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Apple Cider Whoopie Pie Cookies with Caramel Filling: The Fall Dessert That’ll Make You Famous

Apple cider whoopie pie cookies served for fall entertaining and gatherings

Soft and spiced apple cider whoopie pie cookies filled with fluffy apple cider buttercream and a luscious caramel center for the perfect fall treat.

Ingredients

Scale
  • 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
  • ½ cup unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar (for buttercream)
  • ¼ cup reduced apple cider (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • ½ cup store-bought caramel sauce
  • Pinch of flaky sea salt (optional)

Instructions

  1. Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup, about 10–15 minutes. Let it cool.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat to combine.
  5. Mix in the cooled apple cider reduction.
  6. Add dry ingredients in thirds, alternating with milk, starting and ending with dry ingredients. Mix until just combined.
  7. Drop 2-tablespoon-sized scoops of batter onto prepared sheets, leaving 2 inches between each.
  8. Bake for 10–12 minutes, until firm and a toothpick inserted comes out clean. Let cool completely on wire racks.
  9. To make the buttercream: beat softened butter until creamy. Gradually add powdered sugar, then reduced cider, vanilla, and salt. Beat until smooth and fluffy.
  10. Pair whoopie pie halves by size. Pipe or spoon buttercream onto the flat side of one half.
  11. Drizzle caramel sauce over the buttercream and sprinkle sea salt if using.
  12. Top with the matching half and press gently to sandwich. Repeat with remaining pies.

Notes

  • Make sure the apple cider is reduced and cooled before adding to batter or buttercream.
  • Store the whoopie pies in an airtight container for up to 3 days at room temperature.
  • For extra flavor, use homemade caramel sauce.
  • Optional sea salt adds a nice contrast to the sweetness.

Nutrition

Find it online: https://fiteatshub.com/apple-cider-whoopie-pie-cookies-with-caramel-filling/