Name: Apple Cider Whoopie Pies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12
Ingredients: 2 cups apple cider (reduced to 1/4 cup); ½ cup unsalted butter, divided (6 tablespoons for the dough, 2 tablespoons melted for brushing); 1 ¾ cups 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 (packed); ¼ cup apple butter or applesauce; 2 eggs; ¼ teaspoon vanilla extract; 3 tablespoons butter (melted); ¼ cup sugar; ½ teaspoon cinnamon; ½ cup unsalted butter (room temperature); 1 ¼-1 ½ cups powdered sugar (sifted); 2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce (cooled); 1 pinch of salt; 4 ½ ounces cream cheese (room temperature); 3 tablespoons butter (room temperature); 2 tablespoons brown sugar; 2 cups powdered sugar (sifted); ½ teaspoon vanilla extract; 1 pinch salt

Description

Apple Cider Whoopie Pies are the ultimate fall treat, combining the cozy flavors of apple cider, cinnamon, and nutmeg. These soft and fluffy pies are lightly brushed with butter and coated in cinnamon sugar for a warm and comforting bite. Whether you fill them with rich Bourbon Caramel Buttercream or a tangy Brown Sugar Cream Cheese Icing, they are sure to be a crowd favorite.

Ingredients

Scale

For the Apple Cider Whoopie Pies:
2 cups apple cider (reduced to 1/4 cup)
½ cup unsalted butter, divided (6 tablespoons for the dough, 2 tablespoons melted for brushing)
1 ¾ cups 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 (packed)
¼ cup apple butter or applesauce
2 eggs
¼ teaspoon vanilla extract
For the Cinnamon Sugar Coating:
3 tablespoons butter (melted)
¼ cup sugar
½ teaspoon cinnamon
For the Bourbon Caramel Buttercream (optional):
½ cup unsalted butter (room temperature)
1 ¼–1 ½ cups powdered sugar (sifted)
2 tablespoons plus 2 teaspoons Bourbon Caramel Sauce (cooled)
1 pinch of salt
For the Brown Sugar Cream Cheese Icing (optional):
4 ½ ounces cream cheese (room temperature)
3 tablespoons butter (room temperature)
2 tablespoons brown sugar
2 cups powdered sugar (sifted)
½ teaspoon vanilla extract
1 pinch salt

Instructions

Preheat the oven to 350°F (175°C). Bring the apple cider to a boil in a medium saucepan, then reduce heat and simmer until it reduces to 1/4 cup (about 30-35 minutes). Set aside to cool.
Line two baking sheets with parchment paper. In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices.
In a large bowl, beat 6 tablespoons of butter with granulated and brown sugar until combined. Add vanilla and eggs, then mix in the cooled apple cider and apple butter (or applesauce).
Slowly mix in the dry ingredients until just combined. Scoop mounds of dough (about 1 1/2 tablespoons each) onto the baking sheets, spacing them 3 inches apart.
Bake for 11-13 minutes or until cookies spring back when lightly touched. Allow cookies to cool for 5 minutes on the sheet, then transfer to a wire rack.
Brush the tops with melted butter and sprinkle with cinnamon sugar. Let cookies cool completely before filling with 1 1/2 tablespoons of Bourbon Caramel Buttercream or Brown Sugar Cream Cheese Icing.
Optional: Add a teaspoon of Bourbon Caramel to the filling before sandwiching the pies. Refrigerate for 30 minutes before serving.
For the Bourbon Caramel Buttercream (optional):
Beat butter and salt in a mixer for 2-3 minutes until fluffy.
Add Bourbon Caramel and gradually add powdered sugar, mixing until smooth. Adjust consistency with more powdered sugar or a splash of cream if necessary.
For the Brown Sugar Cream Cheese Icing (optional):
Beat cream cheese and butter until smooth.
Add brown sugar, vanilla, and powdered sugar, and mix until thick. Spread or pipe onto cooled cookies.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 350