Caramel Apple Cider Whoopie Pie Cookies: Fall Treat!

Apple Cider Whoopie Pie Cookies With Caramel are more than just a dessert; they are an invitation to experience the very essence of autumn in a single, delightful bite. While the classic whoopie pie boasts a charming history rooted deeply in American kitchens, particularly across New England and among the Pennsylvania Dutch communities, our unique take elevates this beloved treat with the crisp, comforting notes of fall. Imagine the warmth of a bustling fall harvest festival, where the sweet scent of spiced apples fills the air – that’s precisely the cozy, inviting feeling these cookies evoke.

Why You’ll Fall in Love with This Autumnal Treat

What truly sets this recipe apart, and why it has become such a cherished favorite, is its exceptional flavor profile and irresistible texture. The soft, cake-like cookie base, subtly infused with the tangy brightness of real apple cider, perfectly complements the rich, luscious caramel cream filling nestled in between. It’s a symphony of sweet and tangy, yielding and creamy, creating an utterly satisfying experience that has garnered a loyal following. For those seeking an unparalleled indulgence that perfectly encapsulates the spirit of the season, these Apple Cider Whoopie Pie Cookies With Caramel offer a truly memorable treat that brightens any day, making them a perfect addition to your seasonal baking repertoire.

this Recipe

Ingredients:

• For the Apple Cider Whoopie Pie Cookies:

  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) unsweetened apple cider, reduced to ½ cup (120ml)
  • ½ cup (120g) plain Greek yogurt or sour cream, room temperature

• For the Salted Caramel Filling:

  • 1 cup (200g) granulated sugar
  • ¼ cup (60ml) water
  • ½ cup (120ml) heavy cream, warmed
  • 4 tablespoons (56g) unsalted butter, cut into 4 pieces, room temperature
  • ½ teaspoon sea salt flakes, or to taste
  • 1 teaspoon pure vanilla extract
  • 2 cups (227g) powdered sugar, sifted

• Optional Garnish:

  • Additional sea salt flakes
  • A dusting of ground cinnamon

Preparing the Apple Cider Reduction:

1. First things first, to infuse these Apple Cider Whoopie Pie Cookies with that unmistakable autumnal flavor, we need to create an apple cider reduction. Pour 1 cup (240ml) of unsweetened apple cider into a small saucepan.
2. Bring the cider to a gentle boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer, uncovered, for about 15-20 minutes, or until the liquid has reduced to approximately ½ cup (120ml). This slow reduction concentrates the apple flavor beautifully, making our whoopie pies truly special. Keep a close eye on it to prevent scorching.
3. Remove the reduced apple cider from the heat and allow it to cool completely before incorporating it into the cookie batter. I usually do this step well in advance, even the day before, to ensure it’s perfectly chilled when I’m ready to bake.

Crafting the Apple Cider Whoopie Pie Cookies:

