Picture this: a crisp autumn afternoon, golden leaves fluttering outside your kitchen window, and the scent of cinnamon and apple cider filling the air. Now imagine biting into a soft, cinnamon-spiced cookie that’s been brushed with melted butter, rolled in cinnamon sugar, and sandwiched with creamy, dreamy filling. Friends, that’s exactly what you get with these Apple Cider Whoopie Pies—a treat that might just make you wish fall lasted all year.
These little cream-filled cookies are more than just dessert—they’re a mood. They’re perfect for fall gatherings, cozy nights in, or those moments when you want something sweet but also a little extra special. And bonus: they look like you went to a fancy bakery, but you made them in your own kitchen (cue the applause).
Whether you choose the rich Bourbon Caramel Buttercream or the tangy Brown Sugar Cream Cheese filling, these apple cider treats are guaranteed to disappear faster than you can say “pass the pumpkin latte.” So, tie on that apron, put on your favorite cozy playlist, and let’s bake a little slice of autumn happiness.
Why You’ll Love These Apple Cider Whoopie Pies
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They’re the perfect autumn baking project—warm spices, rich apple flavor, and just the right amount of sweetness.
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They’re soft, fluffy cinnamon cookies that practically melt in your mouth.
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You get to choose your own adventure with two different luscious fillings.
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They make fabulous fall desserts for parties, bake sales, or just because.
Ingredients
For the Cookies:
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2 cups (480 ml) apple cider, reduced to 1/4 cup (60 ml)
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1/2 cup (113 g) unsalted butter, divided (6 tbsp for dough, 2 tbsp melted for brushing)
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1 3/4 cups (220 g) all-purpose flour
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1/2 tsp salt
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1 tsp baking powder
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1/4 tsp baking soda
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1 1/2 tsp cinnamon
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1/4 tsp ginger
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1/2 tsp nutmeg
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1/2 cup (100 g) granulated sugar
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1/4 cup + 2 tsp (60 g) brown sugar, packed
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1/4 cup (60 g) apple butter or applesauce
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2 large eggs
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1/4 tsp vanilla extract
Cinnamon Sugar Coating:
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3 tbsp (43 g) butter, melted
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1/4 cup (50 g) sugar
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1/2 tsp cinnamon
Bourbon Caramel Buttercream (optional):
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1/2 cup (113 g) unsalted butter, room temp
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1 1/4–1 1/2 cups (150–180 g) powdered sugar, sifted
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2 tbsp + 2 tsp Bourbon Caramel Sauce, cooled
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Pinch salt
Brown Sugar Cream Cheese Icing (optional):
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4 1/2 oz (128 g) cream cheese, room temp
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3 tbsp (43 g) butter, room temp
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2 tbsp (24 g) brown sugar
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2 cups (240 g) powdered sugar, sifted
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1/2 tsp vanilla extract
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Pinch salt
Step-by-Step Instructions
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Reduce the cider – In a small saucepan, boil apple cider over medium-high heat until reduced to 1/4 cup (about 30–35 minutes). Let cool.
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Mix dry ingredients – In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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Cream butter and sugars – In a separate bowl, beat 6 tbsp butter with granulated and brown sugars until fluffy. Add vanilla, eggs, cooled reduced cider, and apple butter/applesauce.
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Combine – Mix in the dry ingredients just until combined.
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Bake – Scoop 1 1/2 tbsp mounds onto lined baking sheets, spaced 3 inches apart. Bake at 350°F for 11–13 minutes until they spring back when touched.
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Coat in cinnamon sugar – Let cookies cool 5 minutes, brush with 2 tbsp melted butter, and roll in cinnamon sugar. Cool completely.
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Make your filling – For buttercream, beat butter and salt until fluffy, add caramel, then powdered sugar to desired consistency. For cream cheese icing, beat cream cheese and butter until smooth, add brown sugar and vanilla, then powdered sugar until thick.
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Assemble – Spread or pipe filling onto half the cookies, top with the rest, and (optional) add 1 tsp caramel in the center before closing. Chill for 30 minutes before serving.
Baking Tips for Perfect Apple Cider Treats
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Reducing the apple cider intensifies its flavor—don’t skip it!
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If you don’t have apple butter, unsweetened applesauce works great.
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For extra bakery-style flair, pipe the filling instead of spreading it.
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If you’re making them ahead, store cookies and filling separately, then assemble before serving for the best texture.
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And yes, licking the spoon is absolutely mandatory.
A Little Kitchen Story
I first made these Apple Cider Whoopie Pies on a chilly October weekend when my kids insisted on “something fall-y.” I had just returned from the apple orchard with more cider than I could possibly drink. That’s when inspiration struck: reduce the cider, blend it with warm spices, and tuck it between fluffy cookies.
The result? My family devoured them so quickly I barely got one for myself. Now they’ve become our official “first bake of fall” tradition—right up there with carving pumpkins and wearing sweaters for the first time.
