Sweet Potato Pie Cheesecake Cookies are the perfect blend of two classic desserts, transformed into a bite-sized treat that’s both homey and decadent. Imagine soft, warmly-spiced sweet potato cookies with a creamy cheesecake center that surprises you in every bite: these cookies are all about comfort and indulgence. Their plush texture, subtle sweetness, and winsome filling make them ideal for fall gatherings, holiday platters, or simply when you’re craving something extra special. Trust me, every nibble takes you straight to dessert heaven.
Ingredients You’ll Need
The beauty of these Sweet Potato Pie Cheesecake Cookies lies in the simplicity of the ingredients—and how each one adds its own magic. From the earthiness of sweet potato to the richness of cream cheese, every component shines through, creating an incredible cookie that’s way more than the sum of its parts.
- Mashed Sweet Potato (1 cup, cooked and cooled): For sweetness, moisture, and a gorgeous autumn color. Roasting brings out even more flavor!
- Unsalted Butter (1/2 cup, softened): Ensures a tender crumb and lets you control the cookie’s salt level.
- Brown Sugar (1/2 cup): Provides a hint of caramel-like depth and keeps the cookies chewy.
- Granulated Sugar (1/4 cup): Adds just the right balance of sweetness and crispiness.
- Large Egg (1): Acts as a binder and adds fluffiness to the dough.
- Vanilla Extract (1 teaspoon + 1/2 teaspoon): Brings warmth and ups the comfort factor for both dough and filling.
- All-Purpose Flour (1 1/2 cups): The sturdy backbone that holds it all together.
- Baking Soda (1/2 teaspoon): Lends lift for soft, pillowy cookies.
- Baking Powder (1/2 teaspoon): Works alongside baking soda for just the right rise.
- Ground Cinnamon (1/2 teaspoon): Infuses cozy spice throughout every bite.
- Ground Nutmeg (1/4 teaspoon): Gives warmth and a subtle nutty note.
- Salt (1/4 teaspoon): Sharpens and balances sweetness, waking up all the flavors.
- Cream Cheese (4 oz, softened): The dreamy heart of the cookies—smooth, tangy, and oh-so-luxurious.
- Powdered Sugar (2 tablespoons): Sweetens the cheesecake core and yields a velvety texture.
How to Make Sweet Potato Pie Cheesecake Cookies
Step 1: Prep Your Baking Tools
Begin by preheating your oven to 350°F (175°C) so you’re ready to bake as soon as your dough is assembled. Line a baking sheet with parchment paper—this helps your Sweet Potato Pie Cheesecake Cookies slide off easily after baking and makes cleanup a breeze.
Step 2: Cream Together the Wet Ingredients
In a large mixing bowl, whip together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step creates that sought-after cookie texture and guarantees even sweetness throughout every bite.
Step 3: Blend in Sweet Potato, Egg, and Vanilla
Next, add your cooled mashed sweet potato, a large egg, and the first teaspoon of vanilla extract into the butter-sugar mixture. Beat until everything is nice and smooth; the sweet potato adds gorgeous color and moisture, while the egg binds it all together.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Adding these aromatics now ensures no spice clumps later! Gradually add the dry ingredients into the wet mixture, mixing just until a soft, cohesive dough forms.
Step 5: Make the Cheesecake Filling
In a small bowl, beat together the softened cream cheese, powdered sugar, and the remaining half-teaspoon of vanilla extract until creamy and smooth. This delightful filling is what transforms these cookies into something truly unique.
Step 6: Assemble the Cookies
Scoop about 1 tablespoon of dough for each cookie, flattening them slightly in your palm. Drop a rounded teaspoon of cream cheese filling in the center, then top with another small piece of dough. Carefully pinch and seal the edges, encasing the cheesecake center completely.
Step 7: Bake to Perfection
Place the assembled cookie dough balls on your prepared baking sheet, leaving about 2 inches between them. For an extra-special finish, sprinkle a little cinnamon sugar on top. Bake for 12 to 14 minutes, until the edges are lightly golden and the centers feel set. Let them cool before moving—this helps the filling firm up for that perfect bite.
