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Creamy Sweet Potato Pie Cheesecake Cookies

These cookies combine the warm flavors of sweet potatoes and rich cheesecake, offering a creamy texture and comforting taste that's perfect for sharing during the holiday season.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup mashed sweet potatoes Fresh or canned, well-drained
  • 1 cup cream cheese, softened Make sure it's softened for a smooth mixture
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped pecans or walnuts Optional; consider toasting for flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix the mashed sweet potatoes and cream cheese until smooth.
  3. Add in the sugars, egg, and vanilla extract; mix well.
  4. In another bowl, whisk together the flour, baking soda, spices, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in the chopped nuts if you are using them.
  7. Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Allow to cool on a wire rack before serving.

Notes

Serve these cookies with whipped cream or vanilla ice cream for extra delight. Store in an airtight container at room temperature for up to three days, or freeze for up to three months.