There’s something truly enchanting about transforming seasonal ingredients into delightful treats. Just the thought of sweet potato pie evokes cozy family gatherings and holiday celebrations, but what if I told you that you could capture that essence in the form of cookies? That’s exactly what these Sweet Potato Pie Cookies allow you to do.
Imagine biting into a soft, buttery cookie that perfectly contrasts with a creamy sweet potato filling, subtly spiced with cinnamon and nutmeg. It’s the ultimate hybrid treat that combines nostalgic flavors with cookie-dough simplicity.
I discovered this recipe on a particularly rainy day when I was craving something comforting, yet adventurous. It took me no time to whip these up, making them not only delicious but surprisingly easy to prepare. Whether you’re looking for an impressive dessert to share at a potluck or simply a unique way to indulge your sweet tooth at home, these cookies are guaranteed to become a delightful favorite. Let’s dive into this recipe and bring the warmth of sweet potato pie right into your kitchen!
Why You'll Love This Sweet Potato Pie Cookies
- These Sweet Potato Pie Cookies are incredibly easy to make, allowing you to whip up a batch in no time.
- Packed with warm, nostalgic flavors, they are sure to become a favorite at any gathering.
- Their delightful visual appeal makes them perfect for impressing guests or simply enjoying at home.
- With their unique twist on traditional pie, these cookies offer a versatile treat that everyone will love.
Sweet Potato Pie Cookies Ingredients
For the Cookie Dough
• Unsalted butter – 14 tablespoons, softened for easy creaming and a rich flavor.
• Cream cheese – 3 ounces at room temperature, adds a delightful creaminess to the dough.
• White sugar – 1/2 cup, contributes sweetness and helps achieve a lovely texture.
• Brown sugar – 1/2 cup firmly packed, deepens the flavor profile with its molasses notes.
• Dark corn syrup – 1 tablespoon, helps in achieving a chewy consistency.
• Salt – 3/4 teaspoon, enhances the sweetness of the cookies.
• Ground nutmeg – 1/4 teaspoon, brings warmth and a hint of spice to each bite.
• Egg – 1 large at room temperature, acts as a binder for the dough.
• Vanilla extract – 2 teaspoons, infuses a comforting aromatic flavor.
• All-purpose flour – 2 1/2 cups, the main structure for your cookie dough.
• Cornstarch – 1 teaspoon, softens the cookies for that melt-in-your-mouth feel.
• Baking soda – 1/4 teaspoon, ensures these cookies rise nicely as they bake.
• White sugar (for rolling) – 1/3 cup, makes the cookies beautifully sweet and sparkly once baked.
For the Sweet Potato Filling
• Sweet potato puree – 1/2 cup, the star ingredient that gives the cookies their unique flavor and moisture.
• White sugar – 1/4 cup, sweetens the filling just right.
• Egg – 1 large at room temperature, helps thicken the filling for a creamy texture.
• Half-and-half – 6 tablespoons, adds richness and smoothness to the filling.
• Lemon juice – 1 teaspoon, brightens the sweet flavors and balances richness.
• Vanilla extract – 3/4 teaspoon, enhances the sweetness and depth of flavor.
• Ground cinnamon – 1/2 teaspoon, adds a cozy warmth that pairs perfectly with sweet potatoes.
• Ground ginger – 1/4 teaspoon, gives a zesty kick to the filling.
• Ground nutmeg – 1/4 teaspoon, further elevates the spiced flavor of the cookies.
• Salt – 1 pinch, balances and enhances all the sweet flavors in the filling.
Now that we’ve gathered all the essential ingredients for your Sweet Potato Pie Cookies, get ready to embark on a delightful baking journey that will surely fill your kitchen with warmth and wonderful aromas!
How to Make Sweet Potato Pie Cookies
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Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick.
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Cream together the butter, cream cheese, white sugar, brown sugar, and dark corn syrup in a large bowl until the mixture is light and fluffy. This will give your cookies a soft texture.
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Add the salt, nutmeg, egg, and vanilla extract, mixing well to combine. Your dough should be smooth and fragrant, setting the stage for delicious cookies.
