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Caramel Apple Cider Whoopie Pies with Cinnamon Cream

Caramel Apple Cider Whoopie Pies - featured image
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These soft, cake-like whoopie pies are filled with fluffy cinnamon cream and a gooey caramel layer, bringing together the best flavors of fall in every bite. Perfect for autumn gatherings, bake sales, or cozy afternoons, this easy recipe is a crowd-pleasing treat packed with apple cider and warm spices.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup apple cider
  • 1/4 cup whole milk
  • 1 medium apple, peeled and finely grated (about 3/4 cup)
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons apple cider (for filling, as needed)
  • 1/3 cup caramel sauce (store-bought or homemade)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  4. Mix in egg and vanilla extract until fully incorporated.
  5. Pour in apple cider and milk; mix on low speed. The mixture may look curdled.
  6. Peel and finely grate the apple; stir into the wet mixture.
  7. Add dry ingredients to wet in two batches, mixing gently until just combined.
  8. Use a small cookie scoop (about 1 1/2 tablespoons) to portion dough onto prepared sheets, spacing at least 2 inches apart.
  9. Bake for 10-12 minutes, until cookies are puffed and set. Edges should be golden, centers slightly springy.
  10. Transfer cookies to a rack and let cool fully.
  11. For the cinnamon cream: Beat cream cheese and butter until smooth. Gradually add powdered sugar, cinnamon, vanilla, and salt. Beat until fluffy (2-3 minutes). Add apple cider if needed for softer texture.
  12. Match cookies into pairs by size. Spread a thick layer of cinnamon cream on one side, drizzle 1-2 teaspoons caramel on top, sprinkle with flaky salt if desired, then gently press the other cookie on top.
  13. Chill assembled whoopie pies in the fridge for 15-30 minutes to set the filling (optional).

Notes

For best results, use fresh-pressed apple cider and a tart apple variety like Granny Smith. Chill dough before baking if cookies spread too much. Sift flour and powdered sugar for lighter texture. The pies can be made gluten-free or dairy-free with simple swaps. Store in an airtight container in the fridge for up to 4 days or freeze individually wrapped pies.

Nutrition

Keywords: caramel, apple cider, whoopie pies, cinnamon cream, fall dessert, autumn, easy dessert, Thanksgiving, spiced cookies, cream cheese filling

Find it online: https://jodierecipes.com/caramel-apple-cider-whoopie-pies-recipe-easy-fall-dessert-with-cinnamon-cream/