this is my first time making whoopie pies. i always have thought the name is fun, and the actual fluffy sandwich cookie itself is fun to look at too, but until now i was only enjoying them through pictures. it was about time i tested some out for real. i ended up making this recipe because i had sweet potatoes to use up, yet my family didn’t need another pie today. so far we have 2 pumpkin pies and one mincemeat pie. it’s thanksgiving, and we have food traditions that i look forward to every year, and i wasn’t going to add something new to the mix this time. i did make sweet potato pie last year in germany because it was easier than paying a fortune for a can of pumpkin. it ended up being super popular (or i have really polite friends) and it tasted pretty close to pumpkin pie. i was asked for the recipe a few times though, which i still have yet to give (oops!). i promise though that i will make it before christmas and archive the recipe here, but for now i’m not going to crowd today’s dinner table with it. instead i’ll be offering a sample of my new sweet potato experiment, and a small one at that. the recipe that i adapted it from was rather small. it was only supposed to make about 10-12 mini sandwich cookies which i was thinking is maybe good since these are a new thanksgiving addition, but i scooped too big a few times, and now i have 9 mini whoopie pies to share. if it wasn’t thanksgiving and the theme of the entire day wasn’t all about sharing and being thankful for family and friends and whatever else, i might actually hide them in the back of the fridge and thank only myself for being such a good baker. but of course, i am extremely thankful to be with my family again this year. it has been two years since i’ve spent the holidays at home, and i’m quite happy to be able bake for them again. this recipe size is probably perfect for any normal occasion though. i hate when recipes make too much and you feel like you should start googling the nearest bake sale. this will make enough to share with a few people, and you can be sure that none will be wasted. even if you are baking these for yourself, you shouldn’t fear for leftovers in that situation either. have a very happy thanksgiving!
- 3/4 c. cooked and mashed sweet potatoes (i used 2 big and 1 small potato and had a lot leftover to eat later)
- 1/4 c. maple syrup
- 2 tbsp. brown sugar
- 1/2 tsp. pure vanilla extract
- 1 large egg
- 1 c. flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. grond cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground ginger
- 1/8 tsp. salt
maple cream cheese frosting ingredients:
- 3/4 package cream cheese (8oz. pkg)
- 3 tbsp. butter, room temperature
- 3/4 c. powdered sugar
- 2 tbsp. maple syrup
heat oven to 375° F. line a cookie sheet with parchment paper, or spray a little bit of cooking spray. beat the sweet potato with the maple syrup and brown sugar with an electric mixer until smooth. then add the vanilla and the egg, and beat until well combined.
in a separate bowl, whisk together the dry ingredients (baking powder, baking soda, cinnamon, nutmeg, ginger, and salt). add this dry mixture to the wet, and stir until fully incorporated. using a mini ice cream scoop or a small spoon, scoop batter onto prepared cookie sheet. try to make the scoops as smooth/round as possible because they will look prettier after they have baked. also note that the cookies won’t spread out when you bake them, but they do puff up. bake until cookies have puffed up and dry to the touch, about 8 or 9 minutes. let cookies rest on cookie sheet for 1 minute, then transfer to a wire rack to cool completely (if you try to frost the still-warm cookies, the frosting will melt and be messy. waiting is worth it).
meanwhile, prepare the maple cream cheese frosting. clean the beaters, then beat the cream cheese, butter, powdered sugar, and maple syrup together until smooth. when the cookies are cooled, spoon a small tsp. amount of frosting on one half of a cookie, and then sandwich with another piece. you now have a whoopie pie. chill the pies in the fridge until you are ready to serve.