Sweet Potato Pie Cheesecake Cookies

If you’re searching for a dessert that perfectly combines the comfort of sweet potato pie with the creamy richness of cheesecake, look no further than Sweet Potato Pie Cheesecake Cookies. These cookies are soft, flavorful, and packed with layers of delicious fillings that will leave your taste buds dancing. Whether for holidays, potlucks, or a cozy evening treat, this recipe is sure to impress!

Ingredients

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

For the Sweet Potato Pie Filling:

• 1 cup mashed sweet potatoes
• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract

Directions

Step 1: Make the Cookie Dough
Begin by creaming the butter and granulated sugar in a large bowl until the mixture is light and fluffy. Add the eggs one at a time, ensuring each is well incorporated. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Chill the dough for at least 30 minutes to make it easier to handle.

Step 2: Prepare the Sweet Potato Pie Filling
In a medium bowl, mix the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract. Stir until smooth and set aside.

Step 3: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until creamy. Transfer the mixture to a piping bag or leave it in the bowl for easy assembly.

Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it into a disk. Add a small dollop of cheesecake filling in the center, followed by a spoonful of sweet potato filling. Cover this with another flattened piece of cookie dough, sealing the edges to encase the filling completely. Repeat until all the dough and filling are used.

Step 5: Bake the Cookies
Arrange the cookies on the prepared baking sheet, leaving about 2 inches of space between them. Bake for 12–15 minutes, or until the edges turn a light golden color.

Step 6: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for a gooey, comforting dessert or at room temperature for a firmer texture.

Serving and Storage Tips

Serving Tips

• Warm and Cozy: These cookies are at their best when served slightly warm. Reheat them in the microwave for 10–15 seconds for that fresh-out-of-the-oven experience.
• Pairings: Serve with a glass of cold milk, a hot cup of coffee, or a warm spiced tea to complement their rich and cozy flavors.
• Presentation: Arrange them on a decorative platter and dust with powdered sugar or a sprinkle of cinnamon for a festive touch during gatherings or holidays.

Storage Tips

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before storing to avoid moisture buildup.
• Refrigeration: Due to the cheesecake filling, these cookies can also be stored in the refrigerator for up to 7 days. Place parchment paper between layers to prevent sticking.
• Freezing: For longer storage, freeze the cookies in an airtight container or freezer bag for up to 2 months. To thaw, let them sit at room temperature for about 30 minutes or warm them gently in the oven or microwave.

By following these serving and storage tips, you can ensure your Sweet Potato Pie Cheesecake Cookies remain fresh, delicious, and ready to enjoy anytime!

Variations

Get creative with your Sweet Potato Pie Cheesecake Cookies by trying these fun and tasty variations. Whether you want to switch up the flavor profile or add a special touch, these ideas are sure to inspire!

1. Pecan Sweet Potato Pie Cheesecake Cookies

• Add ½ cup of finely chopped pecans to the sweet potato pie filling for a delightful nutty crunch.
• Sprinkle chopped pecans on top of the cookie dough before baking for added texture and visual appeal.

2. Spiced-Up Sweet Potato Cookies

• Enhance the warm flavors by adding a pinch of cloves or cardamom to the sweet potato pie filling.
• Sprinkle pumpkin pie spice on the cookies just before baking for an extra boost of cozy spice.

3. Marshmallow-Topped Cookies

• Add a mini marshmallow or a dollop of marshmallow fluff to the sweet potato filling before sealing with cookie dough. The marshmallow will melt into gooey perfection while baking.

4. Chocolate-Lover’s Twist

• Mix mini chocolate chips into the cookie dough for a touch of chocolatey sweetness.
• Drizzle melted white or dark chocolate over the baked cookies for a stunning finish.

5. Maple Sweet Potato Pie Cookies

• Replace the brown sugar in the sweet potato filling with pure maple syrup for a richer, earthier sweetness.
• Add a maple glaze by mixing powdered sugar with a splash of maple syrup and drizzling it over cooled cookies.

6. Vegan-Friendly Version

• Swap the butter for plant-based butter, use flax eggs instead of regular eggs, and substitute dairy-free cream cheese for the cheesecake filling.
• Ensure all other ingredients, such as sugar, are vegan-friendly.

7. Gluten-Free Sweet Potato Cookies

• Replace the all-purpose flour with a gluten-free flour blend.
• Add a teaspoon of xanthan gum if your flour blend doesn’t already include it to maintain structure.

8. Cranberry Sweet Potato Cookies

• Add dried cranberries to the sweet potato filling for a tart contrast to the sweetness.
• Top each cookie with a candied cranberry for a festive holiday touch.

9. Coconut-Lovers Delight

• Mix shredded coconut into the cookie dough or sprinkle it on top of the cookies before baking for a tropical twist.
• Add a hint of coconut extract to the cheesecake filling for an extra layer of flavor.

10. Mini Cookie Bites

• Make smaller, bite-sized versions by using 1 tablespoon of dough for each cookie. These are perfect for parties or as a grab-and-go treat.

With these variations, you can easily customize your Sweet Potato Pie Cheesecake Cookies to suit any occasion or preference. Get creative, mix and match flavors, and enjoy every delicious bite!

FAQs

1. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes or yams can be used as a substitute for fresh ones. Just make sure to drain them thoroughly and mash until smooth before using them in the filling.

2. Do I have to chill the cookie dough?
Chilling the dough is highly recommended. It makes the dough easier to handle, prevents spreading during baking, and helps the cookies maintain their shape.

3. Can I make the fillings ahead of time?
Absolutely! Both the sweet potato pie filling and cheesecake filling can be prepared up to 2 days in advance and stored in airtight containers in the refrigerator.

4. Can I freeze the cookies before baking?
Yes! Assemble the cookies, then place them on a baking sheet in the freezer until firm. Transfer to a freezer-safe bag or container and store for up to 2 months. When ready to bake, you can bake them from frozen, adding an extra 2–3 minutes to the baking time.

5. How can I make the cookies less sweet?
Reduce the amount of granulated sugar in the cookie dough to 1 cup and use unsweetened sweet potatoes for the filling. You can also reduce the powdered sugar in the cheesecake filling.

6. Can I use a different filling instead of sweet potato?
Yes, pumpkin puree makes an excellent substitute for sweet potatoes and works well with the same spices. You could also experiment with other pie fillings like apple or pecan.

7. What’s the best way to mash sweet potatoes?
You can mash cooked sweet potatoes using a fork, potato masher, or food processor for a smoother texture. Boiling, steaming, or baking the sweet potatoes are all suitable cooking methods.

8. Why are my cookies spreading too much?
If your cookies spread too much, the dough may be too warm. Ensure you chill the dough as directed. If necessary, chill the assembled cookies for 10–15 minutes before baking.

9. How do I prevent the filling from leaking out?
Make sure to seal the edges of the cookie dough thoroughly when assembling the cookies. You can gently press the edges together and roll them slightly to ensure a tight seal.

10. Can I make these cookies dairy-free?
Yes! Use a plant-based butter alternative for the dough and dairy-free cream cheese for the cheesecake filling. This way, the cookies will still be creamy and delicious.

These FAQs should help you troubleshoot, customize, and perfect your Sweet Potato Pie Cheesecake Cookies for any occasion!

Sweet Potato Pie Cheesecake Cookies are the perfect fusion of fall flavors and creamy indulgence. These delightful cookies offer the best of both worlds with their rich fillings and soft cookie exterior. Perfect for sharing with loved ones or savoring on your own, they’re a must-try recipe for any dessert lover. Give them a try, and prepare to fall in love with every bite!

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