Apple Cider Whoopie Pies with Salted Caramel Frosting
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These spiced apple cider whoopie pies are loaded with cinnamon, brown sugar, vanilla, and a creamy salted caramel frosting. They’re the only treat you need for sweater-wearing, leaf-falling, chilly autumn days!
ICYMI Marc and I bought a house. Yep! A whole ass house. We’re not quite sure who decided we’re grown up enough to do this sort of thing, but here we are! And shortly after moving in we discovered that we have an apple tree in our front yard.
We danced and shouted and had a little party about it, and then we looked about 12 inches south at the ground and realized how many apples we’ll be cleaning up in approximately two months. Isn’t home ownership great?!
Anyways, now that’s it has officially dropped ten or so degrees, I am adorning my ever-growing collection of chunky knits, and I’m considering getting into fleeces this year. Sufjan even put out a new album just in time for fireplace season (SUFJAN YOU GET ME), and everything in my house has turned pumpkin-ed and spiced and brown buttered. It’s the most wonderful time of the year, folks!
To celebrate the season, we’re making apple hand pies and decadent mini caramel apple cheesecakes. And obviously whoopie pies which have been one of my favorite desserts since I learned how to make them when I was in pastry school!
Apple cider concentrate
For the most apple-y flavor, we’re going to make apple cider concentrate with a good quality apple cider. I like Martinelli’s or the fresh stuff from a local orchard. Everything else is pretty basic – flour, baking powder, baking soda, apple pie spice, cinnamon, salt, neutral oil, dark brown sugar, applesauce, eggs, vanilla extract, unsalted butter, heavy cream, and powdered sugar.
Make sure you’re buying apple cider, not juice. Juice is less concentrated and won’t have the same intense apple flavor!
Make these cookies
- First, you’ll want to do is make some apple cider concentrate! Simply pour the cider into a pan, bring to a boil, and stir occasionally until reduced to about 1/3 cup. This will take anywhere from 20-30 minutes.
- Meanwhile, whisk together the dry ingredients: flour, baking powder, soda, salt, and the spices. In a larger bowl, whisk together the vegetable oil, brown sugar, applesauce, eggs, and vanilla.
- Add the dry ingredients and apple cider concentrate. Mix until smooth.
- Next, spoon the cookies 2 Tablespoons at a time at least 2 inches apart. Bake and cool.
- While the cookies cool, make the frosting. Melt the butter and brown sugar. Add the milk or cream and bring it to a boil. Remove from heat and add the salt and vanilla. Let the mixture cool for a bit, and beat in the powdered sugar.
- Pipe the frosting on half of the cooled cookies, and sandwich the remaining cookies on top. Try not to eat all at once.
Poke test
To keep from over-baking the cookies, start checking for doneness at around 8 minutes. Just give them a light poke with the pad of your finger, and the cookies should spring back. If they spring back right away, they’re good to go.
Storing the cookies
Store any leftover pies in an airtight container at room temp for 2-3 days. Also, whoopie pies tend to be a little sticky so I like to line the bottom & tops of the container with parchment paper. But worst case scenario, the cookies stick a little and you enjoy them anyway! C’est la vie.
Freezing the cookies
If you want to freeze leftovers, wrap individual cookies in parchment paper. Pop the cookies in a zipper bag or airtight container and freeze for up to 3 months.
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Apple Cider Whoopie Pies with Salted Caramel Frosting
Ingredients
Apple Cider Cookies
- 1 1/2 cups apple cider
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon apple pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup neutral oil
- 1 cup dark brown sugar, packed
- 3/4 cup applesauce (no sugar added)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Salted Caramel Frosting
- 1 cup dark brown sugar, packed
- 1/2 cup unsalted butter
- 1/4 cup heavy cream + more for thinning
- 1/4 teaspoon kosher salt + more to taste
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Apple Cookies
- Start by making the apple cider concentrate. Pour the apple cider into a small pan, and bring to a boil. Stir occasionally and let boil until the cider reduces to 1/3 cup, about 20-25 minutes. Let cool for about 10 minutes.
- While the apple cider is reducing, start on the cookies. Preheat the oven to 350°F, and line two sheet pans with parchment paper. In a small bowl, whisk together the flour, baking powder, baking soda, salt, apple pie spice, and cinnamon. Set aside.
- In a large bowl, whisk together the vegetable oil, dark brown sugar, applesauce, eggs, and vanilla. Whisk in half of the dry mixture followed by half of the apple cider reduction. Repeat with remaining ingredients until the batter is thoroughly mixed. Don’t overmix! The batter should be thick and creamy.
- Spoon the batter 2 Tablespoons at a time (1 Tbs. for minis) as round as possible at least 2 inches apart. They may be a little runny, but that’s ok! Bake, checking for doneness at 8 minutes. To see if they’re baked, lightly press the top of a cookie with the pad of your finger. If the cookie springs back, it’s done! Be careful not to over bake the cookies, or they will be dry. Place the cookies on a cooling rack and let cool completely.
Salted Caramel Frosting
- While the cookies bake, start on your frosting. Place the dark brown sugar and butter in a medium saucepan. Bring to a boil.
- Add the heavy cream, and stir to incorporate completely. Let boil for about 3-4 minutes, until the brown sugar is completely dissolved. Remove from heat and stir in the salt and vanilla. Transfer the mixture to a bowl, and let cool for about 20 minutes.
- Beat the powdered sugar into the caramel mixture until smooth and fluffy. Add more cream to thin or more powdered sugar to thicken, as desired. Taste, and add more salt as desired.
- Using a piping bag, pipe the salted caramel frosting onto the flat side of half of the cookies. Place the other half of the cookies on top of the frosted ones, sandwiching them together. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
