Sweet Potato Pie Cookies Recipe
These Sweet Potato Pie Cookies combine the warm, comforting flavors of sweet potato and classic pie spices into soft, chewy cookies perfect for fall or any time you crave a cozy treat. With a tender crumb and a hint of cinnamon sugar on top, they are an easy-to-make dessert that captures the essence of sweet potato pie in cookie form.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 1 hr 15 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Toppings
- Pecans (optional)
- Cinnamon sugar (optional)
Instructions
- Prep Sweet Potato: Pierce a sweet potato and either microwave it for 5–7 minutes or roast it in the oven at 400°F (204°C) for 45–60 minutes until soft. Once cooled, scoop out the flesh and mash it until smooth, ensuring no lumps remain.
- Cream Butter & Sugars: In a large mixing bowl, beat the softened unsalted butter with brown and granulated sugars until the mixture is light and fluffy, approximately 2 minutes. This step creates a creamy base for your cookie dough.
- Mix Wet Ingredients: Add the egg, vanilla extract, and mashed sweet potato to the butter and sugar mixture. Mix until all ingredients are well combined, incorporating the moist elements evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt. This ensures the spices and leavening are evenly distributed throughout the dough.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until no flour streaks remain. Avoid overmixing to keep the cookies tender.
- Bake: Preheat the oven to 350°F (177°C). Scoop tablespoons of dough onto parchment-lined baking sheets, spacing them apart. Optionally, sprinkle with chopped pecans and cinnamon sugar for added texture and flavor. Bake for 10–12 minutes or until the edges turn golden while centers remain soft.
- Cool: Let the cookies rest on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and helps set the cookies for perfect texture.
Notes
- For a smoother sweet potato texture, peel the potato before cooking if desired.
- Using room temperature ingredients helps to blend the dough uniformly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Feel free to substitute pecans with walnuts or leave nuts out for a nut-free version.
- You can adjust the spices to your liking, adding more cinnamon or nutmeg for a stronger flavor.
Keywords: sweet potato cookies, fall cookies, sweet potato pie cookies, holiday cookies, cinnamon cookies
Find it online: https://kitchenbyrita.com/sweet-potato-pie-cookies-recipe/
