Name: Sweet Potato Pie Cookies
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 5 h
Yield: 40 cookies
Ingredients: 1 cup butter, softened; 1 ½ cups granulated sugar; 2 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup sweet potato puree; ¼ cup packed light brown sugar; ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground ginger; 8 oz cream cheese, softened

Sweet Potato Pie Cookies offer a truly ingenious way to enjoy the comforting, spiced flavors of a beloved classic in an entirely new, irresistible format. Imagine the rich, creamy essence of a traditional sweet potato pie, perfectly encapsulated within a soft, chewy cookie—that’s precisely the delightful experience awaiting you. While the sweet potato pie itself holds a venerable place in culinary history, particularly within Southern American traditions and festive gatherings, these cookies present a fresh, convenient twist on that cherished heritage.

I find that what makes this recipe so incredibly special is its ability to evoke profound nostalgia while simultaneously offering a practical, shareable treat. People adore these cookies not just for their stunning flavor profile, which beautifully balances the natural sweetness of sweet potato with warming spices like cinnamon, nutmeg, and ginger, but also for their delightful texture. Each bite delivers a soft, almost cake-like chewiness, reminiscent of the pie filling itself, but without the fuss of baking an entire pie. Whether you’re seeking a unique addition to your holiday dessert platter or simply a comforting snack to brighten an ordinary day, these Sweet Potato Pie Cookies are an absolute dream. They combine convenience with an unmistakable taste of home, making them an instant favorite for everyone lucky enough to try them.

Ingredients:

For the Sweet Potato Pie Filling:
- 1 ½ cups cooked sweet potato puree (about 2 medium sweet potatoes, roasted or boiled until very tender)
- ½ cup (1 stick) unsalted butter, melted
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2 tablespoons whole milk or half-and-half
- 1 teaspoon vanilla extract (pure vanilla, please!)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- Pinch of ground cloves (optional, but lovely)
- ¼ teaspoon salt
For the Cookie Dough:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
For the Optional Glaze (highly recommended!):
- 1 cup powdered sugar, sifted
- 2-3 tablespoons whole milk or cream
- ½ teaspoon vanilla extract or maple extract
For Assembly:
- Flour for dusting your work surface and rolling pin
- Round cookie cutters (approx. 2.5-3 inches in diameter)
- Small pastry brush (optional, for egg wash)

Preparing the Sweet Potato Filling

First things first, let’s get those sweet potatoes ready! If you haven’t already, you’ll need to cook your sweet potatoes until they are wonderfully soft and tender. My absolute favorite way to do this for a rich flavor is to roast them. Preheat your oven to 400°F (200°C), pierce the sweet potatoes a few times with a fork, and roast them directly on the oven rack for about 45-60 minutes, or until they are easily pierced with a knife and look a little shriveled. Alternatively, you can boil them: peel and chop them into large chunks, then boil in lightly salted water until fork-tender, about 15-20 minutes.
Once cooked, allow your sweet potatoes to cool just enough to handle. Scoop out the flesh from the skins (if roasted) or drain thoroughly (if boiled). Transfer the warm sweet potato flesh to a large bowl.
Using a potato masher or a fork, mash the sweet potato until it’s very smooth. For an ultra-creamy filling, you can push the mashed sweet potato through a fine-mesh sieve or use an immersion blender or food processor until it’s completely lump-free. We’re aiming for a luscious puree here, almost like baby food consistency, to ensure a silky smooth texture in our cookies. Measure out 1 ½ cups of this delightful puree.
In the bowl with the sweet potato puree, add the melted unsalted butter, light brown sugar, granulated sugar, the single egg yolk, whole milk, and the star of the show – vanilla extract.
Now, let’s bring in the warm spices that truly define sweet potato pie! Sprinkle in the ground cinnamon, ground nutmeg, ground ginger, a tiny pinch of ground cloves (if you’re using them, they add a fantastic depth!), and the salt.
Mix all the filling ingredients together thoroughly until everything is well combined and the mixture is smooth and uniform in color. Taste a tiny bit and adjust the sweetness or spice level if you feel it needs a little more of something. Remember, this filling is the heart of our “Sweet Potato Pie Cookies,” so we want it to be absolutely perfect!
Cover the bowl with plastic wrap and refrigerate the sweet potato filling for at least 30 minutes, or even better, an hour. Chilling the filling is crucial because it will firm up slightly, making it much easier to work with when we assemble the cookies. It also helps prevent it from oozing out too much during baking.

