Sweet Potato Pie Cookie Recipe
Delightfully soft and spiced Sweet Potato Pie Cookies bring the warm flavors of classic sweet potato pie into a convenient, bite-sized treat. These cookies combine roasted sweet potato puree with cozy spices like cinnamon, nutmeg, and ginger, baked to perfection with a tender crumb and optional pecan or cinnamon sugar toppings for extra flavor and texture.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1/2 cup mashed sweet potato (roasted or microwaved)
- 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
Optional Toppings
- Pecans
- Cinnamon sugar
Instructions
- Prep Sweet Potato: Pierce the sweet potato multiple times with a fork and microwave on high for 5-7 minutes until soft, or roast in a preheated 400°F (204°C) oven for 45-60 minutes until tender. Scoop out the flesh and mash it until smooth.
- Cream Butter & Sugars: In a mixing bowl, beat the softened butter with brown and granulated sugars for about 2 minutes until the mixture is fluffy. Then add the egg, vanilla extract, and mashed sweet potato, mixing until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon, nutmeg, ginger, baking soda, and salt to evenly distribute the spices and leavening.
- Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, mixing gently just until no flour streaks remain to avoid overmixing and ensure a tender cookie.
- Bake: Preheat the oven to 350°F (175°C). Scoop tablespoons of dough onto baking sheets lined with parchment paper, spacing them apart. Optionally sprinkle with pecans or cinnamon sugar. Bake for 10-12 minutes, or until the edges turn golden and the centers are still soft.
- Cool: Let the cookies rest on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, preserving their tenderness.
Notes
- Using freshly roasted sweet potato imparts the best flavor, but microwaving is a convenient shortcut.
- Do not overmix the dough to keep the cookies tender and avoid toughness.
- For added texture and nutty flavor, sprinkle chopped pecans on top before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies showcase classic warm spices perfect for autumn or holiday baking.
Find it online: https://ameliameals.com/sweet-potato-pie-cookie-recipe/
