Description
Soft and chewy sweet potato cookies with a creamy cheesecake filling. Spiced cookies perfect for fall!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup mashed cooked sweet potato (about 1 medium sweet potato)
- 8 ounces cream cheese, softened
- ? cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- Pecan halves
- Caramel sauce
- Sprinkles
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl.
- Incorporate Sweet Potato: Add the mashed sweet potato and mix until just combined.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (up to 2 hours).
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add Egg Yolk and Vanilla: Beat in the egg yolk and vanilla extract until well combined.
- Set Aside Filling: Cover the bowl with plastic wrap and set aside.
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop Cookie Dough: Using a cookie scoop or spoon, scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Create Indentations: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.
- Fill with Cheesecake Filling: Spoon a small amount of cheesecake filling into each indentation.
- Add Optional Toppings: If desired, top each cookie with a pecan half or sprinkles.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle with Caramel Sauce (Optional): Once the cookies are completely cooled, drizzle them with caramel sauce, if desired.
Notes
- Use room temperature butter and cream cheese for best results.
- Don’t overmix the cookie dough.
- Chilling the dough is essential to prevent spreading.
- Parchment paper prevents sticking.
- Don’t overbake the cookies.
- Let the cookies cool completely before adding toppings.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes