If you’re searching for a cookie that’s equal parts nostalgia and pure indulgence, Sweet Potato Pie Cheesecake Cookies are the treat you need in your dessert rotation. These cookies take the warmth and comfort of classic sweet potato pie and merge it with the creamy surprise of cheesecake, all tucked into a soft, spiced cookie shell. With their inviting scent, gorgeous golden hue, and that luscious cheesecake core, these cookies are guaranteed to wow everyone from first bite to last crumb!
Ingredients You’ll Need
There’s something magical about how a handful of kitchen staples transform into a showstopper like these cookies. Each ingredient brings its own personality, from color and texture to the delightful swirl of spices that elevates every bite.
- Mashed Cooked Sweet Potato (1 cup): The star ingredient lends moisture, natural sweetness, and a gorgeous color reminiscent of autumn leaves.
- Unsalted Butter (1/2 cup, softened): Gives the dough a rich, tender texture while letting the spices and sweet potato shine.
- Brown Sugar (1/2 cup): Adds depth and a touch of caramel flavor for that classic sweet potato pie vibe.
- Granulated Sugar (1/4 cup): Balances sweetness and helps the cookies get just the right amount of spread in the oven.
- Large Egg (1): Binds the ingredients and contributes to the cookies’ softness.
- Vanilla Extract (1 teaspoon): Rounds out all the flavors with comforting warmth.
- All-Purpose Flour (1 1/2 cups): Provides structure and enough body for that perfect soft-but-sturdy cookie.
- Baking Soda (1/2 teaspoon): Lifts the cookies just enough for a tender crumb.
- Salt (1/2 teaspoon): Balances the sweetness and brings out the flavors of the spices and sweet potato.
- Ground Cinnamon (1 teaspoon): The essential spice in any sweet potato dessert, providing warmth and coziness.
- Nutmeg (1/4 teaspoon): Adds earthiness and complexity to each bite.
- Ginger (1/4 teaspoon): Brings a gentle, zesty undertone that perks up the spice blend.
- Ground Cloves (1/2 teaspoon, optional): For those who love a bolder spice profile—totally delicious but optional!
- Cream Cheese, softened (4 oz): The cheesecake center—tangy and creamy, making the most delightful surprise.
- Powdered Sugar (2 tablespoons): Sweetens the cheesecake filling without any graininess.
How to Make Sweet Potato Pie Cheesecake Cookies
Step 1: Prep Your Baking Sheet and Preheat the Oven
Start by getting your workspace ready. Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper to keep the cookies from sticking and make cleanup a breeze. This little bit of prep makes the process smooth sailing once your dough is ready.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial—it adds air to your dough, ensuring that your cookies will bake up perfectly soft and pillowy.
Step 3: Combine Wet Ingredients
Crack in your egg, pour in the vanilla extract, and add the mashed sweet potato. Mix until the batter turns smooth and beautifully golden. The sweet potato melds seamlessly into the batter, giving it rich color and unbelievable moistness.
Step 4: Mix Together the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and (if you’re feeling extra cozy) cloves. This step disperses those wonderful spices evenly throughout the cookies, so every bite is bursting with flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your wet mixture, stirring just until everything is incorporated. You’ll notice the dough coming together into a soft, spiced mound that smells absolutely dreamy. If it gets a little sticky, pop it in the fridge for a few minutes to make handling easier later.
Step 6: Make the Cheesecake Filling
In a small bowl, blend the cream cheese and powdered sugar until smooth. This creamy filling is what transforms these cookies into Sweet Potato Pie Cheesecake Cookies—be generous with your dollops for the best bite!
Step 7: Assemble the Cookies
Scoop about a tablespoon of dough into your hands and flatten it slightly. Place a small spoonful of the cream cheese mixture in the center, then gently wrap the dough around the filling, pinching the edges to seal it completely. Place each ball seam-side down on your baking sheet, repeating with the rest of the dough.
Step 8: Bake to Perfection
Slide your tray into the oven and bake for 12 to 14 minutes, just until the cookies are set and the edges are lightly golden. They’ll smell incredible! Let them cool on the pan for 5 minutes before transferring to a wire rack to finish cooling (if you can wait that long).
