Sweet Potato Pie Cookies
Delightful cookies that fuse the flavors of sweet potatoes and classic pie spices, creating a nostalgic treat perfect for any gathering.
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes (cooked and cooled) Ensure they are thoroughly cooked and cooled for best texture.
- 1 cup all-purpose flour For a gluten-free version, substitute with gluten-free flour blend.
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened Can substitute half with unsweetened applesauce for a healthier option.
- 1 large egg Can substitute with flaxseed egg or applesauce.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg Freshly grated is preferable.
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans or walnuts (optional) Choose to include or omit based on preference.
- 1 cup chocolate chips (optional) Can be dark chocolate or butterscotch for variety.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar, creaming them together until light and fluffy.
- Add the mashed sweet potatoes, egg, and vanilla extract to the butter mixture and mix until well blended.
- In another bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in nuts or chocolate chips if desired.
- Use a spoon or cookie scoop to drop dollops of dough onto the prepared baking sheet, spacing them about two inches apart.
Baking
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the cookies appear set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze with parchment between layers for up to three months.