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–+ servings
Sweet Potato Pie Cookies

Sweet Potato Pie Cookies Your New Favorite Fall Treat

These Sweet Potato Pie Cookies are warm, spiced, and chewy, making them the perfect fall treat for any gathering.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1/2 cup Mashed Sweet Potato Can substitute with drained canned sweet potato puree.
  • 1/2 cup Unsalted Butter Softened for easy creaming.
  • 1/2 cup Brown Sugar Light or dark brown can be used.
  • 1/4 cup Granulated Sugar
  • 1 large Egg Can swap for a flax egg (1 tbsp ground flax + 3 tbsp water).
  • 1 tsp Vanilla Extract Optional for enhancing flavor.
  • 1 cup All-Purpose Flour Can opt for whole wheat flour.
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Ginger Optional based on taste.
For Baking
  • 1 tsp Baking Soda Crucial leavening agent.
  • 1/4 tsp Salt
Optional Toppings
  • 1/2 cup Pecans Can substitute with walnuts or leave out for a nut-free cookie.
  • 2 tbsp Cinnamon Sugar For sprinkling on top.

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. 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.
  2. 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.
  3. Mix wet ingredients: Add mashed sweet potato, egg, and vanilla extract to the creamed mixture. Mix on low speed until well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  5. Mix dough: Gradually add dry ingredients to wet mixture and stir just until combined.
  6. Scoop and bake: Preheat oven to 350°F, line baking sheets with parchment paper, and scoop tablespoon-sized portions. Bake for 10–12 minutes.
  7. Cool: Remove from oven and let cookies sit on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 7gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Chill dough if cookies spread too much. Measure flour using the spoon-and-level method to avoid dense cookies.

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