Apple Cider Whoopie Pie Cookies with Caramel Filling

There’s nothing quite like the taste of fall, and these Apple Cider Whoopie Pie Cookies with Caramel Filling capture it perfectly. Imagine soft, spiced cookies hugging a luscious caramel cream – one bite will have you hooked. I first made these years ago when our local orchard gifted us gallons of fresh apple cider, and now they’re my go-to treat when autumn rolls around. After testing dozens of variations in my bakery days, I’ve perfected the balance of warm spices and sweet caramel that makes these cookies disappear faster than the fall leaves.

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Why You’ll Love These Apple Cider Whoopie Pie Cookies with Caramel Filling

Trust me, these aren’t just any cookies—they’re little bites of autumn magic. Here’s why they’ll become your new fall obsession:

• The soft, cakey cookies soak up all that delicious apple cider flavor
• Creamy caramel filling gives that perfect sweet-salty contrast we all crave
• Warm cinnamon and nutmeg spices make your kitchen smell incredible
• They come together faster than you can rake a pile of leaves
• Every bite feels like a cozy sweater for your taste buds

Seriously, I’ve seen grown adults fight over the last one. That’s how good they are.

Ingredients for Apple Cider Whoopie Pie Cookies with Caramel Filling

Grab these simple ingredients – most are probably in your pantry already. I’ve divided them between the cookies and that dreamy filling:

For the cookies:

• 2 cups all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon (use the good stuff!)
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1/2 cup unsalted butter, softened (that’s 1 stick)
• 1/2 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1/2 cup fresh apple cider (reduced to 1/4 cup if using store-bought)
• 1 tsp pure vanilla extract

For the caramel filling:

• 1/2 cup thick caramel sauce (homemade or quality store-bought)
• 1/2 cup powdered sugar, sifted
• 4 oz full-fat cream cheese, softened

Ingredient Substitutions & Notes

Fresh apple cider makes all the difference – that cloudy, unfiltered kind gives the deepest flavor. In a pinch? Use apple juice, but expect milder taste. For gluten-free, swap in 1:1 GF flour (I like King Arthur). No caramel? Maple syrup works, though the filling will be looser. And please, for the love of autumn, use real butter – it makes the cookies perfectly tender.

If you love cozy, seasonal treats, you’ll also enjoy trying these Blueberry White Chocolate Chip Cookies for another sweet twist that melts in your mouth.

How to Make Apple Cider Whoopie Pie Cookies with Caramel Filling

Okay, let’s make some magic! These Apple Cider Whoopie Pie Cookies with Caramel Filling come together in just a few simple steps, but I’ll walk you through each one so they turn out perfect:

1. Prep your oven: Start by preheating to 350°F (175°C). Line your baking sheets with parchment paper – trust me, it makes cleanup a breeze.
2. Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside – we’ll come back to it soon.
3. Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes). This step builds that perfect cookie texture!
4. Add wet ingredients: Beat in the egg until fully incorporated, then mix in the apple cider and vanilla. The batter might look a little curdled – that’s totally normal.
5. Combine dry and wet: Gradually add the dry ingredients to the wet, mixing just until no flour streaks remain. Don’t overmix!
6. Portion dough: Drop tablespoon-sized scoops of dough 2 inches apart on your prepared sheets. They’ll spread a bit as they bake.
7. Bake: For 10-12 minutes until the edges are just golden but centers are still soft. They’ll firm up as they cool.
8. Make filling: While cookies cool, beat together caramel, powdered sugar, and cream cheese until smooth and creamy.
9. Assemble: Once completely cool, spread filling on half the cookies and sandwich with the others. Try not to eat them all at once!

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Pro Tips for Perfect Cookies

If your dough feels sticky, chill it for 15-20 minutes before scooping. Underbake slightly – edges should be golden but centers still soft. Gently flatten dough mounds slightly before baking for even thickness. And whatever you do, let them cool completely before filling or you’ll have a melty mess!

Storing and Serving Apple Cider Whoopie Pie Cookies with Caramel Filling

These little marvels keep beautifully in an airtight container in the fridge for up to 3 days – the caramel filling stays perfect. Want to prep ahead? Freeze unfilled cookies for up to a month, then thaw and fill when needed. My favorite way to serve? Bring them to room temperature (that caramel gets extra luscious) with mugs of warm cider – it’s like a cozy autumn hug in dessert form!

Nutritional Information for Apple Cider Whoopie Pie Cookies with Caramel Filling

Here’s the breakdown per cookie (remember, estimates vary depending on your exact ingredients):

• Calories: 240
• Fat: 10g (6g saturated)
• Carbs: 35g
• Sugar: 18g
• Protein: 3g

Not exactly health food, but totally worth it for an occasional fall treat! The caramel filling accounts for most of the sugar, so feel free to go lighter there if you prefer.

For more recipe inspiration and baking ideas, make sure to follow us on Pinterest where we share daily treats you’ll love.

Frequently Asked Questions

Here are the answers to the questions I get asked most about these irresistible cookies:

Share Your Apple Cider Whoopie Pie Cookies with Caramel Filling

I’d love to see your creations! Tag me @YourBakeryName when you make these – bonus points for any fun variations you try!