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.