These apple spice whoopie pies combine apple cider, applesauce, and cinnamon with creamy spiced buttercream to make an irresistible cookie cake sandwich. Reducing the apple cider and using lots of cinnamon spice are both key to the incredible flavor.
Apple cinnamon spice whoopie pies! What started as an attempt to make them taste apple cider-y turned into a cinnamon spice dream. We’ll definitely use apple cider in the recipe to add flavor, but these taste more like cinnamon spice than anything else.
And that’s a good thing. Snickerdoodles as whoopie pies!
Talk to Me About These Whoopie Pies
I will gladly do so!
Whoopie pies are little mounds of cake sandwiched together with a sweet filling. These apple spice whoopie pies are the fall version of traditional chocolate whoopie pies. Instead of a chocolate flavor and cream filling, we’ll use spiced cake with spiced buttercream filling. I actually have red velvet whoopie pies and chocolate caramel whoopie pies published on my blog, pumpkin whoopie pies in Sally’s Cookie Addiction, and traditional whoopie pies in the paperback version of Sally’s Baking Addiction.
Fun fact: Did you know that in western PA, where my MIL is from, whoopie pies are called gobs? I can’t decide which name I like better. They’re both fun!
Reduce the Apple Cider… Trust Me
Today’s whoopie pies are flavored with apple cider, applesauce, cinnamon, nutmeg, ginger, and brown sugar. All our favorite things, right? Don’t use regular apple cider, though. Instead, reduce the apple cider down on the stove. We’ll start with 2 cups of apple cider, then let it reduce down to 1/2 cup. In about 25-30 minutes, you’ll have 1/2 cup of super concentrated apple cider liquid. Without reducing, we won’t get as much flavor and you’d definitely notice a difference. While you wait, get the other ingredients ready.
To save time, you can reduce the apple cider down the day before!
I first saw this recipe on King Arthur Flour. I put my own spin on it by adding brown sugar, vanilla, and apple cider reduction, then played around with the leaveners as well as the dry to wet ingredients ratio until I was satisfied with the texture, flavor, and overall spread.
How to Make Apple Spice Whoopie Pies
- Reduce apple cider.
- Whisk dry ingredients.
- Cream butter & sugars together.
- Combine all ingredients.
- Portion the batter. Each cookie should be about 1.5 Tablespoons of batter, so I recommend using a medium cookie scoop. If desired, you can make smaller whoopie pies to yield more sandwiches. See recipe note. I love sprinkling the mounds with cinnamon sugar right before baking—lovely added flavor!
- Bake. The cookies take about 12-14 minutes. As the cookies cool, prepare the filling.
- Make the filling. I discuss that next!
- Assemble. Pair the cookies based on their size. Even if you use a cookie scoop, some cookies are bound to be smaller or larger than others. Sandwich cookies between the spiced buttercream.
Like banana bread and pumpkin bread, I find they’re even better on day 2 because all the flavors have settled together. The buttercream also slightly softens the apple spice cake/cookie, so it’s truly like eating an individual apple spice cake!
Spiced Buttercream Filling
You need the following:
- Butter
- Confectioners’ Sugar
- Cinnamon, Nutmeg, & Ginger
- Apple Cider (no need to reduce)
- Salt
Traditional whoopie pie filling includes shortening, but I wanted a buttercream filling here. Beat the ingredients together until creamy and combined. You can spread the filling onto the flat side of the cookie with a knife or you can use a piping tip. I used Wilton 1A.
These Apple Cinnamon Spice Whoopie Pies Are…
- Like apple cider donuts with frosting
- Soft and cakey
- Perfectly spiced
- Even better on day 2
- Worth the effort
- A no-chill cookies recipe. Woohoo!!
Apple Cinnamon Spice Whoopie Pies
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours
- Yield: 18 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These apple spice whoopie pies combine apple cider, applesauce, and cinnamon with creamy spiced buttercream to make an irresistible cookie cake sandwich. Reducing the apple cider and using lots of cinnamon spice are both key to the incredible flavor.