1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This step is crucial for preventing sticking and ensuring easy removal of your delicate Apple Cider Whoopie Pie Cookies.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and ½ teaspoon of salt until thoroughly combined. This ensures an even distribution of leavening agents and spices throughout your cookie dough, leading to beautifully consistent Apple Cider Whoopie Pie Cookies. Set this dry mixture aside.
3. In a large mixing bowl, using an electric mixer fitted with a paddle attachment (or a stand mixer), cream together the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes. You’ll want this mixture to become light, fluffy, and pale in color. This creaming process incorporates air into the butter and sugar, which contributes to the soft, cake-like texture of our whoopie pies.
4. Reduce the mixer speed to medium and beat in the large egg until just combined. Scrape down the sides of the bowl with a rubber spatula to ensure everything is fully incorporated. Then, mix in the pure vanilla extract.
5. In a separate small bowl, whisk together the cooled ½ cup (120ml) apple cider reduction and the ½ cup (120g) plain Greek yogurt (or sour cream). This combination adds moisture and a slight tang that complements the sweet apple flavor.
6. With the mixer on low speed, alternately add the dry ingredients mixture and the wet apple cider-yogurt mixture to the butter mixture, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients, mix until just combined, then add half of the wet mixture, mix, then another third of the dry, the remaining wet, and finally the last third of the dry ingredients. Be careful not to overmix the batter once the flour is added, as this can lead to tough cookies. Mix only until just combined and no streaks of flour remain. The batter for these Apple Cider Whoopie Pie Cookies will be thick and somewhat sticky.
7. Using a 1.5-tablespoon cookie scoop or two spoons, drop rounded spoonfuls of batter onto the prepared baking sheets, leaving about 2 inches between each mound. The cookies will spread slightly, so adequate spacing is key to preventing them from running into each other. Aim for uniform sizes so you can easily pair them up later.
8. Bake for 9-11 minutes, or until the edges are lightly golden and the centers spring back when gently touched. Do not overbake! These Apple Cider Whoopie Pie Cookies should remain soft and cake-like.
9. Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be completely cool before you attempt to fill them, otherwise, your beautiful caramel filling will melt and slide off. Trust me on this one!

Creating the Luscious Salted Caramel Filling:

1. In a small, heavy-bottomed saucepan, combine the 1 cup (200g) granulated sugar and ¼ cup (60ml) water. Stir gently to moisten all the sugar. Avoid stirring excessively once it starts to boil to prevent crystallization.
2. Place the saucepan over medium-high heat. Bring the mixture to a boil without stirring. You can gently swirl the pan occasionally to ensure even cooking. Keep a close eye on it. The sugar will first become clear, then begin to bubble, and eventually start to turn a light amber color. This process requires your full attention, as sugar can burn very quickly.
3. Once the sugar reaches a deep amber color, resembling a copper penny (around 320-350°F or 160-175°C if you’re using a candy thermometer), immediately remove the pan from the heat.
4. Carefully and slowly pour the warmed heavy cream into the hot sugar mixture while whisking constantly. Be extremely cautious, as the mixture will bubble up vigorously and release a lot of steam. If your cream isn’t warmed, the temperature shock can cause the caramel to seize, which can be tricky to fix.
5. Add the 4 tablespoons of softened unsalted butter, cut into pieces, and the ½ teaspoon of sea salt flakes. Continue whisking until the butter has fully melted and is incorporated, and the caramel is smooth.
6. Stir in the 1 teaspoon of pure vanilla extract.
7. Pour the warm caramel into a heatproof bowl and let it cool completely at room temperature, stirring occasionally. This cooling process is essential for achieving the right consistency for our Apple Cider Whoopie Pie Cookies With Caramel. The caramel will thicken considerably as it cools. For a thicker filling, you can even chill it slightly in the refrigerator for about 30 minutes, but don’t let it get too firm.
8. Once the caramel is cool and thick, gradually add the 2 cups (227g) of sifted powdered sugar. You can do this by hand with a whisk or with an electric mixer on low speed. Mix until the powdered sugar is fully incorporated and the filling is smooth, creamy, and spreadable. If the filling seems too stiff, you can add a tiny splash of milk or cream, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add a little more sifted powdered sugar. This filling is what truly sets these Apple Cider Whoopie Pie Cookies With Caramel apart!

Assembling Your Apple Cider Whoopie Pie Cookies With Caramel:

