Sweet Potato Pie Cookies Recipe

Introduction

Sweet Potato Pie Cookies bring the cozy flavors of fall into a bite-sized treat. Combining creamy sweet potato and warm spices, these soft cookies are perfect for sharing or enjoying with a cup of tea.

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 tender. Scoop out the flesh and mash it until smooth.
2. Step 2: In a large bowl, beat the softened butter with the 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. Avoid overmixing to keep cookies tender.
5. Step 5: Preheat the oven to 350°F. Drop tablespoon-sized balls of dough onto parchment-lined baking sheets. Optionally, sprinkle pecans and cinnamon sugar on top.
6. Step 6: Bake for 10–12 minutes until edges are golden and centers remain soft. Let the cookies sit on the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh roasted sweet potato for the best natural sweetness and moisture.
• For extra texture, fold chopped pecans or walnuts into the dough before baking.
• Swap out nutmeg and ginger for pumpkin pie spice to vary the flavor profile.
• If you prefer crispier cookies, bake a minute or two longer, watching carefully.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of fresh?

Yes, canned mashed sweet potato can be used if you prefer convenience, but fresh roasted sweet potato usually provides better flavor and texture.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help the cookies hold their shape.

Sweet Potato Pie Cookies Recipe

Print Recipe

★★★★★

4.7 from 399 reviews

Sweet Potato Pie Cookies combine the comforting flavors of traditional sweet potato pie in a delightful cookie form. These soft, spiced cookies feature mashed sweet potato, warm spices like cinnamon, nutmeg, and ginger, and a tender buttery dough, topped with pecans and cinnamon sugar for an extra touch of fall flavor.

• Author: Nora
• Prep Time: 15 minutes (plus sweet potato cooking time)
• Cook Time: 10-12 minutes
• Total Time: 30-40 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Topping

• Pecans, chopped (optional)
• Cinnamon sugar (optional)

Instructions

1. Prep Sweet Potato: Pierce the sweet potato with a fork and microwave it for 5 to 7 minutes, or alternatively, roast it in the oven at 400°F (205°C) for 45 to 60 minutes until soft. Once cooked, scoop out the flesh and mash it until smooth.
2. Cream Butter & Sugars: In a mixing bowl, beat the softened unsalted butter with both brown and granulated sugars for about 2 minutes until the mixture is fluffy and light.
3. Add Wet Ingredients: Add the egg, vanilla extract, and mashed sweet potato to the creamed butter and sugar. Mix until all ingredients are fully combined and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt, ensuring the spices and leavening are evenly distributed.
5. Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until no flour streaks remain. Be careful not to overmix to maintain tenderness.
6. Shape Cookies: Using a tablespoon scoop, portion the dough into balls and place them onto parchment-lined baking sheets spaced apart.
7. Add Toppings: Sprinkle chopped pecans and a little cinnamon sugar over each cookie ball for added texture and flavor, if desired.
8. Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10 to 12 minutes. The edges should turn golden while the centers stay soft and chewy.
9. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Roasting the sweet potato instead of microwaving enhances its natural sweetness and flavor.
• Be careful not to overbake the cookies to keep their centers soft and chewy.
• You can substitute the unsalted butter with a dairy-free alternative to make the recipe dairy-free if desired.
• For a nuttier flavor, toast the pecans before adding them as a topping.
• Cookies can be stored in an airtight container at room temperature for up to 4 days.

Keywords: sweet potato cookies, sweet potato pie cookies, fall cookies, spiced cookies, holiday cookies, pecan cookies