Table of Contents
Why You’ll Love This Sweet Potato Pie Cheesecake Cookies
- Trust me, you’re going to love this unique blend of flavors!
- These cookies are the perfect balance of creamy cheesecake and sweet potato pie.
- They’re a delightful twist on traditional cookies that will impress your friends.
- Easy to make and even easier to devour—this one’s a game-changer!
- Perfect for fall gatherings or any time you crave something sweet and cozy.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Cuisine | American |
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Extra Time | 5 minutes (cooling) |
| Total Time | 32 minutes |
| Dietary | Vegetarian |
| Serves | 24 |
| Best Served | Warm or at room temperature |
Ingredients
Here’s what you’ll need to whip up these delightful Sweet Potato Pie Cheesecake Cookies!
- ½ cup (1 stick) unsalted butter – softened (room temperature)
- ½ cup brown sugar – packed
- ¼ cup granulated sugar – for sweetness
- 1 large egg + 1 egg yolk – for richness
- 1 tsp vanilla extract – adds flavor
- 1½ cups all-purpose flour – the base
- ½ tsp baking soda – for leavening
- ½ tsp baking powder – enhances texture
- ¼ tsp salt – to balance sweetness
How to Make Sweet Potato Pie Cheesecake Cookies
Get ready to indulge in a delightful treat! These Sweet Potato Pie Cheesecake Cookies are a perfect blend of flavors. The preparation time is about 15 minutes, with a cooking time of 10–12 minutes. Allow for an extra 5 minutes of cooling time before serving. Let’s dive into the fun!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream the Butters and Sugars
In a bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it’s light and fluffy, like a cloud!
Step 3: Add the Eggs and Vanilla
Beat in the large egg, the extra egg yolk, and the vanilla extract. Make sure everything is fully combined for a smooth dough.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help your cookies rise perfectly!
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix until a dough forms. It should be soft and slightly sticky.
Step 6: Shape the Cookies
Scoop the dough into balls and flatten them slightly. Press a small indentation in the center of each cookie for the filling.
Step 7: Add the Filling
Spoon a dollop of sweet potato pie filling and cream cheese mixture into each indentation. This is where the magic happens!
Step 8: Bake the Cookies
Place the cookies in the oven and bake for 10–12 minutes. Keep an eye on them until the edges are golden brown.
Step 9: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack. Enjoy them warm or at room temperature!
Pro Tips for Making Sweet Potato Pie Cheesecake Cookies
- Soften butter to room temperature for easier mixing.
- Chill the dough for 30 minutes for thicker cookies.
- Use fresh sweet potatoes for a richer flavor.
- Experiment with spices like nutmeg and cinnamon for warmth.
- Don’t overbake; cookies should be soft in the center.
How to Serve this Sweet Potato Pie Cheesecake Cookies
- Enjoy warm with a scoop of vanilla ice cream on top.
- Pair with a dollop of whipped cream and a sprinkle of cinnamon.
- Serve alongside a cup of spiced chai or pumpkin spice latte.
- Drizzle with caramel sauce for an extra sweet touch.
- Pack them in a festive tin for a delightful gift.
Make Ahead and Storage
You can make these delightful cookies ahead of time and store them properly:
Storing Sweet Potato Pie Cheesecake Cookies Leftovers
- Allow cookies to cool completely.
- Store in an airtight container at room temperature.
- For longer freshness, refrigerate for up to one week.
Freezing Sweet Potato Pie Cheesecake Cookies
- Place cookies in a single layer on a baking sheet.
- Freeze until solid, then transfer to a freezer-safe bag.
- Label and date the bag; they can be frozen for up to three months.
Reheating Sweet Potato Pie Cheesecake Cookies
- Preheat your oven to 350°F (175°C).
- Place cookies on a baking sheet lined with parchment paper.
- Heat for about 5-7 minutes until warm.
- Enjoy the fresh-baked taste!
Sweet Potato Pie Cheesecake Cookies
Equipment
- 1 Baking sheet Line with parchment paper
- 1 Mixing bowl For creaming butter and sugars
- 1 Whisk For mixing dry ingredients
Ingredients
Wet Ingredients
- ½ cup unsalted butter softened (room temperature)
- ½ cup brown sugar packed
- ¼ cup granulated sugar for sweetness
- 1 large egg for richness
- 1 large egg yolk for richness
- 1 tsp vanilla extract adds flavor
Dry Ingredients
- 1½ cups all-purpose flour the base
- ½ tsp baking soda for leavening
- ½ tsp baking powder enhances texture
- ¼ tsp salt to balance sweetness
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix until it’s light and fluffy, like a cloud!
- Beat in the large egg, the extra egg yolk, and the vanilla extract. Make sure everything is fully combined for a smooth dough.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help your cookies rise perfectly!
- Gradually add the dry ingredients to the wet mixture. Mix until a dough forms. It should be soft and slightly sticky.
- Scoop the dough into balls and flatten them slightly. Press a small indentation in the center of each cookie for the filling.
- Spoon a dollop of sweet potato pie filling and cream cheese mixture into each indentation. This is where the magic happens!
- Place the cookies in the oven and bake for 10–12 minutes. Keep an eye on them until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack. Enjoy them warm or at room temperature!
Notes
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 150 |
| Fat | 7g |
| Protein | 2g |
| Carbs | 20g |
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FAQs
Here’s a helpful FAQ about this recipe:
1. Can I use canned sweet potato puree for this recipe?
Absolutely! Canned sweet potato puree is a great time-saver and works perfectly in this recipe. Just make sure to choose a brand that doesn’t have added sugars or spices to keep the flavor balanced. You can substitute about 1 cup of canned puree for the fresh sweet potatoes in the recipe.
2. How do I store the Sweet Potato Pie Cheesecake Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them! Just make sure to layer them with parchment paper and place them in a freezer-safe bag. They can be thawed at room temperature when you’re ready to enjoy them again.
3. Can I make these cookies gluten-free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking, as this will help maintain the texture and flavor of the cookies. You might also want to add a bit of xanthan gum if your blend doesn’t already contain it.
4. What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use a flaxseed meal or chia seed gel. To replace one egg, mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for about 5 minutes until it thickens, and then add it to your cookie dough. This will help bind the ingredients together just like eggs do.
Final Thoughts
Get ready to indulge in the delightful flavors of Sweet Potato Pie Cheesecake Cookies! These treats are not only simple to make but also a heartwarming reminder of cozy gatherings. So, roll up your sleeves, gather your loved ones, and enjoy the sweet rewards of your baking adventure. Happy baking!