Description
Sweet Potato Pie Cheesecake Cookies combine the creamy richness of cheesecake with the warm, spiced flavors of sweet potato pie in a soft, fluffy cookie. These delightful treats are perfect for fall gatherings or anytime you crave a cozy dessert with a unique twist.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled)
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Extras
- 1/2 cup crushed graham crackers
- 1/4 cup powdered sugar (for dusting or rolling)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter, Cream Cheese, and Sugars: In a large bowl, use a mixer to cream together the softened butter, cream cheese, granulated sugar, and brown sugar until the mixture is smooth and fluffy, which helps create a light texture in your cookies.
- Add Wet Ingredients: Mix in the mashed sweet potatoes, egg, and vanilla extract to the creamed mixture, blending well until fully combined, creating a moist and flavorful base.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, ensuring the spices are evenly distributed for consistent flavor throughout the dough.
- Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring carefully until a soft dough forms without overmixing to maintain tenderness.
- Fold in Crushed Graham Crackers: Gently incorporate the crushed graham crackers into the dough, adding a subtle crunch and extra sweetness to the cookies.
- Scoop and Roll Dough Balls: Use a tablespoon to scoop dough portions, optionally roll each ball in powdered sugar for a sweet, delicate coating, and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12–14 minutes until the cookie edges are set but centers remain slightly soft, ensuring a chewy and moist texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- For puffier cookies, chill the dough for 30 minutes before baking.
- Optional mix-ins include white chocolate chips or chopped pecans to enhance texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze for longer storage to maintain freshness.
