Sweet Potato Pie Cookies
These Sweet Potato Pie Cookies deliver the comforting flavors of sweet potato pie in a portable form, perfect for sharing at gatherings during autumn and holiday celebrations.
Ingredients
Wet Ingredients
- 1 cup cooked sweet potatoes, mashed Ensure they are well mashed for a smooth texture.
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chopped pecans or walnuts Optional
- 1/2 cup mini marshmallows Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter until creamy.
- Add brown sugar and granulated sugar to the butter, and mix until the batter is light and fluffy.
- Stir in the mashed sweet potatoes, egg, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- If using, fold in nuts or mini marshmallows into the dough.
- Use a tablespoon to scoop out dough and place it on the lined baking sheet, leaving space between each cookie.
Baking
- Bake in the preheated oven for 12 to 15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped topping. Dust with powdered sugar or drizzle with cream cheese glaze for a special touch. Store in an airtight container to keep them fresh.