There’s something unmistakably comforting about baking with apple cider. It brings warmth, clarity, and a sense of season that sets a dessert apart. These Apple Cider Whoopie Pies do more than hint at fall. They taste like it. You’ll learn how to create soft, spiced sandwich cookies filled with apple cider buttercream and just the right touch of caramel.
This recipe takes its cue from traditional whoopie pies but introduces a sharper apple note and smoother finish. If you’re browsing for fall whoopie pies, or deciding between pumpkin whoopie pies and something with a little more tartness, this one stands out.
I’ve made these for bake sales, harvest gatherings, and one too many quiet Tuesdays. Every time, someone asks for the recipe. That’s when I know it works.
Ingredients for Apple Cider Whoopie Pies With Spiced Buttercream
Use reduced apple cider to deepen the flavor. Reducing one full cup to a quarter cup concentrates both sweetness and acidity, giving the cakes their structure and unmistakable aroma.
The spices—cinnamon, nutmeg, cloves don’t overpower. They support the apple cider’s tang with a gentle nudge. Brown sugar adds moisture, while softened butter gives the cookies their cake-like texture.
Whole milk keeps the batter balanced. I’ve tested with buttermilk and almond milk. But in my notes, whole milk consistently gives the best rise.
For the filling, softened butter and powdered sugar create the base. The reduced cider returns here, tying the whole dessert together. Store-bought caramel adds body and stickiness, but feel free to use homemade if you’ve got the time.
I’ve added a pinch of flaky salt now and then. It’s optional, but I find it helps cut the sweetness and elevate the buttercream.
How to Reduce Apple Cider for Whoopie Pie Batter
Start with a small saucepan and a full cup of apple cider. Let it simmer over medium heat. No need to rush. It takes about ten to fifteen minutes. You’re watching for volume to reduce to a quarter cup and texture to thicken just slightly.
Let it cool completely before adding it to the batter or frosting. A hot reduction will melt your butter and ruin the structure of both.
This step brings more flavor than any spice blend alone. Skip it, and you’ll lose that defining apple depth.
Try it in other cider-forward bakes like these Apple Turnovers With Puff Pastry.
Making the Apple Cider Whoopie Pie Batter
Start by creaming softened butter with brown sugar until it looks fluffy and pale. Add a room-temperature egg and a splash of vanilla. Stir in your cooled apple cider reduction.
Separately, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Now alternate your dry mixture with whole milk, starting and ending with dry. This helps the batter stay smooth and evenly mixed.
Drop the batter onto parchment-lined sheets in rounded tablespoons, giving enough space between each.
Bake in a preheated 350°F oven until the tops are set and spring back. Usually takes around ten to twelve minutes. Let them cool on a rack before moving forward.
If you’re in the mood for a more indulgent apple dessert, these Apple Pie Cheesecake Bars offer a creamier alternative.
Preparing the Apple Cider Buttercream Filling
While the cookies cool, start your buttercream. Cream the butter first, then gradually add powdered sugar. Blend until no lumps remain.
Add the reduced apple cider, vanilla extract, and a pinch of salt. Mix until smooth and fluffy. The result should be pale, airy, and soft enough to pipe but sturdy enough to hold its shape.
This is where the apple flavor builds. Combined with the cookie’s spice, the frosting offers contrast and lift.
Use leftover frosting on cupcakes or layer it between mini apple pies.
Assembly: How to Fill and Sandwich the Whoopie Pies
Match cookies by size to create even pairs. Pipe or spoon buttercream onto the flat side of one half. Drizzle a bit of caramel sauce over the center.
If you enjoy texture, sprinkle a touch of flaky sea salt here. Press the second half on top, gently, just until the filling reaches the edges.
They’re ready to serve immediately, but I often chill them for twenty minutes to help the buttercream set. That way, they hold better if transporting.
Want a deeper caramel note in every bite? Try layering with these Caramel Apple Skillet Brownies for a stronger hit of caramel and apple together.
Ingredient Comparison: Whole Milk vs Buttermilk in Whoopie Pies
I’ve tested both options. Buttermilk adds a tang and slight chew, while whole milk keeps the texture fluffy and neutral.
In this recipe, whole milk wins. The cider already brings tartness. Buttermilk adds a second acidic note, which pushes the balance too far.
For soft and even-textured cakes that complement the frosting, whole milk is the better choice.
Serving and Storage Tips for Apple Cider Whoopie Pies
Serve them slightly chilled for firmer filling, or at room temperature for a softer bite. I prefer them the next day—once the flavors have settled and the caramel has melded into the buttercream.
Store them in an airtight container in the fridge for up to three days. Place parchment between layers to keep them neat.
Planning ahead? The cookies can be baked and frozen for up to a month. Just wait to fill them until serving.
For another fall cookie idea, these Apple Pie Cookies deliver similar flavors in a smaller, simpler format.
