Apple Cider Whoopie Pies

Apple Cider Whoopie Pies are a seasonal twist on the classic whoopie pie, blending the rich, cakey goodness of two soft cookies with the sweet, spiced charm of apple cider. A beloved fall treat, these pies combine the warm flavors of apple, cinnamon, nutmeg, and cloves into a delightful dessert that perfectly captures the essence of autumn. Whether enjoyed at a harvest festival, holiday gathering, or simply with a hot cup of cider, these handheld treats offer a nostalgic yet novel experience that balances sweet, tart, and spiced flavors in every bite. Apple Cider Whoopie Pies are not only a treat for the taste buds but also evoke the comforting aromas and flavors of crisp leaves, cozy sweaters, and brisk afternoons.

The History of Whoopie Pies

The origin of whoopie pies is often debated, but they are widely believed to have roots in both Amish and New England culinary traditions. In Pennsylvania Dutch country, Amish women were known to bake these desserts from leftover cake batter and frosting, packing them into farmers’ lunch pails. When the men discovered the sweet surprise, they would shout “Whoopie!”, giving the treat its whimsical name. Meanwhile, in Maine, whoopie pies have become so iconic that the state declared them the official state treat in 2011. Traditionally made with chocolate cake and a marshmallow or buttercream filling, whoopie pies have evolved into countless flavor combinations. The Apple Cider variation is a more recent invention, likely born from the resurgence of fall-themed desserts and the growing popularity of apple cider as a seasonal ingredient. Combining the nostalgic qualities of whoopie pies with the comfort of spiced cider, this version has quickly become a staple at autumn gatherings.

Ingredients Breakdown

For the Apple Cider Cake Cookies:

• 2 cups apple cider (reduced to 1 cup)
• 2 1/4 cups all-purpose flour
• 1 teaspoon 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
• 1/4 teaspoon allspice
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Apple Cider Buttercream Filling:

• 1/2 cup unsalted butter, softened
• 3–4 cups powdered sugar
• 1/4 cup reduced apple cider
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Optional: 2 tablespoons cream cheese for tangier flavor

Each ingredient plays a role in building depth and texture. Reduced apple cider intensifies the apple flavor without adding excess moisture. The blend of warm spices brings complexity, and the buttermilk adds tenderness and a hint of tang. The filling is rich and sweet with a creamy, fluffy consistency that perfectly complements the soft cookies.

Step-by-Step Recipe

1. Reduce the Apple Cider: In a saucepan over medium heat, simmer 2 cups of apple cider until reduced to 1 cup. This can take 15–20 minutes. Cool completely before using.
2. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
3. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice.
4. Cream the Butter and Sugars: In another large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (2–3 minutes).
5. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
6. Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients, alternating with the buttermilk and reduced apple cider. Mix until just combined—do not overmix.
7. Scoop and Bake: Using a small cookie scoop or tablespoon, drop mounds of batter onto prepared sheets, spacing them about 2 inches apart.
8. Bake: Bake for 10–12 minutes or until edges are set and tops spring back when touched. Cool on the sheet for 5 minutes, then transfer to wire racks.
9. Make the Buttercream Filling: Beat the butter until creamy, then gradually add powdered sugar, reduced cider, cinnamon, and a pinch of salt. Add more sugar for thicker filling or a splash of cream if too thick.
10. Assemble: Match cookies in pairs of similar size. Spread or pipe filling onto the flat side of one cookie, then sandwich with the second cookie.
11. Chill (Optional): For cleaner edges and better structure, refrigerate assembled pies for 30 minutes before serving.

Tips for the Perfect Apple Cider Whoopie Pie

Use room-temperature ingredients for better mixing and consistent texture. Always reduce the apple cider first—don’t skip this step, as it concentrates flavor and prevents soggy batter. Do not overmix the batter; it can lead to dense, rubbery cookies. When scooping dough, aim for uniform sizes to ensure even baking. Let cookies cool completely before adding filling to avoid melting. If you prefer a stiffer filling, chill it briefly before assembling. For added flair, roll the edges of assembled pies in cinnamon sugar or finely chopped toasted pecans. To make ahead, you can freeze the cookies (unfilled) for up to a month, and thaw before filling.

Variations and Customizations

Try Maple Apple Cider Whoopie Pies by substituting some of the sugar in the filling with pure maple syrup. Add finely diced apples sautéed in butter and cinnamon into the batter for an Apple Chunk variation. Use whole wheat flour for a heartier texture, or almond flour for a gluten-free adaptation (with necessary adjustments). Spice up the filling with cardamom or ginger for a more aromatic flavor. For a tangier finish, replace part of the butter with cream cheese in the filling. Add a tablespoon of molasses to deepen the fall flavor profile. Drizzle caramel or dip the cookie tops in white chocolate for a gourmet finish. Veganize it with plant-based butter, egg replacers like flaxseed or applesauce, and dairy-free milk alternatives. Mini versions are great for parties or buffets.