1. Once both the Apple Cider Whoopie Pie Cookies and the salted caramel filling are completely cooled, it’s time for the fun part – assembly! Take your time with this to create beautiful, uniform treats.
2. Pair up your cooled cookies by size, finding a matching top and bottom for each whoopie pie. You’ll want to ensure they are roughly the same diameter for a neat appearance.
3. You have a couple of options for applying the filling:
   • Spoon Method: Take one cookie half and, using a small spoon or offset spatula, spread a generous tablespoon or two of the salted caramel filling onto the flat bottom of the cookie. Make sure to leave a small border around the edge to prevent the filling from oozing out too much when you press the top cookie on.
   • Piping Method (Recommended for neatness): Transfer the cooled and thickened salted caramel filling to a piping bag fitted with a large round tip (or simply snip off the corner of a Ziploc bag). Pipe a generous swirl of filling onto the flat bottom of one cookie half, again leaving a small border. This method often gives a more professional and even distribution of filling.
4. Gently place the second matching cookie half on top of the filling, pressing down very lightly until the filling spreads to the edges. Be careful not to press too hard, or the filling will squish out the sides excessively. The goal is a delicate sandwich with a visible layer of delicious caramel.
5. Repeat this process with all the remaining Apple Cider Whoopie Pie Cookies and salted caramel filling until you have a tray full of these delightful treats.
6. For an extra touch of gourmet appeal and to enhance the flavor profile, you can sprinkle a few additional sea salt flakes over the filling around the edges, or give the tops of the cookies a very light dusting of ground cinnamon. This adds a beautiful visual element and a little extra punch of flavor that works so well with the “Apple Cider Whoopie Pie Cookies With Caramel” theme.
7. Your Apple Cider Whoopie Pie Cookies With Caramel are now ready to be enjoyed! Store them in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. They are often best enjoyed at room temperature, allowing the filling to be soft and luscious.

Conclusion:

As we reach the sweet end of our culinary journey, I truly hope you’re feeling as excited as I am about this incredible dessert. We’ve explored the rich, nuanced flavors and delightful textures that make these whoopie pies truly stand out. From the moment you take that first bite, you’ll understand why I’m so passionate about sharing this recipe. It’s more than just a cookie; it’s an experience, a cozy hug on a plate, and a perfect embodiment of autumnal joy. The tender, cake-like cookies infused with the tangy sweetness of apple cider, paired with that luscious, creamy caramel filling – it’s a symphony of flavors that dances on your palate. This isn’t just another dessert to add to your repertoire; it’s poised to become a seasonal sensation in your home, a treat that friends and family will ask for again and again. The unique blend of tart apple and rich caramel creates an unforgettable profile that’s comforting, sophisticated, and utterly addictive.

I’ve found that the sheer versatility of these beauties makes them perfect for almost any occasion. Imagine serving them as the star attraction at your next fall gathering, perhaps alongside a steaming mug of spiced chai or a robust, dark roast coffee. They’re also absolutely divine with a tall glass of cold milk, bringing back those nostalgic feelings of childhood treats but with a decidedly grown-up twist. For a truly luxurious experience, I sometimes like to pair them with a scoop of vanilla bean ice cream, allowing the caramel from the filling to melt slightly and mingle with the cold creaminess. They make a fantastic addition to a holiday dessert platter, offering a unique alternative to traditional pies and tarts. Or, if you’re like me, sometimes the best way to enjoy them is curled up on the sofa with a good book and a moment of quiet indulgence after a long day.

But the fun doesn’t have to stop there! One of the joys of baking is making a recipe your own, and these cookies offer plenty of room for creative interpretation. If you’re a fan of a little extra salt to balance the sweetness, consider making a salted caramel filling instead of a regular one – just a pinch of flaky sea salt sprinkled over the finished pies or directly into the caramel mixture can elevate the entire experience. For those who adore texture, you could gently fold in some finely chopped toasted pecans or walnuts into the cookie batter, adding a delightful crunch. Another lovely variation I’ve tried is to infuse the caramel filling with a hint of cinnamon or even a tiny splash of bourbon for a more complex, warming note. If you prefer a different kind of creaminess, a maple cream cheese frosting would also be an exquisite alternative to the caramel, offering a tangy counterpoint that’s equally divine. You could even experiment with a touch of ginger or nutmeg in the cookie batter alongside the cinnamon for an even deeper spice profile. For a visually stunning touch, a light dusting of powdered sugar or a delicate drizzle of melted white chocolate over the tops of the finished pies can add both elegance and another layer of sweetness.

