Sweet Potato Pie Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Shape Cookies: Using a tablespoon scoop, portion the dough into balls and place them onto parchment-lined baking sheets spaced apart.
- Add Toppings: Sprinkle chopped pecans and a little cinnamon sugar over each cookie ball for added texture and flavor, if desired.
- 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.
- 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
Find it online: https://servedbynora.com/sweet-potato-pie-cookies-recipe/
