If you’re craving a delightful treat that combines the cozy flavors of autumn with a touch of creamy indulgence, the Sweet Potato Pie Cheesecake Cookies Recipe is exactly what you need. These cookies bring together the rich, spiced sweetness of mashed sweet potatoes, the luscious tang of cheesecake, and the comforting, buttery crumb of a classic cookie. It’s a delightful mashup that’s perfect for sharing with friends, warming up your kitchen, or simply satisfying your sweet tooth with a slice of fall in every bite.
Ingredients You’ll Need
Gathering the right ingredients is the first exciting step, and for this recipe, you don’t need a fancy pantry—just wholesome basics that each play a vital role in creating the perfect Sweet Potato Pie Cheesecake Cookies. From the creamy butter that makes the dough tender, to the aromatic spices that make each bite unforgettable, every element contributes to a cookie that’s bursting with flavor and delight.
- 1 cup unsalted butter, softened: This gives the dough that rich, tender texture and buttery flavor that makes every cookie irresistible.
- 1 ½ cups granulated sugar: Adds sweetness and helps create a light, fluffy dough when creamed with butter.
- 2 large eggs: Bind the dough together and contribute to a soft, chewy cookie structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, inviting notes.
- 3 cups all-purpose flour: The foundation of the cookie dough, providing structure and softness.
- 1 teaspoon baking powder: Helps the cookies rise just enough to be fluffy and tender.
- ½ teaspoon baking soda: Adds a touch of lift and helps with browning for that perfect golden edge.
- ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 cup mashed sweet potatoes: The star ingredient, bringing natural sweetness, moisture, and that comforting fall flavor.
- ¼ cup brown sugar: Deepens the sweetness with a hint of molasses richness.
- ½ teaspoon cinnamon: Infuses a warm spice that pairs perfectly with the sweet potatoes.
- ¼ teaspoon nutmeg: Adds a subtle, fragrant nutty warmth.
- ¼ teaspoon ginger: Gives a gentle spicy kick that brightens the filling.
- 1 teaspoon vanilla extract (for sweet potato filling): Complements the spices and rounds out the flavors wonderfully.
- 8 ounces cream cheese, softened: For the luscious cheesecake filling that melts in your mouth.
- ¼ cup powdered sugar: Sweetens the cheesecake filling without overpowering it.
- 1 teaspoon vanilla extract (for cheesecake filling): Adds depth and a creamy vanilla aroma.
How to Make Sweet Potato Pie Cheesecake Cookies Recipe
Step 1: Make the Cookie Dough
Start by creaming together the softened butter and granulated sugar until the mixture is light and fluffy—this is the foundation of your cookie’s tender crumb. Then, add the eggs one by one, mixing well after each to ensure the dough holds together beautifully. Stir in the vanilla extract to infuse that classic warmth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then gradually combine with the wet ingredients until you have a soft, pliable dough. Wrap it up and chill for at least 30 minutes so it firms up, making it easier to handle when assembling the cookies.
Step 2: Prepare the Sweet Potato Pie Filling
While the dough chills, mix the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until smooth and fragrant. This filling captures the essence of classic sweet potato pie, with spices that’ll have your kitchen smelling amazing and your taste buds tingling in anticipation.
Step 3: Make the Cheesecake Filling
Next, beat the softened cream cheese with powdered sugar and vanilla extract until you have a creamy, luscious cheesecake filling. This will be the creamy surprise inside each cookie that balances the warmth of the sweet potato filling perfectly. Transfer it to a piping bag or a spoon for easy dolloping.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk. Add a spoonful of cheesecake filling followed by a dollop of sweet potato filling in the center. Carefully cover it with another piece of dough and pinch the edges to seal the cookie fully, keeping those luscious fillings safely inside.
Step 5: Bake the Cookies
Place the prepared cookies on the baking sheet spaced about 2 inches apart. Bake them for 12 to 15 minutes or until the edges are just lightly golden. You want them tender and soft, with a slight crisp around the edges to perfectly complement the creamy interior.
Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This step helps them set so you can enjoy each bite without worrying about the filling spilling out.
How to Serve Sweet Potato Pie Cheesecake Cookies Recipe
Garnishes
Sprinkle a little extra cinnamon or powdered sugar on top for a lovely finishing touch. For an extra festive vibe, drizzle some melted white chocolate or caramel over the cookies just before serving. It adds a beautiful sheen and a sweet contrast against the cookie’s rustic tones.
