Sweet Potato Cookies with Cinnamon Cream Cheese Frosting

Prep 20 mins
Cook 10 mins
Add'l 1 hr
Total 1 hr 30 mins
This post may contain affiliate links. Read my disclosure policy.

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting: pillowy soft, spiced sweet potato cookies are frosted with a rich, sweet cinnamon cream cheese icing!

Two sweet potato cookies loaded with cinnamon cream cheese frosting.

If you have been looking for the best Sweet Potato Cookie, look no further. These are going to win by a landslide!

The Sweet Potato Cookie base is super fluffy, soft and loaded with great sweet potato flavor from Bruce’s Yams.

Their canned yams really make this recipe super easy to whip up. You just open the can, drain the syrup and mash them!

I topped my Sweet Potato Cookies with a super smooth and sweet cinnamon cream cheese frosting that is pure creamy deliciousness.

These are heavenly little cookies and I wish you could smell them through the screen! My whole house smelled like fall!

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting stacked on top of each other and on a cookie plate.

I really feel that sweet potatoes are super under utilized in desserts. They are just as good as pumpkin, maybe even better!

There are many pumpkin desserts that I like to swap sweet potatoes in place of the pumpkin.

To me, sweet potatoes have a milder flavor that lends itself to many more uses. For example, my Sweet Potato Bundt Cream Cheese Cake I make every year!

Plus, I always make sure and have a Sweet Potato Pie at Thanksgiving and it’s usually the first one to go!!

Bruce's Yams Sweet Potatoes In Can

Bruce’s Yams are the number one selling canned sweet potato in the United States.

Their sweet potatoes use only the freshest sweet potatoes from nearby farms and are triple-peeled and canned within hours of harvesting.

My personal favorite thing about Bruce’s Yams is the simplicity of the ingredients and lack of names I can’t pronounce.

In a can of Bruce’s Yams Cut Sweet Potatoes, there are just 3 ingredients: Sweet Potatoes, Water and Sugar. Yup, that’s it!!

Bonus: Bruce’s Yams are certified by the American Heart Association!

Sweet Potato Cookie Dough in a clear bowl with a cookie scoop.

These Sweet Potato Cookies with Cinnamon Cream Cheese Frosting may sound hard to make, but I promise they are very easy.

The hardest part is the hour wait while the dough chills in the fridge!

The cookie dough itself uses melted butter and Bruce’s Yams to keep them moist.

Then we spice them up with cinnamon, nutmeg and a little vanilla extract.

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting on a cookie plate, on parchment paper and with extra frosting on the side.

These Sweet Potato Cookies are extra soft and rise up a lot into a perfectly rounded cookie as they bake.

Then we load on that Cinnamon Cream Cheese Frosting, right on top, in a big generous thick layer! It is the perfect topping!

I can’t wait to hear all of your reviews for these Sweet Potato Cookies with Cinnamon Cream Cheese Frosting!

For more great sweet potato desserts, make sure and check out Bruce’s Yams!

Yield: 36 Cookies

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting

Frosted sweet potato cookies on a wire plate.

Sweet Potato Cookies with Cinnamon Cream Cheese Frosting: pillowy soft, spiced sweet potato cookies are frosted with a rich, sweet cinnamon cream cheese icing!

Prep Time 20 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes


Sweet Potato Cookies:

  • 3 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup Bruce’s Yams Cut Sweet Potatoes in Syrup, drained and mashed
  • 1 cup (2 sticks) salted butter, melted
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Cinnamon Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 4 tablespoons salted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, plus more for garnish, if desired
  • 3 to 4 cups powdered sugar (add until desired consistency/firmness)


  1. In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  2. In a large bowl whisk together sweet potatoes, butter and granulated sugar. Add egg and vanilla extract.
  3. Beat in flour mixture until well combined. Cover bowl with foil or parchment paper and refrigerate for one hour or overnight.
  4. Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  5. Using a medium cookie scoop, drop dough by onto prepared cookie sheets. Grease the bottom of a flat glass with butter and gently press cookie dough into flat disks about 1/2 inch thick.
  6. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  7. For Cinnamon Cream Cheese Frosting: Beat together cream cheese, butter, cinnamon and vanilla until well combined. Add powdered sugar and beat until smooth.
  8. Generously frost on top of each cookie and dust with extra cinnamon if desired. Serve immediately and store any leftovers in the refrigerator.


  • Storage: Refrigerate sweet potato cookies for up to 5 days, or freeze for up to 3 months.
  • Butter: If you use unsalted butter in this recipe, you will need to add 1/2 teaspoon of salt to the cookie dough.
  • Add Nuts: Sprinkle chopped walnuts or pecans into the cookie batter before chilling it for a lovely crunch.
  • Pie Spice: Cinnamon and nutmeg make a simple spice profile for this recipe, but feel free to substitute pumpkin pie spice instead for a more complex flavor.
  • Frosting: Sweet potato cookies can also be topped with a simple, crisp glaze (try the glaze from my Old Fashioned Iced Oatmeal Cookies). Let the glaze dry and they are good to go - and easier to store, too.
  • Marshmallows: Take a cue from your favorite candied yams recipe, and add some marshmallows to your sweet potato cookies. Press a few mini marshmallows into the batter before baking, and allow to cool before serving.
  • Nutrition Information:



    Serving Size:

    1 cookie

    Amount Per Serving: Calories: 256Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 87mgCarbohydrates: 54gFiber: 1gSugar: 43gProtein: 2g


    This post is sponsored by Bruce’s Yams. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love!

    Sweet Potato Cookies with Cinnamon Cream Cheese Frosting: pillowy soft, spiced sweet potato cookies are frosted with a rich, sweet cinnamon cream cheese icing! #SweetPotatoCookies #Cookie #Recipe #CookieExchange #SweetPotato

    This post may contain affiliate links. Read my disclosure policy.

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    11 Responses
    1. Stephanie Alexander

      I just made these, and OH MY GOODNESS, they were sooo good!!! I did make a few tweaks- I cut the recipe in half and used 1c of mashed sweet potatoes (regular boiled, not canned) and 1c of flour, but all I can say is WOW! They are pillow soft, full of flavor and not too sweet. The icing complements the cookies so well. I’ve convinced myself that these are a vegetable and that I can eat them for breakfast. They were perfect with my coffee this morning, it’s officially Fall Thanks so much for this recipe!

    2. Chrissie Baker

      Now this is my favorite cookies recipe. This looks amazing! I cannot wait to give it a try. Thank you for sharing this great recipe. YUM!

    3. Tammy

      Yum! These Sweet Potato Cookies with Cream Cheese Frosting look AMAZING! I LOVE that cream cheese frosting, but I wonder how they would taste with a homemade marshmallow cream frosting & cinnamon or even with added chopped pecans or soft pre-plumped raisins.? Regardless, I can’t wait to try your recipe as is! I do believe these cookies willl make a wonderful addition to our Thanksgiving menu.

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    I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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