Sweet Potato Cheesecake Cookies
These sweet potato cheesecake cookies blend the creamy tang of cheesecake with the subtle sweetness and earthiness of sweet potato, resulting in soft, slightly chewy cookies perfect for fall or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (about 200g) canned or freshly cooked and mashed sweet potato
- 4 oz (115g) cream cheese, softened (full-fat recommended)
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (220g) all-purpose flour (or 1:1 gluten-free baking blend for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ½ teaspoon salt
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream together ½ cup softened unsalted butter, ¾ cup granulated sugar, and ¼ cup packed brown sugar until light and fluffy, about 3-4 minutes.
- Beat in 1 large egg and 1 teaspoon vanilla extract until fully combined and smooth.
- Stir in 1 cup mashed sweet potato until evenly distributed and the dough is moist and soft.
- In another bowl, sift together 1¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ½ teaspoon salt. Slowly fold the dry ingredients into the wet mixture until just combined, avoiding overmixing.
- In a small bowl, beat 4 oz softened cream cheese until smooth. Optionally add a tablespoon of sugar for a sweeter swirl.
- Drop spoonfuls of cookie dough and cream cheese mixture alternately onto the prepared baking sheet. Use a toothpick or knife to gently swirl them together to create a marbled effect.
- Bake for 12-15 minutes until edges are set but centers remain soft. Cookies will firm up as they cool.
- Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
[‘Use room temperature butter and cream cheese for smooth mixing.’, ‘Do not overmix the dough to avoid tough cookies.’, ‘Use a cookie scoop for consistent cookie size.’, ‘Swirl cream cheese gently to maintain marbled look and pockets.’, ‘Start checking cookies at 12 minutes to avoid overbaking.’, ‘Cookies can be stored at room temperature for 3 days, refrigerated for up to a week, or frozen for up to 3 months.’, ‘Reheat refrigerated or frozen cookies at 300°F (150°C) for 5-7 minutes to refresh texture.’, ‘Letting cookies rest overnight enhances flavor and softens texture.’, ‘For gluten-free, substitute flour with a gluten-free blend containing xanthan gum.’, ‘For dairy-free, use vegan cream cheese and coconut oil instead of butter.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Fat: 6
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 2
Keywords: sweet potato cookies, cheesecake cookies, fall cookies, holiday cookies, soft cookies, easy cookie recipe