Enjoy autumn with these freshly baked Apple Cider Whoopie Pies. The cookie batter features reduced apple cider, apple butter, and warm spices—cinnamon, ginger, and nutmeg. After baking, brush the cookies with butter and cinnamon sugar, then sandwich them with either a bourbon caramel buttercream or a brown sugar cream cheese icing for an indulgent fall treat.
These Apple Cider Donut Whoopie Pies are deeply flavorful and tender. They combine warm fall spices with concentrated apple cider and apple butter (or applesauce) for moisture. After baking, the cookies are brushed with melted butter and tossed in cinnamon sugar, then filled with either Bourbon Caramel Buttercream (with an optional caramel drizzle) or Brown Sugar Cream Cheese Icing.
What Are Whoopie Pies?
Whoopie pies are soft cookie sandwiches filled with a sweet center. They can vary from classic marshmallow-style fillings to frostings and caramel. These apple cider versions are coated like cider donuts and make a lovely seasonal dessert or snack.
Delicious Filling Options
- Bourbon Caramel: A spoonful of bourbon caramel between the cookies is rich and delightful.
- Bourbon Caramel Buttercream Frosting: Creamy and decadent—try adding an extra drizzle of bourbon caramel on top for more depth.
- Brown Sugar Cream Cheese Icing: The brown sugar brings a caramel-like flavor while cream cheese balances the sweetness, making it a favorite pairing for these cookies.
What’s in These Apple Cider Whoopie Pies?
- Apple Cider: Simmer 2 cups down to about 1/4 cup to concentrate the flavor. Do not substitute apple juice if you want the same result.
- Unsalted butter
- Flour
- Salt
- Baking powder
- Baking soda
- Cinnamon
- Ginger
- Nutmeg
- Granulated sugar
- Brown sugar: Dark is recommended for extra molasses flavor, but light works fine.
- Apple butter or applesauce: Adds apple depth and keeps cookies moist.
- Eggs
- Vanilla extract
- Fillings: Bourbon Caramel, Bourbon Caramel Buttercream, or Brown Sugar Cream Cheese Icing.
- Powdered sugar (for buttercream or cream cheese icing)
Making the Cookie Batter
Reducing the Apple Cider
Start by reducing the apple cider to intensify its flavor. Simmer 2 cups over medium-high heat until it reduces to about 1/4 cup—this takes roughly 30–35 minutes. If time is tight, you can use 1/2 cup cider without reducing, but the concentrated reduction delivers the best apple-cider punch. Let the reduced cider cool to room temperature before using.
Dry and Wet Ingredients
Sift the flour, baking powder, baking soda, salt, and spices together. In a separate large bowl or the bowl of a mixer, beat the butter with granulated and brown sugars until combined. Add vanilla, then the eggs. Mix in the cooled reduced apple cider, followed by apple butter or applesauce. On low speed, add the flour mixture and mix until just combined. Avoid overmixing for tender cookies.
Baking the Cookies
Drop the batter into mounds of about 1 1/2 tablespoons each, spacing them roughly 3 inches apart on lined baking sheets. Bake at 350°F, rotating the pans halfway through, for 11–13 minutes or until the tops spring back when lightly touched.
Let the cookies cool on the baking sheet for five minutes, then transfer to a wire rack. While warm, brush each cookie with the remaining melted butter and sprinkle or toss in cinnamon sugar. Return them to the rack to cool completely—do not fill until fully cooled.
Enjoy These as Cookies or Whoopie Pies
The cookies are delightful on their own, but turning them into whoopie pies by sandwiching a generous layer of frosting or caramel elevates the dessert. Try the bourbon caramel buttercream for a rich, sweet finish, or the brown sugar cream cheese icing for a tangy balance.
More About the Filling Options
Bourbon Caramel
Bourbon caramel adds a complex, salted-sweet richness thanks to the bourbon. It’s gooey and pairs beautifully with the spiced apple cookies.
