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Sweet Potato Pie Cookies

These tender, cozy cookies combine the flavors of sweet potato pie into a buttery, soft treat, perfect for any holiday gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup mashed sweet potato Use fully cooled mashed sweet potato.
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour Measure flour by spooning it into the cup and leveling.
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Toppings
  • to taste Pecans, for sprinkling Press into cookies before baking for decoration.
  • to taste Cinnamon sugar for topping

Method
 

Preparation
  1. Pierce the sweet potato and microwave for 5-7 minutes or roast at 400°F for 45-60 minutes until tender. Scoop out the flesh and mash until smooth.
  2. Beat the softened butter and sugars together in a bowl until fluffy, about 2 minutes. Add the egg, vanilla, and mashed sweet potato; mix until combined.
  3. In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients, stirring just until no flour streaks remain.
Baking
  1. Scoop tablespoon-sized balls of dough onto parchment-lined baking sheets.
  2. Bake at 350°F for 10-12 minutes, until the edges are golden and the centers are soft.
  3. Let the cookies sit on the pan for 5 minutes, then transfer them to a wire rack to cool.
  4. Sprinkle with chopped pecans and cinnamon sugar while still warm, if desired.

Notes

For a richer flavor, serve warm with cream cheese or alongside spiced coffee. Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.