What to Serve with Apple Cider Whoopie Pies
These pair beautifully with a hot mug of spiced tea, a creamy chai latte, or of course, more apple cider. They also shine on a fall dessert platter next to pumpkin bars and pecan tassies. If you’re feeling extra indulgent, serve them slightly chilled with a scoop of vanilla ice cream—the cold ice cream against the spiced cookie is pure magic.
How to Store
Keep assembled whoopie pies in an airtight container in the fridge for up to 4 days. Let them sit at room temp for 15–20 minutes before serving so the filling softens.
If storing unassembled cookies, they’ll last at room temp in an airtight container for 3 days, or you can freeze them for up to 2 months. Fillings can also be made ahead and stored in the fridge for up to 5 days.
FAQs
Can I make these without alcohol?
Absolutely—just skip the bourbon in the caramel filling or use a regular caramel sauce.
Can I use store-bought apple cider?
Yes, but make sure it’s not overly sweetened—you want that tangy apple punch.
Can I freeze them?
Yes! Freeze cookies without filling, then thaw and fill when ready to serve.
Can I double the recipe?
Definitely. But fair warning—when you bring them to a gathering, people will ask for more.
Fall in your kitchen should feel like a hug, and these Apple Cider Whoopie Pies deliver exactly that. Every bite bursts with cozy cinnamon spice and tangy-sweet apple flavor, wrapped in a pillowy cookie shell. Make them once, and they’ll become your go-to autumn baking tradition.
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Apple Cider Whoopie Pies
- Total Time: About 1 hour 15 minutes (plus cooling)
- Yield: About 18 whoopie pies 1x
Description
Soft, cinnamon-spiced cookies brushed with butter, rolled in cinnamon sugar, and sandwiched with a luscious filling—either Bourbon Caramel Buttercream or Brown Sugar Cream Cheese. These Apple Cider Whoopie Pies capture the cozy flavors of fall with reduced apple cider, warm spices, and fluffy cookie layers perfect for seasonal gatherings or indulgent treats.
Ingredients
Cookies:
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2 cups (480 ml) apple cider, reduced to ¼ cup (60 ml)
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½ cup (113 g) unsalted butter, divided (6 tbsp for dough, 2 tbsp melted for brushing)
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1¾ cups (220 g) all-purpose flour
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½ tsp salt
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1 tsp baking powder
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¼ tsp baking soda
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1½ tsp cinnamon
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¼ tsp ginger
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½ tsp nutmeg
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½ cup (100 g) granulated sugar
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¼ cup + 2 tsp (60 g) brown sugar, packed
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¼ cup (60 g) apple butter or applesauce
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2 large eggs
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¼ tsp vanilla extract
Cinnamon Sugar Coating:
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3 tbsp (43 g) butter, melted
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¼ cup (50 g) sugar
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½ tsp cinnamon
Bourbon Caramel Buttercream (optional):
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½ cup (113 g) unsalted butter, room temp
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1¼–1½ cups (150–180 g) powdered sugar, sifted
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2 tbsp + 2 tsp Bourbon Caramel Sauce, cooled
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Pinch salt
Brown Sugar Cream Cheese Icing (optional):
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4½ oz (128 g) cream cheese, room temp
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3 tbsp (43 g) butter, room temp
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2 tbsp (24 g) brown sugar
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2 cups (240 g) powdered sugar, sifted
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½ tsp vanilla extract
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Pinch salt
Instructions
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Reduce Cider: Boil apple cider over medium-high heat until reduced to ¼ cup, about 30–35 minutes. Cool.
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Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
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Cream Butter & Sugars: In another bowl, beat 6 tbsp butter with granulated and brown sugar until fluffy. Add vanilla, eggs, cooled cider, and apple butter/applesauce.
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Combine: Add dry ingredients and mix until just combined.
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Bake: Scoop 1½ tbsp mounds onto lined baking sheets, 3 inches apart. Bake at 350°F (175°C) for 11–13 minutes, until cookies spring back when touched.
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Coat in Cinnamon Sugar: Cool cookies 5 minutes, brush with 2 tbsp melted butter, and roll in cinnamon sugar. Cool completely.
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Make Filling:
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Buttercream: Beat butter and salt until fluffy, add caramel, then powdered sugar to desired consistency.
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Cream Cheese Icing: Beat cream cheese and butter until smooth, add brown sugar and vanilla, then powdered sugar until thick.
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Assemble: Spread or pipe filling on half the cookies, top with remaining cookies. Optional: add 1 tsp caramel in the center before closing. Chill 30 minutes before serving.
Notes
Reducing cider intensifies flavor—don’t skip it.
Use applesauce if you don’t have apple butter.
Store unassembled cookies at room temp, fillings in fridge, and assemble before serving for best texture.
Can be made alcohol-free by omitting bourbon in the caramel.
- Prep Time: 45 minutes (plus cooling)
- Cook Time: 13 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: Française