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–+ servings
Sweet Potato Pie Cookies

Sweet Potato Pie Cookies That Warm Your Heart and Home

Indulge in Sweet Potato Pie Cookies that blend the classic pie flavors into delightful cookies, perfect for autumn baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup mashed sweet potato use canned sweet potato puree if needed; just drain excess liquid.
  • 1/2 cup unsalted butter, softened ensure it's softened but not melted for proper mixing.
  • 1/2 cup brown sugar can substitute with coconut sugar for a lower glycemic option.
  • 1/4 cup granulated sugar reduce if preferred for less sweetness.
  • 1 large egg use a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan option.
  • 1 tsp vanilla extract no substitutes necessary; vanilla is key for taste.
  • 1 1/2 cups all-purpose flour can use gluten-free flour blend for a gluten-free option.
  • 1 tsp cinnamon adjust amount for preferred spice intensity.
  • 1/2 tsp nutmeg omit if not available; cookies remain delicious without it.
  • 1/4 tsp ginger this can be adjusted to taste or substituted with pumpkin spice mix.
  • 1/2 tsp baking soda ensure it's fresh for best rise.
  • 1/4 tsp salt essential for flavor development, don’t omit!
For Topping (Optional)
  • Pecans adds crunch and nutty flavor.
  • Cinnamon sugar perfect for sprinkling on top before baking.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. Begin by preparing the sweet potato until fork-tender, then mash until smooth, yielding 1/2 cup.
  2. In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add egg, vanilla extract, and sweet potato, mixing well.
  3. In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  4. Gradually add dry ingredients to the wet mixture, folding until no flour streaks remain. The dough should be soft and slightly sticky.
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough portions onto the sheet, leaving space between each cookie. Bake for 10–12 minutes.
  6. Allow cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store in an airtight container for up to 1 week at room temperature or refrigerate for up to 2 weeks. Freeze for up to 3 months and reheat as needed.

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