A Nostalgic, Comforting Twist in Every Bite
If you’re looking for a dessert that feels like fall and tastes like home, these Sweet Potato Pie Cheesecake Cookies are exactly what your kitchen needs. With the warm spices of sweet potato pie and the creamy indulgence of cheesecake, all wrapped inside a soft sugar cookie, this recipe brings together three classic treats in one irresistible bite. Whether you’re baking for the holidays, a family gathering, or just to satisfy your sweet tooth, this crowd-pleaser is sure to be a new favorite.
Ready to bake a batch of cozy? Let’s get started and make these cookies your next family tradition!
Tools Needed, Servings, and Cooking Time
Tools You’ll Need:
- Mixing bowls (at least 3)
- Hand mixer or stand mixer
- Spatula or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Piping bag (optional but helpful)
- Ice cream scoop or spoon for portioning dough
Servings: Makes about 24 cookies
Prep Time: 30 minutes
Chill Time: 30 minutes
Bake Time: 12–14 minutes
Total Time: ~1 hour 15 minutes
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Sweet Potato Pie Filling:
- 1 cup mashed sweet potatoes (cooked and cooled)
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Make the Cookie Dough
Start by creaming the butter and granulated sugar in a large mixing bowl. This should take about 2–3 minutes using a hand mixer or stand mixer until the mixture becomes light and fluffy. This step helps incorporate air, which contributes to the cookie’s soft texture.
Next, add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the wet mixture in batches, mixing until just combined.
Once the dough is fully mixed, cover and chill it in the refrigerator for at least 30 minutes. This step is crucial—it prevents the cookies from spreading too much during baking.
2. Prepare the Sweet Potato Pie Filling
In a medium bowl, mix together the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Make sure the sweet potato mash is smooth and free of lumps before adding the other ingredients. Stir until everything is evenly combined and fragrant. Set aside.
3. Make the Cheesecake Filling
In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy and smooth. You can use a hand mixer or a sturdy whisk. For easier handling during assembly, transfer this mixture to a piping bag, or keep it ready with a spoon.
4. Assemble the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Take a scoop of chilled cookie dough and flatten it slightly in your palm. Spoon or pipe a small dollop of the cheesecake filling into the center, followed by a small amount of sweet potato pie filling.
Top with another flattened piece of dough and pinch the edges to seal the fillings inside. Gently roll into a smooth ball if needed and place it on the prepared baking sheet. Repeat until all cookies are assembled.
Make sure to space cookies about 2 inches apart to allow for some spreading.
5. Bake the Cookies
Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden. The centers should remain soft but set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Sweet Potato Pie Cheesecake Cookie Success
- Chill the dough: Chilling firms the fat, which keeps the cookies from spreading too thin. Don’t skip this step!
- Use smooth mashed sweet potatoes: A silky sweet potato filling ensures the center melds well with the cheesecake.
- Seal the cookies well: Prevent filling from leaking by sealing the top and bottom cookie dough layers thoroughly.
- Don’t overbake: Cookies will continue to set on the baking sheet after removal from the oven. Soft centers are key!
- Use room temperature ingredients: For smooth dough and fillings, make sure butter, cream cheese, and eggs are at room temp.
Serving and Storage Tips
Serving:
These cookies are best served at room temperature when the cheesecake center is soft and creamy. Pair them with a cup of coffee, spiced tea, or even a glass of milk for a cozy treat.
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Store for up to 5 days. Let come to room temperature before serving.
- Freezer: You can freeze these cookies for up to 2 months. Place in a single layer or with parchment between layers in a freezer-safe container. Thaw overnight in the fridge before enjoying.
Frequently Asked Questions
1. Can I use canned sweet potatoes or yams for the filling?
Yes, you can use canned sweet potatoes or yams. Just make sure to drain them and mash until smooth. Avoid sweetened versions like candied yams for better flavor control.
2. Can I make the dough ahead of time?
Absolutely. The cookie dough can be made up to 2 days in advance and stored in the refrigerator. You can also freeze the dough for up to 3 months—just thaw overnight in the fridge before assembling.
3. What if I don’t have a piping bag?
No problem! You can simply use a spoon to place the cheesecake filling onto the cookie dough. A zip-top bag with the corner snipped off also works well.
4. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure your baking powder and baking soda are also gluten-free.
5. How do I know when the cookies are done baking?
Look for lightly golden edges while the centers remain soft. They will firm up more as they cool. Overbaking will make them too dry, so aim for a soft texture.
Conclusion
These Sweet Potato Pie Cheesecake Cookies are a delicious mashup of holiday flavors and comforting classics. Perfectly spiced sweet potato pie filling and velvety cheesecake are tucked into a soft sugar cookie, making every bite a delightful surprise. Whether you’re baking for Thanksgiving, Christmas, or simply a weekend indulgence, these cookies deliver on flavor, texture, and nostalgia.
Don’t wait for the holidays—gather your ingredients and treat yourself to a batch today! Your kitchen will smell amazing, and your taste buds will thank you.
