These Sweet Potato Pie Cheesecake Cookies are a fun twist on dessert! They combine creamy cheesecake and sweet potato flavors inside a soft cookie, making them super delicious.
Honestly, who knew cookies could taste like a whole pie? They’re perfect for fall or anytime you need a sweet treat! I love having these with a cup of coffee for a cozy snack! ☕️
Key Ingredients & Substitutions
Sweet Potatoes: Use cooked, mashed sweet potatoes for a rich flavor. If fresh ones are unavailable, canned sweet potato puree can make a great substitute, just be sure it’s plain without added sugar or spices.
Butter: Unsalted butter is preferred for controlling the saltiness of your cookies. If you’re dairy-free, you can use coconut oil or a plant-based butter for a similar texture and taste.
Brown Sugar: Light brown sugar adds moisture and a slight caramel flavor. You can use white granulated sugar for a less rich taste or dark brown sugar for an even deeper flavor.
Cheesecake Frosting: Cream cheese is key for the frosting’s texture. If you’re looking for a lighter option, consider ricotta cheese or Greek yogurt. However, they won’t have the exact taste as cream cheese.
How Do I Make Sure My Cookies Don’t Spread Too Much?
One common problem with cookies is spreading too much while baking. To prevent this, chilling the dough is crucial! Here are some tips to keep your cookies thick and soft:
- After mixing the dough, refrigerate it for at least an hour. This firms it up and helps maintain shape while baking.
- Avoid adding too much flour. You want the dough to be soft but not sticky.
- Ensure your oven is properly preheated before baking. An oven thermometer can help if you’re unsure.
By following these steps, you’ll have perfectly shaped cookies that hold their delightful filling inside!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 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, sifted
- 1 tsp vanilla extract
- 1-2 tbsp milk (optional, to thin frosting)
Optional topping:
- brown sugar for sprinkling
Time Needed
This recipe will take around 1 hour and 15 minutes, including about 15 minutes of prep time, 1 hour of chilling the dough, and 10-12 minutes of baking time. Allow for additional cooling time before frosting.
Step-by-Step Instructions:
1. Preparing the Sweet Potato:
Preheat your oven to 350°F (175°C). Take the sweet potato and pierce it several times with a fork. Bake it for about 45-60 minutes, or until it’s soft. Once it’s cool enough to handle, peel the skin off and mash it until smooth. You’ll need about 1 cup of this mash for your cookies!
2. Making the Cookie Dough:
In a large bowl, cream together the softened butter and packed brown sugar until your mixture looks light and fluffy. Next, mix in the egg, vanilla extract, and the mashed sweet potato. Make sure everything is well combined and smooth.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually mix the dry ingredients into the wet mixture, being careful not to overmix. Your cookie dough will be soft, and that’s just right!
4. Chilling the Dough:
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for about 1 hour. This step is key for helping your cookies keep their shape while baking.
5. Baking the Cookies:
After chilling, line a baking sheet with parchment paper. Scoop your dough into tablespoon-sized balls and place them on the sheet about 2 inches apart. Lightly flatten each cookie ball, and if you like, sprinkle a bit of brown sugar on top before baking. Bake for about 10-12 minutes until the edges are set, but the centers still appear soft. Let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
6. Making the Cheesecake Frosting:
In a mixing bowl, beat together the softened cream cheese and butter until the mixture is nice and creamy. Gradually add the powdered sugar and vanilla extract, then mix until it’s fluffy. If your frosting seems too thick, you can add milk a tablespoon at a time until you reach your desired consistency.
7. Assembling the Cookies:
Once the cookies are completely cooled, spread or pipe a generous amount of the cheesecake frosting onto the flat side of one cookie, then top with another cookie to make a delightful sandwich. Feel free to drizzle a little more frosting on top or sprinkle with brown sugar to make them look extra special!
8. Serve and Enjoy:
These cookies are best served slightly chilled or at room temperature. Store any leftovers in an airtight container in the fridge for up to 4 days, if they last that long!
Enjoy your sweet potato pie cheesecake cookies—a delicious blend of flavors that taste like a slice of pie in each bite!
Can I Use Canned Sweet Potato for This Recipe?
Yes, you can! Just make sure to use plain canned sweet potato puree without added sugar or spices. Measure out 1 cup for the recipe.
How Do I Store Leftovers?
Store any leftover cookies in an airtight container in the refrigerator for up to 4 days. To keep them fresh, you can place parchment paper between layers to prevent sticking.
Can I Freeze These Cookies?
Absolutely! Once the cookies are completely cooled, you can freeze them in an airtight container for up to 3 months. If you’ve frosted them, consider freezing the cookies without frosting and adding it fresh after thawing for the best texture.
What Can I Substitute for Cream Cheese in the Frosting?
If you’d like a lighter option, you can use mascarpone cheese or even Greek yogurt. Just keep in mind that the flavor and texture will be slightly different from traditional cream cheese frosting!