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apple cider whoopie pie with double filling of caramel and cream
Anne Newgent

Apple Cider Whoopie Pies

Soft and spiced Apple Cider Whoopie Pies with creamy fillings are the ultimate fall dessert. Infused with reduced apple cider and warm spices, these cakey cookie sandwiches come together with your choice of rich buttercream, tangy cream cheese, or fluffy marshmallow filling.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 whoopie pies
Course: Dessert
Cuisine: American
Calories: 498
Ingredients Method Notes

Ingredients
  

Apple Cider Whoopie Pies
  • 2 cups apple cider reduced to 1/4 cup and cooled
  • 6 tablespoons unsalted butter softened
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon ground nutmeg
  • 0.5 cup granulated sugar
  • 0.3125 cup packed brown sugar
  • 2 large eggs room temperature
  • 0.25 cup apple butter or unsweetened applesauce
  • 0.25 teaspoon vanilla extract
  • 2 tablespoons melted unsalted butter reserved for brushing cookies
Cinnamon Sugar Coating
  • 3 tablespoons melted butter
  • 0.25 cup granulated sugar
  • 0.5 teaspoon ground cinnamon

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Simmer 2 cups of apple cider in a saucepan until reduced to 1/4 cup (30–35 minutes). Let cool completely.
  3. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. In a large bowl, beat butter with granulated and brown sugar until combined. Add eggs one at a time. Mix in vanilla, reduced cider, and apple butter or applesauce.
  5. Gradually add dry ingredients to wet, mixing until just combined. Do not overmix.
  6. Scoop 1 ½ tablespoons of dough per cookie onto baking sheets, spacing 3 inches apart.
  7. Bake for 11–13 minutes, rotating pans halfway. Cookies should spring back when touched.
  8. Cool on baking sheet for 5 minutes, then transfer to a wire rack. Brush with melted butter and sprinkle with cinnamon sugar while warm.
  9. Once fully cooled, fill each cookie with 1 ½ tablespoons of filling and sandwich.

Notes

Try different fillings for unique flavors: Brown Sugar Cream Cheese Icing, Salted Caramel Buttercream, or Spiced Marshmallow. Store at room temp up to 2 days, refrigerate up to 5 days, or freeze up to 2 months. Let chilled pies come to room temp before serving.

Nutrition Facts (Per Serving)

Serving Size: 1 whoopie pie | Calories: 498 kcal | Carbohydrates: 74 g | Protein: 3 g | Fat: 22 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 80 mg | Sodium: 231 mg | Potassium: 95 mg | Fiber: 1 g | Sugar: 60 g | Vitamin A: 716 IU | Vitamin C: 0.4 mg | Calcium: 51 mg | Iron: 1 mg
Nutrition Disclaimer
Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.