Health Considerations and Nutritional Value

While undeniably indulgent, Apple Cider Whoopie Pies can be modified for healthier versions. Traditional recipes are rich in sugars, butter, and refined flour, contributing to high calorie and fat content. A typical pie may range from 250 to 400 calories depending on size and filling. To lighten up, use less sugar, replace some butter with unsweetened applesauce, and opt for whole grain flours for added fiber. Reducing the size of each pie or serving them open-faced (single layer with topping) can also help control portion sizes. Including fresh apple pieces adds fiber and vitamins. While they’re not diet food, they can be enjoyed in moderation, particularly when balanced with other nutrient-dense meals. For those with allergies, substitute nut-free butters, dairy-free products, and gluten-free flours to make the dessert more inclusive.

FAQ

Q: Can I make these in advance?
A: Yes, you can bake the cookie portions a day ahead and store them in an airtight container. Fill them the day of serving for best texture.

Q: How should I store leftovers?
A: Keep them in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best flavor.

Q: Can I freeze Apple Cider Whoopie Pies?
A: Yes, both the cookies and the fully assembled pies can be frozen. Wrap individually in plastic wrap and freeze for up to a month.

Q: What if I don’t have buttermilk?
A: You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5–10 minutes.

Q: Can I make these gluten-free?
A: Absolutely. Use a 1:1 gluten-free flour blend and be sure to check that all other ingredients are certified gluten-free.

Q: Is the cider flavor strong?
A: Reducing the cider intensifies its flavor. The final taste is gently spiced and apple-forward but not overwhelming.

Q: Can I use store-bought cider?
A: Yes, just make sure it’s not spiced or sweetened, as that can alter the balance of the recipe.

Apple Cider Whoopie Pies

Apple Cider Whoopie Pies are the perfect fall dessert, combining soft, spiced apple-flavored cookies with a creamy cider-infused filling. This seasonal treat delivers cozy, nostalgic flavors in a deliciously handheld form.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Servings 14

Ingredients

  

For the Cookies:

• 2 cups apple cider reduced to 1/4 cup
• 1/2 cup unsalted butter at room temperature (divided: use 6 tablespoons for the batter and 2 tablespoons melted for brushing baked cookies)
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup + 2 teaspoons packed brown sugar light or dark
• 1/4 cup apple butter or applesauce
• 2 large eggs
• 1/4 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 3 tablespoons melted butter
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• Optional Fillings Choose One:

Bourbon Caramel Buttercream:

• 1/2 cup unsalted butter at room temperature
• 1 1/4 to 1 1/2 cups powdered sugar sifted (add gradually until desired consistency is achieved)
• 2 tablespoons + 2 teaspoons Bourbon Caramel Sauce cooled to room temperature
• Pinch of salt

Brown Sugar Cream Cheese Icing:

• 4 1/2 ounces cream cheese softened (allow to sit at room temperature for at least 1 hour)
• 3 tablespoons unsalted butter at room temperature
• 2 tablespoons brown sugar light or dark
• 2 cups powdered sugar sifted (add more if needed for thickness)
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions

 

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. In a medium saucepan set over medium-high heat, bring the apple cider to a boil. Once boiling, reduce the heat to medium and simmer until the cider is reduced to 1/4 cup. This should take approximately 30 to 35 minutes. Set the reduced cider aside to cool completely before using it in the batter.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 6 tablespoons of the room-temperature butter with the granulated sugar and brown sugar on medium speed until well combined. Scrape down the sides of the bowl, then add the vanilla extract and eggs, one at a time, mixing after each addition. Pour in the cooled reduced apple cider, followed by the apple butter or applesauce. Mix until smooth.
• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined—do not overmix.
• Scoop the dough onto the prepared baking sheets, using about 1 1/2 tablespoons of batter per cookie. Space the mounds about 3 inches apart. Bake for 11 to 13 minutes, rotating the pans halfway through, until the cookies are puffed and lightly spring back when touched.
• Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack. While the cookies are still warm, brush the tops with the reserved 2 tablespoons of melted butter and sprinkle with the cinnamon sugar mixture, or gently toss them in the cinnamon sugar to coat. Allow cookies to cool completely before assembling.
• To assemble, spread or pipe about 1 1/2 tablespoons of either Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing onto the flat side of half the cookies. If desired, add a teaspoon of Bourbon Caramel Sauce on top of the filling. Top with a second cookie to form a sandwich.
• For best texture and structure, refrigerate the assembled whoopie pies for 30 minutes before serving.
• Bourbon Caramel Buttercream (Optional Filling)
• In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and a pinch of salt on medium speed for 2 to 3 minutes until light, smooth, and fluffy. Add the Bourbon Caramel Sauce and mix until fully incorporated. Scrape down the sides of the bowl. With the mixer on low, gradually add 1 cup of the sifted powdered sugar and mix until smooth. Add more powdered sugar as needed to achieve your desired consistency. If the buttercream is too thin, add additional powdered sugar; if it becomes too thick, add a splash of milk or heavy cream to loosen it.
• Brown Sugar Cream Cheese Icing (Optional Filling)
• In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed for 1 minute until smooth and fully combined. Add the brown sugar and mix for another minute until well incorporated. Mix in the vanilla extract. With the mixer on low, gradually add the sifted powdered sugar and continue mixing until the icing is thick and spreadable. If needed, add a little more powdered sugar to reach your preferred consistency. Use a piping bag or small spatula to spread the icing onto one half of each whoopie pie, then top with a second cookie.