Name: Sweet Potato Cookies with Pecans Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup firmly packed light brown sugar; 1 cup white sugar; 1 teaspoon baking soda; 2 1/2 cups all-purpose flour; 1 cup cooked, mashed sweet potatoes; 2 large eggs, room temperature; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract or flavoring; 1 cup chopped pecans; Optional: additional chopped pecans and turbinado sugar for topping

Jump to Recipe· 4.8 from 7 reviews

I have to tell you, these sweet potato cookies with pecans are an absolute game changer when it comes to cozy fall baking. The combination of velvety mashed sweet potatoes and crunchy pecans makes each bite feel like a little celebration of autumn warmth and texture. They’re perfect for when you want a treat that’s both comforting and a bit unexpected—way better than your usual chocolate chip cookie in my book!

What I love most about this Sweet Potato Cookies with Pecans Recipe is how easy it is to pull off, even on a busy day. The ingredients are simple, and the process feels almost therapeutic, especially when the aroma of spices and baked sweet potatoes starts to fill your kitchen. Plus, these cookies hold up beautifully, so whether you’re packing them for school snacks or setting out a platter for your next get-together, they’re sure to impress!

🤎

Why This Recipe Works

Moisture from Sweet Potatoes: The mashed sweet potatoes keep the cookies soft and tender without extra oil.
Textural Delight: Adding chopped pecans offers a satisfying crunch that balances the soft cookie base.
Balanced Sweetness: Using both brown and white sugar creates depth and richness in flavor.
Simple Preparation: Few steps and common ingredients make this a great recipe for bakers of all levels.

The image shows a wire cooling rack filled with dozen small, round cookies with a golden brown color. Each cookie has a slightly rough texture and is topped with small, uneven pieces of chopped nuts scattered on the surface. The rack sits on a wooden table, partially covered by a white cloth with red and pink patterns. A metal tool with a red, worn handle is placed next to the rack on the right side. The overall scene feels warm and rustic, with the cookies as the main focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in the Sweet Potato Cookies with Pecans Recipe plays a special role to create that perfect balance of moistness, flavor, and texture. I always pick quality pecans and freshly mashed sweet potatoes for the best results, and I’ll share why next.

Light brown sugar: Adds moistness and a hint of caramel flavor that complements the sweet potato beautifully.
White sugar: Provides sweetness and helps with a slight crispness on the outside.
Baking soda: Acts as the leavening agent to give the cookies just enough rise and chewiness.
All-purpose flour: The base that holds everything together—measure it carefully for the right dough consistency.
Cooked, mashed sweet potatoes: The star ingredient that brings moisture, subtle sweetness, and vibrant color.
Eggs: Bind the dough and add richness; make sure they’re at room temperature for better mixing.
Unsalted butter (melted): Adds flavor and tenderness; melting helps to mingle it quickly into the dough.
Vanilla extract: Rounds out the flavors with a sweet, warm aroma.
Chopped pecans: Adds crunch and a nutty note that pairs perfectly with the sweet potatoes.
Optional toppings – chopped pecans and turbinado sugar: Give the cookies a pretty, sparkly finish and extra texture.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve played around with this recipe quite a bit, and what’s great is how easy it is to customize. Whether you prefer your cookies with more spice, less sugar, or even a vegan twist, this Sweet Potato Cookies with Pecans Recipe can adapt to your preferences without losing its magic.

Spice it up: I love adding a pinch of cinnamon or nutmeg to amp up the fall flavors—it really makes these cookies festive.
Nut-free option: For friends with allergies, swapping pecans for seeds like pumpkin or sunflower works nicely and keeps the crunch.
Vegan version: Replacing eggs with flaxseed meal and using coconut oil instead of butter still yields a wonderfully moist cookie.
Sweetness level: You can dial back the sugars slightly if you want a less sweet treat—perfect for those who prefer a more mellow bite.

Step-by-Step: How I Make Sweet Potato Cookies with Pecans Recipe

Step 1: Prep and Preheat for Success

First things first, preheat your oven to 350°F and line your cookie sheet with parchment paper or a silicone baking mat—this really helps prevent sticking and ensures even baking. It’s also a good time to make sure your sweet potatoes are cooked and mashed smoothly. I usually bake or microwave mine ahead of time; steaming can sometimes add extra moisture, so watch out for that.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, combine the brown sugar, white sugar, baking soda, and flour. Stir them together until everything is evenly distributed. This simple step sets the stage for evenly flavored cookies.

