If you’re someone who waits all year for apple season and caramel-everything, these Apple Cider Whoopie Pie Cookies with Caramel will sweep you off your feet. Imagine two pillowy cookies infused with cozy spices and real apple cider sandwiching the silkiest, most decadent caramel buttercream—this treat is like autumn wrapped up in dessert form. Whether you’re hosting a fall gathering, baking with family, or simply craving something special, this recipe promises not only a big flavor payoff, but also a touch of kitchen magic that feels straight from an old-fashioned bakery.
Ingredients You’ll Need
The brilliance of these Apple Cider Whoopie Pie Cookies with Caramel comes from everyday ingredients coming together in an extraordinary way. Each item plays a starring role, whether adding warm spice, rich texture, or creamy sweetness. Here’s what you’ll need (and why you’ll love them):
- All-purpose flour: Provides the perfect structure and chew for the cookies, giving them their signature whoopie pie fluffiness.
- Baking soda: Ensures a gentle rise and soft texture—essential for that airy bite.
- Ground cinnamon: Delivers warmth and depth, instantly conjuring up cozy fall vibes.
- Ground nutmeg: Adds another layer of subtle spice and pairs beautifully with apple notes.
- Salt: Balances the sweetness and lets the apple and caramel flavors shine.
- Unsalted butter (for cookies and filling): Provides rich flavor and the soft crumb in the cookies, while also making the caramel buttercream ultra smooth.
- Brown sugar: Contributes deep sweetness and a touch of molasses to complement the spices.
- Granulated sugar: For structure and perfect sweetness in every bite.
- Eggs: Bind the ingredients and add richness for that proper whoopie pie texture.
- Reduced apple cider: Intensifies the apple flavor, making every bite sing with fall flavor.
- Vanilla extract: Rounds out the profile with a mellow sweetness that elevates everything else.
- Powdered sugar: Makes the caramel filling fluffy and helps it set to the perfect spreadable texture.
- Thick caramel sauce: Gives the buttercream its signature caramel kick—inside and out.
- Heavy cream or milk: Just a splash makes the filling dreamy and spreadable, without being runny.
- Pinch of salt: Heightens the caramel, making each bite unforgettable.
How to Make Apple Cider Whoopie Pie Cookies with Caramel
Step 1: Reduce the Apple Cider
Start by pouring one cup of apple cider into a small saucepan and bring it to a gentle simmer. Keep an eye on it, as you want it to reduce by half—this leads to a super-concentrated, unmistakably apple-forward flavor in your cookies. Once you have about half a cup left, remove it from the heat and let it cool completely; this will be your golden ticket to the best Apple Cider Whoopie Pie Cookies with Caramel.
Step 2: Prepare Your Baking Sheets and Oven
While your apple cider is cooling, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper; this prevents the cookies from sticking and makes for quick, easy cleanup. Little steps like this make home baking feel like a breeze!
Step 3: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Whisking them together evenly distributes the spice and leavening, ensuring every whoopie pie has consistent flavor and texture in every single bite.
Step 4: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture gets light and fluffy. This aerates the dough and adds depth, setting the foundation for tender, well-risen cookies.
Step 5: Add Eggs, Vanilla, and Reduced Apple Cider
Beat in the eggs one at a time, mixing until each one is fully combined. Stir in the vanilla extract and your cooled, reduced apple cider. At this stage, the batter should smell absolutely intoxicating—like a fall festival right in your kitchen.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Over-mixing will make the cookies tough, so just blend until the flour disappears. The dough will be soft and a little tacky—that’s perfect!
Step 7: Scoop and Bake the Cookies
Using a rounded tablespoon or cookie scoop, drop mounds of dough onto your prepared baking sheets, allowing about 2 inches of space between for spreading. Bake them for 10–12 minutes, until they’re set and lightly golden at the edges. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely before filling—they need to be completely cool for the caramel filling to set up properly.
Step 8: Make the Caramel Filling
In a clean bowl, beat the softened butter and thick caramel sauce together until smooth and creamy. Add in the powdered sugar and a pinch of salt, and continue beating until the filling is light and fluffy. Add heavy cream or milk, one tablespoon at a time, until you reach a spreadable consistency. This luscious filling is what really sets Apple Cider Whoopie Pie Cookies with Caramel apart!
Step 9: Assemble and Drizzle
Spread or pipe the caramel filling onto the flat side of half the cookies, then sandwich them with the other half. For a show-stopping finish, drizzle the tops with extra caramel sauce. Let them set for a few minutes, if you can wait—the textures and flavors just get better!
