Sweet Potato Pie Cookies bring the cozy warmth of classic sweet potato pie into soft, handheld cookie form. Made with real mashed sweet potato and warm fall spices, these cookies bake up tender with lightly golden edges and pillowy centers. They’re comforting, aromatic, and perfect for holiday baking or anytime you crave nostalgic flavor.

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Why You’ll Love This Recipe

• Pie Flavor in Cookie Form – All the cinnamon-spiced warmth of sweet potato pie in an easy-to-serve cookie.
• Soft & Tender Texture – Sweet potato puree keeps the crumb moist and delicate.
• Beginner-Friendly Recipe – Simple creaming method with no complicated techniques.
• Perfect for Fall & Winter – Ideal for holiday trays and cozy gatherings.
• Make-Ahead Dough Option – Dough can be refrigerated for up to 2 days.
• Customizable Toppings – Add pecans or cinnamon sugar for extra texture.

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Ingredients You’ll Need

For the Cookie Dough

• ½ cup mashed sweet potato (roasted or microwaved) – Adds moisture, natural sweetness, and structure.
• ½ cup unsalted butter, softened – Creates richness and tender crumb.
• ½ cup brown sugar – Provides caramel notes and chewiness.
• ¼ cup granulated sugar – Balances sweetness and helps crisp edges.
• 1 large egg – Binds ingredients and contributes softness.
• 1 teaspoon vanilla extract – Enhances warmth and depth.
• 1½ cups all-purpose flour – Forms the structural base.
• 1 teaspoon cinnamon – Delivers classic pie spice flavor.
• ½ teaspoon nutmeg – Adds subtle warmth.
• ¼ teaspoon ground ginger – Brightens the spice blend.
• ½ teaspoon baking soda – Provides gentle lift.
• ¼ teaspoon salt – Balances sweetness.

Optional Add-Ins

• Chopped pecans – Add crunch and nutty contrast.
• Cinnamon sugar topping – Enhances sweetness and texture.

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Step-by-Step Instructions

Prepare the Sweet Potato

Pierce a sweet potato and microwave for 5–7 minutes, or roast at 400°F (200°C) for 45–60 minutes until fork-tender. Scoop out the flesh and mash until completely smooth.

Cream the Butter and Sugars

Beat softened butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.

Incorporate Wet Ingredients

Add the egg, vanilla extract, and mashed sweet potato. Mix until fully combined and smooth.

Combine Dry Ingredients

Whisk flour, cinnamon, nutmeg, ginger, baking soda, and salt in a separate bowl.

Mix the Dough

Gradually add dry ingredients to the wet mixture, mixing just until no flour streaks remain. Avoid overmixing.

Portion the Dough

Scoop 1-tablespoon portions onto parchment-lined baking sheets, spacing about 2 inches apart.

Bake

Bake at 350°F (175°C) for 10–12 minutes until edges are lightly golden and centers remain soft.

Cool

Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.

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Recipe Notes & Tips

• Do Not Overbake – Cookies continue setting on the hot pan.
• Cool Sweet Potato First – Warm puree can cause spreading.
• Measure Flour Correctly – Spoon and level for accuracy.
• Chill Dough for Thicker Cookies – 30 minutes refrigeration improves structure.
• Add Pecans After Scooping – Press gently into tops before baking.
• Use Fresh Spices – Ensures bold, aromatic flavor.

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Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Rest Time: 5 minutes
• Total Time: 32 minutes
• Servings: 24 cookies
• Calories: Approximately 120 kcal per cookie

Per Cookie (Approximate):
Carbohydrates: 19g | Fat: 4g | Protein: 1g

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Perfect Pairings

• Hot Spiced Chai Tea – Complements the cinnamon and nutmeg.
• Vanilla Latte – Enhances sweetness and warmth.
• Cream Cheese Glaze Drizzle – Adds tangy contrast.
• Candied Pecans – Extra crunch and holiday flair.

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Ideal Occasions

• Thanksgiving Dessert Tables – Unique alternative to pie.
• Holiday Cookie Exchanges – Seasonal and crowd-pleasing.
• Fall Bake Sales – Eye-catching and comforting.
• Cozy Weekend Baking – Perfect with warm drinks.

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Storage & Serving Tips

• Store Airtight – Keep at room temperature up to 3 days.
• Refrigerate for Longer Freshness – Up to 5 days.
• Freeze Baked Cookies – Freeze up to 3 months.
• Bring to Room Temperature Before Serving – Restores softness.

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Creative Variations to Try

• Gluten-Free Option – Use 1:1 gluten-free flour blend.
• Maple Glaze Finish – Drizzle with maple icing.
• Chocolate Chip Addition – Fold in white or semi-sweet chips.
• Pumpkin Pie Spice Swap – Replace individual spices with 1½ tsp pumpkin pie spice.

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Troubleshooting Common Issues

• Cookies Spreading Too Much – Dough too warm; chill before baking.
• Dense Texture – Overmixed after adding flour.
• Dry Cookies – Overbaked; reduce baking time.
• Flat Flavor – Increase cinnamon slightly or add pinch of cloves.

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Why This Recipe Works

These cookies work because mashed sweet potato acts as both a moisture-retaining ingredient and a natural sweetener. The creaming method incorporates air into the butter and sugars, creating a lighter crumb, while brown sugar adds chewiness through its molasses content. Baking soda provides gentle lift without making the cookies cakey. Removing them while centers are still soft ensures residual heat finishes cooking without drying them out. At approximately 120 calories per cookie, they offer portion-controlled indulgence with balanced sweetness and seasonal flavor.

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Final Thoughts

Sweet Potato Pie Cookies are a cozy, beginner-friendly dessert that transforms classic holiday flavors into soft, shareable treats. With warm spices, tender texture, and customizable add-ins, they’re perfect for fall and winter baking. Enjoy them as-is or elevate them with glazes and toppings for a festive twist — either way, they deliver nostalgic comfort in every bite.