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
Scale
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.
