Sweet Potato Pie Cookies
Sweet Potato Pie Cookies are your favorite cozy dessert—but in adorable, handheld form! Imagine all the warm, spiced goodness of sweet potato pie baked into soft, chewy cookies with a hint of caramelized edges.
These little gems are so easy to make, packed with flavor, and perfect for sharing (or not—no judgment here!).
Whether you’re craving a fall treat or just need a sweet pick-me-up, these cookies deliver big-time comfort with minimal effort.
Let’s bake some happiness!
How to Make Sweet Potato Pie Cookies
Note: This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Prep Your Sweet Potato
Roast or microwave your sweet potato until fork-tender, then mash it smooth. You’ll need about ½ cup of puree—just enough to infuse every cookie with that signature pie flavor.
2. Cream Butter & Sugars
Whip softened butter with brown and granulated sugar until light and fluffy. This step adds that dreamy chewiness we all love in cookies!
3. Mix Wet & Dry Ingredients
Beat in the sweet potato puree, egg, and vanilla. In another bowl, whisk together flour, warm spices (cinnamon, nutmeg, and a pinch of ginger), baking soda, and salt. Gradually fold the dry mix into the wet ingredients—don’t overmix!
4. Scoop & Bake
Drop dough by rounded tablespoons onto a lined baking sheet. For extra flair, press a pecan half on top or sprinkle with cinnamon sugar. Bake until the edges are golden but the centers are still soft.
5. Cool & Enjoy!
Let cookies rest for 5 minutes on the pan (they’ll firm up!), then transfer to a wire rack. Serve warm with a glass of milk or a dollop of whipped cream for next-level indulgence.
Pro Tips
- Roast your sweet potato for deeper flavor (wrap in foil, bake at 400°F for 45–60 mins).
- Chill the dough for 30 minutes if it’s too sticky—it helps prevent overspreading.
- Underbake slightly for ultra-soft cookies; they’ll continue to set as they cool.
- Add mix-ins like toasted pecans or white chocolate chips for extra texture.
Storage
- Room temp: Keep in an airtight container for up to 3 days.
- Freeze: Store baked cookies in a freezer bag for up to 2 months. Thaw at room temp or warm in the microwave.
- Dough: Freeze scooped dough balls and bake straight from frozen (add 1–2 mins to bake time).
Sweet Potato Pie Cookies
Description
Soft, spiced cookies packed with sweet potato puree, cinnamon, and a hint of caramelized sweetness. Perfect for fall baking or anytime you need a hug in dessert form!
Ingredients
Optional:
Instructions
-
Prep Sweet Potato:
Pierce potato, microwave 5–7 mins or roast at 400°F for 45–60 mins. Scoop out flesh and mash until smooth.
-
Cream Butter & Sugars:
Beat butter and sugars until fluffy (~2 mins). Add egg, vanilla, and sweet potato; mix until combined.
-
Combine Dry Ingredients:
Whisk flour, spices, baking soda, and salt in a separate bowl.
-
Mix Dough:
Gradually add dry ingredients to wet, mixing just until no flour streaks remain.
-
Bake:
Scoop 1-tbsp balls onto parchment-lined sheets. Bake at 350°F for 10–12 mins (edges golden, centers soft).
-
Cool:
Let sit on pan for 5 mins, then transfer to a wire rack.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 4g7%
- Total Carbohydrate 19g7%
- Sugars 10g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- For gluten-free, use 1:1 GF flour.
- Dough can be refrigerated for up to 2 days before baking.
- Cookies will keep baking on the hot pan—don’t overbake!
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
