Apple Cider Whoopie Pie Cookies Recipe – Easy Fall Dessert with Caramel Filling

There’s just something magical about the aroma of apple cider wafting through a cozy kitchen, especially when you’re making these apple cider whoopie pie cookies with caramel filling. As soon as the leaves start to turn and the air gets that little bite, I’m instantly craving these pillowy cookies sandwiched with gooey caramel. If you’re on the hunt for a fall dessert that’s easy but feels festive, this apple cider whoopie pie cookies recipe is a must-try.

Honestly, I can’t resist anything with apple cider in it. The flavor is pure autumn in every bite—warm, spiced, and just a little tart. And let’s face it: whoopie pies are pure nostalgia. You know when you bite into something so soft and tender that it almost melts in your mouth? That’s what you get here, but with a caramel surprise that oozes just right.

Did you know whoopie pies have roots in Amish country? They were called “gobs” in some places and were originally made from leftover cake batter. My twist adds apple cider to the cookie (technically, it’s more of a cake) and fills it with rich, buttery caramel. It’s a recipe that feels like fall—whether you’re baking for a cozy night in or whipping up a tray for a harvest party.

Why You Will Love This Recipe

Let me tell you, these apple cider whoopie pie cookies are more than just a treat—they’re a little piece of autumn history. The whoopie pie itself is an American classic, said to have been invented by Amish women who would tuck them into lunch pails. When their kids found them, they’d shout “Whoopie!”—and honestly, that’s how I feel when I see a batch of these on the counter.

The apple cider twist is something I picked up a few years ago after a trip to a New England orchard. The cider donuts there were unforgettable, and I couldn’t help but think: why not bring that same flavor into a soft, sandwich cookie? After a few tries (not every batch was perfect—some were a little too tart, some too sweet), I finally landed on this combination. The apple cider brings a gentle tang and a whisper of spice that pairs perfectly with the buttery caramel filling.

This recipe is also super adaptable for the season. It’s perfect for fall, of course—think Halloween parties, Thanksgiving dessert tables, or just a crisp Saturday afternoon with a mug of tea. But honestly, I’ve made them in winter, too, when I’m missing those autumn flavors. The best part? They hold up beautifully in lunch boxes, gift boxes, or even as a fun baking project with kids (a little messy, but so worth it!).

So, if you’re looking for a treat that’s rooted in tradition but feels fresh and fun, these apple cider whoopie pie cookies with caramel filling are your ticket. Every bite tells a story—of family, fall, and a little bit of baking adventure.

Ingredient Discussion

Let’s take a closer look at what goes into these apple cider whoopie pie cookies—and why each ingredient matters.

• Apple Cider: This is the star of the show! For the best flavor, use fresh, unfiltered apple cider—the kind you get at orchards or farmer’s markets. If you can’t find it, bottled cider (not apple juice!) from the grocery store works, too. I always reduce it on the stove to concentrate the flavor. In a pinch, you can use apple juice, but you’ll miss out on that tangy depth.
• All-Purpose Flour: Standard all-purpose flour gives these cookies their structure. If you need a gluten-free option, a 1:1 gluten-free blend usually works well (King Arthur and Bob’s Red Mill are my go-tos). Just be careful not to overmix, or you’ll get tough cookies.
• Baking Powder & Baking Soda: You need a combo for the perfect rise—baking powder for lift, soda to balance the acidity from the cider. Make sure yours are fresh for the best results.
• Spices (Cinnamon, Nutmeg, Cloves): These spices bring warmth and depth. Freshly grated nutmeg makes a noticeable difference—seriously, try it! If you’re out of cloves, you can skip it or use a pinch of allspice.
• Brown Sugar: Light brown sugar keeps the cookies soft and adds a hint of molasses flavor. Dark brown sugar works, too, for a richer taste.
• Unsalted Butter: I always use unsalted so I can control the salt level. If you use salted, just reduce the added salt a bit.
• Eggs: These add moisture and help bind everything together. Room-temperature eggs blend in more easily—just set them out for about 30 minutes before baking.
• Vanilla Extract: Don’t skip this! It rounds out all the flavors. Pure vanilla is best, but imitation works if that’s what you have.
• Caramel Filling: You can go homemade or store-bought here. For homemade, you’ll need heavy cream, butter, brown sugar, and a little salt. Store-bought soft caramels melted with cream work in a pinch (Werther’s or Kraft are reliable choices). For a shortcut, use dulce de leche or thick caramel sauce, but make sure it’s not too runny.
• Salt: Just a pinch makes all the flavors pop. For the filling, a sprinkle of flaky sea salt on top is a game-changer—trust me!

