These Sweet Potato Pie Cheesecake Cookies are a tasty treat! They combine the creamy goodness of cheesecake with the warm flavors of sweet potato pie, making each bite delightful.
Honestly, who could resist a cookie that tastes like dessert magic? I love sharing these during the holidays—they always disappear fast. Plus, they’re super easy to whip up!
Key Ingredients & Substitutions
Sweet Potato: Cooked sweet potato is key for flavor and texture. You can use canned sweet potato puree if you’re in a rush. Just be sure to check that it’s plain with no added sugar or spices.
Brown Sugar: This adds a rich sweetness and moisture. If you need a substitute, you can use an equal amount of coconut sugar for a slightly different flavor!
Butter: Unsalted butter is best for this recipe. If you’re looking for a dairy-free option, you can easily use coconut oil or a plant-based butter alternative, which works well too.
Cream Cheese: Regular cream cheese gives you that classic cheesecake flavor. For a lighter version, try using Neufchâtel cheese. Dairy-free cream cheese is also an excellent substitute.
How Do I Get the Best Cookie Texture?
Cookie texture is super important for this recipe! To achieve soft and chewy cookies, make sure you do the following:
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. This helps keep the cookies soft.
- Chill the Dough: Chilling your dough for at least 30 minutes is essential. It not only makes it easier to handle but also helps the cookies to hold their shape while baking.
- Watch the Baking Time: Baking them just until the edges are set ensures your cookies remain soft. They’ll continue to firm up while cooling on the pan.
With these tips and ingredient suggestions, you’ll have a batch of delicious Sweet Potato Pie Cheesecake Cookies in no time! Enjoy baking!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Sweet Potato Cookies:
- 1 cup cooked sweet potato (mashed and cooled)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 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 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk (adjust if needed for consistency)
Time Needed:
This recipe will take about 20 minutes to prepare and 15-20 minutes to bake. Don’t forget to chill the dough for 30 minutes—this helps with the texture! Overall, you’re looking at around 1 hour to 1 hour and 15 minutes until your cookies are ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Sweet Potato:
If you don’t have cooked sweet potato ready, start by baking or boiling a medium sweet potato until tender. Once it’s cool enough to handle, peel and mash until smooth. Set aside and let it cool completely.
2. Make the Cookie Dough:
In a large mixing bowl, cream the softened butter and brown sugar together until it is light and fluffy. This usually takes about 2-3 minutes. Next, add in the egg, vanilla extract, and the cooled mashed sweet potato, mixing until it’s well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add this to the sweet potato mixture, mixing just until a soft dough forms. Be careful not to overmix, or your cookies may be tough.
4. Chill the Dough:
Wrap the dough in plastic wrap or cover it with a clean towel and let it chill in the refrigerator for about 30 minutes to an hour. This makes the dough easier to handle when you’re ready to bake.
5. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop out tablespoon-sized portions of dough and place them about 2 inches apart on the baking sheets. They will spread a little while baking.
6. Cooking Time:
Bake the cookies for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Remove them from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
7. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Then add the powdered sugar and vanilla extract, mixing until fluffy. If the filling is too thick, add a small amount of milk, one teaspoon at a time, until you reach your desired consistency.
8. Assemble the Cookies:
Once the cookies are completely cool, take one cookie and spread or pipe a generous amount of cheesecake filling onto the bottom. Top it with another cookie to make a sandwich. Repeat until all cookies are assembled!
9. Serve and Store:
Enjoy the cookies right away, or refrigerate them for about 30 minutes to help set the filling. Store any leftovers in an airtight container in the fridge. They’ll stay delicious for several days!
These Sweet Potato Pie Cheesecake Cookies are the perfect blend of flavors and are sure to please any crowd—enjoy every delightful bite!
Can I Use Canned Sweet Potato for These Cookies?
Absolutely! Canned sweet potato puree is a great time-saver. Just make sure to choose a plain variety without added sugars or spices to maintain the flavor balance in the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the fridge. They’ll stay fresh for up to 5 days. If you like, you can also freeze them for longer storage—just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Yes, you can make the cookie dough in advance! After mixing, wrap it tightly and store it in the fridge for up to 2 days or freeze it for up to a month. Thaw in the fridge before baking.
What Can I Use Instead of Cream Cheese?
If you’re looking for a dairy-free option or a lighter alternative, you can use dairy-free cream cheese or even Greek yogurt for a tangy filling. Just be aware that the texture and flavor may vary slightly!
