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Sweet Potato Pie Cookies

Sweet Potato Pie Cookies - Fall's Cozy Cookie Delight

These Sweet Potato Pie Cookies offer comforting fall flavors and a unique twist with sweet potato, making them a must-try treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1/2 cup mashed sweet potato canned sweet potato puree can be used
  • 1/2 cup unsalted butter, softened provides rich flavor
  • 1/2 cup brown sugar can swap with coconut sugar
  • 1/4 cup granulated sugar can consider using stevia
  • 1 large egg can substitute with a flax egg
  • 1 tsp vanilla extract opt for pure vanilla for richness
  • 1 1/2 cups all-purpose flour whole wheat flour works for nuttier taste
  • 1 tsp cinnamon can switch for pumpkin pie spice
  • 1/2 tsp nutmeg allspice can be used as a substitute
  • 1/4 tsp ginger freshly grated ginger can elevate flavor
  • 1/2 tsp baking soda ensure freshness for best results
  • 1/4 tsp salt fine sea salt preferred
For Topping
  • Pecans or cinnamon sugar for crunch and garnish

Equipment

  • Microwave
  • mixing bowl
  • electric mixer
  • Whisk
  • spatula
  • measurement cups
  • parchment paper
  • Baking Sheet
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Pierce the sweet potato several times with a fork and microwave on high for 5-7 minutes until tender or roast at 400°F for 45-60 minutes. Mash once cool.
  2. In a large bowl, beat softened butter with brown sugar and granulated sugar for about 2 minutes until fluffy. Mix in egg, vanilla, and mashed sweet potato.
  3. In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Preheat oven to 350°F and line a baking sheet with parchment paper. Scoop dough onto baking sheet, spaced 2 inches apart. Bake for 10-12 minutes.
  6. Let the cookies sit on the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For a nut-free version, skip the topping. Chill the dough if it's too soft to maintain texture.

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