A Fall Favorite with a Stuffed Surprise!
These Sweet Potato Pie Cheesecake Cookies are the ultimate fall treat—chewy oatmeal-style cookie base filled with smooth sweet potato pie mixture and a center of rich, creamy cheesecake. They’re like dessert meets comfort food in one bite-sized bundle.
Perfect for holiday baking, cookie swaps, or anytime you want a warm, cozy flavor fix!
Why You’ll Love This Recipe:
- 🧁 Three Layers of Flavor: Cookie crust + sweet potato filling + cheesecake surprise = pure magic!
- 🍠 Fall Flavors Combined: Spiced sweet potato meets tangy cream cheese in every bite.
- ⏱️ Make-Ahead Magic: Chilling the dough enhances texture and makes assembly easier.
- 🥣 No Fancy Tools Needed: Just bowls, a mixer, and a spoonful of love.
- ❄️ Freezer-Friendly: Assemble and freeze unbaked cookies for fresh-baked treats any time.
Ingredients (Makes 18–20 stuffed cookies):
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter , softened (room temperature)
- ½ cup brown sugar , packed
- ¼ cup granulated sugar
- 1 large egg + 1 extra egg yolk
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
For the Sweet Potato Pie Filling:
- ½ cup mashed sweet potatoes (smooth, cooled – about 1 medium roasted spud)
- ¼ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp vanilla extract
For the Cheesecake Center:
- 4 oz (½ cup) cream cheese , softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Optional Add-Ins:
- Pinch of ground cloves or allspice
- Toasted pecans or walnuts on top
- Drizzle of maple syrup or honey for serving
Instructions:
Step 1: Make the Cookie Dough
In a mixing bowl, beat:
- Butter
- Brown sugar & granulated sugar
for 2–3 minutes until light and fluffy.
Add:
- Egg and egg yolk
- Vanilla extract
and beat until fully combined.
In another bowl, whisk:
- Flour
- Baking soda & powder
- Salt
Gradually mix dry ingredients into wet until just combined—do not overmix.
Chill dough for 30 minutes to 24 hours before assembling.
Step 2: Prepare the Sweet Potato Filling
In a small bowl, stir together:
- Mashed sweet potato (cooled and smooth – no lumps)
- Brown sugar
- Cinnamon, nutmeg, ginger
- Vanilla extract
Taste and adjust spices as needed—some sweet potatoes are sweeter than others.
Set aside while preparing the cheesecake centers.
Step 3: Make the Cheesecake Filling
Beat until smooth:
- Cream cheese
- Powdered sugar
- Vanilla extract
Spoon or pipe into teaspoon-sized dollops onto parchment paper or a plate.
Freeze for 15–20 minutes to firm up—this helps prevent melting during baking.
Step 4: Assemble the Cookies Like a Pro
Preheat oven to 350°F (175°C) .
Using a scoop or two spoons, portion out 2 tbsp chilled cookie dough per cookie.
Flatten slightly in your palm and create a well in the center.
Fill each with:
- ½ tsp sweet potato mixture
- 1 frozen cheesecake dollop
Top with another flattened piece of cookie dough and gently pinch edges to seal.
Roll into a ball and place on parchment-lined baking sheet , spaced 2 inches apart.
Let the dough chill again for 15 minutes before baking—this prevents spreading and keeps the fillings intact.
Step 5: Bake Until Golden & Puffy
Bake at 350°F (175°C) for 11–13 minutes , until the edges are golden brown and the centers puff slightly.
Do not overbake—the inside should stay soft and chewy.
Remove from oven and let cool on the tray for 5 minutes before transferring to a wire rack.
Step 6: Cool & Serve with Joy
Let cookies cool completely before enjoying—this allows the layers to set and flavors to meld.
Serve with:
- A mug of tea or coffee
- A drizzle of maple syrup
- Or alongside whipped cream or ice cream
They’re perfect for fall baking, school lunches, or gift-giving!
Tips for Success:
- 🥣 Use Cold Hands: Helps shape the cookies without sticking.
- 🧈 Room-Temp Cream Cheese: Prevents lumps in the cheesecake layer.
- 🍯 Natural Sweetness Swap: Use maple syrup or honey instead of brown sugar for a lighter version.
- ❄️ Freeze for Later: Assemble and freeze uncooked cookie balls—bake straight from the freezer, adding 1–2 minutes to baking time.
- 🧁 Double Stuff Option: Want more filling? Add an extra ¼ tsp of each layer before sealing.
Serving Suggestions:
- Perfect at Thanksgiving, Christmas, or pumpkin spice season.
- Great for lunch boxes, after-school snacks, or office break rooms.
- Ideal with hot cocoa, apple cider, or a glass of milk.
Nutritional Information (per cookie, makes 18 servings – approximate):
(Without optional toppings – regular ingredients)
- Calories: ~120 kcal
- Protein: ~2g
- Carbohydrates: ~14g
- Fat: ~6g
- Fiber: ~0.5g
- Sugar: ~7g
These Sweet Potato Pie Cheesecake Cookies are a delicious way to enjoy fall’s best flavors in one handheld treat. With their soft texture, warm spices, and gooey cheesecake heart—they’re a must-bake this season.
So go ahead and whip up a batch today… because once you taste one—you’ll be making them year-round!
