Apple Cider Whoopie Pie Cookies with Caramel
Apple Cider Whoopie Pie Cookies with Caramel are a cozy treat that bring together the best flavors of fall. Soft, cake-like cookies infused with warm apple cider spices are sandwiched…
Tip: save now, cook later.Apple Cider Whoopie Pie Cookies with Caramel are a cozy treat that bring together the best flavors of fall. Soft, cake-like cookies infused with warm apple cider spices are sandwiched around a creamy caramel filling, creating a perfect balance of sweet and tangy in every bite. The combination of tender texture and rich caramel makes these cookies truly irresistible.
I love making these when the air starts to turn crisp because their flavors remind me of chilly afternoons and pumpkin patches. The hint of apple cider in the cookies adds a subtle fruitiness that pairs so well with the smooth, buttery caramel. If you’re like me and enjoy a little extra sweetness, don’t skip the caramel—it really makes these whoopie pies feel special and homemade.
These cookies are fantastic served with a cup of warm tea or your favorite cozy drink. I like to wrap them up as gifts too because they feel like a warm hug in cookie form. Whether you’re baking for a special occasion or just craving something comforting, these whoopie pies bring a little bit of autumn magic to your kitchen.
Key Ingredients & Substitutions
Apple Cider: Real apple cider adds a lovely fruity flavor and moisture to the cookies. If you don’t have cider, unsweetened apple juice or a mix of apple juice with a splash of lemon juice works well.
Spices: The cinnamon, nutmeg, cloves, and allspice create that warm fall flavor. Feel free to adjust amounts – more cinnamon if you like it stronger, or leave out cloves for a milder taste.
Butter: Use unsalted butter so you can control salt levels. You can substitute with margarine, but butter always gives the best flavor and texture here.
Cream Cheese Filling: Cream cheese adds tanginess and richness. For a lighter version, try mascarpone or a mix of cream cheese and whipped cream.
Caramel Sauce: Homemade caramel offers a deep flavor. If short on time, store-bought caramel sauce can be used, but homemade will impress every time.
How Do You Make Perfect Soft Whoopie Pie Cookies?
The secret is balancing moisture and mixing gently.
- Measure Flour Correctly: Too much flour makes cookies dense. Spoon and level flour before measuring for best results.
- Mix Dry and Wet Ingredients Alternately: Adding them in parts prevents overmixing, keeping cookies tender.
- Don’t Overbake: Bake until the cookies just spring back lightly. They continue to firm as they cool, staying soft inside.
- Use a Cookie Scoop: This ensures evenly sized cookies that bake uniformly.
Cooling cookies fully before assembling helps filling stay stable and prevents melting.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even baking of soft whoopie pie cookies.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – at least two, one for dry ingredients and one for wet to keep mixing organized.
- Hand mixer or stand mixer – helps cream butter and sugar smoothly and whip the filling fluffy.
- Cookie scoop or tablespoon – ensures consistent cookie sizes that bake evenly.
- Medium saucepan – for making smooth, homemade caramel sauce without burning.
- Wire cooling rack – lets cookies cool completely so filling doesn’t melt.
Flavor Variations & Add-Ins
- Add chopped toasted pecans or walnuts to the cookie batter for a nice crunch and nutty flavor.
- Swap the cream cheese filling for a cinnamon buttercream to boost the spice profile.
- Stir in finely grated fresh ginger or a pinch of ground cardamom into the cookies for a warm, spicy twist.
- Try drizzling melted dark chocolate over the caramel sauce for a richer, more decadent treat.
Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Whoopie Pie Cookies:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup apple cider
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- Pinch of salt (optional)
For Garnish:
- Powdered sugar, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and about 12 minutes for baking each batch of cookies. Allow additional time for cooling the cookies and making the caramel sauce—about 30 minutes total. Assembling the whoopie pies and chilling or serving immediately adds another 10-15 minutes. Overall, plan for roughly 1 to 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets
Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to stop the cookies from sticking and make clean-up a breeze.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. Set this mixture aside for now.
3. Cream Butter and Sugar
Using a mixer, beat the softened butter with brown sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes. Then, add the egg and vanilla extract and continue beating until everything is well combined.
4. Add Dry Ingredients and Apple Cider
Alternately add the dry ingredient mixture and the apple cider to the butter mixture, starting and ending with the dry ingredients. Stir until just combined without overmixing to keep the cookies tender.
5. Spoon and Bake Cookies
Use a cookie scoop or tablespoon to drop rounded spoonfuls of the batter onto the baking sheets, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the cookies are set and lightly spring back when pressed.
6. Cool Cookies
Take the cookies out of the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely before assembling.
7. Prepare the Cream Cheese Filling
In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, then beat until the filling is silky and fluffy.
8. Make the Caramel Sauce
In a medium saucepan over medium heat, melt the granulated sugar while stirring constantly until it turns into an amber-colored liquid. Carefully add butter pieces and whisk until melted and smooth. Slowly pour in the heavy cream while whisking continuously until the sauce is well combined and silky. Remove from heat and add a pinch of salt if you like. Let the caramel cool slightly until it thickens but is still pourable.
9. Assemble the Whoopie Pies
Match cookies of similar size in pairs. Spread or pipe a generous layer of the cream cheese filling onto one cookie, then sandwich it with the other. Drizzle caramel sauce over the top, allowing it to drip enticingly down the sides.
10. Finishing Touch
Dust the assembled whoopie pies lightly with powdered sugar. These can be served immediately or refrigerated for up to 3 days to let flavors meld perfectly. Enjoy!
Can I Use Apple Juice Instead of Apple Cider?
Yes! You can substitute apple juice if you don’t have cider, but opt for unsweetened juice for the best flavor. Adding a splash of lemon juice can help mimic cider’s tanginess.
How Should I Store Leftover Whoopie Pies?
Store leftovers in an airtight container in the fridge for up to 3 days. Let them come to room temperature or warm slightly before serving to soften the filling and caramel.
Can I Make the Caramel Sauce Ahead of Time?
Absolutely! Make the caramel sauce in advance and keep it in an airtight container in the fridge for up to a week. Warm gently before drizzling to restore its pourable consistency.
How Do I Prevent the Cookies from Becoming Too Dry?
Be careful not to overmix the batter and don’t overbake—the cookies should be soft and spring back lightly when touched. Also, measure flour properly by spooning it into your measuring cup rather than scooping directly.