The moment the first cool breeze of autumn sweeps in, my thoughts drift to the cozy comforts of the season. There’s something about the golden hues and the crunch of fallen leaves that instantly calls for baking, and this delightful recipe for Sweet Potato Pie Cookies fits the bill perfectly. These little gems are soft, chewy, and infused with the warm spices that define fall—imagine taking a bite and feeling wrapped in a comforting embrace.
I first made these cookies during a weekend get-together, and they vanished faster than I could bake them! Perfect for sharing at holiday gatherings or simply indulging at home, they bring the essence of a traditional sweet potato pie into a fun, portable treat. Whether you’re looking for a unique twist to impress guests or just wanting to elevate your afternoon snack, these cookies will definitely delight your taste buds and warm your heart. Let’s dive into the recipe and make some memorable moments in the kitchen!
Why Will You Love Sweet Potato Pie Cookies?
Cozy Comfort: These cookies perfectly capture the essence of fall, wrapping you in warmth with every bite.
Quick & Easy: Bring the delightful taste of sweet potato pie to your table in just a few simple steps.
Crowd-Pleaser: Whether at holiday gatherings or cozy family dinners, these cookies are sure to impress and disappear fast!
Versatile Flavor: Feel free to customize with chocolate chips or alternative spices for a personal touch. Perfect for those looking to spice things up!
Nutritious Indulgence: With only 120 calories per cookie, you can enjoy these sweet treats without any guilt. For other delicious options, check out my amazing Fall Desserts.
Sweet Potato Pie Cookies Ingredients
For the Cookie Dough
- Mashed Sweet Potato – Adds moisture and a subtle sweetness; you can substitute with canned sweet potato puree if necessary.
- Unsalted Butter – Provides fat for richness and texture; ensure it’s softened for easy creaming.
- Brown Sugar – Contributes sweetness and a hint of caramel flavor; consider using coconut sugar for a deeper taste.
- Granulated Sugar – Increases sweetness to balance flavor; feel free to omit for a less sweet cookie.
- Egg – Binds all ingredients together; for a vegan option, try a flax egg (1 tbsp ground flax + 3 tbsp water).
- Vanilla Extract – Enhances overall flavor; this is optional but highly recommended.
- All-purpose Flour – Creates structure; for gluten-free, you can use a gluten-free flour blend.
- Cinnamon, Nutmeg, Ginger – These spices provide that warm, inviting flavor; adjust according to your personal taste.
- Baking Soda – Helps the cookies rise; always check it’s fresh for optimal results.
- Salt – Balances sweetness and is essential, even if using salted butter.
For Optional Toppings
- Pecans – Adds a lovely crunch; press a half on top for extra texture.
- Cinnamon Sugar – Sprinkle on top before baking for an extra dash of fall flavor; it’s a great touch to the Sweet Potato Pie Cookies!
How to Make Sweet Potato Pie Cookies
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Prep Sweet Potato: Start by piercing the sweet potato several times with a fork. Microwave it for 5-7 minutes until tender, or roast it at 400°F for 45-60 minutes. Once cool, mash it until smooth for about ½ cup.
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Cream Butter & Sugars: In a mixing bowl, beat softened butter with brown and granulated sugar for about 2 minutes. The mixture should be fluffy and light. Next, mix in the egg, vanilla, and mashed sweet potato until everything is well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. This step ensures that the spices and leavening agent are evenly distributed.
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Mix Dough: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Stop mixing when there are no visible flour streaks; over-mixing can lead to tough cookies.
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Bake: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. If you like, gently press a pecan half on top of each cookie. Bake at 350°F for 10-12 minutes, or until the edges turn golden and the centers remain soft.
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Cool and Enjoy: Allow the cookies to rest for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. This helps set their shape while keeping them soft and chewy.
Optional: Sprinkle cinnamon sugar on top before baking for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sweet Potato Pie Cookies
Room Temperature: Keep cookies in an airtight container at room temperature for up to 1 week to maintain freshness and soft texture.
Fridge: If preferred, store them in the fridge for up to 2 weeks. Just remember to let them sit at room temperature for a few minutes before enjoying.
Freezer: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be kept for up to 3 months without losing flavor.
Reheating: To enjoy warm cookies, reheat in the microwave for about 10-15 seconds or in the oven at 300°F for 5-7 minutes—your Sweet Potato Pie Cookies will taste freshly baked!
What to Serve with Sweet Potato Pie Cookies?
These delightful cookies are perfect for creating a memorable meal that captures the warmth of fall with every bite.
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Creamy Hot Chocolate: The rich, velvety texture of hot chocolate enhances the sweetness of the cookies while adding a cozy warmth.
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Spiced Tea: A cup of chai or cinnamon tea perfectly complements the spices in the cookies, creating a harmonious blend of flavors.
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Cranberry Salad: A fresh cranberry salad adds a tart contrast, balancing the sweetness of the cookies with its zesty notes. The vibrant colors also brighten up any fall table!
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Pumpkin Soup: A velvety pumpkin or butternut squash soup enriches the autumnal vibes and pairs beautifully after enjoying a sweet treat.
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Pecan Pie Ice Cream: This indulgent dessert takes the pie flavor a step further, with its creamy texture and nutty flavor echoing the cookie’s essence.