Side Dishes
These Sweet Potato Pie Cheesecake Cookies pair wonderfully with a hot cup of spiced chai tea, freshly brewed coffee, or even a glass of cold milk. For a brunch spread, serve alongside creamy whipped cream or a dollop of pumpkin butter to elevate the fall flavors even more.
Creative Ways to Present
Make a beautiful cookie platter with these treats nestled among autumn leaves and small pumpkins for a seasonal presentation. Or, stack them in a mason jar tied with twine and a sprig of rosemary for a charming gift anyone would love. Serving them slightly warmed can also bring out the richness and soften the filling for a melt-in-your-mouth experience.
Make Ahead and Storage
Storing Leftovers
You can store your baked Sweet Potato Pie Cheesecake Cookies in an airtight container at room temperature for up to 3 days. They maintain their texture beautifully, with the cream cheese center staying delightfully creamy.
Freezing
If you want to save some for later, freeze the unbaked assembled cookies on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. Bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Reheating
To enjoy your cookies warm, gently reheat in a 300°F oven for about 5 minutes. This softens the cookie and warms the filling, making each bite comforting and fresh as if just baked.
FAQs
Can I use canned sweet potatoes for this Sweet Potato Pie Cheesecake Cookies Recipe?
Absolutely! Canned sweet potatoes work well and save prep time. Just make sure to drain any excess liquid and mash them smoothly before mixing with the spices.
Can I substitute cream cheese with another ingredient in the cheesecake filling?
You could try mascarpone or ricotta for a different texture and flavor, but cream cheese gives the best balance of tang and creaminess for this recipe.
Is it necessary to chill the cookie dough?
Yes, chilling the dough helps it firm up, making it easier to shape and preventing the cookies from spreading too much during baking. It also improves the flavor and texture.
Can these cookies be made gluten-free?
With a suitable gluten-free flour blend, you can adapt the recipe. Just make sure the blend contains xanthan gum or another binder to help with structure.
What’s the best way to prevent the filling from leaking out?
Be sure to completely seal the edges of the dough when assembling. Pinching and pressing firmly helps trap the cheesecake and sweet potato filling inside as they bake.
Final Thoughts
This Sweet Potato Pie Cheesecake Cookies Recipe is just the kind of treat that warms your heart and brightens your day. Whether you’re enjoying them as a cozy dessert, a festive addition to holiday gatherings, or simply need a special snack that feels like a hug, these cookies deliver on every level. Don’t hesitate to try them out—you’re going to love how these layers of flavor come together in such a fun and delicious way!
Print
Sweet Potato Pie Cheesecake Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Sweet Potato Pie Cheesecake Cookies are a delightful fusion of classic sweet potato pie flavors wrapped inside soft, buttery cookies with a luscious cheesecake center. Perfect for fall festivities or any time you crave a comforting, fragrant treat, these cookies combine the warm spices of cinnamon, nutmeg, and ginger with creamy cheesecake and sweet mashed sweet potato filling in every bite.
Ingredients
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
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
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cookie Dough: Cream the softened butter and granulated sugar together until the mixture is light and fluffy, which creates a perfect base for the cookies. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Chill the dough for at least 30 minutes to make it easier to handle and to improve the texture of the cookies.
- Prepare the Sweet Potato Pie Filling: In a bowl, combine the mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until the mixture is smooth and well incorporated, capturing the essence of sweet potato pie in this flavorful filling.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is creamy and smooth. Transfer this filling into a piping bag or use a spoon to fill the cookies later.
- Assemble the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk. Add a dollop of the cheesecake filling followed by a dollop of the sweet potato pie filling in the center. Cover with another piece of cookie dough and carefully seal the edges to encase the filling entirely. Repeat this process with the remaining dough and fillings.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 15 minutes, or until the edges turn lightly golden, indicating the cookies are perfectly cooked through.
- Cool and Serve: Let the cookies cool for 5 minutes on the baking sheet to firm up slightly, then transfer them to a wire rack to cool completely. This ensures the cookies set properly and the filling inside solidifies while delivering maximum flavor and texture.
Notes
- Be sure to chill the dough before assembling to make it easier to work with and to prevent spreading during baking.
- Use room temperature cream cheese for a smooth cheesecake filling.
- If you don’t have fresh mashed sweet potatoes, canned sweet potato puree can be used as a substitute.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze unbaked assembled cookies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to baking time.
