Why You’ll Love This Recipe
Sweet Potato Pie Cheesecake Cookies are a unique twist on two beloved desserts: sweet potato pie and cheesecake. The buttery, soft cookie dough provides the perfect base for the creamy, spiced filling that brings warmth and richness to every bite. The combination of sweet potatoes, cinnamon, nutmeg, and ginger gives these cookies a comforting fall-inspired flavor, while the cheesecake layer adds a decadent touch of smooth creaminess. They are also incredibly easy to make and perfect for sharing!
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Sweet Potato Pie Filling:
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the Cookie Dough:
- In a large bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until fully combined. Chill the dough for at least 30 minutes.
Prepare the Sweet Potato Filling:
- In a bowl, mix the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth. Set aside.
Make the Cheesecake Filling:
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy. Spoon into a piping bag or set aside.
Assemble the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough and flatten it into a disk. Place a small amount of cheesecake filling in the center, followed by a dollop of sweet potato filling.
- Cover with another flattened piece of cookie dough, sealing the edges. Repeat with the remaining dough and filling.
Bake:
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden.
Cool and Serve:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for a cozy, flavorful treat!
Servings and Timing
- Servings: This recipe makes about 24 cookies.
- Total Time: Approximately 1 hour (including chilling time).
- Active Prep Time: 25 minutes.
- Baking Time: 12-15 minutes.
Variations
- Add-ins: You can mix in chopped pecans or walnuts for a crunchy texture or sprinkle some chocolate chips into the cookie dough for an extra layer of flavor.
- Spices: Adjust the spices in the sweet potato filling by adding more cinnamon or nutmeg, depending on your taste.
- Dairy-free: To make this recipe dairy-free, substitute the butter with a dairy-free butter alternative and the cream cheese with a dairy-free cream cheese option.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week.
- Freezing: These cookies can be frozen for up to 3 months. Place them in a single layer on a baking sheet to freeze before transferring to an airtight container.
- Reheating: Reheat the cookies in the oven at 300°F (150°C) for 5-7 minutes to restore their softness. Alternatively, you can microwave them for 15-20 seconds for a warm treat.
FAQs
How can I make these cookies ahead of time?
You can prepare the dough and fillings ahead of time and store them separately in the fridge for up to 24 hours. When you’re ready, assemble and bake the cookies as directed.
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned mashed sweet potatoes to save time. Just make sure they are unsweetened and drain any excess liquid before using them.
Can I freeze these cookies before baking?
Yes, you can freeze the assembled, unbaked cookies. Place them on a baking sheet to freeze, then transfer to an airtight container. Bake from frozen, adding an extra minute or two to the baking time.
Can I use a different filling for these cookies?
Yes! While the sweet potato pie filling is a delicious option, you can experiment with other fillings like pumpkin pie, apple pie, or a simple jam filling for different flavors.
Can I use a stand mixer for the cookie dough?
Yes, a stand mixer works perfectly to cream the butter and sugar and to combine the dough ingredients. Just make sure to scrape down the sides of the bowl as you mix.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges. Be careful not to overbake them, as they will continue to cook slightly as they cool.
Can I make these cookies without the cheesecake filling?
Yes, if you’re not a fan of cheesecake, you can skip that step and just fill the cookies with the sweet potato mixture for a simpler version.
What if I don’t have a piping bag for the cheesecake filling?
No worries! You can simply spoon the cheesecake filling onto the center of each cookie, or use a zip-top bag with the tip cut off as a makeshift piping bag.
What can I serve these cookies with?
These cookies are perfect on their own, but they pair wonderfully with a warm cup of coffee or a glass of milk for a comforting treat.
How can I adjust the sweetness of the cookies?
If you prefer a less sweet cookie, you can reduce the amount of granulated sugar in the cookie dough or the powdered sugar in the cheesecake filling to suit your taste.
Conclusion
Sweet Potato Pie Cheesecake Cookies are a delightful dessert that combines the cozy flavors of fall with the indulgence of cheesecake. They’re perfect for gatherings, special occasions, or just a treat to enjoy at home. The layers of spiced sweet potato and creamy cheesecake, all wrapped in a buttery cookie, make every bite a warm, comforting experience. Try these cookies today, and you’ll have a new favorite fall-inspired dessert!
Sweet Potato Pie Cheesecake Cookies
Sweet Potato Pie Cheesecake Cookies bring together the best flavors of fall in one delightful treat. A rich, creamy cheesecake filling and spiced sweet potato pie filling nestled between soft, buttery cookie dough. Perfect for the holidays, special occasions, or cozy gatherings!
- Prep Time: 25 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour (including chilling)
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Sweet Potato Pie Filling:
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the Cookie Dough:
- In a large bowl, cream butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until combined. Chill dough for 30 minutes.
- Prepare the Sweet Potato Filling:
- In a bowl, mix mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth. Set aside.
- Make the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until creamy. Spoon into a piping bag or set aside.
- Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2 tablespoons of cookie dough, flatten it into a disk. Place cheesecake filling in the center, followed by sweet potato filling.
- Cover with another flattened piece of dough, sealing the edges. Repeat with remaining dough and filling.
- Bake:
- Place cookies on the prepared sheet, spacing about 2 inches apart. Bake for 12-15 minutes, or until edges are golden.
- Cool and Serve:
- Let the cookies cool for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- You can add chopped nuts or chocolate chips for added texture.
- For a dairy-free option, use dairy-free butter and cream cheese.
- Adjust spice levels in the sweet potato filling to your taste.
