Go Back Email Link
Anjali

Apple Cider Whoopie Pies with Caramel Cream Cheese Frosting

These soft, cake-like apple cider cookies are coated in cinnamon sugar and filled with a rich salted caramel cream cheese frosting for the ultimate fall treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
15 min 15 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Apple Cider Reduction
  • 2 cups apple cider
Cookie Dough Dry Ingredients
  • 2¼ cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1 pinch Ground Ginger:
  • ½ teaspoon Kosher Salt
Cookie Dough Wet Ingredients
  • ½ cup Unsalted Butter 1 stick (softened to room temperature)
  • ¼ cup Vegetable Oil
  • ¾ cup Brown Sugar packed
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract
  • ¼ cup Sour Cream
Cinnamon Sugar Coating
  • ½ cup Brown Sugar
  • 1 tablespoon Ground Cinnamon
  • 3 tablespoon Melted Butter: (for brushing the baked cookies)
Caramel Cream Cheese Frosting
  • 8 oz Cream Cheese softened to room temp.
  • ½ cup Salted Caramel Syrup
  • 1 teaspoon Vanilla Extract
  • 1 pinch Ground Cinnamon
  • ½ cup Heavy Cream

Method
 

  1. Reduce Cider: Simmer 2 cups of apple cider in a saucepan over medium heat until reduced to 1/2 cup. Cool completely.
  2. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt in a bowl.
  3. Mix Wet Ingredients: Beat softened butter, oil, and brown sugar until smooth. Add eggs one at a time, followed by vanilla, sour cream, and the cooled cider reduction.
  4. Combine: Fold the dry mixture into the wet ingredients just until combined without overmixing.
  5. Bake: Scoop uniform portions onto a parchment-lined baking sheet using an ice cream scoop. Bake at 350°F for 9 to 10 minutes.
  6. Coat: Let cookies cool for 5 minutes, brush with melted butter, and roll in cinnamon sugar.
  7. Make Frosting: Beat cream cheese, salted caramel syrup, vanilla, cinnamon, and heavy cream until light and smooth.
  8. Assemble: Pipe frosting onto the flat side of one cookie and top with a second cookie to form a whoopie pie.

Notes

Notes

  • Always ensure your apple cider reduction is completely cool before adding it to the wet ingredients to prevent cooking the eggs.
  • Use sour cream instead of milk to keep the cookie crumb exceptionally tender and add a subtle tang.
  • Do not overcrowd your baking sheets, as the cookies spread significantly while baking.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to three days, and bring them to room temperature for 10 minutes before servin