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Sweet Potato Casserole Cookies

These sweet potato casserole cookies are perfect for fall. Sweet potatoes and warm fall spices baked into a soft cookie and topped with a pecan crumble and toasted marshmallows. Enjoy the delicious essence of sweet potato casserole all captured in a handheld soft cookie.
Print Recipe
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 23 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1/4 cup all-purpose flour
  • 3 tbsp packed light brown sugar
  • 2 1/2 tbsp melted plant butter
  • 1/2 cup pecans roughly chopped
  • zest of 1 orange
  • pinch of salt
  • mini marshmallows about 36-40
  • 1/2 cup plant butter softened
  • 1 cup light brown sugar lightly packed
  • 1 large egg + 1 large egg yolk
  • 1 cup cooked and mashed sweet potatoes
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups all-purpose flour

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • Add all topping ingredients (excluding marshmallows) to a small bowl and mix until everything is well incorporated and crumbly.
  • Cover bowl and refrigerate until needed.
  • Preheat oven to 350℉ / 176℃. Prepare large baking sheet by lining with parchment paper.
  • In a large bowl, cream together butter and sugar o medium speed, about 2-3 minutes.
  • Add egg and egg yolk, sweet potatoes, vanilla extract and then mix on medium speed until well incorporated.
  • Scrape down sides of bowl, then add pumpkin pie spice, baking soda and salt and mix until combined.
  • Add flour and mix until just moist and combined into cookie dough. (Do not overmix)
  • Use an ice cream or cookie dough scoop to evenly scoop balls of cookie dough on to prepared baking pan, at least 2 inches apart.
  • Remove topping from fridge and break it up with a fork. Press roughly a tablespoon amount on top of each cookie, pressing center of cookie down slightly.
  • Bake 10-12 minutes or until edges and top are set and slightly golden brown.
  • Remove cookies from oven, top each cookie with a few mini marshmallows (press in gently.)
  • Position oven rack so that cookies are about 3 inches form broiler and turn on broiler to high. Place cookies on rack and don’t walk away, watch closely until marshmallows are browned.
  • Immediately remove from oven, and let cool on pan for one minute, then transfer cookies to a cooling rack to finish cooling.
Keyword cookies, fall, autumn, thanksgiving, sweet potato, dessert, cookie, casserole cookie, easy recipe
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