Sweet Potato Pie Cookies Recipe

Introduction

These Sweet Potato Pie Cookies bring the cozy flavors of a classic holiday dessert into a bite-sized treat. Soft and spiced with cinnamon, nutmeg, and ginger, they’re perfect for sharing or enjoying with a warm drink. Let’s dive into this easy recipe that will fill your kitchen with irresistible aromas.

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

1. Step 1: Prep the sweet potato by piercing it with a fork. Microwave for 5–7 minutes or roast in a 400°F oven for 45–60 minutes until soft. Scoop out the flesh and mash until smooth.
2. Step 2: In a large bowl, beat the softened butter with brown and granulated sugars until fluffy, about 2 minutes. Add the egg, vanilla extract, and mashed sweet potato, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain to avoid overmixing.
5. Step 5: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop 1-tablespoon portions of dough onto the sheets, spacing evenly.
6. Step 6: If desired, sprinkle pecans and a little cinnamon sugar on top of each cookie before baking.
7. Step 7: Bake for 10–12 minutes until the edges are golden and the centers remain soft.
8. Step 8: Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Use canned sweet potato puree for convenience, but be sure it’s unsweetened and drained well to avoid excess moisture.
• For a nut-free version, skip the pecans and top with extra cinnamon sugar instead.
• Add a pinch of cloves for extra warm spice notes that enhance the pie flavor.
• Chill the dough for 30 minutes before baking for thicker, chewier cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a microwave for a few seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute pumpkin for the sweet potato?

Yes, you can use canned pumpkin in place of mashed sweet potato. The texture and flavor will be similar, making for delicious fall-inspired cookies.

How do I prevent the cookies from spreading too much?

Make sure the butter is just softened and not melted, and avoid overmixing the dough. Chilling the dough before baking also helps maintain the cookie shape.

Sweet Potato Pie Cookies Recipe

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★★★★★

4.8 from 149 reviews

These Sweet Potato Pie Cookies combine the warm, cozy flavors of classic sweet potato pie with the convenience of a soft, chewy cookie. Infused with cinnamon, nutmeg, and ginger, and topped with crunchy pecans and cinnamon sugar, these cookies are perfect for fall or any time you crave a comforting treat that balances sweetness with spice.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main 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

Toppings

• Pecans
• Cinnamon sugar

Instructions

1. Prep Sweet Potato: Pierce the sweet potato with a fork and either microwave it for 5 to 7 minutes until soft or roast it in a preheated oven at 400°F (205°C) for 45 to 60 minutes. Once cooked, let it cool slightly, then scoop out the flesh and mash until smooth.
2. Cream Butter & Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, about 2 minutes. This helps incorporate air for a tender cookie texture. Next, add the egg, vanilla extract, and mashed sweet potato, mixing thoroughly until well combined.
3. 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 agent are evenly distributed for consistent flavor and rise.
4. Mix Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until no flour streaks remain. Avoid overmixing to keep the cookies tender and soft.
5. Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a tablespoon or cookie scoop, place rounded balls of dough onto the sheets about 2 inches apart. Sprinkle each cookie with pecans and cinnamon sugar for an added crunch and sweet spice. Bake for 10 to 12 minutes, or until the edges turn golden and the centers remain soft.
6. Cool: Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to slightly firm up, then transfer them to a wire rack to cool completely. This helps them set without becoming hard.

Notes

• If you prefer, you can roast the sweet potato instead of microwaving for a richer flavor.
• Ensure the butter is softened to room temperature for easier creaming.
• Do not overmix the dough to prevent tough cookies.
• For nut-free version, omit pecans or substitute with seeds.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well; thaw at room temperature before serving.

Keywords: sweet potato cookies, sweet potato pie cookies, fall cookies, spiced cookies, cinnamon cookies, pecan cookies, soft cookies, easy cookie recipe