We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Sweet Potato Pie Cookies

(0)
  0 reviews
  • 30 min prep time
  • 1 hr 25 min total time
  • 8 ingredients
  • 24 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

These adorable and delicious sweet potato pie cookies with marshmallow buttercream frosting are definitely worthy of your dessert plate this Thanksgiving.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookie dough
1/4
cup all-purpose flour
2
teaspoons pumpkin pie spice
1
can (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
teaspoon vanilla

Steps

  • 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. 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.
  • 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. 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.

Expert Tips

Store covered in refrigerator.

Sprinkle cookies with additional pumpkin pie spice for a nice finish, if desired.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
133.4
Calories from Fat
50
% Daily Value
Total Fat
2.9g
4%
Saturated Fat
1.4g
7%
Trans Fat
0g
Cholesterol
5.1mg
2%
Sodium
133.4mg
6%
Total Carbohydrate
24.3g
8%
Dietary Fiber
1.1g
4%
Sugars
6.7g
Protein
2.8g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
3%
3%
Calcium
3.10%
3%
Iron
6.60%
7%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved