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Fall Apple Cider Whoopie Pies

Soft, cake-like cookies infused with apple cider and spices, filled with a creamy, gooey cream cheese frosting.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 whoopie pies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Cider Whoopie Pie Cookies
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter 1 stick, softened
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 1 large egg
  • 0.5 tsp vanilla extract
  • 0.5 cup apple cider reduced (see note)
Cinnamon Sugar Coating
  • 0.25 cup granulated sugar
  • 1 tsp ground cinnamon
Creamy Filling
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 cup powdered sugar
  • 4 oz cream cheese softened
  • 0.5 tsp vanilla extract
  • Pinch of salt
  • 1-2 tbsp heavy cream as needed
Optional Drizzle
  • 2 tbsp honey or apple cider reduction glaze

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Whisk dry cookie ingredients. Cream butter and sugars, then beat in egg and vanilla. Gradually mix in dry ingredients, then reduced apple cider until smooth batter forms.
  2. Drop rounded tablespoons of batter onto parchment-lined baking sheet. Bake at 350°F (175°C) for 10-12 minutes until set. Cool.
  3. Mix cinnamon and sugar for coating. While cookies are slightly warm, roll in cinnamon sugar to coat.
  4. Beat softened butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt. Add heavy cream as needed for a thick, gooey consistency.
  5. Once cookies are completely cool, spread or pipe filling onto one cookie half and top with another. Repeat for all pies.
  6. Optionally, drizzle with honey or apple cider reduction glaze. Serve immediately or store.

Notes

To reduce apple cider, simmer 1 cup cider until it reaches 1/2 cup (approx. 10-15 min). Chill assembled pies for 30 mins for best stability. Store in an airtight container.