Sweet Potato Pie Cookie

Okay, these Sweet Potato Pie Cookies? Total fall vibes in every bite. They’re soft, spiced, and filled with that cozy sweet potato flavor we all love—like pie, but in cookie form.

I baked them on a chilly day, and the kitchen smelled amazing. That hint of cinnamon and sweet mash? So warm and comforting.

They’re super simple to make. Just mix, scoop, and bake. Let’s make a batch together—you’re gonna want to eat ‘em warm!

Why You’ll Love This Recipe

• A Twist on a Classic: It’s the essence of sweet potato pie, reimagined as a soft-baked cookie.
• Balanced Sweetness: Lightly sweet with natural depth from the sweet potato and spices, without being cloying.
• Soft with a Hint of Crisp: The outside bakes up slightly crisp, while the inside remains soft and tender.
• Make-Ahead Friendly: You can prepare the dough and filling in advance and bake when needed.
• Versatile Presentation: Great with a dusting of powdered sugar or a simple vanilla glaze, but also lovely on their own.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 30 minutes (includes mixing the dough and making the filling)
• Chill Time: 30 minutes (important for flavor and structure)
• Bake Time: 10–12 minutes per batch
• Cooling Time: 10 minutes on the pan, 15 minutes on a rack
• Total Time: About 1 hour 15 minutes

Batch Size
Makes about 24 medium-sized cookies, ideal for 8–10 people. If you’re making these for a party or cookie swap, double the batch.

Skill Level
This recipe is rated easy to moderate. The dough and filling are straightforward to prepare, and browning the butter adds a gourmet touch. If you’ve never browned butter before, I’ll walk you through it—step by step.

Required Kitchen Tools

Having the right tools on hand makes this recipe easier and faster to execute. Here’s what you’ll need:

• Medium saucepan – for browning butter
• Mixing bowls – one medium for dry ingredients, one large for the dough
• Electric hand mixer or stand mixer – to cream butter and sugar properly
• Baking sheets – lined with parchment paper for even baking and easy cleanup
• Cookie scoop – helps portion dough evenly
• Spatula or spoon – for spreading and folding
• Wire cooling rack – to allow cookies to cool without overbaking
• Potato masher or fork – for mashing the sweet potato
• Measuring cups and spoons – accuracy matters with cookies

Ingredients for Sweet Potato Pie Cookies

This recipe uses common pantry ingredients, broken down by component for simplicity.

🧡 Sweet Potato Filling

The filling is rich, spiced, and just the right texture—similar to pie filling but slightly thicker to stay nestled in the cookie center.

• 1 medium sweet potato (about 8 oz), baked, cooled, and mashed – Roasting enhances the natural sweetness. You’ll want it soft and fluffy.
• 2 tablespoons salted butter, softened – Adds body and richness to the filling.
• 1/3 cup granulated sugar – Just enough to sweeten without overpowering the spices.
• 1 large egg, room temperature – Helps bind the filling and make it smooth.
• 1/4 teaspoon pure vanilla extract – Enhances the warm, pie-like flavor.
• 1/4 teaspoon ground nutmeg – Adds warm, nutty depth.
• 1/4 teaspoon ground cinnamon – A classic pie spice that balances the sweetness.
• 2 teaspoons all-purpose flour – Thickens the filling so it holds its shape inside the cookie.

Tip: Bake your sweet potato a few hours ahead or the night before to save time.

🍪 Brown Butter Cookie Dough

The cookie dough is the base for everything—it’s chewy, buttery, and fragrant with cinnamon.

• 1/2 cup unsalted butter – This will be browned to deepen the flavor.
• 1 ½ cups all-purpose flour – Provides structure. Spoon and level for accuracy.
• 1 teaspoon cream of tartar – Adds a slight tang and contributes to the soft, chewy texture.
• 3/4 teaspoon baking soda – Leavens the cookies and gives lift.
• 1/4 teaspoon kosher salt – Balances the sweetness.
• 1/4 teaspoon ground cinnamon – Echoes the spices in the filling.
• 1/2 cup granulated sugar + 2 tablespoons, divided – Adds sweetness and helps with browning.
• 1 large egg, room temperature – Essential for binding.
• 3/4 teaspoon pure vanilla extract – Adds warmth and complexity.

