Sweet Potato Cheesecake Cookies
These soft, spiced cookies are a delightful twist on classic fall flavors. With a creamy cheesecake center and the natural sweetness of mashed sweet potatoes, they’re cozy, comforting, and irresistible — the perfect treat for any time of year!
Ingredients
1 cup mashed sweet potato (cooked and cooled)
1 cup brown sugar
½ cup butter, softened
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup cream cheese, softened
2 tablespoons powdered sugar
Instructions
1. Preheat the Oven
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Cookie Dough
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the mashed sweet potato, egg, and vanilla extract, mixing until smooth and well combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
3. Prepare the Cheesecake Filling
In a small bowl, combine the softened cream cheese and powdered sugar. Mix until smooth and creamy.
4. Assemble the Cookies
Scoop portions of cookie dough onto the prepared baking sheet. Using your thumb or the back of a spoon, make a small indentation in the center of each cookie. Fill each center with a small spoonful of the cheesecake mixture. Gently fold the dough edges inward if needed to keep the filling in place.
5. Bake
Bake for 12–15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
6. Serve and Enjoy
Enjoy these cookies warm or at room temperature — they’re soft, flavorful, and simply delicious!
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