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Apple Cider Whoopie Pies

Apple cider whoopie pies with tender, golden-spiced cake rounds and a smooth cream cheese filling. Reduced apple cider adds a lightly caramel-like flavor, while the cookies bake up puffed and set for easy sandwiching.
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Prep Time 30 minutes
Cook Time 12 minutes
cooling 30 minutes
Total Time 1 hour 12 minutes
Servings: 18 whoopie pies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the cakes
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp cloves
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 0.75 cup apple cider, reduced to 1/3 cup
  • 0.25 cup sour cream
For filling
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan
  • 1 small saucepan

Method
 

Reduce the apple cider
  1. Reduce apple cider in a small saucepan over medium heat until reduced by half, then cool to room temperature.
  2. While it cools, keep the saucepan nearby so the cider stays at a safe temperature for mixing.
Bake the cake rounds
  1. Preheat the oven to 350F and line baking sheets with parchment for easy release.
  2. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt until the spices are evenly distributed.
  3. Beat butter and brown sugar until fluffy, then add the egg, vanilla, and reduced cider and mix until smooth.
  4. Alternate adding the flour mixture and sour cream, mixing just until combined so the batter stays tender.
  5. Drop 2-tablespoon rounds onto the prepared sheets, leaving space between them for puffing.
  6. Bake 10-12 minutes at 350F until the rounds are puffed and set, with edges that look lightly firm.
  7. Cool the cakes completely before filling, so the cream cheese doesn’t melt.
Make the filling and assemble
  1. Beat the cream cheese and butter until smooth, then mix in powdered sugar, cinnamon, and vanilla until thick and creamy.
  2. Sandwich the filling between the cooled cake rounds, pressing gently so the filling reaches the edges without squeezing out.

Notes

Pro tip: Fully cool the cakes before filling—warm cookies will soften the filling and can cause sliding. Store assembled whoopie pies in the refrigerator up to 3 days. Freeze unfilled cake rounds up to 2 months (wrap well); thaw and fill after. For a lighter option, use reduced-fat cream cheese and butter in the filling for a slightly less rich texture.