Sweet Potato Cheesecake Cookies are the perfect mash-up of cozy fall flavors and indulgent texture. With a soft, spiced cookie dough hugging creamy cheesecake and sweet potato filling, these cookies are like little bites of pie and cake all in one. They’re the kind of treat I love to bring out when I want something unique, comforting, and completely irresistible.

Why You’ll Love This Recipe

I love this recipe because it blends everything I crave in a dessert—warm spices, rich creaminess, and soft-baked cookie goodness. These cookies are impressive enough for holidays, but simple enough to enjoy any time of year. They also freeze beautifully, so I can always have a stash ready for when the sweet tooth strikes.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:

1 cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the sweet potato filling:

1 cup mashed sweet potato (I like roasting mine for the best flavor)
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon vanilla extract

For the cheesecake filling:

8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract

Directions

I start by creaming the butter and granulated sugar until light and fluffy. Then I beat in the eggs one at a time, followed by the vanilla.
In another bowl, I whisk together the flour, baking powder, baking soda, and salt. I gradually mix the dry ingredients into the wet ingredients until a soft dough forms. I chill the dough for at least 30 minutes to make it easier to handle.
For the sweet potato filling, I combine mashed sweet potato with brown sugar, spices, and vanilla. I stir it until smooth.
For the cheesecake filling, I beat the cream cheese, powdered sugar, and vanilla until creamy and set it aside.
I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
I scoop out about 2 tablespoons of cookie dough and flatten it into a disk. I place a small spoonful of sweet potato filling and cheesecake filling in the center.
I top it with another flattened disk of dough, then pinch and seal the edges so the fillings are enclosed.
I bake the cookies for 12 to 15 minutes until the edges are just turning golden. I let them cool for 5 minutes on the baking sheet before transferring them to a wire rack.

Servings and timing

This recipe makes about 18–20 stuffed cookies.

Prep time: 25 minutes
Chill time: 30 minutes
Bake time: 12–15 minutes
Total time: about 1 hour 15 minutes

Variations

I sometimes add chopped pecans or walnuts to the cookie dough for a little crunch. For extra decadence, I drizzle the finished cookies with melted white chocolate. I’ve also swapped the spices to suit the season—adding cloves or using pumpkin spice works great, too.

Storage/Reheating

Once cooled, I store these cookies in an airtight container in the fridge for up to 5 days. They also freeze well—I freeze them in a single layer, then transfer them to a bag once solid. To serve, I let them thaw in the fridge or microwave them for 10–15 seconds to get that just-baked softness back.

FAQs

Can I use canned sweet potato?

Yes, I’ve used canned sweet potato puree in a pinch. Just make sure it’s plain and not sweetened or spiced.

Do I have to chill the dough?

Chilling helps keep the cookies from spreading too much and makes assembling easier. I always chill for at least 30 minutes.

Can I make these cookies ahead of time?

Definitely. I sometimes make the dough and fillings the day before and store them in the fridge. I assemble and bake fresh the next day.

How do I keep the filling from leaking out?

I make sure the top and bottom dough layers are well sealed and pinch the edges tightly before baking.

What can I use instead of cream cheese?

If I want a different filling, I sometimes swap in ricotta or mascarpone. Just know it’ll change the texture slightly.

Conclusion

Sweet Potato Cheesecake Cookies are one of my favorite fall-inspired treats. They bring together rich flavors and textures in a creative and delicious way. Whether I’m baking them for a holiday dessert table or a cozy weekend snack, they always disappear fast. Soft, creamy, spiced, and sweet—these cookies are a little bit of everything I love.

Sweet Potato Cheesecake Cookies Recipe

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Author: Sue
Prep Time: 25 minutes
Cook Time: 12–15 minutes
Total Time: 1 hour 15 minutes
Yield: 18–20 cookies
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These sweet potato cheesecake cookies combine spiced cookie dough with creamy cheesecake and sweet potato filling for the ultimate fall dessert. Perfectly soft, rich, and warmly spiced, they’re like a bite of pie and cheesecake all in one irresistible cookie.

Instructions

Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients to form dough. Chill for 30 minutes.
Combine sweet potato, brown sugar, spices, and vanilla for the filling. Set aside.
Beat cream cheese, powdered sugar, and vanilla until smooth. Set aside.
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 2 tablespoons of dough, flatten into a disk. Add 1 teaspoon of each filling to center. Top with another disk, pinch to seal.
Bake for 12–15 minutes until golden at edges. Cool before serving.