Sweet Potato Cheesecake Cookies Recipe
Soft, pillowy, and bursting with cozy flavor, these Sweet Potato Cheesecake Cookies are my go-to treat anytime I want to impress friends or just indulge in a little fall-inspired magic. Imagine all the best parts of cheesecake and melt-in-your-mouth cookies, but with the earthy sweetness and vibrant color of mashed sweet potato—all baked into every irresistible bite. These cookies are a true fusion: lightly spiced, delicately sweet, and with a hint of tang from cream cheese. If you’re ready to elevate your cookie game with something unique and totally addicting, Sweet Potato Cheesecake Cookies are absolutely worth every crumb.
Ingredients You’ll Need
The ingredient list for Sweet Potato Cheesecake Cookies is blissfully straightforward, but don’t let the simplicity fool you—every element plays a starring role in flavor, texture, or color. These pantry staples and a few key add-ins will give your cookies their signature softness and that cheesecake-like richness.
- Unsalted Butter (1/2 cup, softened): Adds an indulgent richness and helps create that classic cookie crumb.
- Cream Cheese (1/4 cup, softened): Brings the signature tang and creaminess that sets these apart from everyday cookies.
- Brown Sugar (1/2 cup): Delivers moisture and a gentle molasses flavor that pairs perfectly with warm spices.
- Granulated Sugar (1/4 cup): Balances sweetness and helps the cookies brown beautifully.
- Mashed Cooked Sweet Potato (1/2 cup): The star ingredient! Provides moisture, softness, and a subtly earthy sweetness—be sure it’s fully cooled.
- Egg Yolk (1 large): Adds richness and helps bind the dough for a tender texture.
- Vanilla Extract (1 teaspoon): Boosts overall flavor and underscores the cheesecake notes.
- All-Purpose Flour (1 1/2 cups): Forms the base structure, keeping cookies soft but not cakey.
- Baking Soda (1/2 teaspoon): Ensures a gentle rise for a pillowy bite.
- Baking Powder (1/4 teaspoon): Works with the baking soda to guarantee consistent lift and softness.
- Salt (1/2 teaspoon): Brightens all the other flavors—don’t skip it!
- Ground Cinnamon (1/2 teaspoon): Provides warm, classic spice that enhances the sweet potato.
- Ground Nutmeg (1/4 teaspoon): Infuses a hint of nutty, autumnal aroma.
- Ground Ginger (1/8 teaspoon): Adds subtle warmth and depth of flavor.
- White Chocolate Chips (3/4 cup, optional): For extra creamy, sweet pops in every bite—highly recommended!
How to Make Sweet Potato Cheesecake Cookies
Step 1: Prep Your Baking Gear
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This step guarantees your Sweet Potato Cheesecake Cookies bake evenly and don’t stick, and lets you focus on the fun part: making the dough!
Step 2: Cream the Bases
In a large bowl, beat together the softened butter, cream cheese, brown sugar, and granulated sugar. Take your time here and beat until the mixture looks pale and fluffy—this ensures a light, luscious texture in your cookies.
Step 3: Blend in the Sweet Potato Goodness
Add your mashed, cooled sweet potato, egg yolk, and vanilla extract to the creamed mixture. Mix until everything’s smooth and completely combined; no streaks of sweet potato should remain. This is where that autumnal magic starts to really shine through!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures the spices and leaveners are evenly distributed for consistent flavor in every bite.
Step 5: Make the Dough
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—overmixing can make the cookies tough. If you’re feeling fancy, fold in those white chocolate chips for melty pockets of sweetness!
Step 6: Chill for Perfection
Cover and chill the dough for at least 30 minutes. This step firms up the cookie dough, preventing the cookies from spreading too much in the oven and giving them their signature soft, thick centers.
Step 7: Bake to Golden Goodness
Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing each about two inches apart. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set—they’ll finish firming up as they cool.
Step 8: Cool and Set
Let your cookies rest on the baking sheet for about five minutes after baking, then transfer to a wire rack to cool completely. This is the toughest part—waiting!—but the results are worth it: perfectly soft, spiced, and irresistible Sweet Potato Cheesecake Cookies.