For storage, keep your apple cider in the fridge and use it within a week. Flour and sugar should be stored in airtight containers to avoid clumping. Spices stay freshest in small glass jars away from heat and light—don’t let them hang out above the stove! If you’re making the caramel ahead, store it in an airtight container in the fridge for up to a week—just warm it slightly before using if it’s too thick.

If you want to experiment, you can swap the apple cider for pear cider for a twist, or use pumpkin pie spice instead of the individual spices. I’ve even tried a dash of ginger for a little zing. For dairy-free folks, vegan butter and coconut cream work in both the cookie and the filling—just be prepared for a slightly different texture. And if you’re baking in apple season, use cider made from tart apples for extra punch!

Equipment Needed

You don’t need a fancy setup to make these apple cider whoopie pie cookies, but a few tools do make things easier.

• Mixing Bowls: At least two—one for dry, one for wet ingredients. Glass or stainless steel are easiest to clean.
• Electric Mixer: A stand mixer makes life easier, but a handheld mixer works just fine (I’ve done it both ways!).
• Whisk & Spatula: For combining and scraping every last bit of batter.
• Baking Sheets: Line them with parchment paper or silicone mats for easy release and no sticking.
• Cookie Scoop: This helps portion the dough evenly. If you don’t have one, two spoons work too, but the cookies might be a little more rustic (which I kinda love).
• Saucepan: You’ll need this for reducing cider and making caramel. A heavy-bottomed pan helps prevent burning.
• Wire Rack: For cooling the cookies—don’t skip this step or you’ll get soggy bottoms!
• Piping Bag (Optional): Makes filling the cookies neater, but a small offset spatula or butter knife works if you’re not feeling fancy.

If you’re on a budget, you can absolutely make do with just bowls, a whisk, and some elbow grease. Just keep an eye on your caramel so it doesn’t scorch (been there, done that).

Preparation Method

1. Reduce the Apple Cider:
   • Pour 2 cups (480 ml) apple cider into a medium saucepan. Bring to a simmer over medium heat. Reduce heat and simmer until you have 1/2 cup (120 ml) concentrated cider, about 20-25 minutes. Let cool. (This step is crucial for deep flavor—don’t rush it!)
2. Preheat and Prep:
   • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
3. Mix Dry Ingredients:
   • In a large bowl, whisk together 2 1/2 cups (310 g) all-purpose flour, 1 tsp (5 g) baking powder, 1/2 tsp (3 g) baking soda, 1 tsp (2 g) cinnamon, 1/2 tsp (1 g) nutmeg, 1/4 tsp (0.5 g) ground cloves, and 1/2 tsp (3 g) salt. Set aside.
4. Cream Butter and Sugar:
   • In another large bowl, beat 1/2 cup (115 g) unsalted butter (softened) with 1 cup (220 g) light brown sugar until fluffy, about 2-3 minutes. Use medium speed if using an electric mixer.
   • Scrape down the sides of the bowl as needed—nobody wants unmixed butter bits!
5. Add Eggs and Vanilla:
   • Beat in 2 large eggs, one at a time, and 2 tsp (10 ml) vanilla extract. Mix until combined.
6. Add Cider:
   • Mix in the reduced apple cider. The batter may look a little curdled—that’s totally normal at this stage.
7. Combine Wet and Dry:
   • Add half the dry ingredients to the wet mixture; mix just until combined. Add the rest and mix again. Don’t overwork it, or your cookies might get tough.
8. Portion and Bake:
   • Using a cookie scoop or two spoons, drop 2-tablespoon (about 30 g) mounds onto prepared sheets, spacing 2 inches (5 cm) apart.
   • Bake for 10-12 minutes, until puffed and just set—edges should spring back when lightly touched. If they’re browning too much, check your oven temp.
   • Let cookies cool on the pan for 5 minutes, then transfer to wire racks. They’ll keep cooking a bit as they cool, so don’t overbake!
9. Make the Caramel Filling:
   • In a saucepan, melt 1/2 cup (115 g) unsalted butter over medium heat. Add 1 cup (220 g) brown sugar and 1/4 cup (60 ml) heavy cream. Stir constantly until smooth and bubbling, about 2 minutes.
   • Remove from heat and stir in 1/2 tsp (3 g) salt and 1 tsp (5 ml) vanilla. Let cool until thickened, about 15-20 minutes. (If it gets too stiff, gently warm to soften.)
10. Assemble the Whoopie Pies:
    • Pair cookies by size. Pipe or spread about 1 tablespoon (15 g) caramel onto the flat side of one cookie. Top with a second cookie and press gently to spread filling. Some caramel might ooze out—no worries, that’s part of the charm!
    • Optional: Sprinkle a little flaky sea salt on the edges for extra oomph.

