There’s something magical about Apple Cider Whoopie Pies. Maybe it’s the way they make your kitchen smell like an autumn orchard or how every soft, pillowy bite feels like a cozy sweater hug. Either way, when you sandwich rich caramel filling and homemade buttercream between two spiced, cakey cookies, you’re creating more than a dessert—you’re baking a mood.

If you’ve been craving fall desserts that are equal parts comforting and show-stopping, these Apple Cider Whoopie Pie Cookies with Caramel Filling are your next baking adventure. Perfect for when you want to impress the bake sale crowd or just need a pick-me-up with your afternoon coffee, this recipe balances simple steps with drool-worthy results.

And don’t worry, you don’t need to be a pastry chef to pull these off. If you can stir and spread, you’re halfway there. Let’s turn your kitchen into an autumn wonderland, shall we?

Why You’ll Love These Apple Cider Whoopie Pies

First things first: these aren’t your average cookie sandwiches. These soft cookie sandwiches are spiced just right, giving you all those classic fall flavors—cinnamon, nutmeg, and cloves—with a bold apple cider kick. Then, we level up with a dreamy caramel filling drizzle and a swirl of apple cider buttercream that’s fluffy enough to float on.

Whether you’re making these for a family get-together or treating yourself after a long workweek, they’re guaranteed to bring smiles (and maybe a few requests for seconds…or thirds).

Ingredients You’ll Need

For the Whoopie Pies:

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
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

For the Apple Cider Buttercream:

½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup reduced apple cider
1 tsp vanilla extract
Pinch of salt

For the Caramel Filling:

½ cup caramel sauce
Flaky sea salt (optional, but highly encouraged)

Step-by-Step: How to Make Apple Cider Whoopie Pies

Reduce the Apple Cider: Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until it reduces to ¼ cup (about 10-15 minutes). Let it cool—this is your secret flavor weapon.
Preheat and Prep: Set your oven to 350°F and line two baking sheets with parchment paper.
Mix the Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This is your fall spice symphony.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and brown sugar until it’s light and fluffy. Add the egg and vanilla extract, blending until smooth. Stir in your cooled apple cider reduction for that apple-y goodness.
Combine Wet and Dry: Add the dry ingredients in thirds, alternating with the milk. Start and end with the dry mix. Don’t overmix—we want soft, tender cookies, not dense hockey pucks.
Scoop and Bake: Scoop 2-tablespoon-sized mounds onto your baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the tops are set and a toothpick comes out clean. Let them cool on a wire rack.
Make the Buttercream: Beat the softened butter until creamy, then slowly add powdered sugar, reduced cider, vanilla, and a pinch of salt. Whip it up until fluffy enough to spread joy.
Assemble the Whoopie Pies: Pair up your cookies by size. Spread or pipe a layer of buttercream on the flat side of one cookie, drizzle a bit of caramel sauce, and sprinkle flaky sea salt for that sweet-salty pop. Top with the matching cookie half to create your soft cookie sandwich masterpiece.

Tips to Make Your Apple Cider Whoopie Pies Even Better

Here’s a little trick: If your apple cider reduction feels too syrupy, that’s a good thing! That concentrated flavour is what makes these whoopee pies a step above the rest.

Also, when piping the buttercream, don’t worry about being too perfect—these are meant to look homey and inviting, not like they belong behind a bakery glass case. And if a little caramel drips down the sides? That’s called rustic charm, my friend.

Lastly, make sure to let the cookies cool completely before filling—unless you enjoy a melty buttercream situation (which honestly, isn’t the worst thing ever).

Why This Recipe Is Close to My Heart

I first made these Apple Cider Whoopie Pies on a chilly October weekend when my kids begged for “something fall-ish” that wasn’t just pumpkin-flavoured (bless their little trend-resistant hearts). After a few tweaks (read: a lot of taste tests), these became a family favorite. Now, it’s our annual tradition to bake them while sipping cider and watching the leaves fall. It’s one of those recipes that feels like a warm hug—messy kitchen counters and all.

