Sweet Potato Pie Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://jedentaglecker.com/sweet-potato-pie-cookies-recipe/
