Description
Sweet Potato Pie Cheesecake Cookies combine the comforting flavors of sweet potato pie and the rich creaminess of cheesecake, wrapped in a soft, buttery cookie. Perfect for holidays, fall gatherings, or any special occasion, these cookies are indulgent and irresistible.
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
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
Instructions
1. Make the Cookie Dough:
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Chill dough for at least 30 minutes.
2. Prepare the Sweet Potato Pie Filling:
- Mix mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla until smooth.
3. Make the Cheesecake Filling:
- Beat cream cheese, powdered sugar, and vanilla extract until creamy. Transfer to a piping bag or spoon.
4. Assemble the Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Flatten 2 tablespoons of cookie dough into a disk. Add cheesecake filling and a dollop of sweet potato filling in the center. Cover with another piece of dough and seal the edges.
- Repeat with remaining dough and filling.
5. Bake the Cookies:
- Place cookies on a prepared baking sheet, 2 inches apart. Bake for 12–15 minutes until edges are lightly golden.
6. Cool and Serve:
- Let cookies cool for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
For a crunch, add pecans or walnuts.
Substitute pumpkin puree for sweet potatoes for a different flavor.
Store cookies in an airtight container for up to 3 days or refrigerate for 1 week.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookies
- Calories: 320 kcal
