Sweet Potato Pie Cookies bring all the cozy flavors of classic sweet potato pie into a soft, handheld dessert. Made with real sweet potato purée, warm cinnamon, nutmeg, and brown sugar, these cookies bake up tender in the center with lightly golden edges. They’re comforting, spiced, and perfect for fall baking or holiday trays.
Why You’ll Love This Recipe
- Pie Flavor in Cookie Form – Captures the essence of sweet potato pie in an easy-to-serve treat.
- Soft and Tender Texture – Moist sweet potato keeps the cookies delicate and cake-like.
- Warm Fall Spices – Cinnamon, nutmeg, and ginger create cozy seasonal depth.
- Beginner-Friendly Method – Simple creaming technique with pantry staples.
- Make-Ahead Option – Dough can be refrigerated for convenience.
- Customizable Toppings – Add pecans or cinnamon sugar for extra texture.
Ingredients You’ll Need
For the Cookie Dough
- ½ cup mashed sweet potato (roasted or microwaved) – Adds natural sweetness, moisture, and structure.
- ½ cup unsalted butter, softened – Provides richness and helps create a tender crumb.
- ½ cup brown sugar – Adds caramel notes and softness.
- ¼ cup granulated sugar – Balances sweetness and improves texture.
- 1 large egg – Acts as a binder and contributes to structure.
- 1 teaspoon vanilla extract – Enhances warmth and overall flavor.
- 1½ cups all-purpose flour – Forms the structural base of the cookies.
- 1 teaspoon cinnamon – Brings classic sweet potato pie warmth.
- ½ teaspoon nutmeg – Adds depth and subtle spice.
- ¼ teaspoon ginger – Introduces gentle heat and complexity.
- ½ teaspoon baking soda – Helps cookies rise and stay soft.
- ¼ teaspoon salt – Enhances sweetness and balances flavor.
Optional Add-Ins
- Chopped pecans – Adds crunch and nutty contrast.
- Cinnamon sugar topping – Provides a lightly crisp, sweet finish.
Step-by-Step Instructions
Prepare the Sweet Potato
Pierce the sweet potato and microwave for 5–7 minutes until tender, or roast at 400°F for 45–60 minutes. Scoop out the flesh and mash until completely smooth.
Cream Butter and Sugars
In a mixing bowl, beat softened butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.
Incorporate Wet Ingredients
Add the egg, vanilla extract, and mashed sweet potato. Mix until fully combined and smooth.
Combine Dry Ingredients
In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
Mix the Dough
Gradually add the dry mixture to the wet ingredients, mixing just until no flour streaks remain. Avoid overmixing.
Shape and Bake
Scoop 1-tablespoon portions onto parchment-lined baking sheets. Bake at 350°F for 10–12 minutes, until edges are lightly golden and centers remain soft.
Cool Properly
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips
- Do Not Overbake – Cookies continue cooking on the hot pan after removal.
- Use Smooth Purée – Lumpy sweet potato can affect texture.
- Chill Dough for Thicker Cookies – Refrigerate 30 minutes if desired.
- Measure Flour Properly – Spoon and level to prevent dense cookies.
- Add Toppings Before Baking – Sprinkle cinnamon sugar prior to oven time.
- For Gluten-Free Version – Substitute with a 1:1 gluten-free flour blend.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Rest Time: 5 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 120 kcal per cookie
Per Cookie (Approximate):
Total Fat: 4g
Carbohydrates: 19g
Sugars: 10g
Protein: 1g
Values are estimates and may vary based on ingredients used.
Perfect Pairings
- Warm Apple Cider – Complements the spiced sweetness.
- Vanilla Latte – Enhances the caramel notes.
- Whipped Cream or Cream Cheese Glaze – Adds indulgent finish.
- Vanilla Ice Cream – Turns cookies into a plated dessert.
Ideal Occasions
- Fall Baking Season – Perfect for autumn gatherings.
- Holiday Cookie Exchanges – Unique twist on traditional flavors.
- Thanksgiving Dessert Table – Pie-inspired alternative.
- Cozy Weekend Baking – Comforting treat for cooler days.
Storage & Serving Tips
- Store in Airtight Container – Keeps fresh for up to 4 days.
- Refrigerate Dough Up to 2 Days – Bake fresh when ready.
- Freeze Baked Cookies – Store up to 2 months in freezer-safe container.
- Warm Slightly Before Serving – Restores soft texture.
Creative Variations to Try
- Add White Chocolate Chips – Adds creamy sweetness.
- Cream Cheese Frosting Drizzle – Mimics pie topping.
- Brown Butter Version – Deepens nutty flavor.
- Oatmeal Blend – Replace ½ cup flour with rolled oats for texture.
Troubleshooting Common Issues
- Cookies Too Dense – Avoid overmixing dough.
- Spreading Too Much – Chill dough before baking.
- Dry Texture – Ensure accurate flour measurement.
- Underdeveloped Flavor – Add pinch of extra cinnamon or salt.
Why This Recipe Works
This recipe works because sweet potato purée adds moisture and natural sugars that create a soft, tender crumb. The creaming method incorporates air into the butter and sugar, giving structure and lightness. Warm spices complement the caramelized notes from brown sugar, while baking soda ensures proper rise. At approximately 120 calories per cookie, these treats deliver satisfying flavor without excessive heaviness.
Final Thoughts
Sweet Potato Pie Cookies are a comforting, seasonal dessert that combines nostalgic pie flavors with the convenience of cookies. Soft, warmly spiced, and easy to customize, they’re perfect for fall and winter baking. For a lighter variation, reduce sugar slightly or substitute part of the butter with unsweetened applesauce while maintaining their signature tenderness. However you serve them, these cookies bring warmth and sweetness to every bite.
