As I rummaged through my pantry, I stumbled upon a bag of sweet potatoes, a key ingredient that bridges nostalgia and comfort. It got me thinking about how the humble sweet potato transforms into something magical—especially in my Sweet Potato Pie Cookies. These soft, chewy delights offer all the warm, spiced goodness of traditional sweet potato pie but are quicker to whip up and perfect for sharing during those cozy fall gatherings. Not only are they easy to bake, but they also satisfy your craving for something sweet without the heavy load of fast food. Ready to elevate your dessert game? Let’s dive into these irresistible cookies that will have everyone asking for seconds!
Why Are Sweet Potato Pie Cookies Amazing?
Irresistible Flavor: These cookies pack the warm flavors of fall with spiced sweet potato goodness, making each bite a comforting experience.
Easy to Make: Even beginner bakers will find success with this straightforward recipe, allowing for delightful results without the stress.
Versatile Treat: Perfect for gatherings, these cookies can be paired with a glass of milk or hot cider for that cozy vibe.
Healthy Twist: With wholesome ingredients like mashed sweet potato, they satisfy your sweet tooth while avoiding the heaviness of fast food.
Nostalgic Delight: Inspired by classic sweet potato pie, this recipe brings a touch of nostalgia to your dessert table, ensuring your guests will come back for more.
Don’t forget to try these cookies alongside my Feta Sweet Potato or the Sweet Potato Taco Bowl for a complete sweet potato experience!
Sweet Potato Pie Cookies Ingredients
• Dive into these delicious Sweet Potato Pie Cookies and see how simple ingredients come together for a delightful treat!
For the Cookie Dough
- Mashed Sweet Potato – Adds moisture and signature flavor; can substitute with drained canned sweet potato puree.
- Unsalted Butter – Provides richness for a tender texture; make sure it’s softened for easy creaming.
- Brown Sugar – Enhances sweetness and chewiness; light or dark brown can be used depending on your preference.
- Granulated Sugar – Balances flavor and adds extra sweetness.
- Large Egg – Binds ingredients and contributes to cookie structure; swap for a flax egg for a vegan option (1 tbsp ground flax + 3 tbsp water).
- Vanilla Extract – Adds aromatic flavor; while optional, it enhances the overall taste.
- All-Purpose Flour – Forms the cookie structure; opt for whole wheat flour for a heartier texture.
- Ground Cinnamon – Provides warmth, enhancing the inherent sweetness of the cookie.
- Ground Nutmeg – Complements cinnamon with robust spice notes.
- Ground Ginger – Adds an extra layer of warmth and spice; optional based on your taste.
For Baking
- Baking Soda – A crucial leavening agent, ensuring the cookies rise nicely.
- Salt – Enhances flavor and helps balance the sweetness of the cookies.
Optional Toppings
- Pecans – Adds crunch and a delightful texture; substitute with walnuts or leave out for a nut-free cookie.
- Cinnamon Sugar – For sprinkling on top for extra sweetness and a touch of decorative flair.
These ingredients blend beautifully to create the warm, comforting flavors of Sweet Potato Pie Cookies, making them a perfect addition to any fall gathering!
Step‑by‑Step Instructions for Sweet Potato Pie Cookies
Step 1: Prep your sweet potato
Begin by preparing your sweet potato for the cookies. Pierce the skin with a fork, and microwave it for 5–7 minutes until soft, or roast it in the oven at 400°F for 45–60 minutes until fork-tender. Once cooled, scoop out the flesh and mash until smooth to yield about ½ cup for your Sweet Potato Pie Cookies.
Step 2: Cream butter and sugars
In a mixing bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until it becomes light and fluffy, creating a creamy base for your Sweet Potato Pie Cookies. Make sure the butter is adequately softened for the best texture.
Step 3: Mix wet ingredients
Add the mashed sweet potato, large egg, and vanilla extract to the creamed mixture. Continue to mix on low speed until everything is well combined and smooth, ensuring the sweet potato blends seamlessly into the batter. This step will infuse your cookies with that signature sweet potato flavor.
