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.
