If fall had a mascot, I’m convinced it would be these Apple Cider Whoopie Pie Cookies with Caramel. They’ve got all the cozy vibes of cinnamon-scented kitchens, apple orchards, and that first cool Texas breeze that finally makes you grab a sweater. (Well, in my case, more like a light cardigan—Texas heat doesn’t let go easily.)
I’ve made my fair share of cookies, but these little sandwich-style delights? Oh, they’re something special. Soft apple cider cookies hugging a gooey caramel filling—basically autumn in dessert form. And yes, they taste just as good as they sound.
Table of Contents
Why You’ll Love These Apple Cider Whoopie Pie Cookies with Caramel
- Cozy flavors: Warm cinnamon, nutmeg, and apple cider in every bite.
- Perfect for gatherings: These cookies are a showstopper for fall parties or Thanksgiving dessert tables.
- Kid-approved: My three little taste-testers couldn’t stop sneaking bites.
- Quick to make: Less than an hour start to finish—yes, even with the caramel filling.
What Do Apple Cider Whoopie Pie Cookies Taste Like?
Imagine biting into a soft, spiced cookie with a hint of apple cider sweetness. Then comes the buttery caramel filling—gooey, rich, and just the right amount of indulgent. Together, they’re the cookie version of a warm hug.
Ingredients You’ll Need for Apple Cider Whoopie Pie Cookies with Caramel
The magic of these Apple Cider Whoopie Pie Cookies with Caramel is that they’re built from simple pantry staples—just dressed up with cozy fall flavors. Think of this section as your little fall shopping list. I’ve broken it down so you know exactly why each ingredient matters (because nothing goes in the bowl without a good reason).
For the Cookies:
- All-purpose flour (2 cups): This gives the cookies their soft, cake-like texture. Whoopie pies aren’t meant to be crispy—they should feel like a fluffy pillow with caramel tucked inside.
- Baking soda (1 teaspoon): The secret little lift. Without it, your cookies would be sad and flat.
- Ground cinnamon (1 teaspoon): Fall’s signature spice! It pairs beautifully with apple cider and makes your kitchen smell like heaven.
- Ground nutmeg (½ teaspoon): Just enough to add warmth without overpowering. Think of it as cinnamon’s quieter cousin.
- Salt (¼ teaspoon): A pinch of salt balances all that sweetness and spice. Don’t skip it.
- Unsalted butter (½ cup, softened): Creamy richness that gives the cookies structure and flavor. Make sure it’s room temperature so it blends easily with sugar.
- Brown sugar (1 cup): Adds depth and a molasses-like sweetness—perfect for fall. White sugar just can’t compete here.
- Eggs (2 large): Hold everything together and add that tender, chewy bite.
- Apple cider (1 cup): The star of the show! It infuses each cookie with a cozy apple flavor. If you’re in love with apple-forward recipes, you might also enjoy my Apple Pecan Fall Salad Recipe—it’s another way to bring seasonal apples to your table.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a subtle sweetness.
For the Caramel Filling:
- Unsalted butter (½ cup): Buttery richness to kickstart that silky caramel.
- Brown sugar (1 cup): Caramel’s best friend—melts down into that glossy, sweet filling.
- Heavy cream (¼ cup): Makes the caramel smooth, creamy, and spreadable (instead of turning into hard candy).
- Vanilla extract (1 teaspoon): Adds the finishing touch of flavor.
👉 With these ingredients, you’re not just baking cookies—you’re layering flavors that capture the heart of fall. The apple cider and warm spices make each bite taste like an orchard wrapped in caramel.
Step-by-Step Instructions for Apple Cider Whoopie Pie Cookies with Caramel
Ready to bake? Here’s exactly how to bring these Apple Cider Whoopie Pie Cookies with Caramel to life, one cozy step at a time. Don’t worry if you’re not a pro baker—I’ll guide you through like we’re baking side by side at my kitchen counter.
Step 1: Preheat the oven and prepare your baking sheet
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and makes cleanup a breeze. While the oven warms, you can measure out your ingredients so you’re not scrambling later.
Step 2: Mix the dry ingredients
In a medium mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. This not only blends the flavors evenly but also makes sure your baking soda works its magic once it hits the wet ingredients. The warm spices will already give off a cozy scent—like a promise of what’s to come.
Step 3: Cream the butter and sugar
In a large mixing bowl (or stand mixer if you have one), beat the softened butter with the brown sugar until it looks light and fluffy. This usually takes about 2–3 minutes. The air you’re whipping in here helps create that soft, cake-like texture that makes whoopie pies so irresistible.
Step 4: Add the eggs, apple cider, and vanilla
Crack in your eggs, pour in the apple cider, and add vanilla extract. Mix until everything is just combined. The batter will look a little wetter than a traditional cookie dough, but don’t panic—that’s the cider doing its job. This is what gives your Apple Cider Whoopie Pie Cookies with Caramel that subtle apple tang.
Step 5: Combine wet and dry ingredients
Gradually add the dry mixture into the wet bowl, stirring gently after each addition. Be careful not to overmix! If you stir too much, your cookies could turn dense instead of fluffy. Stop as soon as the last streak of flour disappears.
