Description
These Apple Cider Whoopie Pies are a delightful fall treat featuring soft spiced cookies infused with reduced apple cider and warm spices, sandwiched with either a rich Bourbon Caramel Buttercream or a tangy Brown Sugar Cream Cheese Icing. Perfectly coated with cinnamon sugar, these whoopie pies offer a comforting and festive flavor combination that’s ideal for autumn gatherings.
Ingredients
Scale
For the Apple Cider Whoopie Pies
- 2 cups apple cider, reduced to 1/4 cup
- ½ cup unsalted butter, room temperature, divided (6 tablespoons for the dough and 2 tablespoons melted for brushing the baked cookies)
- 1 ¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ginger
- ½ teaspoon nutmeg
- ½ cup granulated sugar
- ¼ cup plus 2 teaspoons brown sugar, light or dark, packed
- ¼ cup apple butter or applesauce
- 2 large eggs
- ¼ teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 3 tablespoons butter, melted
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
For the Bourbon Caramel Buttercream (optional)
- ½ cup unsalted butter, room temperature
- 1 ¼ to 1 ½ cups powdered sugar, sifted (add gradually until desired consistency is reached)
- 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce, cooled to room temperature
- 1 pinch of salt
For the Brown Sugar Cream Cheese Icing (optional)
- 4 ½ ounces cream cheese, room temperature
- 3 tablespoons unsalted butter, room temperature
- 2 tablespoons brown sugar, light or dark
- 2 cups powdered sugar, sifted, plus more if needed
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
- Reduce the Apple Cider: Preheat the oven to 350°F (175°C). In a medium saucepan, bring 2 cups of apple cider to a boil over medium-high heat, then reduce to medium and simmer until reduced to 1/4 cup, about 30-35 minutes. Set aside to cool.
- Prepare Baking Sheets: Line two baking sheets with parchment paper for easy removal and cleanup.
- Sift Dry Ingredients: In a medium bowl, sift together 1 ¾ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ¼ teaspoon ginger, and ½ teaspoon nutmeg.
- Mix Wet Ingredients and Butter: In a large bowl or stand mixer, beat 6 tablespoons of unsalted butter with ½ cup granulated sugar and ¼ cup plus 2 teaspoons brown sugar on medium speed until combined. Scrape the bowl, then add ¼ teaspoon vanilla extract followed by 2 eggs, mixing well.
- Add Apple Ingredients: Mix in the cooled reduced apple cider and ¼ cup apple butter or applesauce on low speed until incorporated.
- Combine Flour Mixture: On low speed, gradually add the sifted dry ingredients to the wet mixture until just combined, taking care not to overmix.
- Shape Cookies: Using a spoon, scoop out mounds of dough about 1 ½ tablespoons each and place them 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 11-13 minutes, rotating the pans halfway through. Cookies are done when they spring back lightly to the touch.
- Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes before transferring to wire racks. Brush each cookie with the reserved 2 tablespoons of melted butter, then sprinkle or toss them in the cinnamon sugar mixture (3 tablespoons melted butter, ¼ cup sugar, ½ teaspoon cinnamon).
- Cool Completely: Allow cookies to cool fully on wire racks before assembling the whoopie pies.
- Make Bourbon Caramel Buttercream (optional): In the bowl of a mixer with a whisk attachment, beat ½ cup room temperature butter and a pinch of salt on medium for 2-3 minutes until fluffy. Add 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce and mix to incorporate. Gradually add 1 ¼ to 1 ½ cups sifted powdered sugar on low speed until smooth and desired consistency is reached. Adjust thickness with additional powdered sugar or a splash of milk/heavy cream as needed.
- Make Brown Sugar Cream Cheese Icing (optional): In a mixing bowl with a paddle attachment, beat 4 ½ ounces room temperature cream cheese and 3 tablespoons butter on medium speed for 1 minute until smooth. Add 2 tablespoons brown sugar and mix another minute. Stir in ½ teaspoon vanilla extract. On low speed, gradually add 2 cups powdered sugar until thick enough to pipe or spread. Add more powdered sugar if necessary.
- Assemble Whoopie Pies: Spread about 1 ½ tablespoons of either the Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing on one cooled cookie, add a teaspoon of Bourbon Caramel if desired, then sandwich with another cookie.
- Chill Before Serving: Refrigerate assembled whoopie pies for 30 minutes to set the filling before serving.
Notes
- Make sure the reduced apple cider is completely cooled before adding it to the batter to avoid melting the butter.
- The melted butter brush and cinnamon sugar coating add extra flavor and keep the cookies moist.
- You can substitute applesauce for apple butter if preferred for a lighter option.
- Allow cream cheese and butter to come to room temperature for smoother icing consistency.
- Refrigerate whoopie pies before serving to help the filling set and enhance flavors.
- Bourbon Caramel Sauce adds depth; omit or substitute if avoiding alcohol.
- Prep Time: 40 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider whoopie pies, fall desserts, spiced cookies, bourbon caramel buttercream, cream cheese icing, cinnamon sugar
