Sweet Potato Pie Cookies
The best sweet potato pie cookies for a soft and chewy treat packed with warm spices and rich sweet potato flavor. Great for Thanksgiving desserts, fall baking, and cookie lovers.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup mashed sweet potato
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp baking soda
1/4 tsp salt
Pecans, for topping
Cinnamon sugar, for topping
Instructions
Prepare the sweet potato by piercing it and microwaving for 5–7 minutes, or roasting at 400°F for 45–60 minutes, until tender. Scoop out the flesh and mash until smooth.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Add the egg, vanilla extract, and mashed sweet potato. Mix until fully combined.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
Scoop 1-tablespoon portions of dough onto parchment-lined baking sheets.
Top with pecans and a sprinkle of cinnamon sugar if desired.
Bake at 350°F for 10–12 minutes, until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure the mashed sweet potato is smooth and not too wet for the best cookie texture.
Do not overmix the dough once the flour is added.
These cookies are soft-baked, so avoid overbaking.
Pecans and cinnamon sugar are optional but add great texture and flavor.
Find it online: https://allrecipesmade.com/sweet-potato-pie-cookies/