How to Serve Sweet Potato Cheesecake Cookies
Garnishes
For an extra touch of elegance, I love to drizzle a quick cream cheese glaze over the tops of these cookies or sprinkle them with a pinch of cinnamon sugar while they’re still slightly warm. It doesn’t just look gorgeous—it makes the flavors pop even more, turning a humble cookie into a bakery-worthy treat.
Side Dishes
Pair your Sweet Potato Cheesecake Cookies with a chilled glass of milk, hot spiced chai, or freshly brewed coffee. On the dessert table, they shine next to a bowl of fruit salad or even a scoop of maple ice cream for ultimate comfort food appeal.
Creative Ways to Present
These cookies look adorable stacked in mason jars with a ribbon for gifting, or arranged on a rustic wooden board for holiday gatherings. You can even sandwich two cookies together with cream cheese frosting for a decadent whoopie pie twist—Sweet Potato Cheesecake Cookies never fail to impress!
Make Ahead and Storage
Storing Leftovers
These cookies stay wonderfully soft for several days when stored in an airtight container at room temperature. The tangy cream cheese and sweet potato keep them moist, making them prime candidates for make-ahead baking. If you’re planning to keep them longer than three days, consider refrigerating—the flavors deepen and intensify after a day or two.
Freezing
Sweet Potato Cheesecake Cookies freeze beautifully! Let them cool completely, then transfer to a freezer-safe bag or container. They’ll keep fresh for up to three months. For extra convenience, you can also freeze balls of unbaked dough and bake straight from the freezer, adding a minute or two to the bake time.
Reheating
If your cookies have been stored in the fridge or freezer, let them come to room temperature, or give them a quick 10-second zap in the microwave for that fresh-from-the-oven flavor and softness. A little warmth revives their creaminess and aromatic spices perfectly.
FAQs
Can I use canned sweet potato puree?
Absolutely! Just make sure it’s pure sweet potato with no added sugar or spices. If it seems a little watery, blot with a paper towel to avoid excess moisture in your dough.
Do I have to include the white chocolate chips?
Nope—while they add a wonderful creamy surprise to Sweet Potato Cheesecake Cookies, you can leave them out for a simpler cookie or swap in dark chocolate, dried cranberries, or even chopped pecans.
Can I make these gluten-free?
Yes! Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. Just make sure it contains xanthan gum if you want your cookies to hold together nicely.
How do I get perfectly soft cookies every time?
Don’t skip chilling the dough—that’s the secret to soft, thick, bakery-style cookies. And watch your bake time carefully; remove them when the centers are just set for the best texture.
Can I double the recipe for a crowd?
Definitely! This recipe doubles (or even triples) beautifully, making it ideal for parties, holiday trays, or sharing with neighbors. Just bake in batches and keep the dough cold between rounds.
Final Thoughts
If you’re craving something special for fall or just want to wow your friends with a dessert that’s outside the cookie jar, you have to give Sweet Potato Cheesecake Cookies a try. Every bite is a blend of comfort, coziness, and pure joy—happy baking!
Print
Sweet Potato Cheesecake Cookies Recipe
- Total Time: 27 minutes plus chilling
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Sweet Potato Cheesecake Cookies are a delightful fusion of sweet potato goodness and creamy cheesecake in cookie form. Soft, moist, and lightly spiced, these cookies are perfect for fall or any time you’re craving a unique treat.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup mashed cooked sweet potato (cooled)
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat together softened butter, cream cheese, brown sugar, and granulated sugar until light and creamy. Add sweet potato, egg yolk, and vanilla extract, mixing until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually stir dry ingredients into wet ingredients until just combined.
- Add chocolate chips and chill: Fold in white chocolate chips if using. Chill the dough in the refrigerator for 30 minutes.
- Bake: Drop tablespoon-sized scoops of dough onto prepared baking sheets. Bake for 10–12 minutes until edges are golden. Cool on the baking sheet before transferring to a wire rack.
Notes
- Use fully cooked and mashed sweet potato for best results.
- These cookies are soft, moist, and slightly spiced, perfect for fall.
- For added flavor, top with a light cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
