Sweet Potato Pie Cookies Recipe

Introduction

Sweet Potato Pie Cookies bring the warm flavors of fall into a delightful, bite-sized treat. These spiced cookies combine creamy mashed sweet potato with classic pie spices for a soft, flavorful bite perfect for any season.

Ingredients

• 1/2 cup mashed sweet potato (roasted or microwaved)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Step 1: Prepare the sweet potato by piercing it and microwaving for 5–7 minutes or roasting at 400°F for 45–60 minutes. Scoop out the flesh and mash until smooth.
2. Step 2: Beat the softened butter with the brown and granulated sugars until fluffy, about 2 minutes. Add the egg, vanilla extract, and mashed sweet potato, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Avoid overmixing.
5. Step 5: Scoop 1-tablespoon balls of dough onto parchment-lined baking sheets. Bake at 350°F for 10–12 minutes, until the edges are golden and the centers are still soft.
6. Step 6: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added crunch and flavor, fold in chopped pecans or sprinkle cinnamon sugar on top before baking.
• Use a 1:1 gluten-free flour blend to make these cookies gluten-free without losing texture.
• Refrigerate the dough for up to 2 days before baking for enhanced flavor development.
• Be careful not to overbake; cookies will continue cooking on the hot pan once removed from the oven.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, you can substitute canned sweet potato puree for fresh mashed sweet potato in equal amounts. Be sure it is well drained and smooth for the best texture.

What if I don’t have all the spices listed?

If you’re missing one or two spices, you can still make the cookies—cinnamon alone will provide great flavor. Adjust amounts to your taste and consider adding a pinch of allspice or cloves as alternatives.

Sweet Potato Pie Cookies Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

These Sweet Potato Pie Cookies are a delightful twist on the classic autumn dessert, combining the warm spices and creamy texture of sweet potato pie into a soft, flavorful cookie. Perfect for seasonal gatherings or as a comforting treat, these cookies offer cozy flavors with a tender bite and optional nutty crunch from pecans or a cinnamon sugar topping.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1/2 cup mashed sweet potato (roasted or microwaved)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/2 tsp baking soda
• 1/4 tsp salt

Optional Toppings

• pecans
• cinnamon sugar

Instructions

1. Prep Sweet Potato: Pierce a sweet potato and either microwave it for 5–7 minutes or roast it at 400°F (205°C) for 45–60 minutes until soft. Scoop out the flesh and mash it until smooth to prepare for the cookie dough.
2. Cream Butter & Sugars: In a mixing bowl, beat the softened unsalted butter along with the brown and granulated sugars until light and fluffy, approximately 2 minutes. Then add the egg, vanilla extract, and mashed sweet potato, mixing until fully incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt to evenly distribute the spices and leavening agent.
4. Mix Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until no flour streaks remain. Avoid overmixing to keep the cookies tender.
5. Bake: Using about 1 tablespoon of dough per cookie, scoop balls onto parchment-lined baking sheets. Optionally, sprinkle cinnamon sugar or chopped pecans on top. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are golden and the centers remain soft.
6. Cool: Let the cookies rest on the baking sheet for 5 minutes to continue setting, then transfer to a wire rack to cool completely.

Notes

• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• The cookie dough can be refrigerated for up to 2 days before baking to develop flavors and ease handling.
• Cookies continue to bake slightly on the hot baking sheet after removal from the oven—avoid overbaking to maintain a soft texture.
• Nutrition values are approximate and can vary based on ingredient brands and specific measurements; always check labels for precise information.

Keywords: sweet potato cookies, easy fall desserts, spiced cookies, pie-inspired treats