And there you go—apple cider whoopie pie cookies with caramel filling, ready to devour. My advice? Don’t wait too long to enjoy them—the aroma alone is impossible to resist.

Cooking Tips & Techniques

Baking these apple cider whoopie pie cookies is pretty forgiving, but I’ve picked up a few tricks along the way that make a difference.

• Reducing the cider: Watch it closely toward the end—cider can go from syrupy to burnt fast. Stir now and then, and use a heatproof measuring cup to check your progress.
• Even cookies: A cookie scoop makes portioning easy, but if you go the two-spoon route, try to keep the mounds the same size. They’ll bake more evenly and sandwich up nicely.
• Soft cookies: Don’t overbake! The cookies should look just set in the center. They’ll firm up as they cool, and that’s what keeps them tender.
• Caramel consistency: If your caramel becomes too runny, pop it in the fridge for a few minutes. Too stiff? Microwave for 10 seconds to loosen it up. (I learned this the hard way after a batch of caramel that turned into a brick!)
• Multitasking: While the cider is reducing, prep your other ingredients and line your pans. You’ll save time and keep things moving smoothly.
• Batch baking:</

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  Apple Cider Whoopie Pie Cookies with Caramel Filling

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  • Author: Sarah
  • Total Time: 1 hour
  • Yield: 12 whoopie pies 1x

  Print Recipe

  Pin Recipe

  Description

  These pillowy apple cider whoopie pie cookies are filled with gooey caramel for the ultimate easy fall dessert. Warm spices and concentrated apple cider bring pure autumn flavor to every bite.

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  Ingredients

  Scale 1x2x3x

  • 2 cups apple cider
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • For the caramel filling:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Flaky sea salt, for sprinkling (optional)

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  Instructions

  1. Pour 2 cups apple cider into a medium saucepan. Simmer over medium heat until reduced to 1/2 cup, about 20-25 minutes. Let cool.
  2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. In another large bowl, beat 1/2 cup softened butter with 1 cup brown sugar until fluffy, about 2-3 minutes.
  5. Beat in eggs, one at a time, then add vanilla extract.
  6. Mix in the reduced apple cider (batter may look curdled).
  7. Add half the dry ingredients to the wet mixture; mix just until combined. Add the rest and mix again. Do not overmix.
  8. Drop 2-tablespoon mounds of batter onto prepared sheets, spacing 2 inches apart.
  9. Bake for 10-12 minutes, until puffed and just set. Let cool on pan for 5 minutes, then transfer to wire racks.
  10. For the caramel filling: In a saucepan, melt 1/2 cup butter over medium heat. Add 1 cup brown sugar and 1/4 cup heavy cream. Stir until smooth and bubbling, about 2 minutes.
  11. Remove from heat and stir in 1/2 teaspoon salt and 1 teaspoon vanilla. Let cool until thickened, about 15-20 minutes.
  12. Pair cookies by size. Pipe or spread about 1 tablespoon caramel onto the flat side of one cookie. Top with a second cookie and press gently.
  13. Optional: Sprinkle flaky sea salt on the edges.
  14. Serve and enjoy!

  Notes

  Reduce the apple cider for concentrated flavor. Don’t overbake the cookies—they should be just set for a soft texture. If caramel is too runny, chill briefly; if too stiff, microwave for a few seconds. Cookies can be made ahead and assembled before serving.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American

  Nutrition

  • Serving Size: 1 whoopie pie
  • Calories: 320
  • Sugar: 29
  • Sodium: 210
  • Fat: 14
  • Saturated Fat: 8
  • Carbohydrates: 47
  • Fiber: 1
  • Protein: 3

  Keywords: apple cider, whoopie pie, cookies, caramel, fall dessert, autumn, easy dessert, American, spiced cookies