Final Notes – Save and Share Your Apple Cider Bake
If you’re looking for a fall sandwich cookie with real apple flavor, this Amish whoopie pie recipe with apple cider is worth bookmarking.
Save this recipe to your Fall Baking board for later. Or try it alongside classic Whoopie Pies if you’re planning a seasonal spread.
Have you baked these? Let me know in the comments how they turned out, or ask if you ran into any snags. Your tips help others make theirs better too.
Apple Cider Whoopie Pies
Apple Cider Whoopie Pie cookies with caramel filling combine warm fall spices and apple cider buttercream in every bite. Perfect for cozy autumn baking!
Ingredients
- For the Whoopie Pies:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup apple cider, reduced to ¼ cup (boil down 1 cup until it reduces)
- ½ cup whole milk
- For the Apple Cider Buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup reduced apple cider (see note above)
- 1 tsp vanilla extract
- Pinch of salt
- For the Caramel Filling:
- ½ cup store-bought caramel sauce (or homemade if you prefer)
- Pinch of flaky sea salt (optional)
Instructions
- Step: Reduce the Apple Cider
Start by making the apple cider reduction. Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup. This should take about 10-15 minutes. Once done, let it cool while you prepare the whoopie pie batter. - Step: Make the Whoopie Pies
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, and beat until combined.
Gradually mix in the cooled apple cider reduction.
Add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter onto the prepared baking sheets, leaving about 2 inches between each.
Bake for 10-12 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean.
Transfer the whoopie pie halves to a wire rack to cool completely. - Step: Prepare the Buttercream
In a medium bowl, beat the softened butter until creamy.
Gradually add in the powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy. - Step: Assemble the Whoopie Pies
Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one whoopie pie half.
Drizzle a spoonful of caramel sauce over the buttercream. If you like a bit of crunch, sprinkle some flaky sea salt over the caramel.
Top with the second half of the whoopie pie, pressing gently to create a sandwich.
Repeat with the remaining pies.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 462Total Fat 16gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 57mgSodium 342mgCarbohydrates 76gFiber 1gSugar 55gProtein 4g
Ummm, it’s not very clear to me regarding the amounts of reduced AC for the batter and the icing. Are we supposed to split the 1/4c AC between the two or reduce 2c of AC?
Lesley,
You’ll need two separate ¼-cup portions of reduced apple cider—one goes into the batter and the other into the buttercream. I usually start with 2 cups of cider in the pan, let it simmer down to about ½ cup, then measure out the two ¼-cup portions. Any extra keeps in the fridge for tea or oatmeal 🍎
If I were to use these at a bakestand- how long is their shelf-life? And are they better to freeze before the buttercream is added or do they thaw well assembled? Thanks so much! These look amazing!
Hi Erin! Great questions 😊 If you’re planning to use these at a bakestand, here’s what I’ve found works best:
Once fully assembled with the buttercream and caramel, they’re at their freshest for about 2 days at room temperature (in a cool, dry spot, ideally in a bakery box or airtight container). After that, they’ll still taste good but might lose some of that soft texture.
If you’re prepping ahead, I recommend freezing the whoopie pie halves without any filling. They freeze beautifully for up to a month. Just let them cool completely, then store them between layers of parchment in a sealed container or freezer bag. When you’re ready, thaw them at room temp and fill them the day of (or night before) your sale. The buttercream holds up well when piped fresh and won’t make the cakes soggy.
Let me know if you want tips on scaling the recipe or packaging too!
Thank you so much!! I would love to know how to package them! What do you suggest for packaging individually and together in a pack of 4? And last question lol! Would you think for their size, $4 for one or $12 for 4 would be a decent price? Most of my ingredients come from Aldi so I don’t feel like its going to be expensive to make them.
Is there a way to figure out the nutritional value?
Hi Stella, here’s a nutrition estimate for these cookies::
Nutrition (Per Whoopie Pie Sandwich, assuming 12 total)
• Calories: ~350 kcal
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 180mg
• Total Carbohydrates: 54g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 2g
Cakes came out very flat. Used fresh ingredients, very disappointed.
I’m really sorry to hear that, Belinda. Understand the frustration when things don’t bake up the way you expect. especially when you’ve used fresh ingredients. If you’re open to it, I’d be happy to troubleshoot with you. A few things that can affect rise are how the cider was reduced or how long the batter rested before baking. I’d love to help if you decide to give it another shot.
Should I follow the recipe directions as is if I plan to increase it by half (so to make 1 & 1/2 recipe) since I may make the pies a bit larger?
If you’re scaling the recipe by 1½ and making the pies a bit larger, you can follow the directions as written. just increase all the ingredient amounts by 1½. Keep an eye on baking time, though. Larger pies might need an extra minute or two in the oven. Watch for light golden edges and a springy top when gently pressed. Let me know how they turn out!