Step 3: Add Wet Ingredients and Nuts

Now add in the mashed sweet potatoes, eggs (make sure they’re at room temp for best mixing), melted unsalted butter, vanilla extract, and chopped pecans. Stir gently until all the ingredients come together into a consistent dough. Don’t overmix—just enough that everything is combined.

Step 4: Scoop and Optional Toppings

Using a small cookie scoop or spoon, drop balls of dough onto your prepared cookie sheet, spacing them about 2 inches apart. Feeling fancy? Sprinkle a few extra chopped pecans and a little turbinado sugar on top for a delightful crunch and sparkle once baked.

Step 5: Bake to Golden Perfection

Bake for 10 to 12 minutes until the cookie edges start turning golden brown. The center may look a bit soft, but that’s perfect! Let them cool on a wire rack to finish setting. Pro tip: don’t skip the cooling step—it helps the cookies firm up without losing moisture.

💡

Pro Tips for Making Sweet Potato Cookies with Pecans Recipe

Use Room Temperature Eggs: They mix more evenly, giving you a smoother dough and better texture in your cookies.
Don’t Overbake: Pull the cookies out when edges are golden but centers are still soft for chewy perfection.
Freshly Chop Pecans: Adds that extra punch of flavor and texture—pre-chopped store pecans can sometimes get bland.
Cool Completely Before Storing: Avoid soggy cookies by letting them cool fully before putting them in an airtight container.

How to Serve Sweet Potato Cookies with Pecans Recipe

A round white plate holds about twenty golden brown cookies stacked loosely on top of each other, each cookie is topped with small pieces of chopped nuts that add a rough texture and a light brown color on the surface. The cookies have a slightly cracked, soft-looking texture with a dusting of sugar on top, giving a subtle sparkle. The plate is set on a white marbled surface, and there is a glimpse of a ribbon with red designs on the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often top these cookies just before baking with a sprinkle of chopped pecans and turbinado sugar—it adds a lovely sparkle and crunch that makes each cookie look as good as it tastes. Sometimes, I also dust them lightly with cinnamon sugar for an extra cozy touch.

Side Dishes

Pair these cookies with a warm cup of spiced chai tea or a creamy latte for a perfect afternoon pick-me-up. They also go surprisingly well alongside vanilla ice cream for a simple but indulgent dessert experience.

Creative Ways to Present

For holiday gatherings, I like to arrange these Sweet Potato Cookies with Pecans on a rustic wooden board lined with parchment. Adding a few whole pecans and small pumpkins as decor creates a charming autumnal vibe. If you’re gifting, stacking them with parchment between each cookie and tying with twine always impresses friends and family.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. They stay deliciously soft for about 3 days if you keep them sealed well. Sometimes I add a slice of apple inside the container to maintain moisture—it’s an old bakers’ trick that truly works!

Freezing

This Sweet Potato Cookies with Pecans Recipe freezes wonderfully. I like to freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag so I can bake fresh cookies anytime. You can also freeze baked cookies layered with parchment paper; thaw at room temperature before serving.

Reheating

To reheat, I pop the cookies in a preheated 300°F oven for 5 minutes, which revives their soft texture without drying them out. Avoid microwaving as it tends to make them a bit chewy in a less pleasant way.

FAQs

Can I use canned sweet potatoes for the Sweet Potato Cookies with Pecans Recipe?

Yes, you can use canned sweet potatoes if you’re short on time. Just make sure to drain any excess liquid thoroughly before mashing, as too much moisture can affect the dough consistency.
Can I substitute the pecans with another nut?

Absolutely! Walnuts or almonds work well if you prefer a different nut flavor. Just chop them similar in size to the pecans for even texture.
How do I know when the Sweet Potato Cookies are done baking?

Look for golden brown edges and slightly soft centers. The cookies will firm up as they cool, so it’s best to remove them from the oven before they look fully set in the middle.
Can I make these cookies gluten-free?

Yes, by substituting all-purpose flour with a 1-to-1 gluten-free baking flour blend, you can make these cookies gluten-free. Just keep an eye on dough texture and adjust flour slightly if needed.

Final Thoughts

Honestly, once I started making these Sweet Potato Cookies with Pecans Recipe, they quickly became a favorite to share with friends and family during chilly months. The comforting flavors combined with the ease of preparation make them a baking win in my book. I can’t wait for you to try them—you’ll love how they bring a little warmth and crunch to your cookie plate, just like they did for me.