These Sweet Potato Pie Cheesecake Cookies are a little bite of heaven! They combine the creamy goodness of cheesecake with the warm taste of sweet potatoes, topped with a hint of spice.
Honestly, who knew cookies could be so fancy? I love serving these at gatherings—the smiles they bring are the best part. Plus, they’re super easy to make, which means less fuss for me!
Key Ingredients & Substitutions
Sweet Potatoes: Fil the cookie with creamy, naturally sweet flavor. You can use canned sweet potatoes for ease, but fresh ones bring a better taste. If you’re short on sweet potatoes, butternut squash can be a nice alternative too!
Brown Sugar: I love using brown sugar for its rich flavor. If you need a substitute, you can use white sugar with a bit of molasses (1 tablespoon per cup) to mimic that depth. Coconut sugar is also a healthier swap that works well.
Butter: Unsalted butter is best for these cookies. If you’re dairy-free, plant-based butter or coconut oil can work, but the taste might change a bit. Just make sure it’s softened!
Cream Cheese: This is key for the cheesecake filling! If you’re looking for a lighter option, you can try reduced-fat cream cheese, or for a dairy-free version, look for vegan cream cheese at stores.
What’s the Best Way to Get the Cookies Just Right?
Getting the cookies right involves the right mixing and baking. Here are some tips:
- Room temperature ingredients: Ensure butter and eggs are at room temperature for easy mixing and to create a more even texture.
- Don’t overmix: When you combine wet and dry ingredients, mix until just combined to keep cookies soft and chewy.
- Watch the bake time: They may look soft in the middle; they will firm up as they cool, so take them out when they are just lightly golden around the edges.
These tips can really make a difference in how your cookies turn out. Happy baking!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 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
Optional Topping:
- Ground cinnamon and powdered sugar mixture for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and an additional 10-12 minutes for baking. After baking, let the cookies cool completely, which takes about 30 minutes, plus an extra 30 minutes to chill after assembling them. Overall, you’ll spend about 1 hour and 30 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This just takes a few minutes—mix it well!
Next, add in the egg, vanilla extract, and mashed sweet potatoes, mixing until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves). This helps to ensure that the baking powder and baking soda are evenly distributed throughout the flour.
4. Bring it All Together:
Gradually add the dry ingredients to the wet mixture. Stir until just combined; be careful not to overmix, as this can make the cookies tough.
5. Scoop and Bake:
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are firm and the cookies are lightly golden. The centers may seem soft, but they will set as they cool.
6. Cool the Cookies:
After baking, let the cookies cool completely on a wire rack. This usually takes about 30 minutes, but feel free to grab a bite of one or two while they’re warm!
7. Make the Cheesecake Filling:
While the cookies cool, prepare the cheesecake filling. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Then, mix in the powdered sugar and vanilla extract until the filling is light and fluffy.
8. Assemble the Cookies:
Once the cookies are completely cool, take one cookie and spread or pipe a generous amount of cheesecake filling onto the bottom. Top it off with another cookie to make a sandwich.
9. Optional Dusting and Refrigeration:
If desired, dust the assembled cookies with a mixture of ground cinnamon and powdered sugar for an extra sweet touch. Finally, chill the assembled cookies in the refrigerator for at least 30 minutes to allow the filling to set before serving.
Enjoy your Sweet Potato Pie Cheesecake Cookies! They’re soft, spiced, and filled with creamy cheese goodness—a perfect treat for any occasion!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes for convenience! Just make sure to drain them well and mash them before using them in the recipe. Freshly cooked sweet potatoes will add a more robust flavor, but canned works in a pinch!
Can I Use a Different Type of Flour?
Absolutely! If you’re looking for a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it has added xanthan gum for the best texture!
How Long Do These Cookies Last?
The cookies can be stored in an airtight container in the fridge for up to 3 days. Just make sure they are well-separated if you’ve assembled them to avoid sogginess!
Can I Freeze These Cookies?
Yes! You can freeze the unfilled cookies for up to 3 months. Once frozen, just layer them with parchment paper between them to keep them from sticking. Thaw them at room temperature before adding the cheesecake filling.