Why You’ll Love This Recipe

If you love the flavors of fall, these whoopie pies are a must-try. The apple cider reduction adds a concentrated, fruity depth to the soft cookies, while the spices bring warmth and comfort. The creamy apple cider buttercream is a perfect match, and the gooey caramel filling is an irresistible touch. These whoopie pies are perfectly balanced in flavor and texture, making them the ultimate indulgence for any autumn gathering.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Whoopie Pies:

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup apple cider (reduced to ¼ cup)
½ cup whole milk

For the Apple Cider Buttercream:

½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup reduced apple cider (from above)
1 teaspoon vanilla extract
Pinch of salt

For the Caramel Filling:

½ cup store-bought caramel sauce (or homemade if you prefer)
Pinch of flaky sea salt (optional)

Directions

Step 1: Reduce the Apple Cider

Start by making the apple cider reduction. Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup. This should take about 10-15 minutes. Once done, let it cool while you prepare the whoopie pie batter.

Step 2: Make the Whoopie Pies

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and beat until combined.
Gradually mix in the cooled apple cider reduction.
Add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 10-12 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
Transfer the whoopie pie halves to a wire rack to cool completely.

Step 3: Prepare the Buttercream

In a medium bowl, beat the softened butter until creamy.
Gradually add in the powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.

Step 4: Assemble the Whoopie Pies

Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one whoopie pie half.
Drizzle a spoonful of caramel sauce over the buttercream. If you like a bit of crunch, sprinkle some flaky sea salt over the caramel.
Top with the second half of the whoopie pie, pressing gently to create a sandwich.
Repeat with the remaining pies.

Servings and Timing

Yield: 12 servings (12 whoopie pies)
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 45 minutes (including cooling time)

Variations and Substitutions

Gluten-Free Version: Use a 1:1 gluten-free flour blend for a gluten-free whoopie pie.
Spices: Adjust the spice mixture to your taste by adding more cinnamon or nutmeg for a spicier kick.
Caramel Variations: Try using homemade caramel sauce for an extra indulgent touch. Alternatively, you can use dulce de leche for a slightly different flavor.

Storage/Reheating

Storage: Store leftover whoopie pies in an airtight container at room temperature for up to 3 days.
Refrigeration: If you prefer, store the whoopie pies in the fridge, but allow them to come to room temperature before serving to maintain the best texture.
Freezing: You can freeze the whoopie pies for up to 1 month. Just wrap them tightly in plastic wrap and store in a freezer-safe container. Thaw before serving.

FAQs

Can I make the apple cider reduction ahead of time?

Yes! You can make the apple cider reduction ahead of time and store it in the fridge until you’re ready to use it. Just make sure to let it cool before incorporating it into the batter.

Can I use a different type of filling instead of caramel?

Of course! You can substitute the caramel sauce with chocolate ganache or a fruit-based filling, like strawberry jam or apple butter, for a different flavor profile.

How do I know when the whoopie pies are done baking?

The whoopie pies are done when they are firm to the touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake them for a soft, tender texture.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce works perfectly for this recipe, especially when you’re short on time. Just make sure to choose one with a rich, buttery flavor.

How can I make the buttercream fluffier?

For an even fluffier buttercream, beat the mixture for a few extra minutes to ensure it’s light and airy. You can also add a little extra milk if the consistency is too thick.

Conclusion

These Apple Cider Whoopie Pie Cookies with Caramel Filling are the ultimate autumn treat, combining the warmth of apple cider, aromatic spices, and the indulgence of caramel. The soft, spongy texture of the whoopie pies, combined with the creamy buttercream and gooey caramel, make them a standout dessert for any occasion. Whether for a holiday gathering or just a cozy dessert at home, these whoopie pies are sure to become a favorite!

Apple Cider Whoopie Pie Cookies with Caramel Filling

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Apple Cider Whoopie Pie Cookies with Caramel Filling are soft, cake-like whoopie pies filled with apple cider buttercream and gooey caramel, making them the perfect fall treat.

Author: Amy
Prep Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 45 minutes (including cooling time)
Yield: 12 servings (12 whoopie pies)
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Reduce the apple cider: Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup. This should take about 10-15 minutes. Let it cool.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Make the whoopie pies: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture and beat until combined. Gradually mix in the cooled apple cider reduction.
Add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 10-12 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean. Let the whoopie pie halves cool on a wire rack.
Make the buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
Assemble the whoopie pies: Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one whoopie pie half.
Drizzle a spoonful of caramel sauce over the buttercream. If desired, sprinkle some flaky sea salt over the caramel.
Top with the second half of the whoopie pie, pressing gently to create a sandwich. Repeat with the remaining pies.