What to Serve with Apple Cider Whoopie Pies

These whoopie pies are decadent on their own, but if you’re hosting or want to make a full-on fall dessert spread, they pair beautifully with a warm mug of spiced chai or a scoop of vanilla bean ice cream. For a brunch twist, serve them alongside an apple cider mimosa. Yes, you heard that right. Breakfast dessert is a thing, and we’re here for it.

How to Store Your Whoopie Pies (If You Have Leftovers!)

Store your assembled Apple Cider Whoopie Pies in an airtight container at room temperature for up to two days. If you’re planning to keep them longer (good luck with that), pop them in the fridge for up to five days. Just let them come to room temp before serving so that buttercream can get back to its fluffy glory. You can also freeze the unassembled cookies for up to two months and fill them fresh when you’re ready to indulge.

FAQs About Apple Cider Whoopie Pies

Can I make the caramel filling from scratch?

Absolutely! If you have a go-to caramel recipe, feel free to use it. Store-bought caramel sauce works perfectly fine too (no judgment here).

Can I swap out the homemade buttercream for store-bought?

Technically, yes. But trust me, this apple cider buttercream is worth the extra five minutes—it’s where the magic happens.

What if I don’t have flaky sea salt?

No worries! A pinch of regular sea salt will do, or you can skip it altogether if sweet-only is your vibe.

Can I make these ahead for a party?

Yes! Bake the cookies a day ahead and assemble the sandwiches a few hours before serving. They hold up beautifully.

When you bite into one of these Apple Cider Whoopie Pies, you’re not just tasting a dessert—you’re experiencing fall in its purest, most delicious form. With their soft cookie sandwich exterior, luscious caramel filling, and tangy apple cider buttercream, these treats are everything a fall dessert should be. So, tie on that apron and get baking—your kitchen is about to smell like heaven.

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Apple Cider Whoopie Pies with Caramel Filling

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Author: Amanda Thompson
Total Time: 1 hour (including cooling and assembly)
Yield: 12 whoopie pies 1x
Diet: Vegetarian

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Description

Soft, spiced Apple Cider Whoopie Pies filled with luscious caramel sauce and fluffy apple cider buttercream. These cozy cookie sandwiches bring together all the flavors of fall in every indulgent bite—perfect for bake sales, gatherings, or a sweet afternoon treat.

Ingredients

Scale

For the Whoopie Pies:

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
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

For the Apple Cider Buttercream:

½ cup unsalted butter, softened
3 cups powdered sugar
¼ cup reduced apple cider
1 tsp vanilla extract
Pinch of salt

For the Caramel Filling:

½ cup caramel sauce
Flaky sea salt (optional)

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Instructions

Reduce 1 cup apple cider over medium heat to ¼ cup, cool completely.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Cream butter and brown sugar until light and fluffy. Add egg and vanilla, then stir in cooled cider reduction.
Alternate adding dry ingredients and milk in thirds, mixing gently until just combined.
Scoop 2-tablespoon portions onto baking sheets, spaced 2 inches apart. Bake for 10-12 minutes until set. Cool on wire racks.
For buttercream, beat butter until creamy, then gradually add powdered sugar, reduced cider, vanilla, and salt until fluffy.
Pair up cookies by size. Spread or pipe buttercream on one, drizzle with caramel sauce, sprinkle flaky sea salt, and top with another cookie to form sandwiches.

Notes

Reduce the cider until syrupy for intense apple flavor.

Let cookies cool completely before filling to avoid melted buttercream.

A little caramel drizzle overflow is encouraged for a rustic charm.

Store assembled whoopie pies in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Unfilled cookies can be frozen for up to 2 months.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American

Apple Cider Whoopie Pies with Caramel Filling: The Cozy Fall Treat You Need Right Now