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Sweet Potato Cheesecake Stuffed Cookies

These Sweet Potato Cheesecake Stuffed Cookies are unbelievably easy to make, bursting with warm fall spices, and utterly irresistible. They’re the perfect combination of soft, chewy cookie and creamy, dreamy cheesecake filling – a true taste of autumn.
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Cook Time 12 minutes

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Medium bowl
  • Separate bowl
  • Large bowl
  • Electric Mixer (Optional)
  • Wire rack
  • Airtight container

Ingredients
  

Ingredients

Sweet Potato Cheesecake Filling

  • 0.5 cup cooked sweet potato, mashed I love using leftover roasted sweet potatoes – less work!
  • 8 oz cream cheese, softened Make sure it's really soft for easy mixing!
  • 0.25 cup powdered sugar
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon vanilla extract
  • 1 tablespoon heavy cream optional, but adds extra richness!

Cookie Dough

  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened Room temperature is key here!
  • 0.75 cup granulated sugar
  • 0.5 cup packed brown sugar For that extra caramel-like flavor
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper – this makes cleanup a breeze!
  • In a medium bowl, combine the mashed sweet potato, softened cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using). Mix until completely smooth and creamy. Set aside.
  • In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I usually use an electric mixer for this step, but you can do it by hand if you’re feeling strong!
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Don't overmix!
  • Now for the fun part! Flatten a tablespoon of dough in your palm. Add 1-2 teaspoons of the sweet potato cheesecake filling to the center. Top with another tablespoon of dough and gently pinch the edges to seal.
  • Place the stuffed cookies onto your prepared baking sheet, leaving about 2 inches between each cookie.
  • Bake for 10-12 minutes, or until the edges are golden brown. Keep a close eye on them, ovens vary!
  • Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Don't overmix the cookie dough, or your cookies will be tough. Make sure your butter and cream cheese are softened to room temperature for best results. If you’re short on time, you can make the cheesecake filling ahead of time and store it in the refrigerator. Feeling creative? Try substituting pumpkin puree for the sweet potato for a pumpkin spice twist! You can also add chopped pecans or walnuts to the cookie dough for added crunch. For a richer cheesecake filling, use full-fat cream cheese. Store these delicious cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well! Frozen cookies should last for up to 2 months.