Description

Apple Cider Whoopie Pie Cookies with Caramel Filling combine tender spiced cookie sandwiches filled with apple cider buttercream and luscious caramel. Reduced apple cider infuses bright autumn flavor into both the cookies and creamy filling, while a layer of rich caramel sauce brings added decadence. Perfect for fall gatherings, these treats balance cozy spices with delightful textures for a unique dessert.

Ingredients

Scale

2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon 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
¼ cup reduced apple cider (for buttercream)
1 teaspoon vanilla extract (for buttercream)
Pinch of salt (for buttercream)
½ cup caramel sauce
Flaky sea salt (optional)

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Instructions

Reduce 1 cup of apple cider to ¼ cup by simmering for 10 to 15 minutes; let cool.
Preheat oven to 350°F and line baking sheets with parchment paper.
In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, beat softened butter and brown sugar until fluffy.
Add egg and vanilla extract; mix well. Mix in the cooled apple cider reduction.
Add dry ingredients in thirds, alternating with whole milk, mixing until combined.
Drop 2-tablespoon rounds of batter onto baking sheets, spacing 2 inches apart.
Bake for 10 to 12 minutes, until firm and a toothpick comes out clean.
Cool cookies completely on wire racks.
For buttercream: Beat butter, gradually add powdered sugar, reduced cider, vanilla, and salt, mixing until smooth.
To assemble: Pipe buttercream on one cookie’s flat side, drizzle with caramel, sprinkle sea salt if desired, and top with a second cookie.

Notes

For a dairy-free version, substitute the butter and milk with plant-based alternatives. Store assembled cookies in an airtight container in the refrigerator for up to 3 days; for longer storage, keep cookies and filling separate. If the buttercream is too soft, chill briefly before assembling. If cookies spread too much, chill the batter before baking. You can use store-bought caramel for convenience.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie
Calories: 340
Sugar: 35g
Sodium: 210mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg