Apple Cider Whoopie Pie Cookies with Caramel – A Cozy Fall Dessert

Adam

Apple Cider Whoopie Pie Cookies with Caramel – A Cozy Fall Dessert

When fall rolls around, apple cider is everywhere — warm mugs, cocktails, and baked into delicious desserts. But have you tried it in cookies? These Apple Cider Whoopie Pie Cookies with Caramel are soft, pillowy cakes that get sandwiched around a rich caramel cream filling. With warm spices like cinnamon and nutmeg, buttery richness, and a drizzle of caramel, these cookies are a hug in dessert form. They’re perfect for cozy nights, holiday gatherings, or anytime you crave a festive fall sweet.

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Prep Time 25

bake time 10

Total Time 35

Servings: 14 whoopie pies

Ingredients Equipment Method Notes

Ingredients

🥚 Fresh Produce:

2 large eggs

🌾 Dry & Pantry:

2 cups all-purpose flour
1 tsp baking soda
2 cups brown sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
2 tsp vanilla extract

🍎 Beverages:

1 cup apple cider

🧈 Dairy:

1 cup unsalted butter softened (½ for cookies, ½ for caramel filling)
¼ cup heavy cream

Equipment

Mixing bowls
Whisk & spatula
Hand or stand mixer
Measuring cups & spoons
Baking sheets & parchment paper
Cooling rack
Saucepan (for caramel filling)

Method

Step 1 – Make the Apple Cider Cookie Dough

Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat ½ cup butter and 1 cup brown sugar until creamy.
Add eggs and 1 tsp vanilla; beat until smooth.
Mix in apple cider.
Gradually stir in dry ingredients to form a soft dough.

Step 2 – Bake Cookies

Scoop tablespoon-sized mounds of dough onto baking sheets.
Bake 10–12 minutes, until puffed and set.
Cool on wire rack.

Step 3 – Make the Caramel Filling

In saucepan, melt ½ cup butter and 1 cup brown sugar over medium heat.
Stir until sugar dissolves. Add heavy cream and cook until smooth and thickened.
Remove from heat, stir in 1 tsp vanilla.
Let cool slightly, then beat until creamy.

Step 4 – Assemble the Whoopie Pies

Spread caramel filling on flat side of one cookie.
Top with another cookie to make a sandwich.
Optional: drizzle extra caramel over tops.

Notes

🧊 Storage & Reheating

Store in airtight container in fridge up to 4 days.

Freeze (unfilled cookies only) up to 2 months; thaw and fill later.

Serve at room temp for softest texture.

🥄 Variations

Salted Caramel: Sprinkle sea salt on filling.

Apple Spice Kick: Add ½ tsp allspice or cloves.

Cream Cheese Caramel Filling: Mix caramel into cream cheese frosting.

Mini Whoopie Pies: Use teaspoon scoops for bite-sized treats.

❓ 10 FAQs

Do whoopie pies taste like cookies or cake?
More like mini cakes — soft and fluffy.

Can I use apple juice instead of cider?
Yes, but cider gives stronger apple flavor.

Do I need to reduce the cider?
Not for this recipe, but reducing intensifies flavor if you want.

Can I skip the caramel filling?
Yes, use cream cheese frosting instead.

How do I keep cookies uniform?
Use a cookie scoop for even portions.

Can I double the recipe?
Yes, perfect for parties or gifting.

What makes them soft and fluffy?
The combination of cider, eggs, and baking soda.

Can I drizzle caramel instead of filling?
Yes — serve as open-faced cookies with caramel topping.

How do I stop filling from being too runny?
Let caramel cool until thick before spreading.

Do they need to chill?
Yes, chilling helps set the filling for neat sandwiches.

🏁 Conclusion
These Apple Cider Whoopie Pie Cookies with Caramel are the perfect fall dessert — soft, spiced, and filled with gooey caramel cream. Whether you make them for a holiday tray, a bake sale, or just a cozy night in, they’ll bring autumn flavors to every bite.