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–+ servings

Sweet Potato Cookies

Soft and cake-like sweet potato cookies infused with cinnamon, nutmeg, and clove for the perfect cozy fall dessert. These tender cookies stay moist for days and highlight the natural sweetness of roasted sweet potatoes.
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Course: Dessert, Snack
Cuisine: American, Seasonal Baking
Keyword: Sweet Potato Cookies
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Servings: 24 cookies
Calories: 145kcal
Author: Lila benett
Cost: 2

Equipment

  • mixing bowls
  • electric mixer
  • rubber spatula
  • baking sheets
  • parchment paper
  • wire cooling rack
  • cookie scoop 2-tablespoon size recommended

Ingredients

  • 1 cup sweet potato puree
  • 2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground clove
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp cinnamon sugar topping (optional)

Instructions

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • If using fresh sweet potatoes, roast and puree until smooth before measuring.
  • Sift together flour, baking powder, cinnamon, nutmeg, clove, and salt in a medium bowl.
  • Cream softened butter and granulated sugar together until light and fluffy.
  • Add brown sugar and continue mixing until fully combined.
  • Add the egg and vanilla extract and mix until smooth.
  • Add sweet potato puree and mix until fully incorporated.
  • Fold the dry ingredients into the wet mixture in three additions until no flour streaks remain.
  • Scoop dough onto prepared baking sheets about 2 inches apart.
  • Sprinkle cinnamon sugar topping over the dough if desired.
  • Bake for 12–14 minutes until edges are set and centers are slightly soft.
  • Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
  • Allow cookies to cool completely before serving or storing.

Notes

Use unsweetened sweet potato puree for best results. Avoid overmixing the dough after adding flour to keep cookies tender. Cookies taste even better the next day as the spices deepen and develop.

Nutrition

Calories: 145kcal | Carbohydrates: 21g | Protein: 1.5g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 165mg | Potassium: 95mg | Fiber: 0.8g | Sugar: 13g | Vitamin A: 5500IU | Vitamin C: 1.5mg | Calcium: 28mg | Iron: 0.7mg