There’s something magical about baking with apple cider. It’s crisp, cozy, and unmistakably fall. These Apple Cider Whoopie Pies take everything you love about autumn desserts—warm spices, apple sweetness, and gooey caramel—and wrap them up in soft, cake-like sandwich cookies filled with spiced buttercream.
They’re a festive twist on the classic whoopie pie, with tart apple cider reduction giving depth of flavor and a caramel center adding indulgence. If pumpkin whoopie pies are your usual fall bake, these are the perfect spiced alternative with a brighter, fruitier flavor.
Whether for a bake sale, a harvest party, or just a quiet night at home, these always earn requests for the recipe.
Why You’ll Love This Recipe
- 🍎 Real Apple Flavor – Apple cider reduction intensifies sweetness and tang.
- 🍂 Warm Fall Spices – Cinnamon, nutmeg, and cloves support, not overpower.
- 🍬 Caramel Center – Adds gooey richness that balances the buttercream.
- 🎃 Pumpkin Alternative – Seasonal and cozy, but with a fresh apple twist.
Key Ingredients
For the Whoopie Pies
- Apple Cider Reduction – Simmer 1 cup down to ¼ cup for a concentrated apple flavor.
- Brown Sugar – Adds moisture and depth.
- Warm Spices – Cinnamon, nutmeg, and cloves create that classic fall profile.
- Whole Milk – Keeps the cakes soft and fluffy.
For the Buttercream
- Butter & Powdered Sugar – The creamy base for the filling.
- Apple Cider Reduction – Reappears here to tie the flavors together.
- Vanilla & Salt – Balance sweetness with subtle warmth.
For the Filling
- Caramel Sauce – Store-bought or homemade works.
- Flaky Sea Salt (optional) – Adds contrast and elevates sweetness.
Step-by-Step Instructions
1. Reduce the Apple Cider
Simmer 1 cup of apple cider over medium heat until reduced to ¼ cup (10–15 minutes). Cool completely before adding to batter or frosting.
2. Make the Whoopie Pies
- Preheat oven to 350°F and line baking sheets with parchment.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add egg, vanilla, and cooled cider reduction.
- Alternate adding dry mixture and milk, starting and ending with dry. Mix until just combined.
- Scoop rounded tablespoons of batter onto baking sheets, spaced 2 inches apart.
- Bake 10–12 minutes, until cakes spring back when touched. Cool completely.
3. Make the Buttercream
Beat softened butter until creamy. Gradually add powdered sugar, then cider reduction, vanilla, and salt. Whip until fluffy and smooth.
4. Assemble the Whoopie Pies
Pair similar-sized cookies. Pipe or spoon buttercream onto one half, drizzle with caramel, sprinkle with salt (optional), and top with the second half. Press gently to sandwich.
Tips for Success
- Chill Before Serving – A quick 20 minutes in the fridge helps set the filling for neater sandwiches.
- Room Temperature Ingredients – Butter, eggs, and milk blend better when not cold.
- Make Ahead – Bake the cookies in advance and freeze for up to 1 month. Fill before serving.
- Best Served Next Day – Flavors deepen once the caramel and buttercream settle into the cakes.
Serving Ideas
- Serve slightly chilled for firm filling or at room temperature for softer bites.
- Pair with hot cider, chai lattes, or coffee for the ultimate cozy treat.
- Add them to a fall dessert spread alongside pumpkin pie, apple turnovers, or cheesecake bars.
Storage
- Fridge – Store in an airtight container for up to 3 days with parchment between layers.
- Freezer – Unfilled cookies can be frozen up to 1 month. Thaw and fill before serving.
Final Notes
These Apple Cider Whoopie Pies are everything fall should taste like—sweet, spiced, and a little indulgent. With their fluffy spiced cakes, apple cider buttercream, and caramel filling, they’re the perfect seasonal bake to share (or keep all to yourself).
Apple Cider Whoopie Pies
Ingredients
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 (cool before using)
- ½ cup whole milk
For the Buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider (see above)
- 1 tsp vanilla extract
- Pinch of salt
For the Filling:
- ½ cup caramel sauce (store-bought or homemade)
- Flaky sea salt, optional
Instructions
- Reduce cider: Simmer 1 cup apple cider over medium heat until reduced to ¼ cup (10–15 minutes). Let cool.
- Make the whoopie pies:
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat butter and brown sugar until fluffy. Add egg, vanilla, and cooled cider reduction.
- Alternate adding dry mixture and milk, starting and ending with dry, mixing until just combined.
- Scoop 2-tablespoon rounds onto sheets, spacing 2 inches apart.
- Bake 10–12 minutes, until set and springy. Cool completely on racks.
- Make the buttercream: Beat butter until creamy. Gradually add powdered sugar, then reduced cider, vanilla, and salt. Whip until fluffy.
- Assemble: Pair cookies by size. Pipe buttercream on one half, drizzle caramel, sprinkle with salt (optional), and top with the second half. Chill 20 minutes if desired to set filling.
Yield: About 12 whoopie pies