Step 4: Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt. This dry ingredient mixture forms the structure of your Sweet Potato Pie Cookies, ensuring the right balance of flavor and texture to make them delightful.
Step 5: Mix dough
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined, being careful not to overmix, which could lead to dense cookies. You want the dough to be soft and manageable, perfect for shaping into cookie balls.
Step 6: Scoop and bake
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of the dough onto the prepared sheets, spacing them about 2 inches apart. If desired, top each cookie with a pecan half or a sprinkle of cinnamon sugar for added texture and flavor. Bake for 10–12 minutes until the edges are golden and the centers remain slightly soft.
Step 7: Cool
Once baked, remove the Sweet Potato Pie Cookies from the oven and allow them to sit on the baking sheets for about 5 minutes. This resting time helps the cookies firm up before you transfer them to a wire rack, where they’ll cool completely. Enjoy the delicious aroma wafting through your kitchen!
Sweet Potato Pie Cookies Variations
Feel free to embark on a culinary adventure by customizing your Sweet Potato Pie Cookies to suit your taste!
- Nut-Free: Omit the pecans altogether for a delightful, nut-free cookie; enjoy the spiced flavors without the crunch.
- Chocolate Delight: Add a cup of semi-sweet chocolate chips to the dough for a rich, sweet contrast to the warm spices. Each bite will be a delicious surprise that satisfies your sweet tooth.
- Vegan Twist: Replace the egg with a flax egg and use coconut oil instead of butter. This version retains the cookie’s soft texture while catering to a vegan diet.
- Pumpkin Spice: Swap half of the sweet potato with canned pumpkin puree for a pumpkin pie flavor that’s just as comforting. This twist will add a seasonal zing to your cookies, making them a festive favorite.
- Cinnamon Sugar Topping: Mix 1/4 cup of granulated sugar with 1 tablespoon of cinnamon, then sprinkle over the cookie dough before baking for a sweetly spiced crust. This creates a tempting crunch that’s sure to impress!
- Glazed Finish: Drizzle a simple icing made from powdered sugar and milk over cooled cookies for an elegant touch. It adds a lovely sweetness without overpowering the spiced flavor.
- Ginger-Zing: Increase the ground ginger to 1 teaspoon or add candied ginger for an extra punch of warmth and spice. This variation is for those who love a little kick in their desserts.
- Whole Wheat Flour: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. The result is a cookie that still tastes comforting while giving a healthy twist.
Experimenting with these changes can keep your Sweet Potato Pie Cookies fresh and exciting throughout the fall season! For more delicious twists on sweet potatoes, consider my Beet Sweet Potato Salad or the ever-popular Banana Bread Cookies. Happy baking!
How to Store and Freeze Sweet Potato Pie Cookies
Room Temperature: Store cookies in an airtight container for up to 7 days, ensuring they stay soft and chewy while remaining fresh.
Fridge: Keep Sweet Potato Pie Cookies in the fridge for up to 2 weeks. Just remember to allow them to come to room temperature before enjoying for maximum flavor.
Freezer: For longer storage, freeze cookies in a single layer on a baking sheet for 1-2 hours. Then transfer to a freezer-safe bag or container for up to 3 months.
Reheating: To bring back their original softness, microwave cookies for 10-15 seconds or let them sit at room temperature for a little while before serving.
What to Serve with Sweet Potato Pie Cookies
Indulging in these cozy cookies opens a world of delightful pairings that elevate your fall gatherings.
- Glass of Milk: The classic pairing that enhances the cookie’s sweetness while providing a comforting nostalgia.
- Hot Apple Cider: Warm, spiced cider harmonizes with the flavors of the cookies, creating an autumn ambiance.
- Cream Cheese Frosting: A dollop on top offers a luxuriously creamy texture, turning your cookies into a sophisticated treat.
- Pumpkin Spice Latte: Embrace the season with this beloved drink; its warm spices echo the flavors of your sweet potato pie cookies.
- Pecan Pie Bars: The nutty sweetness of these bars perfectly complements the soft, spicy nature of the cookies.
- Vanilla Ice Cream: A scoop adds creaminess and temperature contrast, making each bite a delightful experience.
