Introduction

These Apple Cider Whoopie Pie Cookies with Caramel Filling combine soft, spiced cakes with a creamy apple cider buttercream and luscious caramel drizzle. Perfect for fall or any cozy occasion, they’re a delightful twist on a classic treat.

The image shows a close-up view of soft, round sandwich cookies stacked on a white plate with a slightly rough texture. Each cookie has two thick, golden-brown layers with a smooth, creamy white filling in the middle. The top cookie layer is decorated with thin, glossy caramel drizzles in curved lines. The cookies are placed on a festive, colorful cloth with autumn leaves and a blurred pumpkin in the background, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup unsalted butter, softened (for cookies)
1 cup light brown sugar, packed
1 large egg, room temperature
1 tsp vanilla extract
1 cup apple cider, reduced to ¼ cup
½ cup whole milk
½ cup unsalted butter, softened (for buttercream)
3 cups powdered sugar
¼ cup reduced apple cider (for buttercream)
1 tsp vanilla extract (for buttercream)
Pinch of salt (for buttercream)
½ cup store-bought caramel sauce (or homemade)
Pinch of flaky sea salt (optional)

Instructions

Step 1: Prepare the Reduced Apple Cider. Pour 1 cup apple cider into a small saucepan and bring to a boil over medium-high heat. Reduce to medium and simmer until reduced to ¼ cup, about 15-20 minutes. The cider will thicken and become syrupy. Set aside to cool completely.
Step 2: Make the Whoopie Pie Cookies. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
Step 3: Cream the Butter and Sugar. In a large bowl, using an electric mixer, beat softened butter and brown sugar until light and fluffy, about 3-4 minutes. Add egg and vanilla extract and mix until combined.
Step 4: Combine Wet and Dry Ingredients. Add dry ingredients to butter mixture in three parts, alternating with reduced apple cider and milk. Start and end with dry ingredients. Mix gently after each addition until just combined—avoid overmixing.
Step 5: Bake the Cookies. Drop rounded tablespoons of dough onto prepared sheets about 2 inches apart using a cookie scoop or spoon. Bake 12-15 minutes until cookies spring back lightly to the touch. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
Step 6: Make the Apple Cider Buttercream. Beat softened butter until fluffy. Gradually add powdered sugar and beat until smooth. Add reduced apple cider, vanilla, and salt; beat until creamy and pipeable. Adjust thickness with milk or more sugar if needed.
Step 7: Assemble the Whoopie Pies. Pair cookies by size. Spread or pipe about 2 tablespoons of buttercream onto the flat side of one cookie. Drizzle caramel over buttercream. Top with matching cookie and press gently together.
Step 8: Final Caramel Drizzle. Drizzle extra caramel sauce over each whoopie pie. Sprinkle with flaky sea salt if desired for a finishing touch.

Tips & Variations

For a deeper apple flavor, use fresh apple cider or try adding a teaspoon of apple pie spice to the dry ingredients.
If caramel sauce is too thick, warm it slightly to make drizzling easier.
Substitute the caramel with a spiced apple butter for a different filling variation.
Store the cookies in the fridge if filled ahead of time to keep the buttercream firm.

Storage

Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for the best texture. You can keep cookies (unfilled) in an airtight container at room temperature for up to 3 days or freeze for longer storage. Reheat caramel slightly if needed before assembly.

How to Serve

The image shows four whoopie pies stacked on a white plate, each made of two soft, round brown cake layers with a moist texture. Between the cake layers is a thick layer of smooth white cream, which looks fluffy and fresh. On top of each whoopie pie, light brown caramel sauce is drizzled in neat, curved lines creating a glossy shine. The background includes hints of autumn colors like orange pumpkin shapes and warm-toned leaves, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular apple cider instead of reducing it?

Reducing the cider concentrates its flavor and thickens it for use in the dough and buttercream. Using regular cider will result in a thinner batter and less intense apple taste. It’s best to reduce it as instructed.

Can I make these whoopie pies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. The texture may vary slightly but should still be delicious.