My grandmother tucked a spoonful of mashed sweet potato into warm pie crust every Thanksgiving and called it “brown sugar sunshine.” I tried to copy that feeling into cookies one rainy afternoon when I craved the same cozy spice but wanted bite-sized comfort. The kitchen smelled like toasted cinnamon and brown butter, and my cat judged every spoonful. These Sweet Potato Pie Cookies taste like the best parts of the holiday — soft, warmly spiced centers with slightly crisp edges and a tangy cream-cheese finish if you like. They make the house smell like a memory and vanish faster than I can plate them. Want a cookie that hugs you back? This is it.
Quick Facts
- Yield: Serves 24 cookies
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes per batch
- Total Time: 40 minutes (including cooling)
Why This Recipe is Awesome
These cookies taste like sweet potato pie in a hand-held form — soft, cakey centers, a little chew at the edges, and warm spices that sing. They look rustic, smell incredible while baking, and pair brilliantly with coffee or a glass of milk. They’re forgiving, easy to make with pantry staples, and so comfortable that even a beginner baker can feel like a hero. Who doesn’t love cookies that remind you of holidays but work for a Tuesday?
Ingredients
For the Main Dish:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato, cooled)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves (optional, but lovely)
- Optional mix-in: 1/2 cup chopped pecans or 1/2 cup mini chocolate chips
For the Sauce / Garnish (if applicable):
- Cream Cheese Frosting (optional): 4 oz cream cheese, softened; 1/2 cup powdered sugar; 1 tbsp milk; pinch of cinnamon.
- Or: Dust with powdered sugar or drizzle with melted butter and maple syrup.
How I Make It
Step 1:
Preheat your oven to 350°F and line two baking sheets with parchment. In a bowl, mash your cooked sweet potato until smooth (I use a fork or small hand masher). In a mixing bowl, beat 1/2 cup softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until light and a bit fluffy — scrape down the sides. Beat in the egg, 1 tsp vanilla, and the mashed sweet potato until the mixture smells warmly spiced and glossy.
Step 2:
Whisk together the dry ingredients: 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and optional cloves. Add the dry mix to the wet in two additions, stirring until just combined. If you like add-ins, fold in 1/2 cup chopped pecans or 1/2 cup mini chips now. Don’t overmix — you want soft cookies, not hockey pucks.
Step 3:
Scoop the dough by heaping tablespoonfuls onto the prepared sheets, leaving about 2 inches between cookies. I like to roll them lightly to make round cookies; the tops will slightly crack as they bake, which looks homey and perfect. Slide a sheet into the oven and listen for that quiet, comforting hum. Bake for 10–12 minutes until edges turn lightly golden and centers spring back when touched gently.
Step 4:
Remove the cookies from the oven and let them rest on the sheets for 5 minutes to set. They feel soft in the middle, so resist the urge to transfer them too soon — they firm up as they cool. Move the cookies to a wire rack and let them cool completely if you plan to frost.
Step 5:
To make the cream cheese frosting, beat 4 oz cream cheese with 1/2 cup powdered sugar and 1 tbsp milk until smooth. Spread a thin layer on cooled cookies or sandwich two together for a sweet little moon. Sprinkle with a pinch of cinnamon or chopped pecans. Serve warm with coffee and watch the grooves of character in each cookie shine.
Pro Tips
- Use mashed sweet potato that sits at room temperature — cold puree shrinks the butter and can make the dough lumpy.
- If you want chewier cookies, underbake by a minute and let them finish on the hot sheet for 5 minutes.
- Swap half the all-purpose flour for whole wheat pastry flour for nuttier flavor and a slightly denser bite.
- Freeze scooped cookie dough balls on a tray, then store in a bag for quick baking later — add 1–2 minutes to bake time from frozen.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- If you don’t have sweet potato, use canned pumpkin (about 3/4 cup) — flavor shifts toward classic pumpkin spice.
- Substitute butter with coconut oil for a dairy-free option; expect a slightly softer texture and a hint of coconut.
- Replace 1/4 cup sugar with maple syrup for a deeper, woodsy sweetness (reduce other liquid by 1 tbsp).
- Make this gluten-free by swapping a 1:1 gluten-free flour blend; the cookies may spread a bit more.
Variations & Tips
- Add a tablespoon of espresso powder to the dough for a warm, mocha undertone.
- Stir in orange zest for a bright, citrusy lift that cuts the richness.
- Make them sandwich cookies with cinnamon buttercream for a kid-friendly upgrade.
- For a crunchy twist, press a pecan half into the top of each cookie before baking.
- Turn them into bars: press dough into a 9×13 pan and bake 18–22 minutes for cookie bars.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! You can prepare the dough and refrigerate for up to 48 hours or freeze scooped balls for up to 3 months. Bake from chilled or add 1–2 minutes if baking from frozen. Store baked cookies in an airtight container up to 4 days, or freeze them for longer.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking; you may need to bake in batches so cookies spread properly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 6 tbsp oil for 1/2 cup butter) and expect slightly softer, less rich cookies.
- How do I know it’s done?
- Look for lightly golden edges and a center that springs back when pressed gently. The tops will show tiny cracks. If they still look glossy and very jiggly, give them another minute or two.
- What if I don’t have ingredient X?
- Swap spices: if you lack nutmeg, add a touch more cinnamon and a pinch of allspice. If you lack brown sugar, mix granulated sugar with 1 tbsp molasses per 1/4 cup brown sugar substitute.
How I Like to Serve It
I serve these cookies warm with a sliver of cream-cheese frosting and a steaming cup of coffee on cool mornings. They work great on dessert platters for holiday gatherings or as a thoughtful neighbor gift wrapped in parchment. Pair them with spiced cider or a rich latte for the ultimate cozy combo — they brighten long workweeks and make weekend brunch feel fancy.
Notes
- Store cookies in an airtight container at room temperature up to 4 days, or freeze for up to 3 months. Reheat briefly in a 300°F oven for a fresh-from-the-oven feel.
- If reheating or serving with meat dishes, remember safe internal temperatures (e.g., poultry at 165°F).
Final Thoughts
Closing: These Sweet Potato Pie Cookies turn a familiar holiday flavor into everyday joy — warm, spiced, and undeniably cozy. Now go impress someone — or just yourself — with your homemade masterpiece!