Sweet Potato Pie Cookies

If you love the cozy flavors of fall, you are going to adore these Sweet Potato Pie Cookies. They are soft, buttery, and filled with the warm, spiced sweetness of a classic sweet potato pie—all in a bite-sized cookie. Imagine a tender cookie dough exterior, lightly rolled in sugar, hugging a creamy, cinnamon-spiced sweet potato filling. Each bite is comforting, flavorful, and perfectly nostalgic. These cookies are ideal for holiday gatherings, cookie swaps, or just treating yourself to a little fall indulgence.

Why You Will Love This Recipe

These cookies combine the best of two worlds: a cookie that feels like dessert and the rich, spiced filling of a traditional sweet potato pie.

Seasonal Flavors: Nutmeg, cinnamon, and ginger give the filling that perfect warm-spice profile you crave during fall.

Soft and Buttery: The cookie dough is tender, rich, and slightly sweet, making every bite melt in your mouth.

Fun and Festive: These cookies are as beautiful as they are delicious. The sugar-dusted dough looks inviting, while the filling peeks out for a gorgeous presentation.

Make-Ahead Friendly: You can prep the dough and filling in advance, then bake fresh when you want them.

Crowd-Pleasing: These cookies are sophisticated yet comforting, making them a hit with both kids and adults.

Recipe Origin

These cookies are inspired by the classic sweet potato pie, a dessert that has been a staple in many homes during the holidays. I wanted to capture all the rich flavors and spices of the pie but in a smaller, handheld cookie form. They are perfect for gifting or indulging without the commitment of a whole pie.

Kitchen Tools You Will Need

Mixing Bowls: At least one large bowl for the cookie dough and one medium bowl for the filling.
Electric Mixer or Hand Mixer: Makes creaming the butter and cream cheese effortless.
Whisk or Spoon: For mixing the filling ingredients smoothly.
Measuring Cups and Spoons: Accurate measurements ensure the perfect texture.
Cookie Scoop or Spoon: For shaping cookies evenly.
Baking Sheet: Lined with parchment paper to prevent sticking.
Cooling Rack: Optional, but helps cookies set nicely.

Ingredients in Sweet Potato Pie Cookies

Here is what makes these cookies so special.

Unsalted Butter: Provides richness and a tender crumb.

Cream Cheese: Adds a slight tang and extra creaminess to the cookie dough.

White Sugar and Brown Sugar: The perfect balance of sweetness and depth of flavor.

Dark Corn Syrup: Adds moisture and chewiness to the cookies.

Salt, Nutmeg, Cinnamon, Ginger: Give both the dough and filling that warm, spiced flavor profile.

Egg and Vanilla Extract: Bind the dough and enhance the overall flavor.

All-Purpose Flour, Cornstarch, Baking Soda: Work together to give structure while keeping the cookies soft.

Sweet Potato Puree: The heart of the filling, naturally sweet and smooth.

Half-and-Half and Lemon Juice: Add creaminess and a slight tang to the filling.

Extra White Sugar for Rolling: Creates a lightly sweet, slightly crisp exterior.

Instructions

Let’s walk through the steps to make these delicious fall treats.

Prepare the Cookie Dough: In a large bowl, cream together the unsalted butter, cream cheese, white sugar, brown sugar, dark corn syrup, salt, and ground nutmeg until smooth and fluffy. Beat in the egg and vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Prepare the Filling: In a medium bowl, whisk together sweet potato puree, white sugar, egg, half-and-half, lemon juice, vanilla extract, cinnamon, ginger, nutmeg, and a pinch of salt until smooth and creamy.

Shape the Cookies: Preheat the oven to 350 degrees Fahrenheit. Scoop portions of cookie dough and roll them into balls. Roll each ball in the 1/3 cup white sugar. Flatten slightly and create an indentation in the center for the filling.

Fill the Cookies: Spoon a small amount of sweet potato filling into each indentation. Make sure the filling does not overflow for even baking.

Bake: Arrange cookies on a parchment-lined baking sheet, spacing them slightly apart. Bake for 12 to 15 minutes, until the cookie edges are lightly golden and the filling is set.

Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a cooling rack. Enjoy warm or at room temperature.

Nutrition Facts

Servings: About 24 cookies
Calories per serving:

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 to 15 minutes
Total Time: 37 to 40 minutes

How to Serve Sweet Potato Pie Cookies

These cookies are perfect on their own, but you can elevate the experience:

With Coffee or Tea: The warm spices pair beautifully with hot beverages.

With Whipped Cream: A dollop of lightly sweetened whipped cream complements the filling perfectly.

On a Dessert Platter: Serve alongside other fall-inspired cookies for a festive presentation.

For Gifting: Stack in a decorative tin or box for a thoughtful homemade gift.

Presentation is key. Dust with a pinch of powdered sugar for extra charm or leave as is to showcase the smooth, spiced filling.

Make-Ahead and Storage Tips

Cookie dough can be made ahead and refrigerated for up to two days.
The sweet potato filling can also be prepared in advance and stored in an airtight container in the refrigerator.
Store baked cookies in an airtight container at room temperature for up to three days, or freeze for longer storage.

Variations to Try

Add chopped pecans or walnuts to the dough for crunch.
Top with a drizzle of caramel or cream cheese glaze for extra indulgence.
Mix in a teaspoon of pumpkin pie spice for a slightly different fall flavor.
Use mini cookie scoop portions for bite-sized treats.
Swap half-and-half for heavy cream for a richer filling.

Additional Tips

Use room temperature butter and cream cheese for smooth dough.
Do not overfill cookies to avoid spilling during baking.
Slightly chill dough balls before baking if dough feels too soft.
Check cookies at 12 minutes; they should be lightly golden and firm on edges but soft in the center.
Cool cookies completely if storing in an airtight container to maintain texture.

FAQ Section

Q1: Can I make these cookies vegan?
A1: Substitute butter and cream cheese with plant-based alternatives and use a flax egg instead of a regular egg.

Q2: Can I use canned sweet potato puree?
A2: Yes, just drain any excess liquid if needed for a thicker filling.

Q3: Can I freeze cookie dough?
A3: Absolutely. Scoop dough balls onto a tray, freeze, then transfer to a bag for up to three months. Bake directly from frozen, adding a couple of extra minutes.

Q4: Can I make these gluten-free?
A4: Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q5: How do I prevent cookies from spreading too much?
A5: Chill dough slightly before baking and avoid overfilling with sweet potato puree.

Q6: Can I add extra spices?
A6: Yes, cinnamon, ginger, or cloves work well. Adjust to taste.

Q7: Can I make mini cookies?
A7: Yes, reduce baking time slightly, about 8 to 10 minutes.

Q8: How long do baked cookies keep?
A8: At room temperature, about 3 days; refrigerated, up to 5 days.

Q9: Can I decorate the cookies?
A9: Drizzle with icing, dust with powdered sugar, or sprinkle chopped nuts.

Q10: Can I make the filling without egg?
A10: Yes, but it may be slightly less firm. Use a thickener like cornstarch if needed.

Conclusion

Sweet Potato Pie Cookies are a delightful combination of soft, buttery cookies and spiced sweet potato filling. They capture all the warm flavors of fall in a hand-held treat, perfect for cozy mornings, holiday gatherings, or gifting to friends and family. With their tender texture, rich filling, and beautiful presentation, these cookies are sure to become a seasonal favorite. Each bite brings the comforting taste of classic sweet potato pie, wrapped in a cookie that is fun, festive, and utterly irresistible.

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