Note: Browning butter concentrates its flavor. It’s a small extra step that makes a big difference in taste.

🌟 Rolling Mixture

This is what coats the cookie dough balls before baking, giving them their signature sparkle and spiced edge.

• 1/3 cup granulated sugar – Forms the base of the coating.
• 1/2 teaspoon ground cinnamon – For classic cookie flavor.
• 1/4 teaspoon ground nutmeg – Adds depth.
• 1/4 teaspoon ground cloves – Brings a subtle, earthy warmth.
• 1/8 teaspoon ground allspice – Rounds out the spice profile.
• Powdered sugar (optional) – For light dusting after baking. Adds a bakery-style finish.

How to Make Sweet Potato Pie Cookies – Step-by-Step Instructions

This recipe is made in three parts: brown butter cookie dough, sweet potato filling, and final assembly. Let’s take it step by step.

🥣 Step 1: Make the Sweet Potato Filling

This step can be done in advance and refrigerated.

1. Bake the sweet potato:
   • Preheat your oven to 400°F (200°C).
   • Pierce a medium sweet potato with a fork several times.
   • Place on a baking tray and roast for 45–55 minutes, or until fork-tender.
   • Let it cool, then peel and mash until smooth.
2. Combine the filling ingredients:
   • In a medium bowl, mix 1/2 cup mashed sweet potato with 2 tablespoons softened salted butter.
   • Add 1/3 cup sugar, 1 egg, vanilla extract, nutmeg, cinnamon, and flour.
   • Mix well until smooth and creamy. The filling should hold its shape slightly when spooned.
3. Chill the filling:
   • Cover the bowl and place it in the fridge while you make the dough. This helps firm it up for easy assembly.

🧈 Step 2: Brown the Butter

1. Melt the butter:
   • Place 1/2 cup unsalted butter in a light-colored saucepan over medium heat. Stir frequently.
   • The butter will melt, then foam. Keep stirring.
2. Watch for color and smell:
   • After a few minutes, you’ll notice brown bits forming at the bottom and a nutty aroma. Once the butter is golden brown, remove it from the heat immediately.
3. Cool the butter:
   • Pour it into a mixing bowl and allow it to cool for 10–15 minutes before using it in the dough. You want it warm, not hot.

🧁 Step 3: Prepare the Cookie Dough

1. Mix dry ingredients:
   • In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
2. Mix wet ingredients:
   • In the cooled brown butter bowl, add 1/2 cup sugar (reserve 2 tablespoons for rolling), 1 egg, and vanilla extract.
   • Beat using a hand or stand mixer until lightened in color, about 1–2 minutes.
3. Add dry to wet:
   • Gradually add the dry ingredients to the wet mixture.
   • Mix on low speed until just combined—don’t overmix.
4. Chill the dough:
   • Cover and refrigerate for 30 minutes. This firms the dough and improves flavor.

🍥 Step 4: Assemble and Fill the Cookies

1. Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
2. Make the rolling mixture:
   • In a small bowl, combine the sugar, cinnamon, nutmeg, cloves, and allspice.
3. Scoop the dough:
   • Use a cookie scoop to portion 1.5 tablespoons of dough. Roll into a ball.
4. Flatten and fill:
   • Gently flatten the dough ball in your palm to make a small disk.
   • Spoon about 1 teaspoon of sweet potato filling into the center.
   • Fold the edges up and around the filling and pinch to seal.
   • Roll again gently into a ball.
5. Roll in sugar coating:
   • Roll the filled dough ball in the spice sugar mixture until coated on all sides.
6. Bake:
   • Place on prepared baking sheets, spacing about 2 inches apart.
   • Bake for 10–12 minutes until the edges are set and lightly golden.
   • Centers may look slightly soft; they’ll firm up while cooling.
7. Cool:
   • Let the cookies rest on the baking sheet for 5–10 minutes.
   • Transfer to a wire rack to cool completely.

