Apple Cider Whoopie Pie Cookies with Caramel are a fun twist on the classic whoopie pie, packed with the warm flavors of apple cider and a sweet, sticky caramel filling. These soft, cakey cookies have just the right amount of spice and sweetness to remind you of crisp autumn days and cozy gatherings. The gooey caramel sandwiched between the apple-flavored cookies makes every bite a little moment of happiness.
I love making these cookies when I want to treat friends or family to something special but still homemade and comforting. I find that the apple cider adds a bright, fresh twist that keeps the cookies from feeling too heavy. The caramel filling is my absolute favorite part—it’s just the right amount of rich and buttery, melting perfectly in your mouth. It’s a simple way to bring a little seasonal magic into your day.
These whoopie pies are fantastic served with a cup of hot tea or cider, especially on chilly evenings. I like wrapping a few up to share at holiday parties or give as gifts because they travel well and always get rave reviews. If you have leftover caramel, don’t be shy about putting a spoonful over vanilla ice cream—it’s a game changer! These treats bring a cozy, homemade feel to any occasion.
Key Ingredients & Substitutions
Apple Cider: This adds fresh fruity flavor and moisture to the cookies. If you don’t have apple cider, try apple juice or a mix of apple juice and a splash of lemon juice for acidity.
Spices: Cinnamon, ginger, cloves, and nutmeg give these cookies their warm fall vibe. Feel free to adjust amounts or swap in pumpkin pie spice for simplicity.
Butter: Softened unsalted butter brings richness. You can use salted butter but reduce added salt in the recipe to keep balance.
Whipping Cream: For the filling, chilled heavy cream whips up light and fluffy. You can use a non-dairy cream alternative if dairy is a concern.
Caramel Sauce: Homemade caramel is best for flavor and texture. Store-bought caramel can be used as a shortcut but do warm it slightly before spreading.
How Do I Make Smooth, Gooey Caramel Without Burning It?
Caramel can be tricky, but with a few tips, you’ll get silky results:
- Use a heavy-bottom pan to distribute heat evenly and prevent hot spots.
- Stir sugar constantly as it melts to avoid burning. The sugar will clump before melting—don’t worry, keep stirring.
- Once amber color appears, add butter immediately and stir quickly to combine.
- Slowly drizzle in warm cream off the heat to smooth it out and stop cooking the caramel.
- Let caramel cool to a thick but pourable state before using—it will thicken more as it cools.
Patience is key! Keep an eye on the sugar color and don’t rush the process for the best caramel taste and texture.
Equipment You’ll Need
- Baking sheets – for baking the cookies evenly; make sure they have a rim to catch drips from caramel.
- Parchment paper – prevents sticking and makes cleanup easier.
- Mixing bowls – you’ll need a few, one for dry ingredients and another for wet and mixing the batter.
- Electric mixer or stand mixer – helps whip the cream filling to soft peaks quickly.
- Whisk – useful for mixing dry spices into flour smoothly.
- Heatproof saucepan – essential for safely making the caramel sauce.
- Spoon or spatula – for stirring the caramel and folding ingredients gently.
- Cookie scoop or tablespoon – for evenly portioning cookie dough.
Flavor Variations & Add-Ins
- Swap apple cider for pear juice to create a subtle fruity twist while keeping the fall vibe.
- Add chopped toasted walnuts or pecans into the cookie dough for extra crunch and nuttiness.
- Mix a pinch of cardamom into the spices for a warm, slightly floral aroma that pairs well with apple.
- Replace the whipped cream filling with cream cheese frosting for a tangy contrast to the sweet caramel.
Apple Cider Whoopie Pie Cookies with Caramel
Ingredients You’ll Need:
For the Apple Cider Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup apple cider
For the Filling:
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed and at room temperature
- ½ cup heavy cream, warmed
- ½ teaspoon salt (optional, for salted caramel)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and cookies, 10-12 minutes to bake the cookies, around 15 minutes to make the caramel sauce, plus 10 minutes to whip the cream filling. Allow the cookies time to cool completely before assembling—about 20 minutes. Altogether, expect about 1 hour from start to finish, including assembly.
Step-by-Step Instructions:
1. Prepare the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. In a separate large bowl, cream the softened butter with the sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients alternately with the apple cider, mixing until just combined. Use a tablespoon or cookie scoop to form dough balls, then roll each in extra granulated sugar. Place them on the prepared sheets and bake for 10 to 12 minutes, until set but soft. Let cool completely on wire racks.
2. Make the Caramel Sauce:
In a heavy-bottom saucepan over medium heat, melt the granulated sugar, stirring constantly. Watch as it clumps then melts into a deep amber liquid. Quickly add the butter, stirring vigorously until melted in. Remove from heat and slowly pour in the warm cream while stirring until smooth. If desired, stir in salt for salted caramel. Let cool until thick but still pourable.
3. Prepare the Filling:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will be your light, fluffy filling.
4. Assemble the Whoopie Pies:
Spread or pipe a generous dollop of whipped cream on the flat side of one cookie. Drizzle or spread some caramel sauce over the cream. Top with a second cookie and gently press to form a sandwich. Optionally, drizzle extra caramel on top for a gooey finish.
5. Serve and Enjoy:
Enjoy your whoopie pies right away, or refrigerate in an airtight container for up to two days. Let them sit at room temperature for a few minutes before serving to soften perfectly.
Can I Use Frozen Apple Cider for the Cookies?
Yes! Just be sure to thaw it completely in the fridge and give it a good stir before measuring. Using thawed cider ensures the right consistency in the dough.
Can I Make These Whoopie Pies Ahead of Time?
Absolutely! You can bake the cookies and make the caramel sauce a day in advance. Store them separately in airtight containers and whip the cream fresh on the day you assemble for the best texture.
How Should I Store Leftover Whoopie Pies?
Keep assembled whoopie pies in an airtight container in the refrigerator for up to 2 days. Bring them to room temperature for 10–15 minutes before serving so the caramel softens.
What Can I Use Instead of Heavy Cream for the Filling?
You can try coconut cream as a dairy-free alternative. Chill a can overnight, scoop out the solid cream, and whip it just like heavy cream for a delicious plant-based filling.
