Sweet Potato Pie Cheesecake Cookies
Cookies that taste like Thanksgiving and dessert in one bite!
Imagine biting into a soft, golden cookie that bursts with layers of warm sweet potato pie filling and creamy cheesecake—this isn’t just a cookie; it’s an experience.
Why You’ll Love This Recipe:
- Combines three irresistible treats in one: cookies, cheesecake, and sweet potato pie.
- Perfect for the holiday season, fall gatherings, or cozy nights in.
- Each bite is soft, creamy, and packed with autumn spices.
- The recipe makes a big batch, perfect for sharing or freezing.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Sweet Potato Pie Filling:
- 1 cup mashed sweet potatoes (fresh or canned, but drained)
- ¼ cup brown sugar (light or dark)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 1 tsp pure vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp pure vanilla extract
Step-by-Step Directions
1. Make the Cookie Dough
In a large mixing bowl, cream the butter and sugar using a hand mixer or stand mixer on medium-high speed until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, mixing well after each. Stir in the vanilla.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
Cover and chill the dough for at least 30 minutes to firm up—it helps keep the cookies from spreading too much.
2. Prepare the Sweet Potato Filling
In a bowl, combine mashed sweet potatoes with brown sugar, cinnamon, nutmeg, ginger, and vanilla. Mix until creamy and smooth.
This layer brings that “pie” flavor—warm, sweet, and spiced just right.
3. Make the Cheesecake Filling
Beat the cream cheese, powdered sugar, and vanilla together in a bowl until smooth and fluffy. Transfer to a piping bag or use a small spoon for portioning.
This is the secret creamy core!
4. Assemble the Cookies
Preheat oven to 350°F (175°C). Line your baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it into a round disk in your hand.
Add a dollop of cheesecake filling (about 1 tsp), followed by a spoonful of sweet potato filling (about 1 tsp) in the center.
Flatten another scoop of dough and place it over the filling, pinching the edges to seal.
Gently roll into a ball shape and flatten slightly.
Tip: Don’t overfill, or they’ll burst while baking.
5. Bake the Cookies
Place filled cookies on the baking sheet, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, or until the edges are just beginning to turn golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serving Ideas & Storage
- Serve warm with a drizzle of maple syrup or caramel sauce.
- Store in an airtight container at room temp for 3 days, or refrigerate up to 1 week.
- Freeze unbaked stuffed dough balls for up to 2 months—bake from frozen, adding 2-3 mins.
Pro Tips for Best Results
- Use room temperature ingredients for smooth mixing.
- Chill the dough for easier shaping and cleaner edges.
- For a stronger cheesecake taste, double the cream cheese filling.
- Want a crispy edge? Add 1 tbsp of cornstarch to the flour mix Flavor Variations
- Swap sweet potato for pumpkin puree.
- Add chopped pecans or mini marshmallows inside with the filling.
- Sprinkle cinnamon sugar on top before baking for extra crunch.
Final Thoughts
These Sweet Potato Pie Cheesecake Cookies are like having the holidays in your hand. Soft, rich, warm, and creamy—they’ll be the star of any dessert table. Whether you’re baking for a crowd or just treating yourself, this recipe is worth every step.