Apple Cider Whoopie Pies are one of my favorite fall desserts to make. I love how the soft, spiced cake-like cookies sandwich a creamy filling, creating a treat that’s both nostalgic and seasonal. The apple cider adds a tangy sweetness, while the warm spices make every bite taste like autumn. These are perfect for sharing at fall gatherings, Halloween parties, or just enjoying with a cup of tea or cider.

Why You’ll Love This Recipe

I enjoy this recipe because it combines the coziness of apple cider with the fun of a whoopie pie. The cakes are moist, flavorful, and slightly chewy, while the filling is smooth and sweet. I like that they feel festive without being overly complicated to make. They’re a crowd-pleaser and always get me in the mood for fall.

Ingredients

For the Cakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup reduced apple cider (boiled down from 1 cup for stronger flavor)
1/2 cup buttermilk

For the Filling:
1/2 cup unsalted butter, softened
1 cup marshmallow fluff or cream
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons apple cider

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

Directions

Prepare the Cakes:
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, I cream the butter and brown sugar until fluffy, then beat in the egg and vanilla.
I stir in the reduced apple cider.
I alternate adding the dry ingredients and buttermilk, mixing until just combined.
Using a cookie scoop, I drop batter onto the baking sheets, leaving space between each.
I bake for 10–12 minutes, until the cakes are set and spring back lightly. I let them cool completely before filling.

Make the Filling:
I beat the butter until smooth, then add marshmallow fluff and powdered sugar.
I mix in vanilla and enough apple cider to create a creamy, spreadable filling.

Assemble the Whoopie Pies:
I spread or pipe the filling onto the flat side of one cake and top with another to make a sandwich.
I repeat until all whoopie pies are assembled.

Servings and Timing

This recipe makes about 12 whoopie pies. Prep time is 20 minutes, bake time is 12 minutes, and cooling/assembly takes another 20 minutes.

Variations

I like to:

• Roll the edges in crushed graham crackers or cinnamon sugar for extra flavor.

• Add a drizzle of caramel sauce to the filling for a richer twist.

• Swap the marshmallow filling with cream cheese frosting for tanginess.

Storage/reheating

I store whoopie pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen (individually wrapped) for up to 2 months. No reheating is needed, but I let chilled or frozen pies come to room temperature before serving.

FAQs

Can I use store-bought apple cider?

Yes, I often use store-bought cider and reduce it on the stove for stronger flavor.

Can I make the cakes ahead of time?

Yes, I bake the cakes a day in advance and store them in an airtight container before filling.

Can I freeze Apple Cider Whoopie Pies?

Yes, I freeze them individually wrapped for up to 2 months, then thaw before serving.

Can I make mini whoopie pies?

Yes, I scoop smaller portions of batter to make bite-sized versions.

Can I use apple juice instead of apple cider?

Yes, but I prefer cider since it has a deeper, spiced apple flavor.

Conclusion

Apple Cider Whoopie Pies are a soft, sweet, and spiced treat that I love baking in the fall. The combination of tender apple cider cakes and creamy filling makes them irresistible. Whether for a festive party or just a cozy night in, these whoopie pies are the perfect seasonal indulgence.