Apple Cider Whoopie Pie Cookies with Caramel are a fun twist on the classic whoopie pie, filled with the warm flavors of crisp apple cider and a gooey caramel center. These soft, cake-like cookies are perfectly spiced with hints of cinnamon and nutmeg, making them taste like a cozy fall treat wrapped in a sweet sandwich. The touch of caramel adds a lovely surprise that perfectly complements the apple cider notes.
I love making these whoopie pies when the weather starts to turn cooler and the air smells like autumn. They’re a real crowd-pleaser at get-togethers because they feel a little fancy but are super easy to eat and share. One tip I always keep in mind is to make sure the caramel filling isn’t too runny so it stays inside the cookie, adding just the right gooey texture without making a mess.
The best way I serve these is slightly warmed, because that softens the cookies just enough and makes the caramel extra melty and delicious. I like to pair them with a hot cup of tea or apple cider for the ultimate cozy snack break. Every bite brings back those happy fall memories, and I find it hard to stop at just one!
Key Ingredients & Substitutions
Apple Cider: This adds a fresh, fruity flavor and moisture to the cookies. If you’re out of apple cider, apple juice works fine but might be a bit sweeter. I avoid clear juices to keep the warm color and taste.
Spices: Cinnamon, nutmeg, and ginger bring that cozy fall vibe. Don’t skip them! You can adjust amounts to your liking or use a pumpkin pie spice mix if you prefer a shortcut.
Butter: Butter is key for richness and softness in both cookies and filling. For a dairy-free option, use vegan butter, but the texture may change slightly.
Caramel Sauce: Homemade caramel really makes this special. If you’re short on time, store-bought caramel sauce works but warm it slightly to get the right consistency.
Vanilla Cream Filling: This filling adds creaminess and sweet balance. For a lighter version, swap half the butter for cream cheese, which gives a gentle tanginess I enjoy.
How Do I Make Sure the Whoopie Pie Cookies Stay Soft and Not Overbaked?
These cookies should be soft and cake-like, not crunchy. Here’s what works for me:
- Use softened butter, not melted, to keep batter light.
- Bake at 350°F (175°C) and check at 12 minutes. The edges should be set but the centers still soft.
- Don’t overmix the batter—stop once flour is incorporated to avoid tough cookies.
- Cool cookies on the baking sheet for 5 minutes so they set gently before moving to a rack.
Equipment You’ll Need
- Baking sheets – for even baking and easy cleanup when lined with parchment paper.
- Parchment paper – keeps cookies from sticking and helps them bake evenly.
- Mixing bowls – at least two, one for dry ingredients and one for wet; this keeps mixing simple.
- Hand mixer or stand mixer – makes creaming the butter and sugar much faster and smoother.
- Medium saucepan – perfect for making smooth, creamy caramel sauce without burning.
- Whisk – great for stirring caramel and keeping it lump-free.
- Spatula – for folding ingredients gently and scraping down bowls clean.
- Piping bag or spoon – to spread or pipe the cream filling and caramel precisely on cookies.
Flavor Variations & Add-Ins
- Swap apple cider with pear juice for a milder, sweeter fruit twist that still works great in fall recipes.
- Add finely chopped toasted pecans or walnuts inside the filling or cookies for crunch and nutty flavor.
- Mix in a pinch of ground cloves or allspice with the other spices to deepen the warm spice profile.
- Try substituting the caramel with chocolate ganache for a richer, chocolatey whoopie pie version.
Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Whoopie Pie Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup apple cider
- Optional: granulated sugar and cinnamon mixture for rolling
For the Vanilla Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream or milk
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature, cut into pieces
- 1/2 cup heavy cream, room temperature
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 12-14 minutes to bake the cookies, plus 15 minutes to make the caramel sauce and cream filling. Allow extra time for cooling before assembling, about 30 minutes. In total, expect about 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Cookies:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Add the egg and vanilla extract, mixing well.
Gradually add the dry ingredients alternating with the apple cider, beginning and ending with the dry ingredients. Mix just until combined—the batter will be thick. For an extra touch, roll dough into 1 1/2-inch balls and, if you like, roll them in a cinnamon-sugar mixture.
Place the dough balls about two inches apart on the baking sheets. Bake for 12–14 minutes until the cookies have set and a toothpick inserted near the center comes out mostly clean. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
2. Make the Caramel Sauce:
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns a golden amber color. Carefully add the room temperature butter and whisk until melted and smooth. Slowly pour in the heavy cream while whisking vigorously—the mixture will bubble up. Keep whisking until the caramel is smooth. Remove from heat and stir in a pinch of salt. Allow the caramel sauce to cool and thicken until spreadable.
3. Prepare the Vanilla Cream Filling:
In a medium bowl, beat the softened butter until creamy. Gradually mix in the powdered sugar on low speed, then increase speed to high until fluffy and smooth. Add the vanilla extract and 1 tablespoon of heavy cream, beating again. Add more cream if necessary to reach a spreadable texture.
4. Assemble the Whoopie Pies:
Spread or pipe a layer of the caramel sauce onto the flat side of one cookie. Top it with a generous dollop of vanilla cream filling. Gently sandwich with a second cookie, pressing lightly so the filling spreads evenly. Repeat with the remaining cookies.
5. Serve and Enjoy:
You can serve immediately or chill the whoopie pies for a firmer filling. For a warm, gooey treat, gently warm them just before serving. These soft, spiced apple cider whoopie pies filled with rich caramel and creamy vanilla are a delightful fall dessert!
Can I Use Store-Bought Caramel Sauce Instead of Making It?
Absolutely! Store-bought caramel sauce works well and saves time. Just warm it slightly before assembling to get that perfect gooey texture.
How Should I Store These Whoopie Pies?
Store them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or warm gently before serving for the best flavor and texture.
Can I Substitute Apple Juice for Apple Cider?
Yes, you can use apple juice if you don’t have cider, but be aware it’s usually sweeter and less tangy. You may want to reduce other sugars slightly to balance the sweetness.
Can I Make the Cookies or Filling Ahead of Time?
Definitely! You can bake the cookies and prepare the filling a day ahead. Store the cookies and filling separately in airtight containers and assemble just before serving to keep everything fresh.
