I made soft, spice‑packed Apple Cider Whoopie Pies—cinnamon‑sugar coated apple cider cookies sandwiched with either brown sugar cream cheese icing or caramel buttercream. They taste like warm fall days captured in a handheld treat.
Why I’ll Love This Recipe
I love how these whoopie pies combine tender apple‑cider infused cookies with a rich, luscious filling. The cookies taste like cider‑spiced doughnuts and are extra soft. Coating them in cinnamon sugar gives a sweet, crisp contrast while the cream cheese or caramel filling brings buttery richness. They’re nostalgic yet elevated—and surprisingly simple to make.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- apple cider (reduced to concentrate flavor)
- unsalted butter (divided between dough and brushing)
- granulated sugar and brown sugar
- apple butter or applesauce
- all‑purpose flour
- eggs
- vanilla extract
- spices: cinnamon, ginger, nutmeg (and sometimes cloves)
- for filling:
- brown sugar cream cheese icing (cream cheese, butter, brown sugar, powdered sugar, vanilla)
- caramel buttercream (butter, powdered sugar, cooled caramel, salt)
directions
I start by simmering apple cider until it reduces to about ¼ cup—this intensifies the flavor. Once cooled, I mix creamed butter and sugars, add vanilla and eggs, then stir in the reduced cider and apple butter or applesauce. I fold in the dry ingredients (flour, spices, leaveners) just until combined to form the cookie batter.
I scoop out cookie rounds (about 1½ tablespoons each), bake at 350 °F (175 °C) for roughly 11–13 minutes until they spring back when lightly touched. I immediately brush the warm cookies with melted butter and roll them in cinnamon sugar, then cool completely before adding filling.
For filling, I choose between:
- Brown sugar cream cheese icing: I whip room‑temperature cream cheese and butter until fluffy, add brown sugar, vanilla, then sift in powdered sugar to make a thick, spreadable frosting. I pipe or spread this on half the cooled cookies, then sandwich with another cookie and chill for about 30 minutes before serving
- caramel buttercream: I combine cooled caramel with butter, beat until creamy, then gradually add powdered sugar until smooth and pipeable. I attach with a drizzle of caramel if desired
Servings and timing
- Yield: about 14 whoopie pies (making 28 cookie rounds)
- Prep time: ~25 minutes (including cider reduction and dough mix)
- Bake time: ~12 minutes per batch
- Chill time: ~30 minutes after filling for best texture
Variations
I sometimes:
- use full apple butter instead of applesauce for deeper flavor
- swirl in unexpected spices like a pinch of ground cloves or extra nutmeg
- dot caramel drizzle on top of the filling or sandwiched pie
- adjust sweetness by using only cream cheese icing or only caramel buttercream
storage/reheating
I store these in an airtight container in the fridge for up to 2–3 days. The cookies maintain softness while the filling stays creamy. I serve them chilled or near‑room temperature. They’re not intended for reheating—doing so can soften the cookie structure or melt the filling.
FAQs
Can I make these with apple juice instead of apple cider?
I don’t recommend it—apple juice lacks the spicy cider character. Reducing apple cider concentrates flavor, which really defines the cookie.
Which filling is best: cream cheese or caramel buttercream?
Both are delicious. I prefer brown sugar cream cheese icing if I want something tangy and balanced; caramel buttercream if I’m craving richer, more indulgent flavor.
Should I chill the filled pies before serving?
Yes—I refrigerate them about 30 minutes after filling. Chilling helps the icing or buttercream set, making the pies easier to slice and eat cleanly.
Can I skip brushing with butter before coating in sugar?
No—the melted butter helps the cinnamon sugar adhere and adds a buttery sheen. Skipping it can result in a drier flavor and less coating adhesion.
How far in advance can I make these?
I can bake the cookies a day ahead and store cooled rounds uncovered at room temperature. I fill them right before serving or chill them filled for up to a day ahead for convenience.
Conclusion
I adore these Apple Cider Whoopie Pies because they capture fall’s essence in a handheld dessert: spiced apple cider flavor in soft cookies, a buttery cinnamon‑sugar coating, and luscious filling in the middle. They feel festive and comforting, and work beautifully when made ahead or shared. Next time, I’ll try mixing fillings, adjusting spices, or swapping in gluten‑free flour—and I’m confident they’ll be just as beloved.
Print
Apple Cider Whoopie Pies
- Total Time: approx. 1 hour (including cooling and assembly)
- Yield: makes about 14 whoopie pies
Description
Soft, pillowy spiced apple cider cookies coated in cinnamon sugar, sandwiched with your choice of brown sugar cream cheese icing or caramel buttercream — a nostalgic fall treat inspired by apple cider doughnuts.
Ingredients
2 cups apple cider, reduced down to about ¼ cup
6 Tbsp unsalted butter, divided (6 Tbsp at room temperature for batter + 2 Tbsp melted for brushing/coating)
½ cup granulated sugar
¼ cup + 2 tsp light or dark brown sugar, packed
¼ cup apple butter or unsweetened applesauce
2 large eggs, room temperature
¼ tsp vanilla extract
1 ¾ cups (about 190–200 g) all‑purpose flour
½ tsp salt
1 tsp baking powder
¼ tsp baking soda
1 ½ tsp ground cinnamon (plus extra for coating)
½ tsp ground nutmeg
¼ tsp ground ginger
For the cinnamon‑sugar coating:
2 Tbsp melted butter
¼ cup granulated sugar
½ tsp ground cinnamon
Brown Sugar Cream Cheese Icing (primary fill):
4½ oz (about 125 g) cream cheese, softened
3 Tbsp unsalted butter, softened
2 Tbsp brown sugar, packed
2 cups (≈240 g) powdered sugar, sifted
½ tsp vanilla extract
Pinch of salt
Optional alternate filling – Caramel Buttercream:
½ cup unsalted butter, softened
1 ¼–1½ cups powdered sugar, sifted
approx. 2 Tbsp caramel sauce, cooled
Pinch of salt
Instructions
Preheat oven to 350 °F (175 °C).
In a small saucepan, bring apple cider to a boil, then simmer until reduced to about ¼ cup (roughly 30–35 min). Let cool to room temperature.
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl; whisk to blend.
In a separate bowl or mixer, beat 6 Tbsp softened butter with both sugars until creamy. Scrape sides, then add vanilla and eggs; beat until incorporated. Add cooled cider and apple butter/applesauce; mix.
Gradually mix in dry ingredients until just combined—do not overmix.
Scoop dough in 1½‑Tbsp portions onto parchment‑lined baking sheets, spacing ~3 in apart. Bake 11–13 min, until slightly puffed and set.
After baking, brush warm cookies with 2 Tbsp melted butter and sprinkle or roll tops in cinnamon‑sugar coating. Cool completely.
Prepare filling:
For cream cheese icing, beat cream cheese and butter until smooth. Add brown sugar, vanilla, salt; gradually beat in powdered sugar until fluffy.
Or make caramel buttercream by creaming butter, powdered sugar and caramel until silky.
Spread or pipe desired filling onto flat side of half the cookies. Top with remaining cookies to form sandwiches. Chill 30 minutes before serving.
- Prep Time: 25 minutes (plus 30–35 min cider reduction)
- Cook Time: 12 minutes
- Category: Dessert
