Why You’ll Love This Recipe
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Combines the classic whoopie pie with a seasonal apple cider twist.
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Perfectly soft, spiced cookies that stay moist and flavorful.
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Rich homemade caramel filling that adds indulgence.
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Great for fall holidays like Thanksgiving or Halloween.
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Easy to make in under an hour, yet impressive to serve.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cookie ingredients:
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup brown sugar
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2 large eggs
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1 cup apple cider
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1 teaspoon vanilla extract
Caramel filling ingredients:
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1/2 cup unsalted butter
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1 cup brown sugar
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1/4 cup heavy cream
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1 teaspoon vanilla extract
directions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
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In a large bowl, cream butter and brown sugar until light and fluffy.
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Mix in eggs, apple cider, and vanilla extract until smooth.
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Gradually add dry ingredients to wet mixture, stirring just until combined.
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Scoop rounded tablespoons of dough onto the baking sheet, leaving space between.
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Bake for 12–15 minutes, or until the edges are golden. Let cool completely.
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For the caramel filling: melt butter in a saucepan, stir in brown sugar and heavy cream. Bring to a gentle boil for 3–5 minutes, stirring constantly. Remove from heat and stir in vanilla. Let cool slightly.
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Spread caramel filling on the flat side of one cookie, then sandwich with another cookie.
Servings and timing
This recipe makes about 12 whoopie pies.
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Variations
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Salted caramel twist: Add a pinch of flaky sea salt to the caramel filling.
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Apple butter filling: Swap caramel with apple butter cream cheese filling.
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Glazed topping: Drizzle extra caramel sauce over the finished whoopie pies.
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Nutty crunch: Add chopped pecans or walnuts into the cookie dough.
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Spiced boost: Increase cinnamon and nutmeg, or add a pinch of ground cloves.
storage/reheating
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Store in an airtight container at room temperature for up to 2 days.
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Refrigerate for up to 5 days for longer freshness (bring to room temperature before serving).
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Freeze unassembled cookies for up to 2 months; thaw and fill with caramel before serving.
FAQs
Can I use store-bought caramel sauce?
Yes, but homemade caramel gives a richer, fresher flavor.
Can I make the cookies ahead of time?
Yes, bake and store them unfilled, then assemble with caramel just before serving.
How do I keep the caramel from running out?
Let the caramel cool and thicken slightly before spreading it onto the cookies.
Can I reduce the sugar in the cookies?
You can reduce the brown sugar slightly, but the texture and flavor may change.
Can I substitute apple cider with apple juice?
Yes, but cider has a stronger flavor. Use apple juice if cider isn’t available.
Do I need to chill the dough?
No, this dough can be baked right away, though chilling 15 minutes helps prevent spreading.
What’s the texture of these whoopie pies?
They are soft, cake-like cookies with a chewy caramel filling.
Can I make them gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend.
Are these suitable for kids?
Yes, these are kid-friendly and great for lunchbox treats or parties.
Can I double the recipe?
Absolutely, this recipe scales easily to make larger batches.
Conclusion
Apple Cider Whoopie Pie Cookies with Caramel are the ultimate fall-inspired dessert—soft, spiced, and filled with gooey caramel goodness. They’re quick to make, crowd-pleasing, and bring cozy autumn flavors to any occasion. Whether you serve them at a party or enjoy them with a warm drink, these whoopie pies are sure to become a seasonal favorite.
Apple Cider Whoopie Pie Cookies with Caramel
- Total Time: 45 minutes
- Yield: 12 whoopie pies
- Diet: Vegetarian
Description
Apple Cider Whoopie Pie Cookies with Caramel are soft, spiced cookies infused with apple cider, cinnamon, and nutmeg, sandwiched with a luscious caramel filling. Perfect for fall gatherings, holiday parties, or enjoying with a warm drink.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar
2 large eggs
1 cup apple cider
1 teaspoon vanilla extract
For the caramel filling:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Mix in eggs, apple cider, and vanilla extract until smooth.
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Scoop rounded tablespoons of dough onto the baking sheet, leaving space between.
- Bake for 12–15 minutes, or until the edges are golden. Let cool completely.
- For the caramel filling: melt butter in a saucepan, stir in brown sugar and heavy cream. Bring to a gentle boil for 3–5 minutes, stirring constantly. Remove from heat and stir in vanilla. Let cool slightly.
- Spread caramel filling on the flat side of one cookie, then sandwich with another cookie.
Notes
Salted caramel twist: Add a pinch of flaky sea salt to the caramel filling.
Apple butter filling: Swap caramel with apple butter cream cheese filling.
Glazed topping: Drizzle extra caramel sauce over the finished whoopie pies.
Nutty crunch: Add chopped pecans or walnuts into the cookie dough.
Spiced boost: Increase cinnamon and nutmeg, or add a pinch of ground cloves.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze unassembled cookies for up to 2 months; thaw and fill with caramel before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 26g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
