Kid-Friendly Recipe: Sweet Potato Pie Cookies


For many of us, nothing tastes like fall quite like sweet potato pie. Sweet, savory, and a touch spicy, this treat is cozy comfort in a slice. Or a cookie, in the case of this recipe! While in no way meant to replace your beloved pie (or pudding!), these cookies—inspired by sweet potato pie—are a perfect addition to any fall gathering dessert spread.

Developed for us by Ashley Walterhouse of Fit Mitten Kitchen, our sweet potato pie cookies might just become your new family tradition!

Sweet Potato Pie Cookies

Yield: 18–20 cookies
Prep Time: 5 Minutes
Bake Time: 12 minutes



  • 1 cup whole wheat flour (or sub 1:1 gluten-free baking flour)
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ cup avocado oil
  • 1/3 cup coconut sugar
  • 1 large egg
  • 2 Once Upon a Farm Advanced Nutrition Oats & Roots pouches
  • 1 teaspoon vanilla extract

Oat Crumble:

  • 1.5 tablespoons coconut oil, melted and cooled
  • 1.5 tablespoons coconut sugar
  • 2 tablespoons whole wheat flour
  • 3 tablespoons rolled oats
  • 1/4 teaspoon ground cinnamon


  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper.
  2. Make crumble: In a small bowl combine oat crumble ingredients and set aside.
  3. Combine dry ingredients: In a medium bowl combine flour, oats, baking soda and spices.
  4. Mix wet ingredients: In a large mixing bowl whisk together avocado oil with coconut sugar until combined. Add in egg, 2 pouches and vanilla extract, whisk again until smooth.
  5. Add in bowl of dry ingredients, mixing with spatula until dough comes together.
  6. Using a medium cookie scoop, scoop dough and place on lined baking sheet, about 2 inches apart. Flatten with palm and sprinkle with oat crumble, lightly pressing the crumble into the dough.
  7. Bake for 10–12 minutes, until edges are lightly golden. Cookies are deliciously spiced, soft and slightly dense—almost like a muffin top!

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