These Sweet Potato Cheesecake Cookies are the ultimate fall dessert, blending the warmth of spiced sweet potatoes with a rich, creamy cheesecake center. Perfect for holiday baking, cozy gatherings, or a pumpkin-spice alternative, these cookies are as indulgent as they are comforting.

Why You’ll Love These Cookies

Cozy fall flavors with warm spices and real sweet potato
A luscious cheesecake center in every bite
Perfect for Thanksgiving dessert tables or holiday cookie swaps
Easy to make with simple ingredients
Great make-ahead option—filling can be prepped in advance

Ingredients Breakdown

Cookie Dough

Mashed Sweet Potato (1 cup) – Adds natural sweetness, moisture, and a rich, earthy flavor.
Butter (½ cup, softened) – Creates a soft, chewy texture and enhances richness.
Brown Sugar (½ cup) – Adds caramel-like depth and keeps cookies soft.
White Sugar (¼ cup) – Balances the sweetness and helps with spreading.
Egg (1 large) – Binds the ingredients and adds structure.
Vanilla Extract (1 tsp) – Rounds out the warm flavors with a fragrant note.
All-Purpose Flour (1½ cups) – Provides the base structure for the cookie.
Baking Powder & Baking Soda (½ tsp each) – Leavening agents that create a light and tender texture.
Cinnamon (½ tsp) & Nutmeg (¼ tsp) – Classic fall spices that pair beautifully with sweet potato.
Salt (pinch) – Balances the sweetness and enhances overall flavor.

Cheesecake Filling

- Cream Cheese (6 oz, softened) – Rich and tangy, this creates the creamy center.
- Powdered Sugar (3 tbsp) – Sweetens the filling while keeping it smooth.
  - Refrigerator: Store in an airtight container for up to 5 days
  - Freezer: Freeze cookie dough balls (stuffed or unstuffed) for up to 2 months
  - Reheating Tip: Warm baked cookies in the microwave for 10–15 seconds to soften
    
    Vanilla Extract (¼ tsp) – Adds flavor depth to the cheesecake layer.

Tips and Tricks

- - Make sure sweet potato is fully cooled to avoid melting the butter
  - Chill cheesecake filling thoroughly for easier assembly
  - Don’t overbake—the cookies should be soft and tender
  - Use a cookie scoop for even-sized cookies

Variations and Customizations

- - Pumpkin Swap: Substitute canned pumpkin puree for sweet potato
  - Add Mix-ins: Stir in chopped pecans or white chocolate chips for added texture
  - Spiced Sugar Coating: Roll dough balls in cinnamon sugar before baking for a crunchy finish
  - Mini Version: Make bite-sized cookies for dessert platters or party trays

Pairing Suggestions

- - Serve with a warm chai latte or spiced apple cider
  - Enjoy alongside a scoop of vanilla bean or maple ice cream
  - Perfect addition to a fall-themed dessert board with fudge, bars, and truffles

Storage Instructions

- - Refrigerator: Store in an airtight container for up to 5 days
  - Freezer: Freeze cookie dough balls (stuffed or unstuffed) for up to 2 months
  - Reheating Tip: Warm baked cookies in the microwave for 10–15 seconds to soften

Sweet Potato Cheesecake Cookies

Author: easysweetmeal
Total Time: 34 minutes
Yield: 18–20 cookies 1x

Print Recipe

Description

Sweet Potato Cheesecake Cookies – A cozy fall masterpiece! Spiced sweet potato cookies wrapped around a luscious cream cheese filling, baked to soft, cakey perfection

Ingredients

Scale

1 cup mashed sweet potato (fully cooked and cooled)
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup white granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
6 oz cream cheese, softened
3 tablespoons powdered sugar
¼ teaspoon vanilla extract

Instructions

Step 1: Prepare the Cheesecake Filling

In a medium bowl, combine cream cheese, powdered sugar, and vanilla.
Mix until smooth and creamy.
Scoop into small 1-inch balls and chill in the refrigerator for 20 minutes to firm up.

Step 2: Make the Cookie Dough

In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy.
Add egg, vanilla extract, and mashed sweet potato. Mix until fully combined.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.

Step 3: Assemble the Cookies

Scoop 1½ tablespoons of dough and flatten slightly in your palm.
Place a chilled cheesecake ball in the center, then wrap the dough around it to seal completely.
Roll gently into a smooth ball and place on a parchment-lined baking sheet, spacing 2 inches apart.

Step 4: Bake

Preheat oven to 350°F (175°C).
Bake cookies for 12–14 minutes, or until edges are set and tops look dry.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies are a fall favorite for good reason—soft, creamy, and beautifully spiced
Be sure to cool the sweet potatoes fully to prevent butter separation
Great for gift boxes or festive cookie tins during the holidays

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American