Description
Pumpkin Pecan Cobbler is a batch of ultra-soft, warmly spiced sweet potato cookies with cozy cinnamon flavor, tender centers, and melty chocolate in every bite.
Ingrédients
Scale
- 1 cup mashed sweet potato, cooled
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger (optional)
- 3/4 cup chocolate chips or white chocolate chips
- 1/2 cup chopped pecans or walnuts
- 1/2 cup dried cranberries (optional)
Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar for 2 minutes until fluffy.
- Beat in egg and vanilla extract.
- Mix in mashed sweet potato until smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Add dry ingredients to wet ingredients and mix just until combined.
- Fold in chocolate chips, nuts, or dried cranberries if using.
- Cover and chill dough 30 minutes.
- Scoop 1 1/2 tablespoon portions onto prepared baking sheet.
- Bake 10 to 12 minutes until edges are set and centers are slightly soft.
- Cool 5 minutes on pan, then transfer to a wire rack to cool completely.
Notes
Roasted sweet potato gives the best flavor and texture. If mash seems watery, blot excess moisture before mixing to help cookies hold their shape.
- Temps de préparation: 20 minutes
- Temps de cuisson: 12 minutes
- Catégorie: Dessert
- Méthode: Baked
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 180
- Sucre: 14g
- Sodium: 120mg
- Graisse: 8g
- Graisse saturée: 5g
- Graisses insaturées: 2g
- Gras trans: 0g
- Glucides: 24g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 25mg