Apple Cider Whoopie Pies

There is nothing that says autumn quite like the warm, spiced scent of apples and cinnamon drifting from the oven. These Apple Cider Whoopie Pies are the perfect embodiment of the season, with soft, cake-like cookies and a creamy, cider-infused filling that tastes like a crisp fall day.

My sister Jennifer, our family’s joyful baker, invented these with me on a messy October afternoon. We were determined to create the perfect fall treat, and our shared laughter remains the secret ingredient in every single batch I make.

Why You’ll Fall in Love with These

• Flavor Profile: Tastes like spiced apple cake with a creamy cinnamon filling, reminiscent of a crisp autumn afternoon.
• Texture: The cookies are soft, light, and cakey, perfectly sandwiching a smooth and fluffy frosting.
• Difficulty: This is a straightforward recipe perfect for bakers of all levels. The most important part is not overmixing the batter.
• Best For: A wonderful treat for fall gatherings, bake sales, or simply enjoying with a warm drink on a cool day.

What Makes This Recipe a Little Easier

For the Fluffiest Batter

A stand mixer makes creaming the butter and sugar an absolute breeze, giving you that wonderfully light and fluffy texture.

For Perfectly Round Cookies

I find a cookie scoop is the key to getting perfectly uniform cookies every single time, which makes for much prettier whoopie pies!

Gathering Your Ingredients

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup apple cider (reduced to 1/4 cup for stronger flavor)
• 1 large egg
• 1 teaspoon vanilla extract

For the Filling:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons apple cider
• 1 teaspoon cinnamon

For the Caramel Center (optional):

• 1/2 cup soft caramel candies
• 1 tablespoon heavy cream

Let’s Get Baking, Shall We?

First, a Little Preparation

First things first, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Getting everything set up beforehand makes the whole process feel so much calmer and more enjoyable.

Bringing the Autumn Spices Together

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I always take a moment to breathe in the scent of the spices, it’s the first hint of the deliciousness to come!

Creating the Heart of Our Cookies

In a separate large mixing bowl, cream the softened butter with the brown and granulated sugars until it’s light and fluffy. This step is so important for a tender cookie. Then, beat in the egg, vanilla, and that lovely reduced apple cider.

Forming Our Little Cookie Mounds

Now, gradually add the dry mixture to your wet ingredients, mixing only until it’s just combined. It’s so tempting to keep mixing, but a light hand is the secret to soft, cakey cookies. Use a scoop to drop rounded mounds of batter onto your prepared baking sheets.

A Little Time in the Warm Oven

Bake for 10–12 minutes. You’ll know they’re ready when they are set and feel slightly springy to the touch. Let them cool on the pan for a few minutes before moving them to a wire rack to cool completely. Patience is key here, they must be fully cool before filling!

The Creamy, Dreamy Filling

While the cookies cool, prepare that heavenly filling. In a mixing bowl, beat the softened butter until it’s perfectly smooth. Gradually add the powdered sugar, apple cider, and cinnamon, and continue to beat until you have a light and creamy frosting.

A Little Surprise of Gooey Caramel

If you’re adding that little surprise caramel center, gently melt the soft caramels with the heavy cream in a small saucepan over low heat until it’s smooth. Let it cool just enough so it’s not piping hot but is still spreadable.

Putting It All Together

Time for the fun part! Spread a generous layer of filling on the flat side of one cookie. If you’re using it, add a little dollop of the caramel right in the center. Top it with another cookie, pressing down ever so gently to create your perfect little sandwich.

A Quick Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. It is calculated using a standard online calculator and should be considered an approximation.

A Few Lighter Swaps You Could Try

• Flour Swap: For a bit more fiber, you can substitute half of the all-purpose flour with white whole wheat flour. It will make the cookies slightly denser but just as delicious.
• Reduce the Sugar: While it will change the texture slightly, you can reduce the granulated and brown sugar in the cookies by a couple of tablespoons each without a major impact.
• Lighter Filling: For a tangier and less sweet filling, try a cream cheese-based frosting. Simply beat 4 ounces of softened cream cheese with the butter before adding the powdered sugar.

