These Sweet Potato Pie Cheesecake Cookies are a fun twist on classic treats! They combine the warm flavors of sweet potato pie with creamy cheesecake, all in a cookie form. Yum!
I love how they’re soft and sweet, perfect for sharing! Just be careful, everyone will want seconds—good luck keeping them around for long! 😂
Making these is a breeze! I just mix, bake, and enjoy them warm. They’re great for snacks or dessert, and they bring a festive touch to any table!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! Cooked and mashed sweet potato adds moisture and a lovely flavor. If you don’t have sweet potatoes, pumpkin puree works as a great substitute.
Pumpkin Pie Spice: This blend of spices (usually cinnamon, nutmeg, and ginger) adds warmth. If you don’t have it, mix 1/2 tsp cinnamon and 1/4 tsp each of nutmeg and ginger for a similar taste. I often use just cinnamon for a simpler profile!
Butter: Unsalted butter is ideal for controlling salt levels. You can use margarine or coconut oil if you want a dairy-free option. Just be aware that it may affect the texture a bit.
Pecans: Chopped pecans add a nice crunch! If you’re nut-free, feel free to leave them out or substitute with crushed graham crackers for a bit of texture.
How Do I Ensure My Cookies Stay Soft and Chewy?
To get the perfect soft and chewy cookies, follow these tips:
- Don’t overbake them! The cookies should look slightly underbaked in the center before cooling. They will firm up as they cool.
- Room temperature ingredients help with better fluffiness – make sure your butter and cream cheese are softened.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring. This helps them set without becoming hard.
Using these tips will help you achieve cookies that stay deliciously soft, just like you want! Enjoy baking!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Sweet Potato Pie Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup cooked and mashed sweet potato (well drained)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon and nutmeg)
- Optional: 1/2 cup finely chopped pecans (if you want some crunch)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 20 minutes of prep time and around 10-12 minutes for baking. After that, allow some time for cooling. All in all, it’ll take you around 1 hour to whip up these tasty cookies and get them ready to serve!
Step-by-Step Instructions:
1. Prepare the Cookies:
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze!
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer until it’s light and fluffy. Next, add in the mashed sweet potato, egg, and vanilla extract. Beat everything together until it’s nice and well combined.
In another bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to your wet ingredients, mixing until just combined. If you’re using pecans, fold them into the dough now.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and starting to turn golden. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Cheesecake Filling:
While the cookies are cooling, it’s time to make that delicious cheesecake filling! In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until it’s fluffy and well combined. This filling is dreamy and adds so much flavor!
3. Assemble the Cookies:
Once your cookies are completely cool, spread or pipe a generous dollop of cheesecake filling onto the flat side of one cookie. Then, gently press another cookie on top to create a sandwich. For a little extra flair, you can dust the top of the cookies with powdered sugar.
4. Serve and Store:
Enjoy your cookies right away, or if you prefer, chill them in the refrigerator for about 30 minutes to get the filling a bit firmer. If you have leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 4 days.
These Sweet Potato Pie Cheesecake Cookies are the perfect blend of creamy and spiced goodness. Enjoy every delicious bite!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can use canned sweet potato puree! Just be sure to drain it well to avoid excess moisture in your cookie dough. Measure out 1/2 cup of the puree for the recipe, just as you would with fresh.
What Can I Substitute for the Cream Cheese in the Filling?
If you’re looking for a lighter option, you can substitute the cream cheese with Greek yogurt or mascarpone cheese. Just keep in mind that the flavor will be slightly different, but it’ll still be delicious!
How to Store These Cookies for Freshness?
Store the assembled cookies in an airtight container in the refrigerator to keep them fresh. They can last up to 4 days. For best flavor and texture, enjoy them within the first couple of days!
Can I Freeze These Cookies?
Absolutely! You can freeze the cookies before assembling. Place them in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Thaw in the fridge overnight before adding the cheesecake filling. This way, you’ve got a tasty treat ready to go any time!