How to Serve Sweet Potato Pie Cheesecake Cookies
Garnishes
These cookies shine with a simple dusting of powdered sugar right before serving, highlighting their cheesecake centers. For extra flair, try a drizzle of caramel sauce or a sprinkle of cinnamon—either is sure to make your Sweet Potato Pie Cheesecake Cookies the star of any spread!
Side Dishes
Pair these cookies with a piping-hot mug of coffee, creamy chai, or a crisp glass of cold milk. If you’re feeling especially festive, they’re delightful alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The flavors play beautifully off warm or chilled autumn-inspired drinks, too.
Creative Ways to Present
Try arranging Sweet Potato Pie Cheesecake Cookies on a rustic platter with whole cinnamon sticks and miniature sweet potatoes for that “fresh from the patch” look. For parties, place each cookie in decorative cupcake liners for easy grabbing, or package a few in cellophane bags tied with ribbon for the sweetest edible gift.
Make Ahead and Storage
Storing Leftovers
No one wants a soggy cookie, so stash any leftover Sweet Potato Pie Cheesecake Cookies in an airtight container in the refrigerator. They’ll stay wonderfully moist and flavorful for up to five days, making them excellent for prepping before a gathering.
Freezing
To freeze, let the cookies cool completely, then arrange them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep in the freezer for up to three months. Take out just what you need, whenever your cookie cravings strike!
Reheating
Thaw the cookies in the refrigerator overnight or on the counter for an hour or so. If you want that fresh-baked warmth, pop them in a low oven (300°F) for 5–7 minutes. The cheesecake centers will turn creamy again and the spices will come alive, just like the day you made them!
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes are a fantastic shortcut—just drain them well and mash until smooth. They blend right into this recipe without any fuss, maintaining all that lovely moisture and color.
Do I have to use all the spices listed?
While cinnamon is non-negotiable for that sweet potato pie flavor, feel free to adjust the other spices to your taste. If you’re sensitive to cloves or ginger, leave them out, or try a pinch more nutmeg for a different twist.
How do I prevent the dough from sticking to my hands?
If your cookie dough gets too sticky, simply chill it in the fridge for 15 to 20 minutes. A light coating of non-stick spray or even damp hands can also help shape the dough around the cheesecake filling with less mess.
Can I make these gluten-free?
You sure can! Swap the all-purpose flour for a cup-for-cup gluten-free baking blend. Just ensure your flour mix includes xanthan gum or a similar binder for the best texture in your Sweet Potato Pie Cheesecake Cookies.
What’s the best way to store the cheesecake-stuffed cookies?
Because of the creamy cheesecake center, it’s best to keep your cookies refrigerated in an airtight container. They’ll stay fresh and safe to eat for several days—and the flavors become even more pronounced after a day or two.
Final Thoughts
If you’re looking to delight your taste buds and share genuine comfort with loved ones, Sweet Potato Pie Cheesecake Cookies are a surefire way to cozy up any day. There’s something almost magical about biting into that creamy, spiced center, and I promise you’ll be reaching for a second (and a third!) before you know it. Don’t wait for autumn—give this recipe a try and watch these cookies disappear!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Total Time: 39 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet potato pie and cheesecake with these scrumptious Sweet Potato Pie Cheesecake Cookies. These soft, flavorful cookies are perfect for fall or anytime you’re craving a cozy, sweet treat.
Ingredients
Sweet Potato Cookie Dough:
- 1 cup mashed cooked sweet potato
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 teaspoon ground cloves (optional)
Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix the cookie dough: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Mix in the egg, vanilla, and mashed sweet potato until smooth. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add the dry ingredients to the wet ingredients and mix until fully combined.
- Prepare the cheesecake filling: In a small bowl, mix the cream cheese and powdered sugar until smooth.
- Assemble the cookies: Scoop about 1 tablespoon of dough and flatten it in your hand. Add a small dollop of the cream cheese mixture in the center, then wrap the dough around it, sealing well. Place seam side down on the baking sheet. Repeat with remaining dough.
- Bake: Bake for 12–14 minutes or until cookies are set and edges are lightly golden.
- Cool and serve: Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Roasted or canned sweet potatoes can be used.
- Chill dough slightly if it becomes too sticky to handle.
- Store in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
