Easy Sweet Potato Cookies Recipe

Simple, Festive Fall Cookies Made with Sweet Potatoes

This comforting, easy sweet potato cookies recipe is perfect for fall and the holiday season! Deliciously soft and chewy, with a slight crisp around the edges. Made with homemade sweet potato puree (or canned), the creamy sweet potato flavor comes through beautifully. Learn how to make sweet potato cookies in under 30 minutes, including a gluten free option.

Sweet Potato Cookies Recipe

Typically, fall is the season of pumpkin everything—but I love sweet potato just as much, if not more!It’s creamy, sweet-yet-savory, and wonderfully versatile. Personally, I think these sweet potato cookies turned out even more flavorful and festive than if I’d used pumpkin puree. (However, you can actually make these cookies with pumpkin instead, if you’d like.)

They’re so simple to make, and an adorable treat to serve at a holiday gathering! I made this sweet potato cookies recipe with homemade sweet potato puree, which you can make by simply roasting, peeling, and blending sweet potatoes. Or, for convenience, use canned sweet potato puree. Either way, you’ll end up with a batch of soft, chewy cookies that taste like fall.

Easy Sweet Potato Cookies Recipe
Chewy Sweet Potato Cookies

Sweet Potato Cookies Ingredients

Softened butter
Light brown sugar
White sugar
Homemade sweet potato puree (or canned)
Cinnamon
Vanilla
Flour
Baking soda
Salt

Substitution Notes

  • Butter: I haven’t made this chewy sweet potato cookies recipe with a butter substitute, so I can’t say with certainty how an alternative might work. If you’re willing to experiment, you could try making a vegan version using solid but softened coconut oil.
  • Sugars: Similarly, I haven’t made this recipe with any alternative sweeteners, and I prefer the taste of real sugar. (Especially in holiday cookies like these!) You’re welcome to experiment with alternatives like coconut sugar, granulated stevia, and erythritol. Just know that these will likely change the taste and texture.
  • Sweet Potato Puree: You can use either a homemade or canned sweet potato puree in this recipe. Or, to make this recipe in a different flavor, try other fall purees like pumpkin or butternut squash!
  • Flour: Personally, I love the taste and texture of a refined all-purpose flour in my cookie recipes! But, if you’d like to make gluten free sweet potato cookies instead, try using a 1-to-1 gluten free baking flour. (I like Cup4Cup Multipurpose and Bob’s Red Mill.) Or, you could also experiment with oat flour—although the texture will be different.
  • Baking Soda: This is essential to give your cookies their soft and fluffy texture!
  • Flavorings: Cinnamon, vanilla, and salt pair beautifully with the sweet potato in this recipe. You’re welcome to add additional fall flavorings if you’d like, such as pumpkin pie spice or nutmeg.
Cream together softened butter and sugars with a hand mixer.
Cream together softened butter and sugars with a hand mixer.
Add sweet potato puree, cinnamon, and vanilla, beating until integrated.
Add sweet potato puree, cinnamon, and vanilla, beating until integrated.
Separately, whisk together flour, baking soda, and salt.
Separately, whisk together flour, baking soda, and salt.
Gradually add dry mixture into wet mixture in 2-3 batches, beating to form a dough.
Gradually add dry mixture into wet mixture in 2-3 batches, beating to form a dough.

Is canned sweet potato the same as sweet potato puree?

Yes, canned sweet potato is the same as sweet potato puree. (Same goes for pumpkin.) You can buy canned sweet potato at the store for a convenient, shelf-stable option. Or, roast, peel, and blend sweet potatoes for a homemade puree that, I think, is even more flavorful! Either canned or homemade puree will work just as well in this easy sweet potato cookies recipe.

How to Make Sweet Potato Cookies

  • In a large bowl, cream together softened butter and sugars with a hand mixer.
  • Add sweet potato puree, cinnamon, and vanilla, beating until integrated.
  • Separately, whisk together flour, baking soda, and salt.
  • Add dry flour mixture into wet mixture in 2-3 batches, beating to form a dough.
  • Portion dough with a cookie scoop (I used a 2-tsp scoop), roll into balls, then gently flatten each ball into a disc. Transfer to lined baking sheets.
  • Bake at 350° (180°) for 8-10 minutes, until starting to brown at the edges.
Portion sweet potato cookie dough with a cookie scoop and roll into balls.
Portion sweet potato cookie dough with a cookie scoop and roll into balls.
Gently flatten each ball into a disc, transfer to lined baking sheets, and bake at 350° (180°) for 8-10 minutes.
Gently flatten each ball into a disc, transfer to lined baking sheets, and bake at 350° (180°) for 8-10 minutes.
Easy Sweet Potato Cookies Recipe

Can I make pumpkin cookies instead of sweet potato cookies?

Yes, you can absolutely turn this soft sweet potato cookies recipe into a pumpkin cookies recipe. Just substitute the sweet potato puree with pumpkin puree! Again, you can use a homemade puree or canned pumpkin. For other pumpkin cookie ideas, try my pumpkin oatmeal cookies, chocolate chip pumpkin breakfast cookies, or mini pumpkin whoopie pies!

See how these sweet potato cookies are made in my Sweet Potato Puree + Cookies video!

Easy Sweet Potato Cookies Recipe

Soft Sweet Potato Cookies

This soft, comforting, easy sweet potato cookies recipe is perfect for the fall season! Satisfyingly sweet, made with canned or homemade sweet potato puree, and with a gluten free option.
5 stars (1 rating)

Ingredients

  • 1 cup butter, softened
  • cup light brown sugar
  • cup granulated white sugar
  • ½ cup sweet potato puree, homemade or canned
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • cups all-purpose flour, (or a 1-to-1 gluten-free baking flour)
  • 1 tsp baking soda
  • ½ tsp salt

Instructions 

  • Preheat oven to 350°F (180°C).
  • In a large bowl, beat softened butter and sugars with a hand mixer until combined.
  • Add sweet potato puree, cinnamon, and vanilla and beat until integrated.
  • Separately, whisk together flour, baking soda, and salt in a large bowl.
  • Add flour mixture into wet mixture in 2-3 batches, beating with a hand mixer to combine into a dough.
  • Scoop dough and roll into 1-inch balls, then flatten each ball into a disk. (I used a 2-tsp cookie scoop.) Transfer to baking sheets lined with parchment.
  • Bake 8-10 minutes, until starting to brown at the edges.
  • Cool 10 minutes before transferring to a wire rack.
  • Store in an airtight container at room temperature for up to 7 days.
  • Yields 68-70 cookies.
Serving: 2cookies, Calories: 104kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Sugar: 8g
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