If you’re craving a uniquely comforting treat that blends the best flavors of autumn with creamy indulgence, the Sweet Potato Pie Cheesecake Cookies Recipe is about to become your new obsession. These cookies perfectly marry the warm spices and velvety texture of sweet potato pie with the luscious tang of cheesecake—all in a tender, melt-in-your-mouth cookie form. Whether you’re looking for a seasonal dessert or a special snack to impress friends, this recipe offers a delightful twist on familiar favorites that is simply unforgettable.
Ingredients You’ll Need
Gathering simple, flavorful ingredients is the secret to crafting these irresistible cookies. Each component plays a vital role—adding moisture, spice, richness, or that perfect crumbly finish that makes every bite a celebration.
- Mashed sweet potato (1 cup): Provides natural sweetness and creamy texture, making these cookies irresistibly soft.
- Cream cheese (8 oz, softened): Adds tangy richness that elevates the cookie’s flavor and gives it that cheesecake vibe.
- Butter (1/2 cup, softened): Offers a luscious mouthfeel and buttery depth to balance the spices.
- Sugar (1 cup): Sweetens the dough while enhancing browning for a lovely golden color.
- Vanilla extract (1 teaspoon): Brings warmth and depth, rounding out the overall flavor profile.
- Ground cinnamon (1 teaspoon): Gives those cozy, familiar notes reminiscent of classic sweet potato pie.
- Ground nutmeg (1/2 teaspoon): Provides a subtle hint of warmth that complements the cinnamon beautifully.
- Ground ginger (1/2 teaspoon): Adds a gentle spice kick that brightens the cookie’s profile.
- All-purpose flour (2 cups): The foundation of the cookie, giving structure and tenderness.
- Baking powder (1 teaspoon): Helps the cookies rise slightly for a perfect texture.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the other flavors.
- Egg (1): Binds ingredients together for a cohesive dough.
- Brown sugar (1/2 cup, for topping): Adds caramelized sweetness and a bit of crunch.
- Crushed graham crackers (1/2 cup, for topping): Offers a delightful crunch and a nod to traditional pie crust flavors.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking and ensure your cookies bake evenly.
Step 2: Cream Together the Base Ingredients
In a large bowl, combine softened butter, cream cheese, and sugar. Use a mixer to beat them until smooth and fluffy—this step is essential for a light, tender cookie. Then, mix in the egg and vanilla extract until fully incorporated.
Step 3: Mix in the Sweet Potato and Spices
Stir in the mashed sweet potato alongside cinnamon, nutmeg, and ginger. These ingredients bring the unmistakable warmth and richness that define the Sweet Potato Pie Cheesecake Cookies Recipe, ensuring every bite tastes like a cozy holiday hug.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This dry mix sets the stage for the cookie’s perfect texture—soft but sturdy enough to hold its shape.
Step 5: Form the Cookie Dough
Gradually add the dry ingredients into the wet mixture. Stir gently until a soft dough begins to form, careful not to overmix to keep the cookies tender.
Step 6: Shape and Top the Cookies
Scoop out tablespoon-sized portions, rolling each into a ball. Place them on your prepared baking sheet, spacing them apart so they have room to spread. Then, generously sprinkle the tops with a mixture of brown sugar and crushed graham crackers, adding texture and a touch of sweetness reminiscent of pie crust.
Step 7: Bake to Perfection
Bake in your preheated oven for 10 to 12 minutes, or until the cookie edges turn a lovely golden color and the cookies are set but still soft. This baking time ensures the cookies are perfectly chewy with just the right hint of crispiness on the outside.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This pause helps them firm up slightly while remaining wonderfully soft inside. Now they’re ready to be devoured!
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
Adding a light dusting of powdered sugar or a drizzle of caramel sauce transforms these cookies into an elegant treat perfect for guests or special occasions. You can also sprinkle chopped pecans on top before baking for extra crunch and a nutty flavor boost.
Side Dishes
These cookies pair beautifully with a cup of hot chai tea or coffee, as the spices complement the warm beverage perfectly. For a decadent dessert, serve alongside a scoop of vanilla ice cream or whipped cream to highlight the cheesecake’s creamy notes.
