Apple Cider Whoopie Pie Cookies with Caramel

Apple Cider Whoopie Pie Cookies with Caramel are a fun twist on a classic treat, combining soft, spiced apple cider-flavored cookies with a smooth, creamy caramel filling. These little cakes…

By Nora • October 9, 2025 • Reading time: 7 min

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Apple Cider Whoopie Pie Cookies with Caramel are a fun twist on a classic treat, combining soft, spiced apple cider-flavored cookies with a smooth, creamy caramel filling. These little cakes are full of fall flavors and have just the right touch of sweetness and spice, making them a perfect snack or dessert for cozy gatherings or just a sweet pick-me-up.

I love making these when the apples are fresh and the air starts to feel crisp outside. The hint of warm spices like cinnamon and nutmeg in the cookies pairs so well with the rich caramel in the middle. It’s like having a little slice of autumn in every bite, and I find they never last long around my house!

One of my favorite ways to serve these is with a hot cup of tea or cider. They’re great for sharing with friends during a casual get-together or even packed up as a thoughtful homemade gift. If you want to switch things up, try chilling them for a bit—that helps the caramel hold its shape and makes them extra satisfying to bite into.

Key Ingredients & Substitutions

Apple Cider: This adds a bright, fruity base to the cookies with subtle tanginess. If you don’t have fresh cider, apple juice can work, but cider has more depth. Avoid sweetened cider to keep the flavors balanced.

Spices (cinnamon, nutmeg, cloves, ginger): These warm spices create that classic fall flavor. Adjust the amounts to your taste or omit cloves/ginger if you prefer a milder spice.

Butter: Butter in both cookies and filling gives richness and softness. You can use salted butter but reduce added salt in the cookie dough.

Caramel Sauce: Homemade caramel is worth the effort for its fresh flavor and smooth texture. If you’re short on time, store-bought caramel sauce can be a quick substitute.

Filling: A buttercream-style filling works well here. You can use cream cheese frosting for tang or a marshmallow fluff for lighter sweetness.

How Do You Make Soft, Moist Whoopie Pie Cookies Every Time?

The key to tender whoopie pie cookies is handling the batter gently and careful baking:

• Mixing: Combine wet and dry ingredients carefully. Overmixing can make cookies tough.
• Batter consistency: The batter should be soft but thick enough to hold shape when dropped on the pan.
• Baking time: Bake just until the edges set and the top springs back to the touch, about 10-12 minutes. Overbaking dries them out.
• Cooling: Let cookies cool on the sheet briefly, then transfer to a rack to cool completely. This helps them firm up but stay moist inside.

For even-sized whoopie pies, use a cookie scoop to drop batter evenly. This helps with stacking and assembly later.

Equipment You’ll Need

• Baking sheets – large, flat, and sturdy for even baking of the cookies.
• Parchment paper – prevents sticking and makes cleanup easy.
• Mixing bowls – one for dry ingredients, one for wet, helps keep mixing organized.
• Hand mixer or stand mixer – makes creaming butter and sugar simple and smooth.
• Measuring cups and spoons – accurate measurements help cookies turn out just right.
• Wire cooling racks – lets cookies cool evenly without getting soggy.
• Saucepan – for making the caramel sauce safely and evenly.
• Spoon or small ladle – great for drizzling caramel over the assembled whoopie pies.

Flavor Variations & Add-Ins

• Add chopped walnuts or pecans to the cookie batter for a crunchy texture contrast.
• Swap the caramel drizzle for chocolate ganache to make a richer, more decadent filling.
• Mix in a pinch of ground cardamom or allspice to the spices for a different layer of warmth.
• Try cream cheese frosting in place of the buttercream filling for a tangier taste that pairs well with apple.

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 powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (optional)
• 1/4 teaspoon ground ginger (optional)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup apple cider (preferably fresh or good quality)

For the Filling:

• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream (adjust for consistency)

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream, room temperature
• 1/4 teaspoon salt (optional, for salted caramel)

For garnish:

• Powdered sugar for dusting

How Much Time Will You Need?

Prepare and bake the cookies in about 25 minutes, make the filling and caramel sauce in about 15 minutes, then assemble and chill for another 30 minutes if you want the caramel to set up nicely. Overall, expect around 1 hour of total time with some hands-on prep and baking.

Step-by-Step Instructions:

1. Prepare the Cookies:

First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat the softened butter and sugar until fluffy, about 3-4 minutes. Add the egg and vanilla extract, and mix well. Alternately add the dry flour mix and the apple cider to the wet ingredients, beginning and ending with the flour. Stir just until combined—don’t overmix!

Drop heaping tablespoons of batter onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until edges set and the tops spring back gently when you touch them. Let the cookies cool on the sheets for 5 minutes, then move them to wire racks to cool completely.

2. Make the Filling:

In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing thoroughly. Stir in the vanilla extract and heavy cream, beating until light and fluffy. If the filling feels too stiff, add a bit more cream until you get a spreadable, firm texture.

3. Prepare the Caramel Sauce:

Pour the sugar into a medium heavy-bottomed saucepan and melt it over medium heat. Don’t stir; just swirl the pan occasionally to help it melt evenly and reach a deep amber color. Add the butter pieces carefully, whisking them in as they melt. Slowly pour in the heavy cream while whisking constantly—the mixture will bubble up vigorously. Keep whisking until the caramel is smooth. Stir in salt if you like a salted caramel flavor, then take it off the heat. Let it cool slightly until still pourable but not too hot.

4. Assemble Whoopie Pies:

Pair the cookies into matching halves. Spread or pipe a generous amount of filling on the flat side of one cookie, then sandwich it with its pair. Drizzle the caramel sauce generously over each whoopie pie, letting it drip down the sides for a pretty, gooey look. Dust them lightly with powdered sugar for a finishing touch.

5. Serve & Store:

You can serve these right away for a soft, melty treat or chill them for 30 minutes to let the caramel set up nicely. Store any leftovers in an airtight container in the fridge, and bring them back to room temperature before enjoying again.

Can I Use Frozen Apple Cider for the Cookies?

Yes! Just be sure to thaw it completely in the fridge before measuring. Using frozen cider might add extra moisture and affect the cookie texture.

Can I Substitute the Caramel Sauce with Store-Bought Caramel?

Absolutely! Store-bought caramel sauce works well if you’re short on time. Just warm it slightly before drizzling to get that perfect gooey consistency.

How Should I Store Leftover Whoopie Pies?

Keep them in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or chill slightly before serving for the best flavor and texture.

Can I Make the Filling Ahead of Time?

Yes, the filling can be made a day ahead and stored covered in the fridge. Give it a quick stir or re-whip before assembling to refresh its texture.