These Sweet Potato Pie Cheesecake Cookies mix the best of both worlds: soft cookies and creamy cheesecake filling! They have a sweet and spiced flavor that captures the joy of fall.
Honestly, what’s not to love? It’s like having dessert and a cozy pie in one bite! I bake a batch and share them during gatherings, and they always disappear fast. Yum! 😋
Key Ingredients & Substitutions
Sweet Potato: The star of these cookies, sweet potato adds moisture and natural sweetness. If you don’t have fresh ones, canned sweet potato puree works well—just make sure it’s unsweetened.
Butter: I use unsalted butter to control the saltiness in the dough. If you need a dairy-free option, try coconut oil or a plant-based butter substitute.
Brown Sugar: It adds a depth of flavor, but you can replace it with granulated sugar if you’re in a pinch. Just make sure to add a bit of molasses for that rich taste.
Cream Cheese: Essential for the cheesecake filling, but if you’re looking for a lighter version, you could substitute Greek yogurt or a vegan cream cheese alternative.
How Do I Achieve the Perfect Cookie Texture?
Getting the ideal cookie texture is key for these sweet potato cheesecake cookies. Here are some tips to help you get it just right:
- Make sure your butter is softened, but not melted. This helps create a light, fluffy texture.
- Do not overmix the dough once you add the dry ingredients. Mix until just combined so the cookies stay soft.
- Check your cookies at 10 minutes; they should look set and lightly golden. Cookies continue to cook after being taken out, so it’s better to underbake slightly.
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup mashed cooked sweet potato (well drained)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for preparation and around 12 minutes for baking, plus an additional 30 minutes for chilling once assembled. All in all, you can enjoy these amazing cookies in under an hour!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). To ensure that your cookies bake evenly and don’t stick, line your baking sheets with parchment paper or silicone mats.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter with both granulated and brown sugars. Beat together until the mixture is light and fluffy.
3. Add the Wet Ingredients:
Add in the egg, vanilla extract, and the well-drained mashed sweet potato. Mix well until everything is nicely combined.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.
5. Make the Cookie Dough:
Gradually add the dry mixture to the sweet potato mixture, stirring gently until just combined. Be careful not to overmix; you want a soft, pliable dough.
6. Shape the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, making sure to leave about 2 inches between each cookie.
7. Bake the Cookies:
Bake for 10-12 minutes, or until the edges are set and the cookies are lightly golden in color. Once done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Cheesecake Filling:
While the cookies cool, make the cheesecake filling. In a medium-sized bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
9. Add the Powdered Sugar:
Mix in the powdered sugar and vanilla extract. Beat again until everything is well combined and fluffy.
10. Assemble the Cookies:
Once the cookies are completely cooled, take one cookie and spread or pipe a generous tablespoon of the cheesecake filling onto its bottom side. Press a second cookie on top to create a sandwich.
11. Chill and Serve:
Repeat the process with the remaining cookies and filling. For the best results, place the assembled cookies in the refrigerator for at least 30 minutes before serving.
Enjoy the soft, spiced sweetness of the sweet potato cookies paired with the creamy delight of the cheesecake filling—truly a perfect autumn treat!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can! Canned sweet potato puree works great as a substitute. Just make sure to use the unsweetened variety to keep the balance of flavors in the cookies.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. For best freshness, separate layers of cookies with wax paper to help maintain their texture.
Can I Freeze the Cookies?
Absolutely! You can freeze the unfilled cookies in a single layer. Once frozen, transfer them to an airtight container or freezer bag. They can last up to 3 months. When ready to eat, thaw them and add the cheesecake filling before serving.
What If I Don’t Have All the Spices?
No worries! You can always use a pre-mixed pumpkin pie spice to replace the individual spices listed in the recipe. Just use about 2 teaspoons in place of all the spices combined.