Crafting the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set these dry ingredients aside for a moment. This step ensures that the leavening agent and salt are evenly distributed throughout the flour, which will lead to a uniform texture in your cookies.
In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color. This process usually takes about 3-5 minutes. Don’t rush this step, as it incorporates air into the butter, which contributes to the cookies’ tender texture.
Scrape down the sides of the bowl with a rubber spatula. Add the large egg and vanilla extract to the creamed butter and sugar. Beat again on medium speed until everything is fully incorporated, scraping the bowl down once more to ensure no bits are missed. The mixture might look a little curdled at this point, but don’t worry, it will come together.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour too much, which can lead to tough cookies. As soon as you see no more streaks of flour, stop mixing. The dough will be soft but shouldn’t be sticky.
Gather the dough into a ball, flatten it slightly into a disc, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour. Chilling the dough is an essential step for cut-out cookies like these. It allows the butter to firm up, making the dough much easier to roll out without sticking and helps the cookies hold their shape better during baking, preventing excessive spreading. You can even chill it overnight if you’re planning ahead!

Assembling Your Sweet Potato Pie Cookies

Once your cookie dough is nicely chilled and firm, take it out of the refrigerator. Lightly flour a clean work surface and your rolling pin. Take about half of the cookie dough (keeping the other half chilled while you work) and roll it out to a thickness of about ¼ inch. Aim for an even thickness across the entire sheet of dough for consistent baking.
Using your round cookie cutter (I find a 2.5 to 3-inch diameter works best for this type of cookie), cut out as many circles as you can from the rolled-out dough. Carefully transfer half of these circles to a baking sheet lined with parchment paper. These will be the bases of our “Sweet Potato Pie Cookies.”
Now for the delicious sweet potato filling! Take your chilled filling out of the fridge. For each cookie base on the baking sheet, spoon about 1 to 1 ½ teaspoons of the sweet potato filling into the center of the dough circle. Make sure to leave a clear border of about ¼ to ½ inch around the edge of the dough; we need this space for sealing!
With the remaining cookie dough circles, you have a couple of options for the tops. You can simply place another dough circle directly on top of the filling, or for that authentic “pie” look, you can gently stretch and place the top circle over the filling. If you want to get fancy, you could even cut out smaller shapes (like tiny leaves or lattice strips) from some of the dough to decorate the tops, placing them over the main dough circle.
To seal the cookies: Gently press down around the edges of the top dough circle, encasing the filling. To create a pretty, secure seal that mimics a pie crust, you can use the tines of a fork to press down all around the edges. This creates a charming crimped edge and helps to prevent the filling from leaking out during baking. Ensure the edges are well-sealed – this is key to keeping that delicious sweet potato filling where it belongs!
Repeat this process with the remaining dough and filling. You can re-roll any dough scraps once or twice, but try not to overwork the dough, as it can become tough.
Once all your cookies are assembled, if you have time, place the baking sheets with the assembled cookies back into the refrigerator for another 15-20 minutes. This brief chill will help the cookies maintain their shape even better when they hit the warm oven.

Baking the Cookies

While your assembled cookies are having their final chill, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper if you haven’t already. Parchment paper is excellent for preventing sticking and ensures even baking.
If you want to give your cookies an extra golden sheen, you can brush the tops of each cookie lightly with a beaten egg (an egg wash). This is completely optional but adds a lovely professional touch to your “Sweet Potato Pie Cookies.”
Arrange the cookies on the prepared baking sheets, leaving about 1 inch of space between each cookie to allow for a little spread.
Bake for 12-15 minutes, or until the edges are lightly golden brown and the tops are set. The exact baking time can vary depending on your oven and the thickness of your cookies, so keep a close eye on them. The cookies should look slightly puffed and firm to the touch.
Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes before carefully transferring them to a wire rack to cool completely. It’s important to let them cool on the wire rack so air can circulate, preventing the bottoms from becoming soggy.

