Sweet Potato Pie Cookies Recipe

Introduction

Sweet Potato Pie Cookies are a delightful twist on the classic Southern dessert, combining warm spices with creamy sweet potato in a soft, chewy cookie. Perfect for fall or anytime you crave comforting flavors in a bite-sized treat.

Ingredients

• 1/2 cup mashed sweet potato
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking soda
• 1/4 tsp salt
• Pecans and cinnamon sugar for topping (optional)

Instructions

1. Step 1: Prep the sweet potato by piercing it with a fork. Microwave for 5–7 minutes or roast in a 400°F oven for 45–60 minutes until soft. Scoop out the flesh and mash until smooth.
2. Step 2: In a large bowl, beat the softened butter with brown and granulated sugar until light and fluffy, about 2 minutes. Add the egg, vanilla extract, and mashed sweet potato, mixing until well combined.
3. Step 3: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until no flour streaks remain. Avoid overmixing to keep the cookies tender.
5. Step 5: Preheat the oven to 350°F. Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing them about 2 inches apart. Optionally, press a few pecan pieces on top and sprinkle with cinnamon sugar.
6. Step 6: Bake for 10–12 minutes, or until the edges are golden and the centers look set but still soft.
7. Step 7: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use leftover roasted sweet potato for deeper flavor, or substitute canned sweet potato puree if short on time.
• Add a handful of mini chocolate chips or dried cranberries for a tasty twist.
• For a nut-free version, skip pecan toppings and use a sprinkle of extra cinnamon sugar instead.
• If the dough feels too sticky, chill it for 15–20 minutes before baking.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies in a sealed bag for up to 3 months. Reheat gently in a warm oven or microwave for a soft, fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato puree instead of fresh?

Yes, canned sweet potato puree works well and saves time. Just make sure it’s plain with no added spices or sugar for best results.

How do I know when the cookies are done?

The cookies are ready when their edges turn golden but the centers remain soft. They will firm up as they cool, giving you a tender, chewy texture.

Sweet Potato Pie Cookies Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

Deliciously soft and spiced Sweet Potato Pie Cookies blend creamy mashed sweet potatoes with warm spices like cinnamon, nutmeg, and ginger. These cookies offer the comforting flavors of sweet potato pie in a portable, bite-sized treat perfect for fall or any time you crave a cozy dessert.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 12 minutes plus 5–7 minutes or 45–60 minutes for sweet potato cooking
• Total Time: 1 hour 15 minutes
• Yield: About 24 cookies 1x
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup mashed sweet potato
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking soda
• 1/4 tsp salt

Toppings

• Pecans, chopped (optional)
• Cinnamon sugar (optional)

Instructions

1. Prep Sweet Potato: Pierce a sweet potato and cook it by microwaving for 5–7 minutes or roasting at 400°F for 45–60 minutes until soft. Allow to cool slightly, then scoop out the flesh and mash it until smooth.
2. Cream Butter & Sugars: In a mixing bowl, beat the softened unsalted butter with brown and granulated sugars for about 2 minutes until the mixture is light and fluffy. Then add the egg, vanilla extract, and mashed sweet potato, mixing until fully combined.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ground ginger, baking soda, and salt thoroughly to evenly distribute the spices and leavening.
4. Mix Dough: Gradually add the dry ingredients to the wet mixture. Stir gently and mix just until no flour streaks remain, being careful not to overmix to keep the cookies tender.
5. Bake: Preheat the oven to 350°F (175°C). Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets. Optionally, top with chopped pecans or sprinkle a little cinnamon sugar on each cookie. Bake in the oven for 10 to 12 minutes, until cookie edges are golden but centers remain soft.
6. Cool: Remove the baking sheets from the oven and allow the cookies to sit on the pan for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving.

Notes

• Microwaving the sweet potato is faster but roasting enhances flavor.
• Do not overmix the cookie dough to avoid tough cookies.
• Cookies can be stored in an airtight container at room temperature for up to 3 days.
• For a nut-free version, omit the pecan topping.
• These cookies freeze well; store in a freezer-safe container for up to 1 month.

Keywords: sweet potato cookies, fall cookies, spiced cookies, holiday cookies, sweet potato dessert, cinnamon cookies, nutmeg cookies