- Chai Tea: The spices in chai resonate beautifully with the cookie flavors, providing a cozy warm-up on chilly days.
- Candied Ginger: For those who love a zing, the spiced crunch of candied ginger adds another layer of flavor.
- Spiced Whipped Cream: A sprinkle of cinnamon in fresh whipped cream creates an enticing topping for an even sweeter treat.
Make Ahead Options
These Sweet Potato Pie Cookies are perfect for meal prep enthusiasts seeking time-saving options! You can prepare the dough up to 24 hours in advance and refrigerate it tightly wrapped. For even longer storage, form cookie balls and freeze them for up to 3 months. When you’re ready to serve, simply bake the frozen cookies directly from the oven; add an extra minute or two to the baking time for best results. This way, you’ll maintain their soft, chewy texture and rich flavors, ensuring they are just as delicious as if they were freshly made! Enjoy your cozy fall treat without the last-minute rush!
Expert Tips for Sweet Potato Pie Cookies
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Chill Dough: If cookies spread too much during baking, chill the dough for 30 minutes to help them maintain their shape.
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Don’t Over-Cream: Over-creaming butter and sugar can lead to flat cookies; beat until just light and fluffy for the best texture.
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Smooth Sweet Potato: Ensure your sweet potato is well-mashed; any lumps can affect the texture of your Sweet Potato Pie Cookies.
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Measure Flour Correctly: Use the spoon-and-level method to measure your flour, as too much can make the cookies dense.
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Watch the Bake Time: Keep an eye on your cookies as they bake; they should have golden edges but still appear slightly soft in the center for optimum chewiness.
Sweet Potato Pie Cookies Recipe FAQs
How can I choose the right sweet potatoes for the recipe?
Absolutely! When selecting sweet potatoes, look for ones that are firm with smooth skin. Avoid those with dark spots or blemishes, which could indicate they are past their prime. The best sweet potatoes for this recipe are medium-sized, as they usually have a good balance of sweetness and moisture.
How should I store my Sweet Potato Pie Cookies?
I recommend storing your cookies in an airtight container at room temperature for up to 7 days. This will help them retain their delightful softness. If they last longer, you can refrigerate them for up to 2 weeks. Just make sure to let them come to room temperature before enjoying!
Can I freeze Sweet Potato Pie Cookies for later?
Absolutely! For optimal freezing, first place the cookies on a baking sheet and freeze them in a single layer for about 1-2 hours. Once they are solid, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months without losing their delicious flavor.
What should I do if my cookies spread too much while baking?
Very! If you find that your cookies are spreading too much, don’t worry. Simply chill the dough for about 30 minutes before scooping and baking. This will help the cookies maintain their shape and avoid becoming too flat.
Are there any dietary considerations for these cookies?
Yes, indeed! If you need a vegan option, you can easily substitute the large egg with a flax egg made from 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Just let it sit for a few minutes to thicken before adding it to your batter. Additionally, you can omit the pecans or replace them with walnuts if you’re looking for a nut-free variety.
How do I know when my cookies are done baking?
Look for cookies that are golden around the edges and still slightly soft in the center. This typically takes about 10-12 minutes at 350°F. If you’re unsure, a gentle touch on the center should leave an imprint but not feel wet. Trust your instincts, and you’ll have a delicious batch of Sweet Potato Pie Cookies!
Sweet Potato Pie Cookies Your New Favorite Fall Treat
Ingredients
Equipment
Method
- Prep your sweet potato: Pierce the skin with a fork and microwave for 5–7 minutes until soft or roast at 400°F for 45–60 minutes until fork-tender.
- Cream butter and sugars: In a mixing bowl, combine softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed for 2 minutes until light and fluffy.
- Mix wet ingredients: Add mashed sweet potato, egg, and vanilla extract to the creamed mixture. Mix on low speed until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- Mix dough: Gradually add dry ingredients to wet mixture and stir just until combined.
- Scoop and bake: Preheat oven to 350°F, line baking sheets with parchment paper, and scoop tablespoon-sized portions. Bake for 10–12 minutes.
- Cool: Remove from oven and let cookies sit on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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