Imagine sinking your teeth into a cookie that perfectly captures the cozy warmth of a classic fall dessert, with a luscious cheesecake twist. The Sweet Potato Pie Cheesecake Cookies Recipe brings together velvety mashed sweet potatoes, spiced aromatics, and tangy cream cheese in a tender, melt-in-your-mouth bite. These cookies are an irresistible treat that feels familiar yet surprisingly unique, making them a wonderful addition to your dessert lineup all year round.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a vital role in creating the cookie’s rich texture, spicy-sweet flavor, and beautiful color. From the creamy tang of cream cheese to the cozy blend of warm spices, every ingredient adds a special touch that builds this delicious cookie from the inside out.
- 1 cup mashed sweet potatoes: Provides natural sweetness, moisture, and that signature orange hue.
- 8 oz cream cheese (softened): Adds a smooth, tangy richness that balances the sweet potato.
- 1/2 cup unsalted butter (softened): Ensures tender texture and buttery flavor.
- 1 cup granulated sugar: Sweetens without overpowering, helping the spices shine.
- 1/2 cup brown sugar (packed): Contributes a hint of molasses flavor and chewiness.
- 1 large egg: Binds everything together, creating structure in the dough.
- 1 tsp vanilla extract: Enhances the overall flavor with its warm, sweet aroma.
- 1 3/4 cups all-purpose flour: The base that holds the cookie together perfectly.
- 1 tsp baking soda: Helps the cookies rise slightly, creating a light texture.
- 1/2 tsp salt: Balances sweetness and accentuates flavors.
- 1 tsp ground cinnamon: A classic spice that adds warmth and depth.
- 1/2 tsp ground nutmeg: Brings a subtle earthiness to complement the sweet potato.
- 1/4 tsp ground ginger: Adds a light peppery kick to the spice mix.
- 1/4 tsp ground cloves: Gives a hint of bold, aromatic flavor.
- 1/2 cup crushed graham crackers: Adds delightful texture and a toasty note.
- 1/4 cup powdered sugar (for dusting or rolling): Optional, but perfect for adding a delicate, snowy finish.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. This step ensures your cookies bake evenly and come out with a perfect golden edge.
Step 2: Cream Butter, Cream Cheese, and Sugars
In a large bowl, beat together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is smooth and fluffy. This creamy base will give your cookies their tender crumb and luscious melt-in-your-mouth feel.
Step 3: Add the Sweet Potatoes, Egg, and Vanilla
Mix in the mashed sweet potatoes, egg, and vanilla extract. The sweet potatoes bring moisture and sweetness, while the egg binds everything together, and the vanilla brightens the overall flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. The spices will infuse your cookies with that unmistakable warm aroma, like your favorite holiday pie.
Step 5: Mix Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. This delicate blending keeps the cookies tender while evenly distributing those cozy spices.
Step 6: Fold in Crushed Graham Crackers
Gently fold in the crushed graham crackers for that lovely crunch and subtle toasty flavor. This unexpected texture adds a delightful contrast to the soft cookie dough.
Step 7: Scoop, Roll, and Bake
Scoop the dough into tablespoon-sized balls and, if you like, roll them in powdered sugar for a pretty, snowy effect. Place them about 2 inches apart on the baking sheets to allow room for spreading. Bake for 12 to 14 minutes, until the edges are set but the centers remain slightly soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes; this allows them to firm up gently. Then transfer them to a wire rack to cool completely. These cookies are best enjoyed fresh but also store beautifully.
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
A dusting of powdered sugar or a drizzle of caramel sauce makes for a simple yet elegant garnish. For a festive touch, a sprinkle of chopped pecans on top adds crunch and nuttiness that complement the sweet potato’s mellow flavor beautifully.
Side Dishes
Serve these cookies alongside a cup of hot chai tea or spiced coffee to enhance their autumnal spice profile. For a holiday spread, pair them with whipped cream or vanilla ice cream to elevate them into a full dessert experience.
Creative Ways to Present
Arrange your Sweet Potato Pie Cheesecake Cookies Recipe on a tiered cookie stand for a charming display at parties. You can also sandwich two cookies with a layer of cream cheese frosting or sweet potato mousse for an indulgent treat that doubles the fun.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days. This will preserve their tender texture and delicious flavor without drying them out.
Freezing
If you want to enjoy these cookies later, freeze them in a sealed container for up to 3 months. Separate the layers with parchment paper to prevent sticking and thaw at room temperature before serving.
Reheating
To revive that just-baked softness, warm the cookies in a low oven for a few minutes or microwave them for 10-15 seconds. This gentle reheating melts the cream cheese center slightly, bringing back that fresh-baked feeling.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, canned sweet potatoes work well as long as they are mashed smoothly and not too watery. Drain any excess liquid to avoid thinning the dough.
What if I don’t have graham crackers?
You can substitute crushed digestive biscuits, vanilla wafers, or even finely chopped nuts for a similar texture and subtle flavor boost.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped pecans or white chocolate chips are fantastic additions that complement the cookie’s flavors beautifully.
Is it okay to chill the dough before baking?
Chilling the dough for 30 minutes can help make the cookies puffier and easier to handle. It’s a great step if you have the time.
How do these cookies taste compared to traditional sweet potato pie?
They capture the essence of sweet potato pie but in a portable, chewy cookie form with an added creamy cheesecake twist – perfect for anyone who loves that classic warmth in a new way.
Final Thoughts
This Sweet Potato Pie Cheesecake Cookies Recipe is bound to become one of your all-time favorites. The melding of rich cream cheese with sweet, spiced sweet potato creates a cookie experience that feels festive yet comforting. I encourage you to try this recipe soon and share these gooey, flavorful treats with those you love. They’re a true celebration of the cozy flavors we crave.
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet Potato Pie Cheesecake Cookies combine the creamy richness of cheesecake with the warm, spiced flavors of sweet potato pie in a soft, fluffy cookie. These delightful treats are perfect for fall gatherings or anytime you crave a cozy dessert with a unique twist.
Ingredients
Wet Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Extras
- 1/2 cup crushed graham crackers
- 1/4 cup powdered sugar (for dusting or rolling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugars: In a large bowl, use a mixer to cream together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which helps create a light texture in your cookies.
- Add Wet Ingredients: Mix in the mashed sweet potatoes, egg, and vanilla extract to the creamed mixture, blending well until fully combined, creating a moist and flavorful base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, ensuring the spices are evenly distributed for consistent flavor throughout the dough.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until a soft dough forms without overmixing to maintain tenderness.
- Fold in Crushed Graham Crackers: Gently incorporate the crushed graham crackers into the dough, adding a subtle crunch and extra sweetness to the cookies.
- Scoop and Roll Dough Balls: Use a tablespoon to scoop dough portions, optionally roll each ball in powdered sugar for a sweet, delicate coating, and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12–14 minutes until the cookie edges are set but centers remain slightly soft, ensuring a chewy and moist texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- For puffier cookies, chill the dough for 30 minutes before baking.
- Optional mix-ins include white chocolate chips or chopped pecans to enhance texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze for longer storage to maintain freshness.
