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
Cooling Time: 23 minutes
Cook Time: 12 minutes
Category: Desserts
Method: Baking
Cuisine: American