Sweet Potato Pie CookiesSweet Potato Pie Cookies
Sweet Potato Pie Cookies
Sweet Potato Pie Cookies
These adorable and delicious sweet potato pie cookies with marshmallow buttercream frosting are definitely worthy of your dessert plate this Thanksgiving.
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Recipe - ShopRite of Massapequa
SweetPotatoPieCookies.jpg
Sweet Potato Pie Cookies
Prep Time30 Minutes
Servings24
Cook Time85 Minutes
Calories150
Ingredients
16.5 oz Pillsbury™ refrigerated sugar cookie dough
1/4 cup All purpose flour
2 tsp Pumpkin pie spice
29 oz Cut sweet potatoes in light syrup, drained
3/4 cup Powdered sugar
3/4 cup Marshmallow creme
1/4 cup Butter, softened
1/4 tsp Vanilla
Directions

1. Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.

 

2. In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.

 

3. Meanwhile, in medium bowl, mash drained sweet potatoes, and measure 1 1/2 cups, reserving remaining for another use. Add remaining 1 1/2 teaspoons of the pumpkin pie spice and 1/4 cup of the powdered sugar to the 1 1/2 cups mashed sweet potatoes; mix well. Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge.

 

4. Bake 10 to 15 minutes or until edges are golden brown. Cool 10 minutes in pan; run metal spatula or sharp knife around edge of each cookie cup to loosen. Cool completely in pan, about 20 minutes.

 

5. In medium bowl, beat marshmallow creme, softened butter, remaining 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed, or stir until smooth. Transfer to resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.

 

Nutritional Information
  • 5 g Total Fat
  • 5 mg Cholesterol
  • 90 mg Sodium
  • 45 mg Potassium
30 minutes
Prep Time
85 minutes
Cook Time
24
Servings
150
Calories

Shop Ingredients

Makes 24 servings
16.5 oz Pillsbury™ refrigerated sugar cookie dough
Pillsbury Sugar Cookie Dough, 16.5 oz
Pillsbury Sugar Cookie Dough, 16.5 oz
$6.29$0.38/oz
1/4 cup All purpose flour
Pillsbury Best All Purpose Flour, 5 lb
Pillsbury Best All Purpose Flour, 5 lb
$6.29$1.26/lb
2 tsp Pumpkin pie spice
Simply Organic Pumpkin Spice, 1.94 oz
Simply Organic Pumpkin Spice, 1.94 oz
On Sale! Limit 4
$3.99 was $4.99$2.06/oz
29 oz Cut sweet potatoes in light syrup, drained
Princella Cut Yams in Syrup Sweet Potatoes, 40 oz
Princella Cut Yams in Syrup Sweet Potatoes, 40 oz
$4.69$0.12/oz
3/4 cup Powdered sugar
Bowl & Basket Confectioners Sugar, 32 oz
Bowl & Basket Confectioners Sugar, 32 oz
$3.29$1.65/lb
3/4 cup Marshmallow creme
Jet-Puffed Marshmallow Creme, 7 oz
Jet-Puffed Marshmallow Creme, 7 oz
$2.39$0.34/oz
1/4 cup Butter, softened
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Salted Butter, 4 count, 16 oz
$4.29$4.29/lb
1/4 tsp Vanilla
McCormick Pure Vanilla Extract, 2 fl oz
McCormick Pure Vanilla Extract, 2 fl oz
On Sale!
$5.99 was $9.49$3.00/fl oz

Nutritional Information

  • 5 g Total Fat
  • 5 mg Cholesterol
  • 90 mg Sodium
  • 45 mg Potassium

Directions

1. Heat oven to 350°F. Generously spray 24 regular-size muffin cups with cooking spray.

 

2. In large bowl, mix cookie dough, flour and 1/2 teaspoon of the pumpkin pie spice. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Firmly press 1 tablespoon cookie dough evenly in bottom of each muffin cup. Bake 10 minutes.

 

3. Meanwhile, in medium bowl, mash drained sweet potatoes, and measure 1 1/2 cups, reserving remaining for another use. Add remaining 1 1/2 teaspoons of the pumpkin pie spice and 1/4 cup of the powdered sugar to the 1 1/2 cups mashed sweet potatoes; mix well. Place about 2 teaspoons sweet potato filling on center of each cookie, and spread in each cup to within 1/4 inch of edge.

 

4. Bake 10 to 15 minutes or until edges are golden brown. Cool 10 minutes in pan; run metal spatula or sharp knife around edge of each cookie cup to loosen. Cool completely in pan, about 20 minutes.

 

5. In medium bowl, beat marshmallow creme, softened butter, remaining 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed, or stir until smooth. Transfer to resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of frosting on top of each cookie cup.