Creative Ways to Present
For a fun twist, sandwich cream cheese frosting between two cookies for a festive treat. Alternatively, arrange them on a holiday platter with fresh fruit and nuts for a colorful, inviting display that will impress everyone at your gathering.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store these cookies in an airtight container at room temperature for 3 to 4 days. This keeps them soft and flavorful, ready for snacking whenever you crave a sweet comfort bite.
Freezing
To enjoy these cookies longer, freeze them in a single layer on a baking sheet first, then transfer to freezer-safe bags or containers. They’ll keep well for up to 3 months, so you can savor the taste of sweet potato pie cheesecake anytime you like.
Reheating
When ready to enjoy frozen cookies, thaw at room temperature and warm slightly in the microwave for about 10-15 seconds to revive their softness and creamy goodness. The aroma that fills your kitchen is worth every second.
FAQs
Can I substitute canned sweet potato for fresh?
Yes, you can use canned mashed sweet potatoes if fresh is unavailable. Just ensure they’re plain without added spices or sweeteners, so you can control the flavor balance in the cookies perfectly.
What if I don’t have cream cheese?
Cream cheese is essential for that cheesecake tang and creamy texture, but in a pinch, you could try mascarpone or ricotta. Keep in mind the flavor and texture will vary slightly, but the cookies will still be delicious.
Are these cookies gluten-free?
The Sweet Potato Pie Cheesecake Cookies Recipe calls for all-purpose flour, which contains gluten. If you want a gluten-free version, try substituting with a 1-to-1 gluten-free baking flour blend and keep an eye on the dough consistency, adding a touch more flour if needed.
Can I add nuts or raisins to the dough?
Absolutely! Chopped pecans or walnuts, as well as raisins or dried cranberries, make wonderful additions that complement the spices beautifully. Fold them in gently right after mixing the wet and dry ingredients together.
How do I prevent the cookies from spreading too much?
Make sure your butter and cream cheese are softened but not melting. If the dough feels too sticky or loose, chilling it for 15-20 minutes before baking will help keep the cookies thick and tender.
Final Thoughts
The Sweet Potato Pie Cheesecake Cookies Recipe is such a joyous way to bring comforting fall flavors into a uniquely delicious cookie form. Once you make these, they’re sure to become a staple in your baking repertoire, inviting smiles and warm memories every time you share them. So grab your ingredients, have fun baking, and enjoy every heavenly bite of these scrumptious cookies!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sweet Potato Pie Cheesecake Cookies combine the creamy richness of cheesecake with the warm, spiced flavors of sweet potato pie. Soft, tender, and topped with a delightful brown sugar and graham cracker crumble, these cookies are perfect for fall or any time you crave a cozy, comforting treat.
Ingredients
Cookie Dough
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
Topping
- 1/2 cup brown sugar
- 1/2 cup crushed graham crackers
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cream the wet ingredients: In a large bowl, beat together the butter, cream cheese, and sugar until the mixture is smooth and fluffy. Add the egg and vanilla extract, and mix until fully combined.
- Add sweet potato and spices: Stir in the mashed sweet potato along with the ground cinnamon, nutmeg, and ginger until everything is evenly incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet sweet potato mixture, stirring gently until a cohesive dough forms. Avoid over-mixing to keep the texture tender.
- Shape cookies and arrange: Scoop tablespoon-sized portions of dough and roll into balls. Place these dough balls onto the prepared baking sheet, spacing them adequately to allow spreading while baking.
- Prepare and add topping: In a small bowl, combine the brown sugar with the crushed graham crackers. Sprinkle this mixture generously over the tops of each cookie dough ball, adding a sweet, crunchy finish.
- Bake the cookies: Bake in the preheated oven for 10–12 minutes, or until the cookies’ edges turn golden brown and the centers are set but still soft.
- Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely. This helps them set properly without breaking.
- Serve and enjoy: Once cooled, enjoy your delicious Sweet Potato Pie Cheesecake Cookies with a glass of milk, tea, or your favorite beverage.
Notes
- You can prepare the sweet potato in advance by roasting or microwaving until tender, then mashing it smoothly.
- Ensure cream cheese and butter are softened to room temperature for easier mixing and a smooth dough.
- For a more intense spice flavor, adjust cinnamon, nutmeg, and ginger to taste.
- The brown sugar and graham cracker topping provides a delightful crunchy contrast but can be omitted or substituted with finely chopped nuts if preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
