Name: Apple Cider Whoopie Pies
Prep time: 25 min
Cook time: PT-488399H42M37S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups apple cider; 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup unsweetened applesauce; 4 oz cream cheese, softened; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1/2 tsp vanilla extract; 1/2 tsp ground cinnamon

Why You’ll Love This Recipe

These whoopie pies are the ultimate fall dessert—moist, tender, and full of spiced apple flavor. The reduced apple cider intensifies the taste without making the cakes soggy, while the creamy filling adds just the right contrast. They’re fun to make, great for sharing, and deliver that nostalgic whoopie pie charm with a seasonal upgrade.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cakes:
apple cider
all-purpose flour
baking powder
baking soda
salt
ground cinnamon
ground nutmeg
unsalted butter, softened
brown sugar
granulated sugar
eggs
vanilla extract
unsweetened applesauce

For the filling:
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
ground cinnamon

Directions

In a saucepan over medium heat, simmer the apple cider until reduced to about ½ cup. Let cool completely.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
Add eggs, vanilla, applesauce, and the cooled reduced cider, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Scoop tablespoon-sized dollops of batter onto the baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the cakes are set and spring back when lightly pressed.
Let cool on the pan for a few minutes before transferring to a wire rack to cool completely.
To make the filling, beat the cream cheese and butter together until smooth.
Add powdered sugar, vanilla, and cinnamon, and beat until light and fluffy.
Once cakes are cool, spread or pipe filling onto the flat side of one cake, then top with another to make a sandwich.

Servings and timing

This recipe makes approximately 18 whoopie pies (36 individual cakes).
Prep time: 25 minutes
Cook time: 10–12 minutes
Cooling and assembly time: 20–30 minutes
Total time: about 1 hour 15 minutes

Variations

Maple filling: Swap the vanilla in the filling for maple extract and add a tablespoon of maple syrup.
Apple pie spice: Use a premade apple pie spice mix instead of individual spices for convenience.
Salted caramel twist: Add a drizzle of caramel sauce to the filling or roll the edges in crushed toffee bits.
Mini version: Use smaller scoops of batter for bite-sized whoopie pies—perfect for parties.
Vegan-friendly: Substitute dairy-free butter and cream cheese, and use a flax egg in the batter.

Storage/Reheating

Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days.
To serve, let them sit at room temperature for about 15 minutes to soften slightly.
For longer storage, wrap individually in plastic and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

FAQs

Can I use store-bought apple cider?

Yes, but make sure it’s non-alcoholic apple cider and not apple juice for the best flavor.

Why reduce the apple cider?

Reducing intensifies the flavor without adding too much liquid to the batter, which helps keep the cakes light but flavorful.

Can I use apple pie filling instead of applesauce?

No, apple pie filling is too chunky and sweet. Stick to unsweetened applesauce for moisture and balance.

What’s the best way to pipe the filling?

Use a piping bag with a round tip or a plastic bag with the corner snipped off for neat, easy filling.

Can I make these ahead of time?

Yes, you can bake the cakes a day ahead and assemble them the next day. Keep them refrigerated once filled.

Do I need to refrigerate whoopie pies?

Yes, because of the cream cheese filling, they should be stored in the fridge.

Can I use cake mix?

You can use spice cake mix with applesauce and cider reduction for a shortcut version, but homemade offers the best flavor.

Can I use other frostings?

Sure—cream cheese frosting works best, but buttercream or marshmallow fluff-based fillings are tasty too.

Can I freeze the unfilled cakes?

Yes, freeze them in a single layer, then store in a freezer bag. Defrost and fill when ready to serve.

What if I don’t have apple cider?

You can use apple juice, but reduce it a bit more and add extra spices to enhance the flavor.

Conclusion

Apple Cider Whoopie Pies are the ultimate fall dessert—sweet, spiced, and filled with the comforting flavors of the season. Whether you’re making them for a harvest party or just want to treat yourself, these pillowy-soft cookie sandwiches deliver on taste, texture, and presentation. They’re guaranteed to become a new autumn favorite.