Description

Soft, spiced apple cider whoopie pie cookies sandwiched with a creamy homemade caramel filling—this easy fall dessert is bursting with cozy autumn flavors and perfect for gatherings or a sweet treat at home.

Ingredients

Scale

2 cups apple cider (reduced to 1/2 cup)
2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream or Greek yogurt
For the Caramel Filling:
1 cup granulated sugar
6 tbsp unsalted butter, cut into pieces
1/2 cup heavy cream, room temperature
1/2 tsp sea salt (optional)
1/2 tsp vanilla extract

Instructions

Pour 2 cups apple cider into a small saucepan. Simmer over medium heat, stirring occasionally, until reduced to about 1/2 cup (20-25 minutes). Cool to room temperature.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
Beat in eggs one at a time, then mix in vanilla extract.
Blend in sour cream (or Greek yogurt), then add the cooled, reduced apple cider. Mix until just combined.
Gradually add dry ingredients to wet, mixing on low until a thick, sticky batter forms.
Drop 2-tbsp mounds onto lined baking sheets, spacing 2 inches apart. Bake at 350°F for 12-15 minutes, until edges are set and tops spring back when lightly touched.
Transfer cookies to a wire rack and cool completely.
For caramel filling: In a clean saucepan, heat sugar over medium, stirring constantly until melted and amber-colored. Add butter, stirring until combined. Pour in cream (careful—it’ll bubble!), and cook for 2-3 minutes until smooth. Off heat, stir in sea salt and vanilla. Cool to room temperature.
Match cookies in pairs by size. Spread 1-2 tbsp caramel filling on one cookie, then sandwich with another. Press gently so the filling oozes slightly. Chill caramel if too runny before spreading.

Notes

Reduce cider until syrupy for best flavor. Don’t overmix batter to keep cookies soft. Chill caramel if too runny before spreading. Cookies freeze well unfilled; fill after thawing. For gluten-free or vegan adaptations, see blog variations.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 whoopie pie cookie
Calories: 230
Sugar: 22
Sodium: 160
Fat: 8
Saturated Fat: 5
Carbohydrates: 36
Fiber: 1
Protein: 3

Keywords: apple cider, whoopie pie, cookies, caramel filling, fall dessert, autumn, easy baking, spiced cookies, homemade caramel, party treats