Sweet Potato Pie Cookies
These cozy and easy Sweet Potato Pie Cookies combine the flavors of sweet potato pie in a delightful cookie form, perfect for fall and any occasion.
Ingredients
Main Ingredients
- 1/2 cup mashed sweet potato Nutrient-dense and keeps cookies tender.
- 1/2 cup unsalted butter, softened Provides richness.
- 1/2 cup brown sugar Adds depth of flavor.
- 1/4 cup granulated sugar For a little lift.
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour Measure by spooning into the cup.
- 1 tsp cinnamon Adds warmth.
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- to taste pecans Optional, can swap for walnuts or omit.
- to taste cinnamon sugar for topping
Instructions
Preparation
- Pierce potato, microwave for 5–7 minutes or roast at 400°F for 45–60 minutes.
- Scoop out flesh and mash until smooth.
- Beat butter and sugars until fluffy (~2 minutes).
- Add egg, vanilla, and sweet potato; mix until combined.
- Whisk flour, spices, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing just until no flour streaks remain.
Baking
- Scoop 1-tbsp balls onto parchment-lined sheets.
- Bake at 350°F for 10–12 minutes until edges are golden and centers are soft.
- Let sit on pan for 5 minutes, then transfer to a wire rack.
Notes
Cookies can be made ahead, chilled dough for up to 48 hours or freeze scooped dough for up to 3 months. Store cookies in an airtight container. Pair warm cookies with whipped cream or cream cheese frosting.