Name: Sweet Potato Pie Cheesecake Cookies
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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; 1 cup mashed sweet potatoes; ¼ cup brown sugar; ½ teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon ginger; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; ¼ cup powdered sugar; 1 teaspoon vanilla extract

This Sweet Potato Pie Cheesecake Cookies a Soft and decadent cookies combining the cozy flavors of sweet potato pie with a creamy cheesecake center—perfect for the holiday season or any special occasion.

Why You’ll Love This Recipe

These cookies bring together the best of both worlds: the warm, spiced flavors of sweet potato pie and the creamy richness of cheesecake, all wrapped in a soft and tender cookie dough. Each bite delivers an indulgent combination of textures and flavors that feels like a dessert dream come true. They’re ideal for sharing during holidays, fall gatherings, or simply as a treat for anyone who loves creative, comforting desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

¼ cup brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

¼ teaspoon ginger

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 ounces cream cheese, softened

¼ cup powdered sugar

1 teaspoon vanilla extract

Directions

Make the Cookie Dough:

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.

Chill the dough in the refrigerator for at least 30 minutes.

Prepare the Sweet Potato Pie Filling:

In a medium bowl, mix the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth. Set aside.

Make the Cheesecake Filling:

In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until creamy and smooth.

Transfer the mixture to a piping bag (or use a spoon) and set aside.

Assemble the Cookies:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop about 2 tablespoons of cookie dough and flatten it into a disk.

Place a small amount of cheesecake filling in the center of the disk, followed by a dollop of sweet potato filling.

Flatten another piece of cookie dough and place it on top, sealing the edges to encase the fillings completely.

Repeat with the remaining dough and fillings.

Bake the Cookies:

Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12–15 minutes, or until the edges are lightly golden.

Cool and Serve:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy them warm or at room temperature for a rich, flavorful treat!

Servings and Timing

Servings: 16 cookies

Prep Time: 40 minutes

Chill Time: 30 minutes

Cooking Time: 15 minutes

Total Time: 1 hour 25 minutes

Calories: 320 kcal per cookie

Variations

Add Nuts: For a crunchy texture, mix chopped pecans or walnuts into the cookie dough or sprinkle them on top before baking.

Spice It Up: Add a pinch of cloves or allspice to the sweet potato filling for an extra layer of warmth.

Chocolate Drizzle: Drizzle melted dark or white chocolate over the cooled cookies for a decadent finish.

Pumpkin Option: Substitute pumpkin puree for the sweet potato filling for a festive pumpkin cheesecake flavor.

Mini Cookies: Make smaller versions by using 1 tablespoon of dough per cookie for a bite-sized treat.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Freezing: You can freeze the unbaked cookie dough (assembled with filling) or baked cookies. Place them in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Reheating: For a warm, gooey experience, reheat the cookies in a 300°F (150°C) oven for 5 minutes or in the microwave for 10–15 seconds.

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FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, canned sweet potatoes work perfectly as long as they are drained and mashed well. Avoid varieties with added sugar or syrup.

Can I make the cookie dough ahead of time?

Absolutely. The cookie dough can be prepared and stored in the refrigerator for up to 2 days or frozen for up to 2 months.

How do I keep the cookies from spreading too much?

Chilling the cookie dough is essential to prevent spreading. Ensure the dough is firm and cold before assembling and baking the cookies.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Make sure all other ingredients are gluten-free as well.

Can I use other fillings in place of sweet potato?

Definitely. Pumpkin puree, apple butter, or even Nutella can be used as alternatives to the sweet potato filling.

Conclusion

These sweet potato pie cheesecake cookies are the perfect treat for any occasion, combining cozy, nostalgic flavors with a creamy surprise. Soft, rich, and indulgent, they’re ideal for sharing with loved ones during holidays or special gatherings. With a little prep and creativity, you can customize these cookies to suit any craving. Give this recipe a try, and I’m sure they’ll quickly become a favorite in your dessert rotation.

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