Sweet Potato Cheesecake Stuffed Cookies (Soft, Creamy & Perfect for Fall)
These Sweet Potato Cheesecake Stuffed Cookies combine the cozy warmth of spiced cookie dough with a rich, creamy sweet potato cheesecake center. Soft-baked on the outside and irresistibly smooth inside, they’re the ultimate fall dessert cookie—but honestly delicious all year long.
Why You’ll Love These Cookies (Benefits)
Crowd-pleasing flavor: Sweet potato + cheesecake = a bakery-style treat at home
Perfect texture: Soft, chewy cookies with a creamy, melt-in-your-mouth filling
Seasonal comfort dessert: Warm spices make them ideal for fall, holidays, and cozy weekends
Make-ahead friendly: The filling can be prepped in advance for easy baking
Unique twist: A standout alternative to classic chocolate chip or pumpkin cookies
Ingredients
For the Sweet Potato Cheesecake Filling
½ cup cooked sweet potato, mashed (about 1 medium sweet potato)
8 oz cream cheese, softened
¼ cup powdered sugar
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
1 tablespoon heavy cream (optional, for extra smoothness)
For the Cookie Dough
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
Instructions
1. Preheat the Oven
Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Make the Sweet Potato Cheesecake Filling
In a medium bowl, mix the mashed sweet potato, cream cheese, powdered sugar, cinnamon, vanilla extract, and heavy cream (if using) until smooth and creamy. Set aside.
3. Prepare the Cookie Dough
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract; mix until fully combined.
Gradually add the dry ingredients to form a soft cookie dough.
4. Assemble the Stuffed Cookies
Scoop 1 tablespoon of dough and flatten slightly.
Add 1–2 teaspoons of sweet potato cheesecake filling in the center.
Top with another flattened tablespoon of dough and seal the edges completely.
Place on the baking sheet, spacing cookies about 2 inches apart.
5. Bake
Bake for 10–12 minutes, until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
6. Serve & Enjoy
Enjoy warm or fully cooled—each bite delivers spiced cookie goodness with a creamy cheesecake surprise.