This recipe for Apple Cider Whoopie Pie Cookies With Caramel is truly a labor of love, designed to bring warmth and happiness to your kitchen. I’ve poured my heart into perfecting it, and I genuinely believe that once you try it, you’ll understand why it’s become such a cherished favorite in my home. So, please, gather your ingredients, set aside some time for a little baking therapy, and dive into this delightful project. I promise, the aromas alone will make your home smell absolutely incredible, and the taste will be nothing short of extraordinary. Baking is a wonderful way to connect with loved ones, to create lasting memories, and to simply treat yourself to something truly special. I can’t emphasize enough how much I want you to experience the joy of making and tasting these incredible whoopie pies.

Once you’ve whipped up a batch, I would absolutely love to hear all about your experience. Did you try any of the variations I suggested? Did you come up with your own brilliant twist? What was your favorite part of the process? Did they disappear instantly, or did you manage to savor them slowly? Your stories, your photos, and your feedback mean the world to me. Please, don’t hesitate to share your creations on social media, tagging me if you can, or simply drop a comment below the recipe. Hearing from you is the most rewarding part of sharing these recipes, and it inspires me to keep creating and sharing even more deliciousness. So go ahead, bake with joy, experiment with confidence, and prepare to fall head over heels for these irresistible treats. I’m already looking forward to seeing your beautiful creations and hearing all about your whoopie pie adventures!

Caramel Apple Cider Whoopie Pie Cookies: Fall Treat!

Apple Cider Whoopie Pie Cookies With Caramel are more than just a dessert; they are an invitation to experience the very essence of autumn in a single, delightful bite. Our unique take elevates this beloved treat with the crisp, comforting notes of fall. The soft, cake-like cookie base, subtly infused with apple cider, perfectly complements a rich caramel filling, creating an utterly satisfying experience.

Prep Time
45 Minutes

Cook Time
40 Minutes

Total Time
4 Hours

Servings
12 whoopie pies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1 cup apple cider
• 1 teaspoon vanilla extract
• ½ cup unsalted butter
• 1 cup brown sugar
• ¼ cup heavy cream

Instructions

1. Step 1
   Pour 1 cup apple cider into a small saucepan. Bring to a gentle boil, then reduce heat to medium-low and simmer, uncovered, for 15-20 minutes until liquid reduces to approximately ½ cup. Cool completely before use.
2. Step 2
   Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and ¼ teaspoon salt until combined. Set aside.
3. Step 3
   In a large mixing bowl, cream softened unsalted butter and 1 cup brown sugar on medium-high speed for 3-5 minutes until light and fluffy. Reduce speed to medium, beat in 2 large eggs until just combined, then mix in 1 teaspoon pure vanilla extract.
4. Step 4
   With the mixer on low speed, alternately add the dry ingredients mixture and the cooled ½ cup apple cider reduction to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined and no streaks of flour remain. Do not overmix.
5. Step 5
   Using a 1.5-tablespoon cookie scoop, drop rounded spoonfuls of batter onto the prepared baking sheets, leaving about 2 inches between each. Bake for 9-11 minutes, or until edges are lightly golden and centers spring back. Do not overbake. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. Step 6
   In a saucepan, melt ½ cup unsalted butter over medium heat. Stir in 1 cup brown sugar and ¼ cup heavy cream. Bring to a gentle simmer, stirring constantly, and cook for 5-7 minutes until slightly thickened. Remove from heat and let cool completely at room temperature; it will thicken further as it cools.
7. Step 7
   Once both cookies and caramel filling are completely cooled, pair up cookies by size. Spread a generous amount of caramel filling onto the flat bottom of one cookie half, leaving a small border. Gently place the second matching cookie half on top, pressing down lightly until the filling spreads to the edges. Repeat for all remaining cookies. Optionally, garnish with additional sea salt flakes or a dusting of ground cinnamon.
8. Step 8
   Store assembled whoopie pies in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. Best enjoyed at room temperature.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.