Sweet Potato Pie Cheesecake Cookies 🍠🍪
These ultra-soft, spiced cookies combine the cozy flavors of sweet potato pie with a creamy cheesecake swirl—perfect for fall or holiday baking!
🍪 Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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½ cup granulated sugar
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2 large eggs, room temp
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tsp baking powder
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp ginger
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¼ tsp cloves
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½ tsp salt
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1 cup mashed sweet potato (cooked & cooled)
For the Cheesecake Swirl:
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4 oz cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
Optional Topping:
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Cinnamon sugar (for rolling)
👩🍳 Instructions
1. Prep Sweet Potato
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Roast or boil 1 medium sweet potato until tender. Peel, mash, and cool completely.
2. Make Cheesecake Filling
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Beat cream cheese, powdered sugar, and vanilla until smooth. Chill 15 mins.
3. Make Cookie Dough
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Cream butter, brown sugar, and granulated sugar until fluffy (~3 mins).
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Add eggs and vanilla; mix well.
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Blend in mashed sweet potato.
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Whisk flour, baking powder, spices, and salt; gradually add to wet mix.
4. Assemble & Bake
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Scoop 1.5 tbsp cookie dough, flatten slightly, and add ½ tsp cheesecake filling in the center. Fold edges over to seal.
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Roll balls in cinnamon sugar (optional).
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Bake at 350°F (175°C) for 12–14 mins until edges are set.
5. Cool & Serve
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Let cool 5 mins on the tray, then transfer to a rack.
💡 Pro Tips
✔ Use canned sweet potato for convenience (drain well).
✔ Chill dough 30 mins if too soft to handle.
✔ Freeze unbaked cookies for later—just add 1–2 mins to bake time.
These taste like Thanksgiving in cookie form! Pair with coffee or spiced cider. ☕🍂
Want a nutty crunch? Add ½ cup toasted pecans to the dough! 🌰