These Sweet Potato Pie Cheesecake Cookies are a tasty treat that combines the creamy goodness of cheesecake with the warm flavors of sweet potato pie. Yum!
With a hint of cinnamon and a creamy center, they are perfect for fall gatherings or just a cozy snack at home. I can’t resist sneaking one (or three!) right out of the oven!
These cookies are super easy to make. Just mix, scoop, and bake. Enjoy them with a cup of tea for a delightful moment to relax!
Key Ingredients & Substitutions
Sweet Potato Puree: You can use canned sweet potato puree for convenience. If you prefer fresh, bake or steam sweet potatoes, then mash them. They add lovely natural sweetness.
Brown Sugar: While I love the deeper flavor of brown sugar, you can swap it with granulated sugar if that’s what you have. Just note that the cookies may not be as rich in taste.
Butter: Unsalted butter is my go-to for baking. If you’re dairy-free, use a vegan butter or even coconut oil for a different flavor!
Spices: Feel free to mix it up! If you don’t have nutmeg or ginger, you can use pumpkin pie spice as a one-to-one substitute. It works wonderfully!
Cream Cheese: For a lighter option, use Neufchatel cheese. It has less fat but keeps that creamy texture in the filling. If dairy-free, try a vegan cream cheese alternative.
How Do I Get the Perfect Texture for My Cookies?
Achieving the ideal cookie texture is key! Here’s how to ensure your Sweet Potato Pie Cookies are perfectly chewy and soft:
- When mixing butter and sugar, make sure it’s light and fluffy—this helps create air pockets for a lighter cookie.
- Chilling the dough is crucial. It firms up the fat in the dough, making it easier to shape and helping cookies retain their form while baking.
- Be careful not to overbake. Cookies will continue to cook on the baking sheet even after you remove them. Look for edges that are set and a slightly soft center.
With these tips, you’ll have delicious cookies that are soft on the inside with a perfect balance of flavor! Enjoy making and sharing them!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Sweet Potato Pie Cookies:
- 1 cup (240g) canned sweet potato puree (or cooked mashed sweet potato)
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1 large egg
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon heavy cream or milk (to thin if necessary)
How Much Time Will You Need?
This sweet treat takes about 15 minutes to prepare and 12 minutes to bake. Don’t forget to chill the dough for at least an hour. So, if you’re planning ahead, count on around 1 hour and 30 minutes in total before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cookies Dough:
Start by creaming together the softened butter and brown sugar in a large bowl until it’s light and fluffy. Add the egg, vanilla extract, and sweet potato puree, mixing until everything is well blended. In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Don’t worry if the dough is a little soft; that’s perfect!
2. Chill the Dough:
Cover the cookie dough with plastic wrap and pop it in the fridge for at least 1 hour. This helps the dough firm up, making it easier to handle when you shape your cookies.
3. Bake the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or a cookie scoop, place spoonfuls of dough onto the sheet, leaving about 2 inches between each cookie. Lightly flatten each dough ball with your fingers or the bottom of a glass. Bake for 10-12 minutes until the edges are set and begin to turn golden. The middle may look a bit soft, but it will firm up as they cool. After baking, let them cool on the pan for about 5 minutes before moving them to a wire rack to cool completely.
4. Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until it’s smooth and creamy. If your filling is too thick, just add a bit of heavy cream or milk to reach your desired consistency.
5. Assemble the Cookies:
Once your cookies have cooled completely, it’s time to assemble! Take one cookie and spread a generous dollop of cheesecake filling onto the flat side. Place another cookie on top, Gently press them together to create a delicious sandwich. If you’re feeling fancy, you can use a piping bag to add the filling for a nice touch!
6. Serve and Store:
You can serve these cookies right away, or chill them in the fridge for about 30 minutes to set the filling a bit more. Store any leftovers in an airtight container in the fridge for up to 4 days. They’ll be just as tasty!
Enjoy these chewy, spiced sweet potato cookies with a luscious cheesecake filling in every bite! They’re a perfect treat for fall or any time you’re craving something sweet!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If you choose to use fresh sweet potatoes, just bake or steam them until soft, then mash them until smooth. One medium sweet potato yields about 1 cup of puree, making it a great alternative to canned!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking blend. Just ensure that the blend contains a binding agent, like xanthan gum, to achieve the best texture.
How Should I Store Leftover Cookies?
Leftover cookies can be stored in an airtight container in the refrigerator for up to 4 days. For best results, separate layers with parchment paper to keep them from sticking together.
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Just freeze the assembled cookies in a single layer on a baking sheet before transferring them to an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw in the fridge before enjoying!
