Description
Delightful cookies inspired by sweet potato pie, perfect for fall with warm spices and a comforting texture.
Ingredients
Scale
- 1 cup sweet potato puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup pecans or walnuts, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a baking sheet with parchment paper.
- Cream together the sweet potato puree, brown sugar, granulated sugar, and softened butter until smooth.
- Add in the egg and vanilla extract, and mix until well combined.
- Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt in another bowl.
- Combine the dry ingredients with the wet mixture, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown. Let cool before transferring to a wire rack.
Notes
For best results, use fresh sweet potato puree or canned that is 100% pure sweet potato. You can substitute with pumpkin puree if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg