These Sweet Potato Pie Cheesecake Cookies are a delightful treat! They mix the goodness of sweet potatoes with creamy cheesecake flavors, all packed into a soft cookie.
Honestly, who can resist the combo of sweet potatoes and cheesecake? They’re like tiny bites of happiness! I love enjoying them with a cup of tea; they make every moment special!
Key Ingredients & Substitutions
Sweet Potatoes: Cooked and mashed sweet potatoes give these cookies their unique flavor. If you don’t have sweet potatoes, canned pumpkin can work as a substitute, but it will change the flavor slightly.
Butter: Unsalted butter is best for controlling the saltiness of the dough. If you’re lactose-free, try using coconut oil or a dairy-free butter alternative.
Flour: All-purpose flour is standard, but if you’re looking for gluten-free options, you can swap it for a 1:1 gluten-free flour mix. Just double-check the baking powder is also gluten-free!
Cream Cheese: Full-fat cream cheese creates a rich filling. Light cream cheese or mascarpone could be used as alternatives, but they may alter the flavor and texture slightly.
What’s the Best Way to Make Sure Your Cookies Are Soft and Chewy?
To get those soft and chewy cookies, be careful not to over-mix the dough once you add the dry ingredients. Mix just until everything is combined to keep the cookies light.
- Use a medium bowl for wet ingredients and a separate one for dry to avoid overworking the mixture.
- Don’t overbake! Watch for that light golden color at the edges, and pull them out to cool while they’re still a bit soft.
- Let them rest on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.
These tips will help you achieve delicious cookies every time! Enjoy making your Sweet Potato Pie Cheesecake Cookies!
Sweet Potato Pie Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 15-20 minutes for preparation and 10-12 minutes for baking. With cooling and chilling time, set aside about 1 hour and 30 minutes in total to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, and mix until everything is well combined. Stir in the mashed sweet potatoes until fully blended.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add this dry mixture to the wet ingredients, mixing just until combined. You don’t want to overmix!
2. Shape and Bake the Cookies:
Next, scoop tablespoon-sized portions of the cookie dough and roll them into balls. Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each one. Gently flatten each ball slightly using the palm of your hand or the bottom of a glass. Bake in the preheated oven for about 10-12 minutes, or until you see they’re set and lightly golden around the edges.
Once done, take them out of the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
3. Prepare the Cheesecake Filling:
While the cookies are cooling, you can whip up the cheesecake filling. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and the vanilla extract, beating until the mixture is fluffy and well combined.
4. Assemble the Cookies:
Once your cookies are completely cooled, it’s time to assemble! Spread or pipe a generous amount of cheesecake filling onto the bottom side of one cookie. Place another cookie on top, gently pressing down to make a sandwich.
5. Chill and Serve:
For the best flavor and texture, refrigerate the cookie sandwiches for at least 30 minutes before serving. This will give the filling a chance to firm up. When you’re ready, serve these delightful Sweet Potato Pie Cheesecake Cookies and enjoy every sweet bite!
This recipe combines the comforting tastes of sweet potato pie with creamy cheesecake in a cookie format. Perfect for any occasion, especially cozy fall gatherings!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes for convenience! Just make sure to drain and mash them well to remove any excess moisture, which can affect the cookie texture.
How Can I Make These Cookies Vegan?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), use plant-based butter, and choose a dairy-free cream cheese alternative for the filling.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container in the fridge for up to 5 days. To keep their texture, consider separating layers with parchment paper. You can also freeze them for up to 3 months; just wrap each cookie individually before freezing.
Can I Add Mix-Ins to the Cookie Dough?
Absolutely! Feel free to add chocolate chips, chopped nuts, or even raisins for extra flavor and texture. Just keep in mind that adding too many mix-ins can affect the overall texture of the cookie.