Step 6: Scoop the dough onto your baking sheet
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheet. Space them about 2 inches apart—they’ll spread a little as they bake. Picture them as the halves of a little cookie sandwich—you want them fairly uniform so they match up nicely later.
Step 7: Bake until golden
Slide your tray into the oven and bake for 12–15 minutes, until the edges are just golden and the centers are set. Your kitchen will smell like a fall candle—only better, because you can eat it. Let the cookies cool completely on a wire rack before adding the caramel filling.
Step 8: Make the caramel filling
In a saucepan over medium heat, melt the butter. Add in the brown sugar and heavy cream, stirring until smooth. Let the mixture bubble and thicken for 3–5 minutes, then remove from the heat and stir in the vanilla extract. Allow the caramel to cool slightly so it spreads easily without running off the cookies.
(Pro tip: If you love caramel, you might also enjoy pairing these cookies with my Sweet Potato Gratin with Smoked Gouda and Rosemary—another dish that celebrates sweet-savory richness.)
Step 9: Assemble your whoopie pies
Take one cooled cookie, spread a generous dollop of caramel filling on the flat side, and top with another cookie to create a sandwich. Press gently so the filling reaches the edges. Repeat with the rest of your cookies.
Now step back and admire your tray of golden, spiced, caramel-filled beauties. You just made Apple Cider Whoopie Pie Cookies with Caramel, and they look straight out of a bakery window.
👉 And there you have it: soft, spiced cookies with gooey caramel centers that taste like a cozy fall afternoon.
Tips and Tricks for Perfect Apple Cider Whoopie Pie Cookies
- Don’t skip cooling: If cookies are even a little warm, your caramel filling will slide right out.
- Want a thicker filling? Chill your caramel for 10 minutes before spreading.
- Storage hack: Keep cookies in an airtight container at room temp for 2 days, or refrigerate up to 5 days.
- Freezer-friendly: Assemble without filling, freeze the cookies, then add caramel when ready to serve.
Storage
Store in an airtight container on the counter for 2 days (if they last that long). For longer storage, refrigerate up to 5 days.
FAQs
Q: Can I use store-bought caramel?
A: Absolutely. If you’re short on time, grab a good-quality jarred caramel and call it a day.
Q: Can these be made gluten-free?
A: Yes! Just swap in a 1:1 gluten-free flour blend.
Q: Do they taste strongly of cider?
A: The cider adds a gentle apple sweetness—it’s not overpowering but balances the spice beautifully.
Conclusion
These Apple Cider Whoopie Pie Cookies with Caramel are the kind of dessert that makes you stop mid-bite and go, “Oh wow, this tastes like fall.” Sweet, spiced, and perfectly gooey, they’re a must-bake treat for the season.
If you love cozy fall flavors, you might also enjoy my Apple Pecan Fall Salad Recipe—a savory balance to these sweet little pies.
Go ahead, whip up a batch and let your kitchen smell like an apple orchard kissed by caramel. And when you do, come back and tell me how they turned out—I love hearing your baking stories!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Apple Cider Whoopie Pie Cookies with Caramel
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 18 whoopie pies
- Category: Dessert, Cookies
- Method: Baking, Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Soft, spiced apple cider whoopie pies sandwiched with a silky brown-sugar caramel filling—cozy fall flavor in every bite.
Ingredients
For the Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup brown sugar, packed
2 large eggs
1 cup apple cider
1 teaspoon vanilla extract
For the Caramel Filling
½ cup unsalted butter
1 cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
3. In a large bowl, beat softened butter and brown sugar 2–3 minutes until light and fluffy.
4. Beat in eggs, apple cider, and vanilla until combined (batter will look looser than standard cookie dough).
5. Add dry ingredients to wet in 2–3 additions, mixing just until the last streak of flour disappears—do not overmix.
6. Scoop rounded tablespoons (or use a small cookie scoop) onto prepared sheets, spacing about 2 inches apart.
7. Bake 12–15 minutes, until set and lightly golden at the edges. Cool on sheet 5 minutes, then transfer to a rack to cool completely.
8. Make the caramel: In a saucepan over medium heat, melt butter. Stir in brown sugar and heavy cream; simmer 3–5 minutes, stirring, until smooth and slightly thickened. Remove from heat and stir in vanilla. Cool until spreadable.
9. Assemble: Spread a generous layer of cooled caramel on the flat side of one cookie; top with a second cookie and press gently so the filling reaches the edges. Repeat with remaining cookies.
10. Serve or chill 15–20 minutes to help the filling set. Store leftovers covered at room temperature for 1 day or refrigerate up to 3 days.
Notes
For deeper apple flavor, reduce the cider to ½ cup by simmering it down first, then cool before using.
If caramel thickens too much as it cools, warm it briefly and stir until spreadable.
Aim for evenly sized scoops so the cookies pair up neatly.
These are naturally vegetarian; use gluten-free 1:1 flour if needed (texture may vary).
