These Sweet Potato Cookies bring all the cozy, comforting flavors of fall into one delightful bite. I remember making these for the first time on a crisp October afternoon, the smell of cinnamon and sweet potato filling the kitchen as the leaves danced outside the window. It was a spontaneous bake, inspired by leftover sweet potatoes from dinner the night before, and it turned out to be one of the best cookie experiments I’ve ever had.
They quickly became a family favorite, especially around Thanksgiving when sweet potatoes are already in abundance. The cookies are soft, flavorful, and perfectly spiced, combining the nostalgia of sweet potato pie with the indulgence of cheesecake. This recipe is a heartwarming twist on classic cookies, stuffed with a luscious sweet potato pie filling and a creamy cheesecake center. Whether you're baking them for a holiday gathering, a cozy weekend treat, or just to fill your home with the scent of autumn, these cookies are guaranteed to impress and comfort.
Why You’ll Love Sweet Potato Cookies
- Rich in flavor: Each cookie is bursting with sweet potato, warm spices, and creamy cheesecake.
- Perfect for fall: Ideal for cozy autumn days, Thanksgiving, or a Halloween party.
- Make-ahead friendly: You can prepare the fillings and dough in advance for easy baking.
- Freezer-friendly: Bake ahead and freeze for up to 3 months, perfect for busy schedules.
- Unique twist: A fun and delicious departure from standard cookies that everyone will rave about.
- Family favorite: Loved by kids and adults alike, and perfect for sharing.
- Comfort food magic: Brings together the best parts of pie, cheesecake, and cookies in one dessert.
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup unsalted butter, softened (room temperature for easy mixing)
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- Optional: ½ teaspoon ground ginger or nutmeg for extra spice
For the Sweet Potato Pie Filling:
- ¾ cup mashed sweet potato (roasted or boiled and drained well)
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Optional: a pinch of salt to enhance flavor
Step-by-Step Instructions
- Prepare the Sweet Potato Filling:
- In a small bowl, mix mashed sweet potato, brown sugar, cinnamon, nutmeg, ginger, vanilla extract, and salt until smooth and well blended.
- Chill in the fridge for 20-30 minutes. This helps firm up the mixture and makes assembly easier.
- Prepare the Cheesecake Filling:
- In another bowl, beat softened cream cheese, sugar, vanilla, and a pinch of salt until creamy and smooth.
- Chill alongside the sweet potato mixture for best results.
- Make the Cookie Dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes with a hand mixer).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add ginger or nutmeg if desired for extra warmth.
- Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
- If the dough feels too soft, chill for 15-20 minutes.
- Assemble the Cookies:
- Scoop about 2 tablespoons of cookie dough and flatten into a disc shape in your hand.
- Add a small spoonful (about 1 teaspoon) of sweet potato filling and 1 teaspoon of cheesecake filling in the center.
- Top with another disc of dough and gently seal the edges by pinching and rolling into a ball. Be sure the filling is fully enclosed.
- Chill assembled cookies on a tray for 30 minutes to help them keep shape while baking.
- Bake:
- Preheat oven to 350°F (175°C).
- Place cookies on a parchment-lined baking sheet, spaced about 2 inches apart to allow for spreading.
- Bake for 12-15 minutes or until edges are golden and centers look set.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Don’t worry if they look a bit soft; they firm up as they cool.
Serving and Storage Tips
Serve warm with a glass of milk, a cozy chai latte, or a cup of hot apple cider for the ultimate fall indulgence. These cookies are fantastic as a dessert centerpiece at fall potlucks, family dinners, or as a thoughtful gift wrapped in a festive tin.
Store leftovers in an airtight container in the refrigerator for up to 5 days. For best texture, bring them to room temperature or microwave for 10-15 seconds before serving.
To freeze, wrap each cookie individually in plastic wrap and place them in a freezer-safe zip-top bag. They’ll keep well for up to 3 months. Thaw at room temperature for about an hour, or gently warm in the oven at 300°F for 5-10 minutes.
Helpful Notes
- Sweet Potato Tip: Use roasted sweet potato for richer flavor and be sure it’s fully drained to avoid soggy filling.
- Cheesecake Tip: Let the cream cheese sit out for 30-60 minutes beforehand to ensure smooth blending.
- Spice Adjustments: Customize the spice mix with clove, allspice, or pumpkin pie spice.
- Add-ins: Try folding in chopped pecans, toasted coconut, or white chocolate chips for added texture and flavor.
- Gluten-Free Option: Use a 1:1 gluten-free baking flour. Be sure to chill the dough longer as GF dough tends to be softer.
- Dairy-Free: Substitute dairy-free butter and a vegan cream cheese for a plant-based version.
Frequently Asked Questions
- Can I freeze Sweet Potato Cookies?
Yes! They freeze beautifully. Wrap each cookie individually in plastic wrap and store in a freezer-safe bag or container for up to 3 months. - What if I don’t have sweet potatoes?
You can substitute with canned pumpkin puree. The texture is slightly different, but it still tastes delicious. - Can I make them smaller?
Absolutely. Just reduce the amount of filling and baking time accordingly. Try using a small cookie scoop. - Do I need to chill the dough?
Yes. Chilling prevents the cookies from spreading too much and helps develop deeper flavor. - Can I add nuts or chocolate chips?
Yes! Chopped pecans, walnuts, or even white chocolate chips add a delightful crunch and richness.
Final Thoughts
These Sweet Potato Cookies are a celebration of everything we love about fall: warmth, spice, and a little indulgence all wrapped into one sweet treat. With their gooey centers, spiced dough, and heartwarming flavors, they’re a joy to make and even more delightful to share with family and friends.
I hope this recipe brings as much happiness to your home as it has to mine. If you try these cookies, I’d love to hear how they turned out! Leave a comment below, share a photo on social media, or tag your baking adventures. Happy baking, and enjoy every bite of these comforting, crowd-pleasing cookies!
Sweet Potato Cookies
Ingredients
Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- Optional ½ teaspoon ground ginger or nutmeg
Sweet Potato Filling:
- ¾ cup mashed sweet potato
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 teaspoon vanilla extract
- Pinch of salt
Cheesecake Filling:
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Optional Pinch of salt
Instructions
- Mix sweet potato filling ingredients until smooth; chill.
- Beat cheesecake filling ingredients until smooth; chill.
- Cream butter and sugars; add eggs and vanilla.
- Mix dry ingredients; combine with wet. Chill dough if needed.
- Form dough discs; fill with sweet potato and cheesecake. Seal and shape. Chill.
- Bake at 350°F for 12–15 mins. Cool on sheet 5 mins, then rack.
Notes
- Use roasted sweet potato for better flavor and drain well.
- Gluten-free and dairy-free options included.
- Add-ins like pecans or white chocolate chips enhance flavor.
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