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Apple Cider: Warm apple cider infused with spices brings a sense of nostalgia and coziness, making each bite of cookie taste even more comforting.
These pairings not only enhance the joy of your Sweet Potato Pie Cookies but also create a delightful fall experience to share with friends and family.
Expert Tips for Sweet Potato Pie Cookies
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Room Temperature Butter: Ensure your butter is at room temperature for optimal creaming with sugars; this will give your cookies a light, fluffy texture.
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Avoid Overmixing: Remember, when combining the dry and wet ingredients, mix just until combined—overmixing can lead to dense cookies instead of the soft, chewy texture you want.
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Fresh Spices: Use fresh cinnamon, nutmeg, and ginger for the best flavor. Stale spices can diminish the delightful warmth of your Sweet Potato Pie Cookies.
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Chill the Dough: If your dough feels too warm or soft, chill it for about 30 minutes before baking. This helps prevent the cookies from spreading too much.
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Taste-Test the Sweet Potato: Before mixing it into your dough, taste your mashed sweet potato. If it’s not sweet enough, consider adding a little more sugar to balance the flavors.
Make Ahead Options
These Sweet Potato Pie Cookies are perfect for meal prep enthusiasts! You can prepare the dough up to 3 days in advance by mixing all the wet and dry ingredients and refrigerating the formed dough. To maintain their delightful texture, wrap it tightly in plastic wrap or place it in an airtight container to prevent drying out. When you’re ready to bake, simply scoop and place the dough onto a baking sheet, and bake them straight from the fridge, adding an extra minute or so to the baking time. You can also bake the cookies and freeze them for up to 3 months. Just thaw at room temperature before serving, and they’ll taste just as delicious as when freshly baked!
Sweet Potato Pie Cookies Variations & Substitutions
Feel free to get creative with these cookies and make them your own!
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Pumpkin Puree: Swap sweet potato for pumpkin puree for a festive flavor twist. The cookies will maintain their softness with a seasonal flare.
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Chocolate Chips: Mix in ½ cup of chocolate chips for an added sweetness and delightful gooeyness. These offer a decadent contrast to the spiced cookie base.
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Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies suitable for gluten-sensitive friends and family. They’ll still be deliciously soft and chewy!
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Dairy-Free: Replace unsalted butter with coconut oil or a vegan butter alternative for a dairy-free version. This keeps the cookies rich while catering to dietary needs.
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Sweetener Swap: Experiment with maple syrup or honey instead of brown sugar for a natural sweetness and consider reducing other liquids slightly as needed for consistency.
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Extra Spices: Elevate the flavor profile by adding a dash of allspice or cardamom for a unique twist. These spices will warm your cookies even further.
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Nut-Free Option: Omit pecans or use seeds like sunflower seeds instead to keep your cookies nut-free yet still crunchy and satisfying.
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Candied Ginger: For a zesty kick, fold in some chopped candied ginger. It’ll introduce a delightful zing that complements the sweetness beautifully.
Sweet Potato Pie Cookies Recipe FAQs
What is the best way to select ripe sweet potatoes for baking?
Absolutely! Look for sweet potatoes that are firm with smooth skin. Avoid those with dark spots or any signs of sprouting. The best ones should feel heavy for their size, signaling they are sweet and moist.
How should I store leftover cookies?
I recommend placing your Sweet Potato Pie Cookies in an airtight container at room temperature, where they’ll stay fresh for up to 1 week. If you live in a warmer climate, refrigerating the cookies can help extend their shelf life.
Can I freeze the cookie dough before baking?
Certainly! To freeze, scoop tablespoon-sized dough balls onto a parchment-lined baking sheet and freeze until firm. Once set, transfer them to a freezer-safe bag or container. They can last for up to 3 months. When you’re ready to bake, don’t thaw them—just add a couple of extra minutes to the baking time!
Why are my cookies flat after baking?
If your Sweet Potato Pie Cookies turn out flat, it could be because the butter was too warm or the dough was overmixed. For best results, ensure your butter is softened but not melted, and mix the dough just until combined. A quick chill in the fridge for about 30 minutes can also help maintain their shape during baking.
Are these cookies safe for people with nut allergies?
Yes! This recipe is nut-free as written, making it a great choice for those with nut allergies. Just make sure to use nut-free toppings—like cinnamon sugar or leave them plain—to keep them safe for everyone to enjoy.
What is the best way to reheat frozen cookies?
To enjoy your frozen Sweet Potato Pie Cookies, first thaw them in the fridge overnight or at room temperature for about an hour. Then, reheat in the microwave for 10-15 seconds or in an oven preheated to 300°F for 5-7 minutes for that fresh-baked taste!
Sweet Potato Pie Cookies – Your New Favorite Fall Treats
Ingredients
Equipment
Method
- Pierce the sweet potato several times with a fork. Microwave for 5-7 minutes or roast at 400°F for 45-60 minutes. Once cool, mash until smooth for about ½ cup.
- In a mixing bowl, beat softened butter with brown and granulated sugar for about 2 minutes until fluffy. Mix in the egg, vanilla, and mashed sweet potato.
- Whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet. Press a pecan half on top if desired. Bake at 350°F for 10-12 minutes.
- Allow cookies to rest for 5 minutes, then transfer to a wire rack to cool completely.