Sweet Potato Pie Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://messykitchenmagic.com/sweet-potato-pie-cookies-recipe/