Finishing Touches (Optional Glaze)

While your “Sweet Potato Pie Cookies” are cooling, you can whip up a super simple, yet incredibly delicious, glaze that truly elevates these treats. In a small bowl, combine the sifted powdered sugar with 2 tablespoons of whole milk or cream and the vanilla or maple extract.
Whisk vigorously until the glaze is completely smooth and free of lumps. If the glaze is too thick, add more milk a tiny bit at a time until you reach a pourable, yet still thick, consistency. If it’s too thin, add a little more sifted powdered sugar. We’re aiming for a glaze that will coat the back of a spoon and slowly drizzle off.
Once the cookies are completely cool – this is important! – you can drizzle the glaze over the tops of your cookies. You can use a spoon for a rustic drizzle or transfer the glaze to a small piping bag (or a Ziploc bag with a tiny corner snipped off) for more controlled lines.
Allow the glaze to set for about 15-20 minutes at room temperature before serving or storing. The glaze adds an extra layer of sweetness and a beautiful visual appeal, making your “Sweet Potato Pie Cookies” even more irresistible. These cookies are absolutely perfect for sharing, whether at a holiday gathering or as a delightful treat with your afternoon tea or coffee. Enjoy the comforting flavors of sweet potato pie in a convenient, handheld cookie form!

Conclusion:

My culinary journey with these delightful treats has been nothing short of a revelation, and I truly believe that once you try them, you’ll understand exactly why I’m so passionate. These aren’t just any ordinary cookies; they are a masterpiece of flavor and texture, perfectly capturing the essence of a beloved dessert in a handheld, irresistible form. Imagine the warm, comforting spices of a classic sweet potato pie, nestled within the soft, chewy embrace of a perfectly baked cookie. That’s precisely what you’re getting with my Sweet Potato Pie Cookies. They offer that rich, earthy sweetness of sweet potato, beautifully complemented by notes of cinnamon, nutmeg, and a hint of ginger, all without the fuss of baking an entire pie. They’re surprisingly straightforward to make, meaning even if you’re a novice baker, you’ll find success and immense satisfaction. They’re simply a must-try because they bridge the gap between two dessert titans, creating something truly unique and utterly addictive. Trust me, you’re not just baking cookies; you’re crafting edible pieces of joy that will undoubtedly impress anyone who tastes them.

Now, let’s talk about the exciting part: how to enjoy these beauties and how you can make them uniquely yours. While these cookies are absolutely phenomenal straight out of the oven, their versatility truly shines. I love serving them slightly warm, maybe with a scoop of vanilla bean ice cream melting gently on top for an extra layer of decadence. A dusting of powdered sugar or a simple drizzle of maple glaze can elevate their presentation and add another touch of sweetness. They’re also magnificent alongside a hot cup of coffee or a tall glass of cold milk, making them the perfect companion for a cozy afternoon snack or a delightful after-dinner treat. For a truly festive touch, consider making them part of your holiday dessert platter; their vibrant color and comforting aroma are always a crowd-pleaser.

Creative Serving Suggestions & Delicious Variations:

The Ice Cream Sandwich: For an indulgent twist, sandwich a scoop of your favorite ice cream between two cookies. Pumpkin spice or pecan praline ice cream would be phenomenal!
Marshmallow Topping: Before baking, add a mini marshmallow or a dollop of marshmallow fluff to the top of each cookie for a toasted, gooey finish reminiscent of a sweet potato casserole.
Candied Pecan Crunch: Sprinkle chopped candied pecans over the top of the dough before baking for an added crunch and nutty flavor that complements the sweet potato beautifully.
Bourbon Glaze: Whisk together powdered sugar with a splash of milk and a dash of bourbon for an adult-friendly glaze that adds a sophisticated depth of flavor.
Cream Cheese Swirl: Prepare a simple cream cheese frosting and swirl it into the dough before baking, or pipe it on top after they’ve cooled, for a tangy contrast.
Spice it Up: Feel free to adjust the spice levels to your preference. A pinch of allspice or ground cloves can deepen the flavor profile, or you could add a little fresh grated ginger for a subtle zing.
Chocolate Chips: For those who can’t resist, a handful of white chocolate chips folded into the dough would create an even sweeter, more luxurious cookie.

I genuinely hope you feel inspired to roll up your sleeves and give this recipe a go. There’s something incredibly rewarding about creating something delicious from scratch, and I promise you, these Sweet Potato Pie Cookies deliver on that front in spades. Don’t be shy; embrace the joy of baking and experience the magic of these cookies for yourself. When you do try them, please come back and share your experience with me and our community! I absolutely love hearing about your kitchen adventures, seeing your beautiful creations, and reading about any delicious variations you might come up with. Your feedback and photos mean the world to me, and they help inspire others to get baking too. So, grab your ingredients, turn on some music, and let the aroma of warm spices fill your home. Happy baking, my friends!