Thumbprint cookies filled with sweet potato pie filling and topped with roasted marshmallows will have you enjoying your piece of the pie in every sweet bite!
If you love the comforting flavors of sweet potato pie but want a fun, bite-sized version, theseย Sweet Potato Pie Thumbprint Cookiesย are for you! With a buttery cookie base, a luscious sweet potato filling, and a toasted marshmallow topping, each bite delivers the warmth and nostalgia of a classic holiday dessert. Perfect for Thanksgiving, fall gatherings, or any time you crave a cozy treat!
Why You Should Make This Recipe
- Unique Twist on a Classic Dessert โ Instead of baking a whole pie, enjoy the same flavors in a fun, handheld cookie format.
- Perfect for Sharingย โ These Sweet Potato Pie Thumbprint Cookies are great for parties, potlucks, or gifting to friends and family.
- Easy to Make โ Simple ingredients and steps make this an approachable recipe for all skill levels.
- Rich, Cozy Flavors โ Warm spices, creamy sweet potato, and toasted marshmallow create a decadent and comforting treat.
- Crowd-Pleasing โ A guaranteed hit with anyone who loves sweet potato pie!
Sweet Potato Pie Thumbprint Cookies Recipe
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon vanilla extract
Sweet Potato Pie Filling:
- 1 cup sweet potato, peeled and mashed
- 1 egg
- 4 tablespoons brown sugar
- 1 tablespoon milk
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
Topping:
- Mini marshmallows
Instructions
- Prepare the Sweet Potato Filling:
- Peel and cook the sweet potato in a pot of boiling water until soft.
- Drain and let it cool completely.
- Mash the sweet potato until smooth using a food processor or potato masher.
- In a mixing bowl, combine mashed sweet potato, cornstarch, cinnamon, ginger, nutmeg, and brown sugar.
- Whisk in the egg, vanilla extract, and milk until smooth. Set aside.
- Make the Cookie Dough:
- Preheat the oven to 350ยฐF and line a baking sheet with parchment paper.
- In a stand mixer or with a hand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually add the flour, mixing until a dough forms.
- Roll the dough into 1 1/2 tablespoon-sized balls and place on the baking sheet.
- Use the back of a tablespoon to press an indent into each dough ball.
- Freeze the formed cookies for 5 minutes to prevent spreading.
- Bake & Assemble:
- Remove cookies from the freezer and fill each indent with sweet potato pie filling.
- Bake for 13 minutes.
- Remove from the oven and immediately top each cookie with mini marshmallows.
- Broil forย less than a minuteย until the marshmallows are golden brown. Watch closely to prevent burning!
- Let cool slightly and enjoy these Sweet Potato Pie Thumbprint Cookies!
Tips for the Best Sweet Potato Pie Thumbprint Cookies
- Donโt skip freezing the dough โ This helps the cookies maintain their shape during baking.
- Use fresh sweet potatoes โ For the best flavor and texture, avoid canned sweet potato puree.
- Keep an eye on the broiler โ Marshmallows can burn quickly, so watch them closely!
- Store properlyย โ Keep the Sweet Potato Pie Thumbprint Cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Final Thoughts
These Sweet Potato Pie Thumbprint Cookies are the ultimate fall treat, combining the best elements of cookies and pie into one delicious bite. Whether you’re making them for a holiday dessert table or just indulging in some cozy baking, theyโre sure to be a favorite.
Posts
Sweet Potato Pie Cookies
Thumbprint cookies filled with sweet potato pie filling and topped with roasted marshmallows will have you enjoying your piece of the pie in every sweet bite!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter softened
- 1/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon vanilla extract
Sweet Potato Pie Filling:
- 1 cup sweet potato peeled and mashed
- 1 egg
- 4 tablespoons brown sugar
- 1 tablespoon milk
- 1 teaspoon cornstarch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla extract
Topping:
- Mini marshmallows
Instructions
Prepare the Sweet Potato Filling:
- Peel and cook the sweet potato in a pot of boiling water until soft.
- Drain and let it cool completely.
- Mash the sweet potato until smooth using a food processor or potato masher.
- In a mixing bowl, combine mashed sweet potato, cornstarch, cinnamon, ginger, nutmeg, and brown sugar.
- Whisk in the egg, vanilla extract, and milk until smooth. Set aside.
Make the Cookie Dough:
- Preheat the oven to 350ยฐF and line a baking sheet with parchment paper.
- In a stand mixer or with a hand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg yolk and vanilla extract.
- Gradually add the flour, mixing until a dough forms.
- Roll the dough into 1 1/2 tablespoon-sized balls and place on the baking sheet.
- Use the back of a tablespoon to press an indent into each dough ball.
- Freeze the formed cookies for 5 minutes to prevent spreading.
Bake & Assemble:
- Remove cookies from the freezer and fill each indent with sweet potato pie filling.
- Bake for 13 minutes.
- Remove from the oven and immediately top each cookie with mini marshmallows.
- Broil for less than a minute until the marshmallows are golden brown. Watch closely to prevent burning!
- Let cool slightly and enjoy!
Notes
Tips for the Best Sweet Potato Pie Thumbprint Cookies
- Donโt skip freezing the doughย โ This helps the cookies maintain their shape during baking.
- Use fresh sweet potatoesย โ For the best flavor and texture, avoid canned sweet potato puree.
- Keep an eye on the broilerย โ Marshmallows can burn quickly, so watch them closely!
- Store properlyย โ Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Tried this recipe?Let us know how it was!
Leave a Reply