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Soft spiced cheesecake cookies with creamy filling and warm spice sprinkles

Soft Spiced Cheesecake Cookies

Delightful cookies blending the richness of cheesecake with warm spices, featuring sweet potato purée for moisture and sweetness.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup sweet potato purée
  • 1 cup cream cheese
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp vanilla extract
Spices
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
Dry Ingredients
  • 1 cup all-purpose flour
  • ½ tsp baking soda
Optional Add-ins
  • ½ cup chopped pecans Optional
  • ½ cup chocolate chips Optional

Method
 

Preparation
  1. Prepare the Sweet Potato: Cook the sweet potato until tender, then mash it or blend it into a smooth purée.
  2. Mix the Base: In a large mixing bowl, combine sweet potato purée, cream cheese, granulated sugar, brown sugar, and vanilla extract. Blend until smooth.
  3. Add the Spices: Sprinkle in the cinnamon, nutmeg, and ginger, mixing well.
  4. Incorporate Flour and Baking Soda: Gradually add all-purpose flour and baking soda, fold until just combined.
  5. Fold in Extras: Add nuts or chocolate chips if using, gently fold into the batter.
  6. Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking tray. Preheat the oven to 350°F (175°C) and bake for 12-15 minutes.
  7. Cool and Enjoy: Allow the cookies to cool for a few minutes on the tray before transferring to a wire rack.

Notes

For a variation in flavor, consider roasting the sweet potato instead of boiling it. Store in an airtight container for up to a week, or freeze for up to three months.