These Apple Cider Whoopie Pie Cookies are the ultimate cozy treat for fall! Soft, spiced cookies infused with apple cider are sandwiched together with a creamy caramel filling that’s as luscious as it sounds. Each bite is sweet, tangy, and decadent — perfect for autumn gatherings, bake sales, or a sweet treat on a crisp day.
Ingredients
For the Apple Cider Whoopie Pie Cookies:
- 1 cup (240 ml) apple cider (reduced to 1/4 cup)
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup (120 ml) buttermilk
For the Caramel Filling:
- 1 cup (227 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 1/2 cup (120 g) caramel sauce (homemade or store-bought)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1. Reduce the Apple Cider
- Pour the apple cider into a small saucepan.
- Simmer over medium heat until reduced to 1/4 cup, about 15–20 minutes.
- Cool completely before using.
2. Make the Cookie Batter
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract and cooled apple cider reduction.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Add dry ingredients to the wet mixture in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
3. Bake the Cookies
- Scoop the batter using a tablespoon or small cookie scoop onto the prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes or until the tops spring back when lightly touched.
- Cool completely on a wire rack.
4. Make the Caramel Filling
- Beat butter until creamy.
- Gradually add powdered sugar, then mix in caramel sauce, vanilla, and salt until fluffy and spreadable.
5. Assemble the Whoopie Pies
- Spread or pipe caramel filling on the flat side of half the cookies.
- Top with remaining cookies to form sandwiches.
Tips & Tricks
- Apple cider reduction: This intensifies the flavor — don’t skip it!
- For a richer caramel taste, use homemade caramel sauce.
- These cookies are even better the next day as the flavors meld together.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Variations & Substitutions
- Swap caramel filling with a cinnamon cream cheese frosting for a tangier bite.
- Add finely chopped dried apples to the cookie batter for extra texture.
- Use apple pie spice instead of individual spices for convenience.
Serving Suggestions
- Pair with a mug of hot apple cider or pumpkin spice latte.
- Serve on a fall-themed dessert platter for Thanksgiving or harvest gatherings.
- Wrap individually for bake sales or gifting.
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