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Whisk together the flour, cornstarch, and baking soda in a separate bowl. Gradually mix this dry mixture into the wet ingredients until you form a soft dough that holds together.
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Prepare the filling by combining sweet potato puree, white sugar, egg, half-and-half, lemon juice, vanilla, cinnamon, ginger, nutmeg, and a pinch of salt in a small bowl until smooth. This will be the sweet surprise in each bite.
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Form the cookie dough into 1-inch balls, then roll each ball in 1/3 cup of sugar before placing them on the lined baking sheets. The sugar coating adds a lovely sparkle.
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Flatten each ball slightly and make an indentation in the center. Spoon a small amount of the sweet potato filling into each indentation, letting that warm flavor peek through.
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Bake for 12–15 minutes, until the edges are lightly golden. Allow the cookies to cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Optional: Drizzle with a bit of caramel sauce for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.
What to Serve with Sweet Potato Pie Cookies?
These delightful cookies are the perfect treat to enjoy on their own, but pairing them with the right sides can elevate your dessert experience even further.
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Spiced Chai Tea: A warm cup of spiced chai enhances the cozy flavors of the cookies, making every bite feel like a comforting hug.
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Vanilla Ice Cream: The creamy richness of vanilla ice cream creates a dreamy contrast to the soft, spiced cookies, making for an indulgent duo. Picture the melting scoop atop a warm cookie for a heavenly treat!
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Caramel Sauce: Drizzling your cookies with caramel sauce adds a sweet and buttery dimension, inviting you to savor the sweet potato filling even more.
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Fresh Whipped Cream: Light and airy whipped cream is a delightful topping that complements the cookies’ warm spices and brings a refreshing balance to the sweetness.
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Coffee: Whether brewed or cold brew, a cup of coffee with its rich, bold flavor acts as the perfect counterpoint to the cookies’ sweetness, making it a classic choice.
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Apple Cider: The tartness of apple cider brightens up the sweetness, giving your dessert that fall-inspired vibe, perfect for cozy gatherings.
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Pecan Pie Bars: For an extra treat, serve with pecan pie bars for a taste of two classic flavors. The nutty crunch pairs beautifully with the spiced softness of your cookies.
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Chocolate-Covered Strawberries: The fresh juiciness of strawberries offers a vibrant contrast, while the chocolate adds a touch of decadence that compliments the mellow warmth of sweet potato.
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Hot Chocolate: Creamy hot chocolate makes for a nostalgic pairing. The warmth of the drink enhances the spices in the cookies, making for a comforting combination on chilly days.
Make Ahead Options
These Sweet Potato Pie Cookies are a fantastic make-ahead treat, perfect for busy weeknights! You can prepare the cookie dough up to 24 hours in advance. Simply follow the recipe up to forming the balls (step 6), then wrap the dough tightly in plastic wrap and refrigerate it. For the sweet potato filling, you can also make it ahead of time and store it in an airtight container in the fridge for up to 3 days. When you’re ready to bake, just take the dough and filling out, form the cookies, fill them, and bake as instructed. This way, you’ll have fresh, delicious cookies without the last-minute rush, and they’ll taste just as delightful!
Sweet Potato Pie Cookies Variations
Feel free to add your own spin to these delightful cookies and make them even more special!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend to enjoy these cookies without gluten.
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Dairy-Free: Use vegan butter and dairy-free cream cheese to make these cookies suitable for a dairy-free diet.
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Spiced Filling: Add a teaspoon of chai spice mix to the filling for an exotic twist that warms your soul.
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Nutty Delight: Fold in 1/2 cup of finely chopped pecans or walnuts into the cookie dough for a delightful crunch.
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Chocolate Lovers: Incorporate 1/2 cup of chocolate chips into the dough for a rich, sweet contrast with the filling.
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Maple Sweetened: Replace the white sugar in the filling with pure maple syrup for a deeper, natural sweetness.
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Citrus Zest: Add a teaspoon of orange or lemon zest to the sweet potato filling for a bright, refreshing flavor.
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Spicy Kick: Stir in a pinch of cayenne pepper or chili powder to the filling for a delightful heat that enhances the warm spices.
Each one of these variations offers a chance to make the recipe truly your own, adding new layers of flavor and texture to these wonderful cookies!
