Dessert

Sweet Potato Pie Cookies Recipe

ByRita Bennet December 28, 2025December 28, 2025

Introduction

Sweet Potato Pie Cookies bring the cozy flavors of fall into a delightful bite-sized treat. These soft, spiced cookies capture the warmth of sweet potato pie with a buttery, tender texture and a hint of cinnamon and nutmeg.

A tall stack of eight golden-brown cookies, each with a cracked and slightly rough surface showing a soft and chewy texture, is placed on a dark wooden board. The top cookie has a light dusting of cinnamon powder, creating a warm brown patch on its uneven surface. The edges of the cookies look crisp but not overly hard, and small crumbs are scattered around the base. In the background, a few more cookies rest on the board, slightly blurred to keep focus on the tall stack, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup mashed sweet potato
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

Pecans and cinnamon sugar for topping (optional)

Instructions

Step 1: Prepare the sweet potato by piercing it several times with a fork and microwaving for 5–7 minutes, or roast in the oven at 400°F for 45–60 minutes until tender. Scoop out the flesh and mash until smooth.
Step 2: In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy, about 2 minutes.

Step 3: Add the egg, vanilla extract, and mashed sweet potato to the butter mixture. Mix until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until no flour streaks remain. Avoid overmixing.

Step 6: Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets. Optionally, sprinkle with chopped pecans and cinnamon sugar.
Step 7: Bake cookies at 350°F for 10–12 minutes, until the edges are golden and the centers remain soft.
Step 8: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra crunch, fold chopped pecans directly into the dough before baking.
Use canned sweet potato puree if short on time, but be sure to drain excess moisture for best texture.
Add a pinch of cloves or allspice for a deeper spice profile.

Replace pecans with walnuts or skip nuts entirely for a nut-free version.

Storage

Store sweet potato pie cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, freeze the baked cookies in a sealed bag for up to 2 months. Reheat gently in a low oven or microwave before serving for a warm, soft treat.