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Soft, warmly spiced cookies made with sweet potato puree, cinnamon, nutmeg, and ginger, offering a cozy and comforting dessert perfect for fall or any time.

  • Total Time: 25-27 minutes
  • Yield: About 24 cookies 1x

Ingredients

Scale
  • ½ cup mashed sweet potato (roasted or microwaved)
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour (or 1:1 gluten-free flour blend for gluten-free version)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Optional toppings and mix-ins: ½ cup chopped toasted pecans or walnuts, ½ cup dark or white chocolate chips, cinnamon sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare sweet potato by roasting until tender or microwave until soft; mash smooth and let cool.
  3. In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until fluffy and pale.
  4. Add the mashed sweet potato, egg, and vanilla extract into the butter-sugar mixture; mix well until combined.
  5. In a separate bowl, whisk together all-purpose flour (or gluten-free blend if using), cinnamon, nutmeg, ginger, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients, mixing gently until just combined; avoid overmixing to keep cookies soft.
  7. Using a rounded tablespoon, scoop dough onto the prepared baking trays, spacing about 2 inches apart.
  8. If desired, press a pecan half on top of each cookie or sprinkle with cinnamon sugar or fold in chocolate chips or nuts into the dough before scooping.
  9. Bake in preheated oven for about 10-12 minutes, or until edges are set and golden but centers remain soft.
  10. Allow cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer to wire racks to cool completely.

Notes

For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend, no other changes needed., Chill dough for up to 2 days before baking to enhance texture and flavor., Cookies continue to cook on the hot baking sheet after removal from oven; remove when edges are set but centers are still soft to avoid overbaking., To make a vegan version, use vegan butter and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, chilled 5–10 minutes)., Browned butter can be used for a nutty caramel flavor; brown butter, let cool, then chill before creaming with sugars., Store cooled cookies in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze up to 2 months., Freeze dough balls on tray until solid, then transfer to bag and bake directly from frozen, adding 1–2 minutes to baking time., Reheat cookies in a 300°F oven for 5–8 minutes or microwave for 10–12 seconds to refresh softness.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Desserts
  • Cuisine: American Favorites, Holiday Cuisine

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 120 calories per cookie (estimate, varies by ingredient brands)
  • Fat: 5g per cookie (estimate)
  • Carbohydrates: 18g per cookie (estimate)
  • Protein: 2g per cookie (estimate)