My Favorite Ways to Serve These

• A La Mode: Serve a whoopie pie slightly warmed with a small scoop of vanilla bean ice cream on the side. The contrast of warm and cold is simply divine.
• Autumn Treat Platter: Arrange these on a platter with apple slices, sharp cheddar cheese, and candied pecans for a beautiful and festive fall dessert board.
• With a Warm Drink: There is no better companion for these whoopie pies than a steaming mug of hot apple cider, a spiced chai latte, or a simple cup of tea.

A Few Little Tips for Perfect Pies

• Not Reducing the Cider: Simmering the apple cider to reduce it concentrates the flavor immensely. Skipping this step will result in a much milder apple taste in your cookies.
• Overbaking the Cookies: These are meant to be soft and cake-like. If you bake them too long, they will become dry and hard. Keep a close eye on them and pull them out as soon as they are set.
• Filling Warm Cookies: If you try to frost the cookies before they are completely cool, the filling will melt and slide right off, creating a sticky mess. Let them rest on the wire rack until they are at room temperature.

Keeping Your Whoopie Pies Fresh

These whoopie pies are best enjoyed fresh, but they store quite well. Place them in a single layer in an airtight container and keep them in the refrigerator for up to 4 days. The cookies will soften a bit more as they sit, which I think makes them even better!

From My Kitchen to Yours

I hope these little cakes bring as much joy to your kitchen as they do to mine. They are more than just a dessert; they are a taste of autumn, a reminder of crisp afternoons, and a chance to create your own sweet memories with the ones you love. Happy baking, my friends.

A Few Things You Might Be Wondering

Can I use store-bought apple juice instead of cider?

You can, but apple cider typically has a more robust, unfiltered flavor that really shines in this recipe. If you use apple juice, the apple flavor might be a bit more subtle.

Is it really necessary to reduce the apple cider?

I highly recommend it! Reducing the cider from 1/2 cup to 1/4 cup by simmering it on the stove concentrates the flavor significantly, giving the cookies a much richer apple taste. It only takes a few extra minutes and is well worth the effort.

Can I make the cookie parts ahead of time?

Absolutely! You can bake the cookies and store them in an airtight container at room temperature for up to two days before you plan to fill and serve them. This is a great way to break up the process.

Apple Cider Whoopie Pies

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• Author: Sarah
• Total Time: 32 minutes
• Yield: 12 whoopie pies 1x

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Description

Soft, spiced apple cookies sandwiched with creamy cider filling — the perfect fall treat with the taste of crisp autumn days.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup apple cider (reduced to 1/4 cup)
• 1 large egg
• 1 teaspoon vanilla extract
• For the Filling:
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons apple cider
• 1 teaspoon cinnamon
• For the Optional Caramel Center:
• 1/2 cup soft caramel candies
• 1 tablespoon heavy cream

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
4. Add egg, vanilla, and reduced apple cider. Mix well.
5. Gradually add dry ingredients to wet, mixing just until combined.
6. Use a scoop to drop batter mounds onto prepared baking sheets.
7. Bake for 10–12 minutes, until set and springy to the touch. Cool on pan briefly, then transfer to wire rack.
8. For filling, beat butter until smooth. Gradually add powdered sugar, apple cider, and cinnamon, and beat until creamy.
9. For caramel center, melt caramels with heavy cream over low heat. Stir until smooth and slightly cooled.
10. Spread filling on one cookie, optionally add caramel, then top with a second cookie to form a sandwich.

Notes

Ensure cider is reduced for intense flavor. Let cookies cool fully before adding filling to prevent melting.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 whoopie pie
• Calories: 310
• Sugar: 24g
• Sodium: 160mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

Keywords: apple cider, whoopie pies, fall dessert, spiced cookies