How to Serve Apple Cider Whoopie Pie Cookies with Caramel
Garnishes
A drizzle of extra caramel sauce across the tops adds not only sweet appeal but an irresistible visual touch. For a little crunch, scatter some flaky sea salt or sprinkle with a pinch of cinnamon-sugar. Even a little dusting of powdered sugar lends a snowy, bakery-style finish!
Side Dishes
Pair these beauties with mugs of warm apple cider or chai tea for the ultimate autumn treat. If you’re going all-out for a dessert platter, set them alongside spiced nuts, sliced apples, or even a bowl of vanilla ice cream—pure comfort food magic.
Creative Ways to Present
Stack your whoopie pies on a cake stand for a centerpiece-worthy display. For parties, wrap each Apple Cider Whoopie Pie Cookie with Caramel in parchment and tie with baker’s twine for sweet take-home treats. You can even turn them into a festive “dunking station” with caramel or chocolate dipping sauces for extra fun!
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Apple Cider Whoopie Pie Cookies with Caramel in an airtight container in the refrigerator. The cookies stay pillowy and the caramel filling remains lush for up to three days. Bringing them to room temperature before serving makes the flavors pop and the texture just right.
Freezing
Both the unfilled cookies and the assembled whoopie pies freeze beautifully. Layer them between sheets of parchment in a container or freezer bag; this prevents sticking. Thaw overnight in the refrigerator, then enjoy at room temperature. Best to wait to drizzle the caramel topping until just before serving for a glossy, fresh look.
Reheating
If you love that just-baked warmth, pop individual cookies (without the filling) in a low oven (about 275°F) for 2–3 minutes to take the chill off. The filling softens naturally at room temperature, so let assembled pies sit out for 20 minutes before indulging.
FAQs
Can I use store-bought caramel sauce for the filling?
Absolutely! Any thick, good-quality caramel sauce will work wonders and save you a little time. If it’s a thinner caramel, just reduce the amount of cream or milk in the filling so it doesn’t get runny.
Is there a way to boost the apple flavor even more?
Yes! Add ½ teaspoon of apple pie spice to the dough or stir in finely diced dried apples for bursts of fruitiness. Using apple cider concentrate instead of fresh cider is another way to intensify that flavor.
Can I make these Apple Cider Whoopie Pie Cookies with Caramel gluten-free?
You certainly can! Swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend, and check that your caramel sauce and other ingredients are gluten-free as well. The results are still soft and satisfying.
What’s the best way to get perfectly shaped cookies?
A small cookie scoop gives you even, round disks, which make assembling the whoopie pies neater and easier. If the dough gets sticky, dip your scoop in water or lightly flour your hands before shaping.
How far in advance can I make the filling?
You can prepare the caramel filling up to three days ahead. Keep it in an airtight container in the fridge, and let it soften at room temperature for 15–20 minutes before spreading on your cookies for the best texture.
Final Thoughts
If you’re looking for that one fall dessert that’ll become an instant family classic, these Apple Cider Whoopie Pie Cookies with Caramel are truly the answer. Every bite is a celebration of the season, and I hope your kitchen fills with laughter and anticipation as you bake these up. Give them a whirl and let this recipe become a sweet, sticky memory for years to come!
Print
Apple Cider Whoopie Pie Cookies with Caramel Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 12 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of apple cider-infused cookies sandwiched with a luscious caramel filling. These Apple Cider Whoopie Pie Cookies with Caramel are a delightful treat for any season.
Ingredients
For the Cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ½ cup reduced apple cider
- 1 teaspoon vanilla extract
For the Caramel Filling:
- ½ cup unsalted butter (softened)
- 1½ cups powdered sugar
- ⅓ cup thick caramel sauce (plus more for drizzling)
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Start by reducing the apple cider: In a small saucepan, simmer 1 cup apple cider over medium heat until it reduces to ½ cup. Let cool. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well, then add vanilla extract and the cooled reduced apple cider. Gradually add dry ingredients and mix just until combined.
- Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the cookies are set and lightly golden. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- To make the filling, beat the butter and caramel sauce until smooth. Add powdered sugar and a pinch of salt, then beat until fluffy. Add milk or cream, 1 tablespoon at a time, until the filling is soft and spreadable.
- Spread or pipe caramel filling onto the flat side of half the cookies, then top with another cookie to form whoopie pies. Drizzle with additional caramel sauce before serving, if desired.
Notes
- For extra apple flavor, add ½ teaspoon apple pie spice to the cookie dough.
- Store whoopie pies in an airtight container in the fridge for up to 3 days, and bring to room temperature before serving.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 26g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