Optional: Once fully cooled, dust lightly with powdered sugar or drizzle with a simple vanilla glaze.

Serving and Decoration

🍽️ How to Serve Sweet Potato Pie Cookies

These cookies shine on their own but can be dressed up depending on the occasion:

• Classic: Enjoy plain with tea, coffee, or milk. The warm spices make them ideal for cool evenings.
• Dusted with Powdered Sugar: Adds a light sweetness and makes them look bakery-fresh.
• With Vanilla Glaze: Drizzle with a simple glaze made of powdered sugar, milk, and a touch of vanilla.
• Holiday Cookie Tray: Pair them with molasses cookies, snickerdoodles, or pecan tassies for a cozy holiday assortment.
• Topped with Chopped Pecans: Sprinkle a few toasted pecan bits on top before baking for added texture and Southern flair.

Storing Sweet Potato Pie Cookies

Proper storage helps preserve the texture and flavor.

Short-Term:

• At Room Temperature: Store cooled cookies in an airtight container for up to 3 days. Line the container with parchment to keep the bottoms from getting too soft.

Long-Term:

• In the Refrigerator: Store for up to 1 week in a sealed container. Bring to room temp before serving.
• Freezing Baked Cookies: Freeze in a single layer, then transfer to a freezer-safe bag or container. Keeps well for 1–2 months.
• Freezing Dough Balls: Assemble the filled cookie balls and freeze them raw. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

Variations for Sweet Potato Pie Cookies

Want to make this recipe your own? Try these simple changes:

• Maple Sweet Potato Filling: Swap granulated sugar for maple syrup and add a pinch of ginger for a cozier, more autumnal flavor.
• Mini Marshmallow Center: Place a mini marshmallow inside with the filling for a surprise gooey bite.
• Spiced Sugar Swap: Try pumpkin pie spice in place of the cinnamon-nutmeg-clove combo in the rolling sugar.
• Add Chopped Pecans: Mix into the dough or sprinkle on top before baking.
• Gluten-Free: Substitute your favorite 1:1 gluten-free baking flour blend.

Tips and Tricks for Success

• Bake and Cool the Potato Fully: A hot potato can make the filling too runny and affect the cookie’s structure.
• Don’t Skip Chilling: Chilling the dough helps control spreading and keeps the filling from leaking out.
• Seal the Edges Well: When folding the dough over the filling, press edges tightly to prevent bursting during baking.
• Use a Light-Colored Pan for Butter: This helps you see the browning process more clearly, so it doesn’t burn.
• Check for Doneness at the Edges: The cookies are done when the edges are just set and the centers still look soft—they’ll finish setting on the pan.

🧾 Nutrition Information

Serving Size	1 cookie (approx.)
Calories	155
Total Fat	7g
Saturated Fat	4g
Cholesterol	28mg
Sodium	90mg
Total Carbohydrate	21g
Dietary Fiber	1g
Sugars	12g
Protein	2g
Vitamin A	45% DV
Calcium	2% DV
Iron	4% DV

Nutrition values are estimates and may vary depending on exact ingredients and portion sizes.

Sweet Potato Pie Cookies FAQs

Can I use canned sweet potato or pumpkin puree?
Yes, but make sure to use unsweetened puree and drain excess moisture if needed.

Can I make the dough or filling ahead of time?
Absolutely. Both can be made a day ahead and stored in the refrigerator.

Do I have to brown the butter?
No—but it adds a deep, nutty flavor that complements the sweet potato perfectly. If skipping, use softened unsalted butter instead.

Can I make these gluten-free?
Yes. Use a gluten-free 1:1 all-purpose flour replacement that includes xanthan gum.

Why do my cookies spread too much?
The dough might not be chilled enough or the filling may be too warm. Be sure both are cold before baking.