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Apple Cider Whoopie Pies: A Fall Favorite with Ingredients


  • Author: Annabel
  • Total Time: 35 minutes
  • Yield: 12 whoopie pies

Description

These Apple Cider Whoopie Pies are the ultimate fall dessert. Soft, spiced apple cookies are sandwiched with a luscious cream cheese filling and finished with a crunchy cinnamon-sugar coating. Perfect for cozy gatherings, fall parties, or a comforting treat with your favorite hot cider!


Ingredients

For the Apple Cookies:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup reduced apple cider (boil apple cider until it’s reduced by half)
  • ½ cup unsweetened applesauce

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the Sugar-Cinnamon Coating:

  • ¼ cup granulated sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, melted

Instructions

  • Prepare the Apple Cookie Dough

    • Start by boiling 1 cup of apple cider in a small saucepan over medium heat. Let it simmer until reduced by half (about ½ cup), then let it cool.
    • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
    • In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the egg and vanilla extract, followed by the reduced apple cider and applesauce.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Bake the Apple Cookies

    • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
    • Scoop tablespoon-sized portions of the dough onto the baking sheets, leaving about 2 inches between each.
    • Bake for 10–12 minutes, or until the edges are firm but the centers remain soft.
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Make the Cream Cheese Filling

    • In a medium bowl, whip the softened cream cheese and butter until smooth and creamy.
    • Gradually add the powdered sugar, mixing until light and fluffy.
    • Stir in the vanilla extract.
  • Assemble the Whoopie Pies

    • Match cookies in pairs based on similar size and shape.
    • Spread or pipe a generous layer of cream cheese filling onto the flat side of one cookie.
    • Gently press another cookie on top to form a sandwich.
  • Coat with Cinnamon-Sugar

    • In a small bowl, mix the granulated sugar and ground cinnamon.
    • Brush the edges of each assembled whoopie pie with melted butter.
    • Roll the edges in the cinnamon-sugar mixture to create a crunchy, flavorful coating.
  • Let Them Set

    • Allow the whoopie pies to sit for about 15–20 minutes to let the filling firm up slightly. Serve and enjoy!

Notes

  • Reduced Apple Cider: Reducing the cider intensifies the flavor, so don’t skip this step.
  • Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature for a smooth dough and filling.
  • Storage: Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving.
  • Freezing: Freeze individually wrapped whoopie pies for up to 2 months. Thaw overnight in the fridge.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American