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A side photo of apple cider whoopie pies on a marble plate surrounded by apples and a green linen.
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Apple Cider Whoopie Pies with Salted Caramel Frosting

Yield: 12
Prep Time: 50 mins
Cook Time: 10 mins
Total Time: 1 hr
Soft, spiced apple cider whoopie pies with cinnamon, brown sugar, and vanilla sandwiched with homemade salted caramel frosting.


Apple Cider Cookies

  • 1 1/2 cup apple cider
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp apple pie spice
  • 1/2 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1 cup dark brown sugar
  • 3/4 cup applesauce (no sugar added)
  • 2 eggs
  • 1 tsp vanilla extract

Salted Caramel Frosting

  • 1 cup dark brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup heavy cream + more for thinning
  • 1/4 tsp kosher salt + more to taste
  • 1 tsp vanilla extract
  • 2 cup powdered sugar


  • 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.
Cuisine: American
Course: Cookies
Serving: 1whoopie pie, Calories: 446kcal, Carbohydrates: 67.5g, Protein: 3.6g, Fat: 18.7g, Saturated Fat: 7.5g, Cholesterol: 51mg, Sodium: 326mg, Potassium: 165mg, Fiber: 0.9g, Sugar: 48.2g
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