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Sweet Potato Cookies with Pecans & Maple Glaze

4.72 from 7 votes

These Sweet Potato Cookies with Pecans and Maple Glaze are knock-your-socks-off kind of good, and with the hidden nutrition of sweet potatoes, they are light, crispy, and not too sweet. The maple glaze puts them over the top, and the nutty crunch of pecans is perfect in them.

sweet potato cookies on a baking sheet.

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Sweet Potato Cookies with Pecans and Maple Glaze are on my list of favorite cookies. You don’t even taste the sweet potato in these cookies, which adds to the appeal and makes them kid-friendly! And that glaze! Flavored with a bit of maple syrup, it’s light, not too sweet, and adds the perfect finish to these glorious cookies.

What you’ll love about Sweet Potato Cookies with Pecans and Maple Glaze


  • They’re not too sweet and have a nutty crunch.
  • They freeze like a dream!
  • They’re a tasty way to get more nutrition into kids!

You need cooked sweet potato for these cookies. So, whenever I’m making sweet potatoes for dinner, I’ll make sure to have some extra to make these cookies. You could also freeze leftover sweet potatoes in anticipation of making these easy sweet potato cookies, and then prep is a breeze.

This is such an easy and forgiving sweet potato cookie recipe, too. There’s no chilling time, so you can go from the mixer to the oven and right to your mouth – after letting them cool a bit.

Skip the nuts if you’re not a fan of pecans, but they add such a lovely texture to the Sweet Potato Cookies with Pecans and Maple Glaze.

sweet potato cookies with pecans and maple glaze
Glaze, top with nuts, and sugar.

Ingredients

  • All-purpose flour
  • Baking soda
  • Pumpkin pie spice – Or apple pie spice.
  • Kosher salt – Use half the amount if you’re using table salt.
  • Butter – Salted butter, softened.
  • Brown sugar – Lightly packed.
  • Sugar – White granulated sugar.
  • Cooked sweet potato – Soft sweet potato.
  • Egg – Just one.
  • Vanilla extract – Pure or artificial vanilla is fine.
  • Pecans – Toasted and chopped.
Labeled ingredients to make sweet potato cookies.

For The Glaze:

  • Powdered sugar – AKA confectioners or icing sugar.
  • Maple syrup – Use the real stuff!
  • Milk – Just a few spoonfuls.
  • Pecans – Toasted and chopped.
  • Maple sugar – Optional.
labeled glaze ingredients.

How To Make The Best Sweet Potato Cookies with Pecans and Maple Glaze

  1. Preheat your oven to 375-F and line 2 baking sheets with parchment paper (for easy cleanup).
  2. Combine the flour, baking soda, pumpkin pie spice, and salt in a small bowl.
  3. Cream the butter, brown, and white sugars in the bowl of a stand mixer with the paddle attachment until light and fluffy.
  4. Beat in the sweet potato until well-mixed, then add the egg and vanilla. Mix well.
  5. Add the flour mixture to the stand mixer and mix on low until combined. Add the chopped pecans and mix until just combined.
  6. Scoop balls of dough with a 1-inch cookie scoop and place them about 2-inches apart on a parchment paper-lined baking sheet.
  7. Bake the cookies for about 10-11 minutes until they’re set up and golden brown on the bottom.
  8. Cool the cookies on the baking sheet for about 10 minutes, then transfer them to a cooling rack.

To Make The Glaze

  1. Mix the powdered sugar, maple syrup, and milk in a small bowl.
  2. Add enough milk, a teaspoon at a time, until the glaze is thick but still runny.
  3. Top each cookie with a teaspoon of glaze, a sprinkle of pecans, and a pinch of maple sugar.
  4. Let the cookies dry, then enjoy!

Recommended

Chef Jenn’s Tips

  • Don’t like pecans? Leave them out, or use toasted chopped walnuts or almonds.
  • Never overmix cookie dough – mix only enough to incorporate the ingredients and scrape down the sides of the bowl as needed.
  • Let the cookies cool to room temperature before icing them.
  • The pecans and maple sugar will stick to the wet icing.

Storage

These Sweet Potato Cookies with Pecans and Maple Glaze will keep in an airtight container on the counter for 4-5 days. You can also freeze them. Simply package them in an airtight container or freezer-safe plastic bag and freeze them for 1-2 months. Then, just thaw and enjoy!

Step By Step Process

sweet potato cookies with pecans and maple glaze
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4.72 from 7 votes

Sweet Potato Cookies with Pecans and Maple Glaze

Sweet potatoes, maple, and pecans all go together splendidly in these tasty cookies! They're nutty, not too sweet, and oh-so-good!
Course Desserts
Cuisine American
Keyword maple syrup, pecans, smoked sweet potatoes, sweet potato, sweet potato cookies, sweet potato recipes
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 24 cookies
Calories 118kcal

Equipment

Ingredients

  • 1 cup + 2 tbsp all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup salted butter softened
  • 1/4 cup + 2 tbsp brown sugar
  • 1/4 cup + 2 tbsp sweet potato cooked and mashed
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup pecans toasted and chopped

For the glaze:

  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon milk
  • 1/4 cup pecans toasted and chopped
  • 2 tablespoons maple sugar

Instructions

  • Preheat your oven to 375-F and line 2 baking sheets with parchment paper (for easy cleanup).
  • Combine the flour, baking soda, pumpkin pie spice, and salt in a small bowl.
  • Cream the butter, brown, and white sugars in the bowl of a stand mixer with the paddle attachment until light and fluffy.
  • Beat in the sweet potato until well-mixed, then add the egg and vanilla. Mix well.
  • Add the flour mixture to the stand mixer and mix on low until combined. Add the chopped pecans and mix until just combined.
  • Scoop balls of dough with a 1-inch cookie scoop and place them about 2-inches apart on a parchment paper-lined baking sheet.
  • Bake the cookies for about 10-11 minutes until they're set up and golden brown on the bottom.
  • Cool the cookies on the baking sheet for about 10 minutes then transfer them to a cooling rack.

To make the glaze

  • Mix the powdered sugar, maple syrup, milk, and pumpkin pie spice in a small bowl.
  • Add enough milk, a teaspoon at a time, until the glaze is thick but still runny.
  • Top each cookie with a teaspoon of glaze, a sprinkle of pecans, and a pinch of maple sugar.
  • Let the cookies dry, then enjoy!

Notes

Chef Jenn’s Tips

  • Don’t like pecans? Leave them out, or use toasted chopped walnuts or almonds.
  • Never overmix cookie dough – mix only enough to incorporate the ingredients and scrape down the sides of the bowl as needed.
  • Let the cookies cool to room temperature before icing them.
  • The pecans and maple sugar will stick to the wet icing.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 108mg | Potassium: 50mg | Fiber: 1g | Sugar: 7g | Vitamin A: 656IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Want More Delicious and Easy Recipes?

By Chef Jenn

5 thoughts on “Sweet Potato Cookies with Pecans & Maple Glaze”

  1. 5 stars
    I’d never tried sweet potato cookies before so was very intrugied. They are now firmly on my cookie schedule and I love the pecans too – thank you!

    Reply
  2. 5 stars
    I have been looking for more sweet applications for sweet potatoes and this was definitely a winner! Desserts can be intimidating (for me, anyway), but this one turned out perfectly and everyone loved it. Thank you!

    Reply

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