Name: Sweet Potato Honeybun Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 24
Ingredients: 1 cup mashed sweet potato (fresh or canned); 1/2 cup unsalted butter, softened; 1 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon cloves; For the glaze:; 1 1/2 cups powdered sugar; 2 tablespoons milk (plus more if needed); 1 tablespoon honey; 1/2 teaspoon vanilla extract; Toppings:; Chopped pecans; Crushed honey graham crackers (optional, for a crunch); Tools:; Stand mixer or hand mixer; Mixing bowls; Baking sheets; Parchment paper

Sweet Potato Honeybun Cookies

If there’s one thing that can instantly brighten a busy afternoon, it’s a fresh batch of homemade cookies. These Sweet Potato Honeybun Cookies have quickly become a staple in my kitchen, and honestly, they disappear faster than I can bake them! I first made these on a whim when I had some leftover mashed sweet potatoes and a craving for something warm, comforting, and just a bit indulgent. What came out of the oven was pure magic—soft, tender cookies bursting with cozy spices, topped with the dreamiest glaze, and finished with crunchy pecans for a little extra flair.

My family couldn’t get enough. The first time I served them, my kids thought they were eating a fancy bakery treat, and my husband—who’s not usually a cookie fan—asked for seconds (and thirds). There’s something so nostalgic about the cinnamon-sweet potato combo; it tastes like fall, comfort, and home all wrapped into one.

What I love most about these cookies is how they balance that homey, old-fashioned feel with a bit of unexpected elegance. The sweet potato makes them wonderfully moist, and the honeybun-style glaze is truly the icing on the cake—or the cookie, in this case! If you’re looking for something that feels both special and simple, this is it. Trust me: once you try them, you’ll be finding any excuse to bake another batch.

Questions I Often Get Asked About This Recipe

Can I use canned sweet potato puree?
Yes! Canned sweet potato puree works perfectly and saves time. Just be sure it’s pure sweet potato, not the pie filling with added sugar and spices.

What if I don’t have pecans?
No problem. Walnuts or even chopped almonds make a great substitute. Or leave them off altogether if there’s a nut allergy in the family.

Can I freeze these cookies?
Absolutely. Bake and cool them completely, then freeze unfrosted cookies in an airtight container. Add the glaze after thawing for the best texture.

Is it possible to make them gluten-free?
Yes, using a 1:1 gluten-free all-purpose flour blend works great! The cookies may be slightly more delicate, but still delicious.

How long do these cookies stay fresh?
Stored in an airtight container, they’ll stay fresh for about 3-4 days at room temperature.

What You Need to Make Sweet Potato Honeybun Cookies

Ingredients:

1 cup mashed sweet potato (fresh or canned)

1/2 cup unsalted butter, softened

1 cup brown sugar

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

For the glaze:

1 1/2 cups powdered sugar

2 tablespoons milk (plus more if needed)

1 tablespoon honey

1/2 teaspoon vanilla extract

Toppings:

Chopped pecans

Crushed honey graham crackers (optional, for a crunch)

Tools:

Stand mixer or hand mixer

Mixing bowls

Baking sheets

Parchment paper

How to Make Sweet Potato Honeybun Cookies

Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper.

Cream the butter and sugars together until light and fluffy.

Add in the egg, vanilla, and mashed sweet potato; mix until smooth and well-combined.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix!

Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are lightly golden.

Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Prepare the glaze by whisking together the powdered sugar, milk, honey, and vanilla. Adjust the consistency with more milk if needed.

Frost the cooled cookies, then sprinkle with chopped pecans and crushed honey grahams if using.

Let the glaze set before serving—or dig in while it’s still gooey for an extra treat!

Tips for Making the Best Sweet Potato Honeybun Cookies

Room temperature ingredients are key for a smooth dough that bakes evenly.

Don’t overbake—these cookies are best when they’re just barely golden on the edges.

Customize the glaze by adding a pinch of cinnamon or a dash of maple syrup for extra flavor.

Double the batch and freeze half the dough for quick cookies whenever the craving hits.

Top right after glazing so the nuts and crumbs stick perfectly!

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “Absolutely perfect! Soft, flavorful, and that glaze—WOW. They didn’t even last 24 hours in my house.”

⭐️⭐️⭐️⭐️⭐️ “A new family favorite. I love that they’re a bit different from the usual chocolate chip cookie, but still simple enough for a weeknight.”

⭐️⭐️⭐️⭐️ “Really good but a little too sweet for me. Next time I might cut back on the sugar a bit. Still delicious!”

⭐️⭐️⭐️⭐️⭐️ “The sweet potato makes them so moist, and the glaze is pure heaven. Perfect fall treat.”

⭐️⭐️⭐️⭐️ “I tried using walnuts instead of pecans, and it worked great! Will definitely make again, maybe with a maple glaze next time.”

Printable Recipe

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