Description
Sweet Potato Pie Cheesecake Cookies combine the warm, comforting flavors of sweet potato pie with creamy cheesecake wrapped inside a soft, buttery cookie dough. These delightful cookies feature a tender cookie exterior filled with a luscious cheesecake and sweet spiced sweet potato center, making them a perfect treat for fall or any festive occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Sweet Potato Pie Filling
- 1 cup mashed sweet potatoes
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- 1 teaspoon vanilla extract
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the Cookie Dough: Cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture until a soft dough forms. Chill the dough for at least 30 minutes to firm up.
- Prepare the Sweet Potato Pie Filling: In a medium bowl, mix together the mashed sweet potatoes, brown sugar, cinnamon, nutmeg, ginger, and vanilla extract until smooth and evenly combined.
- Make the Cheesecake Filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until creamy and smooth. Transfer this cheesecake mixture into a piping bag or keep it spoon-ready for assembly.
- Assemble the Cookies: Preheat the 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 spoonful of cheesecake filling and then a dollop of the sweet potato filling in the center. Cover with another piece of dough, pressing and sealing the edges carefully to enclose the fillings. Repeat this process with the remaining dough and fillings.
- Bake the Cookies: Place the assembled cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the edges become lightly golden and the cookies are set.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy these flavorful cookies as a festive treat or dessert.
Notes
- Use fully softened butter and cream cheese for smooth mixing and the best texture.
- Chilling the dough helps prevent spreading during baking and makes the cookies easier to shape.
- Make sure the sweet potato filling is not too watery to avoid soggy cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; freeze unbaked cookies assembled on a sheet, then transfer to a bag. Bake from frozen, adding a couple minutes to the baking time.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
