up the dough so your cookies won’t spread too much while baking.
- When scooping the dough, try to make them uniform in size so they bake evenly. A cookie scoop can help with this.
- Let cookies cool on a wire rack. This allows air to circulate around them, preventing sogginess.
With these insights in mind, your Sweet Potato Pie Cheesecake Cookies are sure to be a hit! Enjoy baking!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Sweet Potato Pie Cookie Base:
- 1 cup cooked and mashed sweet potatoes (or canned sweet potato puree)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
For the Cheesecake Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For Topping:
- Ground cinnamon for dusting
- Optional: small pearl sugar or coarse sugar for texture
How Much Time Will You Need?
Getting these yummy cookies ready will take about 15 minutes for prep, plus an hour to chill the dough. Baking the cookies will take around 10-12 minutes, and don’t forget to let them cool completely before frosting! In total, plan for around 1 hour and 30 minutes, not including the decorating time.
Step-by-Step Instructions:
1. Prepare the Sweet Potato Pie Cookie Dough:
In a large bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This should take about 2-3 minutes. Then add in the mashed sweet potatoes, egg, and vanilla extract. Mix everything together until it’s well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients into the sweet potato mixture, mixing until just combined. Cover the dough and refrigerate for at least 1 hour to firm up.
2. Bake the Cookies:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Using a cookie scoop or a spoon, scoop out dough balls and place them on the baking sheet, leaving about 2 inches in between each one. Gently press each ball down slightly to form thick discs. Bake them in the oven for about 10-12 minutes, or until the edges are set and the centers look just baked. Once baked, remove the cookies from the oven and let them cool completely on a wire rack.
3. Prepare the Cheesecake Frosting:
While the cookies are cooling, let’s whip up the frosting! In a medium bowl, beat together the softened cream cheese and butter until the mixture is smooth and creamy. This usually takes about 2-3 minutes. Then, add in the powdered sugar and vanilla extract. Continue to beat until fully combined and fluffy.
4. Assemble the Cookies:
Once the cookies are completely cool, it’s time to assemble! Pipe or spread a generous layer of cheesecake frosting onto the flat side of one cookie. Top it with a second cookie to create a sandwich. To add a little extra flair, dust the tops with ground cinnamon and sprinkle with pearl sugar if you like!
5. Serve and Enjoy:
Store your delicious cookies in an airtight container in the refrigerator for up to 3 days for the best texture. Allow them to come to room temperature before enjoying, so you get the full flavor and creaminess! These Sweet Potato Pie Cheesecake Cookies are sure to be a hit!
Enjoy this delightful blend of sweet potato pie and cheesecake in every delicious bite!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Absolutely! Canned sweet potato puree is a convenient option and will work perfectly in this recipe. Just be sure to choose a variety without added sugar or spices for the best flavor.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 baking substitute to ensure texture and taste remain similar. Adding a little extra baking powder can also help with rise.
Can I Freeze These Cookies?
Yes, you can freeze the cookies! Freeze them before adding the frosting in an airtight container for up to 3 months. To enjoy, simply thaw them in the fridge overnight and then frost before serving.
How Should I Store the Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. They taste great chilled, but allow them to come to room temperature for the best flavor and texture!