How to Serve Sweet Potato Pie Cheesecake Cookies
Garnishes
For a bakery-worthy flourish, dust the tops of your Sweet Potato Pie Cheesecake Cookies with a little powdered sugar or a hint of cinnamon sugar. A small drizzle of caramel or white chocolate is also divine, especially for celebrations or dessert trays. The garnish not only adds flavor but instantly elevates their curb appeal.
Side Dishes
These cookies pair fabulously with a cold glass of milk, hot coffee, or your favorite spiced tea. If you’re serving them at a gathering, consider a cozy dessert board with sliced fresh fruit, candied pecans, or even a scoop of vanilla ice cream to create a complete treat.
Creative Ways to Present
Serve them stacked on a rustic cake stand, or individually wrapped in parchment and tied with twine for the cutest cookie gifts. Around the holidays, tuck them onto platters amid sprigs of rosemary or cinnamon sticks for festive flair. They also make a delightful surprise addition to fall or Thanksgiving dessert spreads.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sweet Potato Pie Cheesecake Cookies in an airtight container in the refrigerator. Chilling preserves the softness of the cookie and the creaminess of the filling for up to 5 days—making them an excellent make-ahead treat.
Freezing
Want to have fresh cookies on demand? Freeze the fully baked and cooled cookies in a single layer, then transfer to a freezer-safe bag or container. They keep beautifully for up to 2 months. Thaw them overnight in the fridge for quick comfort on busy days.
Reheating
To enjoy that just-baked warmth, simply pop a cookie in the microwave for about 10 seconds. The center will turn delightfully gooey and the sweet potato cookie exterior stays moist. For a nostalgic fresh-from-the-oven experience, you can also reheat in a low oven (300°F or 150°C) for 3–4 minutes.
FAQs
Can I use canned sweet potato or yams instead of fresh?
Absolutely! Canned sweet potato purée works great—just make sure it’s plain and unsweetened. Drain off any excess liquid for best texture in your Sweet Potato Pie Cheesecake Cookies.
Can I make these cookies gluten-free?
Yes! Simply substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour, and check that your baking powder and other ingredients are gluten-free.
Do I need to chill the dough before baking?
If your dough feels sticky or soft, chilling for 30 minutes makes assembly much easier and helps the cookies hold their shape while baking.
What’s the best way to mash sweet potatoes for this recipe?
Bake or boil your sweet potatoes until fork-tender, then mash thoroughly with a fork or potato masher. For an extra-silky result, you can run the potato through a food processor or use a ricer.
Can I add nuts or chocolate chips?
Definitely! Fold in 1/2 cup chopped pecans, walnuts, or white chocolate chips to the dough before assembling for added crunch and flavor.
Final Thoughts
If you’re looking to wow your family, friends, or yourself, these Sweet Potato Pie Cheesecake Cookies are a guaranteed showstopper. The flavors are warm and familiar, but the cheesecake surprise makes each cookie unforgettable. They’re easy, impressive, and just begging to be shared—give them a try and get ready for rave reviews!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Total Time: 34 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet potato pie and cheesecake with these soft and flavorful cookies. Perfect for fall or any time of year!
Ingredients
Dough:
- 1 cup mashed sweet potato (cooked and cooled)
- 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 baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar. Mix in the sweet potato, egg, and vanilla extract until smooth. In a separate bowl, combine the dry ingredients and gradually add to the wet mixture to form a dough.
- Make the filling: Mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the cookies: Scoop 1 tablespoon of dough, flatten it, add a teaspoon of filling, cover with more dough, and seal the edges. Place on the baking sheet.
- Bake: Bake for 12–14 minutes until lightly golden. Cool before serving.
Notes
- Chill dough for 30 minutes if too soft.
- Sprinkle cinnamon sugar for extra flavor.
- Store cookies in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
