These Sweet Potato Pie Cheesecake Cookies are a fun twist on two favorites! They combine creamy cheesecake flavor with the cozy taste of sweet potatoes and warm spices.
They’re soft, sweet, and perfect for fall! 🍂 I love making a big batch because they vanish quickly. Feel free to share, but be warned—your friends might not want to leave without a few! 😉
Key Ingredients & Substitutions
Sweet Potato Puree: Canned sweet potato is super convenient, but using fresh cooked sweet potatoes gives a fresher taste. Just steam or bake them, then mash. If you’re in a hurry, pumpkin puree is a great alternative!
Brown Sugar: Brown sugar adds moisture and flavor. If you’re running low, you can substitute with white sugar and a bit of molasses. For a less sweet option, coconut sugar works fine too.
Spices: Cinnamon and nutmeg are key flavors here. You can play around with spices—try adding cardamom for a unique twist. If you’re spice-sensitive, just stick to cinnamon.
Butter: Unsalted butter gives control over the saltiness. If you’re dairy-free, use a plant-based butter or coconut oil, but check the texture, as it may vary.
Cream Cheese: Softened cream cheese is so creamy! Neufchâtel or vegan cream cheese can work as substitutes if you want a lighter or dairy-free option.
How Do I Get My Cookies to Hold Their Shape?
Chilling the cookie dough is your best friend! It firms up the butter, so the cookies don’t spread too much while baking. Here’s how to do it:
- Once you mix your dough, cover it with plastic wrap.
- Refrigerate for at least 1 hour. This gives it time to rest and help firm up.
- If you have time, letting the dough chill overnight is even better for flavors!
When ready to bake, scoop and roll the dough into balls before placing them on baking sheets. This way, the cookies will maintain their shape and be perfectly soft!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Sweet Potato Pie Cookies:
- 1 cup canned or cooked sweet potato puree (mashed and drained)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- Sugar for rolling cookies (optional)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 1 hour to chill the dough, and 12-15 minutes for baking. Allow extra time for cooling and assembling the cookies, so plan for about 2 hours total—you’ll love the wait when you try these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
In a large mixing bowl, cream together the softened butter and brown sugar until smooth and fluffy. Then, add the egg, sweet potato puree, and vanilla extract. Mix until everything is well combined, and it looks nice and creamy.
2. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice. This helps to evenly distribute the spices.
3. Mix Dry and Wet Ingredients:
Gradually add your dry mixture to the wet sweet potato mixture. Stir until a soft dough forms. Cover the dough with plastic wrap and refrigerate for at least 1 hour, which helps the cookies keep their shape while baking.
4. Preheat Oven and Prepare Baking Sheets:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
5. Form the Cookies:
Scoop about 1.5 tablespoons of dough and roll it into a ball. (If you like, roll the balls in granulated sugar for a pretty, sparkly crust.) Place the dough balls about 2 inches apart on the baking sheets.
6. Bake the Cookies:
Bake the cookies for about 10-12 minutes or until the edges are set and the centers are still soft but baked. Once baked, let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
7. Make the Cheesecake Filling:
In a bowl, beat together the softened cream cheese and butter until it’s smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, mixing until everything is fluffy and well combined.
8. Assemble the Cookies:
Once the cookies are completely cool, spread or pipe about 1 tablespoon of the cheesecake filling on the bottom of one cookie. Top with another cookie, gently pressing them together to create a delicious sandwich.
9. Serve and Enjoy:
Serve your Sweet Potato Pie Cheesecake Cookies immediately, or refrigerate to let the filling chill a bit. If you have any leftovers, store them in an airtight container in the fridge for up to 4 days and enjoy the spice and creaminess anytime!
Enjoy the wonderful combination of sweet potato spice and creamy cheesecake in each scrumptious bite!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes can be cooked by steaming or baking. Once cooked, mash them well and make sure to drain any excess moisture before using them in the recipe.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For longer storage, you can freeze them—just let the filling set before placing them in a freezer-safe container.
Can I Make the Cookie Dough Ahead of Time?
Yes, you can! Prepare the dough as instructed, then wrap it tightly in plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, just scoop and roll the dough right from the fridge.
What Can I Use as a Substitute for Cream Cheese?
If you need a dairy-free option, you can use vegan cream cheese. Neufchâtel cheese also works if you’re looking for a lower-fat option. Just ensure it’s softened for easy mixing!
