These Sweet Potato Pie Cheesecake Cookies are the perfect treat! They combine the creamy goodness of cheesecake with the warm spices of sweet potato pie, giving you a cozy bite.
Who knew cookies could be so fancy, right? I love how these taste like fall in every nibble! They’re great for sharing or just keeping all to yourself—no judgment here! 😄
I enjoy these cookies with a cup of tea or coffee, making my afternoons feel extra special. Plus, they’re super easy to whip up, so I can bake them anytime I need a sweet escape!
Key Ingredients & Substitutions
Sweet Potatoes: Mashed cooked sweet potatoes give these cookies their delicious flavor and moisture. If you’re short on time, canned sweet potato puree works just as well!
Butter: Unsalted butter is preferred to control the salt level. If you need a dairy-free option, you can use coconut oil or a plant-based butter substitute.
Egg: One large egg helps bind the cookies. For a vegan option, you can use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let it sit for a few minutes to thicken).
Cream Cheese: Regular cream cheese is perfect for the filling. You can try using a dairy-free cream cheese if you want to make this recipe dairy-free.
How Do I Get the Right Texture for My Cookies?
The texture of these cookies is important for that perfect bite. Here’s how to make sure they turn out great:
- Start by properly creaming the butter and brown sugar until light and fluffy; this helps create a soft cookie.
- Don’t overmix once you add the dry ingredients. Just mix until combined; this keeps the cookies tender.
- Make sure not to skip cooling them in the pan. This helps them set and maintain a soft texture without falling apart.
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup mashed cooked sweet potatoes (about 1 medium sweet potato)
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/3 cup powdered sugar
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes for prep time and another 15-18 minutes to bake. After some cool time of 5 minutes in the pan, you’ll be ready to bite into these scrumptious cookies in about 45 minutes total!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Make the Cookie Dough:
In a mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes of mixing! Then, beat in one large egg, your mashed sweet potatoes, and vanilla extract until everything is well combined.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. This helps combine the dry ingredients evenly and adds a lovely spice to your cookies.
4. Combine Wet and Dry Mixtures:
Gradually mix the dry ingredients into the wet mixture, stirring gently just until everything is combined. Avoid overmixing to keep your cookies soft!
5. Prepare the Cream Cheese Filling:
In another small bowl, blend the softened cream cheese and powdered sugar until smooth and creamy. You can use a hand mixer or sturdy spatula for this. Set it aside for later!
6. Assemble the Cookies:
Spoon about 1 tablespoon of cookie batter into each muffin cup. Then, create a small well in the center. Add about 1 teaspoon of your cream cheese mixture into the center of the batter. Finally, cover the cream cheese filling with another tablespoon of cookie batter, gently enclosing it.
7. Bake the Cookies:
Place the muffin tin in your preheated oven and bake for 15-18 minutes, or until the edges of the cookies are firm and the tops are lightly golden. Keep an eye on them to prevent overbaking!
8. Cool and Serve:
Once baked, allow the cookies to cool in the muffin pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Serve these delightful cookies warm or at room temperature, and enjoy every delicious bite!
Can I Use Canned Sweet Potato Puree Instead of Fresh?
Absolutely! Canned sweet potato puree is a convenient substitute. Just make sure to choose a variety without added sugars or spices to keep the flavor balanced.
What Can I Use Instead of Cream Cheese?
If you’re looking for a substitute for cream cheese, you can try using mascarpone cheese or a dairy-free cream cheese alternative. Both will give you a creamy filling without compromising taste.
How Should I Store the Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week, or freeze them for up to 3 months!
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough and the cream cheese filling in advance. Simply refrigerate both separately for up to 24 hours. When you’re ready to bake, just assemble and follow the baking instructions as usual.