How to Store and Freeze Sweet Potato Pie Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their softness and flavor.
Fridge: If you want to keep them fresh longer, place the cookies in the fridge in an airtight container for up to 1 week, helping to preserve their taste and moisture.
Freezer: For longer storage, freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container for up to 3 months.
Reheating: To enjoy them warm, reheat straight from the fridge or freezer in a 350°F (175°C) oven for about 5-10 minutes. The sweet potato filling will become deliciously gooey again!
Chef's Helpful Tips
- When making Sweet Potato Pie Cookies, be sure to cream the butter and cream cheese thoroughly to achieve a light and fluffy texture that enhances the cookie’s softness.
- Avoid over-mixing the dough once you incorporate the dry ingredients, as this can lead to tough cookies rather than tender ones.
- Utilize a cookie scoop for consistent portioning and perfectly-sized cookie balls that bake evenly.
- Keep an eye on the baking time, and check for just golden edges to ensure the cookies are baked to perfection without becoming too hard.
Sweet Potato Pie Cookies Recipe FAQs
What type of sweet potatoes should I use?
Absolutely! For the best flavor and texture, I recommend using medium to large sweet potatoes that are smooth and free from dark spots. Look for those that feel heavy for their size, which indicates moisture and sweetness.
How should I store my Sweet Potato Pie Cookies?
Very! You can store your Sweet Potato Pie Cookies in an airtight container at room temperature for up to 3 days. To keep them fresh for longer, placing them in the refrigerator allows them to stay soft for up to a week without losing their flavor.
Can I freeze these cookies?
Certainly! To freeze, arrange the cookies in a single layer on a baking sheet, then place them in the freezer until firm. Once frozen, transfer the cookies to a freezer-safe bag or container, where they’ll stay delicious for up to 3 months. When ready to enjoy, simply reheat them straight from the freezer at 350°F (175°C) for about 5-10 minutes to restore their gooey filling.
Why are my cookies spreading too much while baking?
No worries! If your cookies spread too much, it might be due to the butter being too warm or the dough not being chilled enough. Make sure your butter is softened but not melted and consider chilling your dough in the fridge for 30 minutes before baking. This helps maintain their shape!
Are these cookies safe for my pets?
I recommend that you avoid sharing your Sweet Potato Pie Cookies with pets, particularly due to the sugar and the potential for cream cheese to upset some animals’ stomachs. Always check ingredients first, as some may not be suitable for furry friends.
Can I make these cookies gluten-free?
Of course! To adapt this recipe for a gluten-free diet, simply substitute all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that works well for baking to achieve a similar texture and taste as traditional cookies.
Sweet Potato Pie Cookies
Ingredients
- 14 tablespoons unsalted butter softened
- 3 ounces cream cheese at room temperature
- 0.5 cup white sugar
- 0.5 cup brown sugar firmly packed
- 1 tablespoon dark corn syrup
- 0.75 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon cornstarch
- 0.25 teaspoon baking soda
- 0.33 cup white sugar (for rolling)
- 0.5 cup sweet potato puree
- 0.25 cup white sugar
- 1 large egg at room temperature
- 6 tablespoons half-and-half
- 1 teaspoon lemon juice
- 0.75 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 1 pinch salt
Method
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the butter, cream cheese, white sugar, brown sugar, and dark corn syrup in a large bowl until light and fluffy.
- Add the salt, nutmeg, egg, and vanilla extract, mixing well to combine.
- Whisk together the flour, cornstarch, and baking soda in a separate bowl. Gradually mix this dry mixture into the wet ingredients until you form a soft dough.
- Prepare the filling by combining sweet potato puree, white sugar, egg, half-and-half, lemon juice, vanilla, cinnamon, ginger, nutmeg, and a pinch of salt until smooth.
- Form the cookie dough into 1-inch balls, then roll in sugar before placing them on the lined baking sheets.
- Flatten each ball slightly and make an indentation in the center. Spoon a small amount of filling into each indentation.
- Bake for 12-15 minutes, until the edges are lightly golden. Allow the cookies to cool on baking sheets for about 5 minutes before transferring to wire racks.
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