Bourbon Caramel Buttercream
Fold cooled bourbon caramel into butter and powdered sugar to make a luscious buttercream. Adjust powdered sugar to reach your preferred consistency; a drizzle of extra caramel on top is a great finishing touch.
Brown Sugar Cream Cheese Icing
This icing combines cream cheese with brown sugar for a caramel-like flavor and a pleasantly tangy finish. It pairs exceptionally well with the apple and spice notes in the cookies; consider adding a small caramel drizzle for extra decadence.
These tender cookies are irresistible—expect to reach for two. Made with reduced apple cider, apple butter, and warm spices, Apple Cider Whoopie Pies are a cozy way to celebrate the apple season and fall baking.
Apple Cider Whoopie Pies
Natalie
Pin Recipe
Equipment
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Mixing bowls
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Measuring cups and spoons
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Hand mixer or stand mixer
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Parchment paper
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Baking sheets
Ingredients
For the apple cider cookies
- 2 cups apple cider, reduced to 1/4 cup
- 6 tablespoons unsalted butter, room temperature
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/4 cup plus 2 teaspoons brown sugar, packed (light or dark)
- 1/4 cup apple butter or applesauce
- 2 eggs
- 1/4 teaspoon vanilla
For the cinnamon sugar coating
- 2 tablespoons unsalted butter, melted
- 1/4 cup sugar
- 1/2 teaspoon cinnamon
For the bourbon caramel buttercream (if using)
- 1/2 cup unsalted butter, room temperature
- 1 1/4–1 1/2 cups powdered sugar, sifted (add gradually)
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce, cooled to room temperature
- Pinch of salt
For the brown sugar cream cheese icing (if using)
- 4 1/2 ounces cream cheese, room temperature
- 3 tablespoons butter, room temperature
- 2 tablespoons brown sugar (light or dark)
- 2 cups powdered sugar, sifted, plus more if needed
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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Preheat oven to 350°F. In a medium saucepan, bring the apple cider to a boil over medium-high heat, then reduce to medium and simmer until reduced to about 1/4 cup (about 30–35 minutes). Set aside to cool. Line two baking sheets with parchment paper.
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In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
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In a large bowl or stand mixer, beat 6 tablespoons butter with the sugars on medium speed until combined. Scrape the bowl, add vanilla and eggs, then mix in the cooled reduced apple cider and the apple butter or applesauce. On low speed, add the flour mixture and mix until just combined.
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Drop the batter into mounds of about 1 1/2 tablespoons each, spacing 3 inches apart. Bake 11–13 minutes, rotating sheets halfway, until cookies spring back when lightly touched.
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Cool cookies on the baking sheet for five minutes, then transfer to a wire rack. Brush with the reserved 2 tablespoons melted butter and toss or sprinkle with cinnamon sugar.
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Let cookies cool completely before filling. Fill each whoopie pie with about 1 1/2 tablespoons of Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing and, if desired, a teaspoon of Bourbon Caramel sauce.
For the Bourbon Caramel Buttercream (if using)
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In a mixer bowl fitted with the whisk, beat butter and salt on medium for 2–3 minutes until light and fluffy. Add cooled Bourbon Caramel and mix to incorporate.
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Scrape the bowl and gradually add 1 cup powdered sugar on low speed until smooth. Add more powdered sugar as needed to reach desired consistency; if too thick, thin with milk or cream.
For the Brown Sugar Cream Cheese Icing (if using)
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In a mixer bowl fitted with the paddle, beat cream cheese and butter on medium for one minute until combined. Add brown sugar and mix another minute, then add vanilla. On low speed, gradually add powdered sugar until the icing is thick enough to pipe or spread. Pipe or spread onto one cookie half and top with another. Refrigerate assembled whoopie pies 30 minutes before serving.
Notes
Nutrition
Please note that nutritional values are estimates calculated online and should be used only as a guideline.