Ingredients
- 2 cups (480ml) apple cider
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 2 Tablespoons (30ml) vegetable oil (or melted coconut oil)
- 3/4 cup (180g) unsweetened applesauce, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- optional: cinnamon sugar for topping (see note)
Spiced Buttercream Filling
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 3 Tablespoons (45ml) apple cider (or milk)
- 1 teaspoon pure vanilla extract
- pinch of salt
Instructions
- Reduce the apple cider: Stirring occasionally, boil the apple cider in a small saucepan over medium-high heat until you’re left with 1/2 cup. Start checking at 15 minutes, 20 minutes, 25 minutes, etc until you have 1/2 cup (120ml). Mine takes about 25 minutes. Cool for 10 minutes before using in step 4. You can even reduce the apple cider the day ahead of time. Cover and refrigerate overnight, then bring to room temperature before using.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl. In another large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until creamed, about 1 minute. Add the oil, applesauce, eggs, and vanilla extract and beat on high speed until combined, about 1-2 minutes. The mixture will look curdled as a result of the varying textures trying to combine. This is OK and it will come together when you add the dry ingredients. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients, pour in the 1/2 cup of reduced apple cider, then mix on low until completely combined. Batter will be thick and creamy.
- Using a medium cookie scoop, scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart. If desired, sprinkle each with cinnamon sugar. See recipe note.
- Bake the cookies for 12-14 minutes or until the edges are very lightly browned and the tops spring back when lightly touched. Mine usually take 13 minutes. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.
- Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, cinnamon, nutmeg, ginger, apple cider, and vanilla extract, then beat on medium speed until combined. Taste. Add a pinch of salt if desired (I always do). Add another Tablespoon of apple cider if needed to thin out or more spices if desired for extra flavor.
- Pair the cookies up based on their size. Spread or pipe (I used Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies. Serve.
- Cover leftover whoopie pies and store in the refrigerator for up to 1 week. They are EXCELLENT on day 2 because the flavor intensifies overnight.
Notes
- Make Ahead & Freezing Instructions: Frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use. The frosting will be quite thick after refrigerating, so beat it with a mixer and add another Tablespoon of apple cider or even milk if needed to thin out. You can prepare the whoopie pie cookie batter, cover it tightly, and refrigerate for up to 1 day. Let it come to room temperature, then bake as directed. You can freeze the baked and filled whoopie pies for up to 3 months. Wrap them individually with plastic wrap and place in a large freezer container. Thaw wrapped whoopie pies overnight in the refrigerator or at room temperature.
- Special Tools (affiliate links): Saucepan | Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Medium Cookie Scoop | Cooling Rack | Icing Spatula | Piping Bag (Reusable or Disposable) | Wilton 1A Piping Tip
- Apple Cider: Use apple cider, not apple juice. The apple cider is reduced down for the cookie batter in step 1. I just use regular apple cider (not reduced) for the filling, though you could reduce down extra for the filling if desired.
- Cinnamon Sugar Topping: I sprinkled cinnamon sugar on each mound of cookie dough before baking. This gave the whoopie pies an extra delicious punch of flavor. Mix 2 Tablespoons of granulated sugar with 1/4 teaspoon of ground cinnamon. Sprinkle a little onto each mound of cookie dough before baking.
- Smaller Whoopie Pies: Measure 1 scant Tablespoon of batter for each cookie to yield about 28 smaller pies. Bake time is about 1 minute less.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Adapted from King Arthur Flour
Keywords: apple pie, apple cider, cookies
Hi instead of apple cider can I use fresh pumpkin puree making it pumpkin whoopie pies?
Hi Jane, we don’t recommend it, as that would take some recipe testing to ensure the proper ratio (it wouldn’t be a simple 1:1 swap). We do have a recipe for pumpkin spice whoopie pies in Sally’s Cookie Addiction, or you might enjoy these gingerbread whoopie pies instead (not pumpkin flavored, but lots of warm spices!).
I know you said in the notes to not use apple juice, and to use apple cider…. but, could I get away with using Simply Apple Juice. Since it’s pressed apple juice. It’s thicker than regular apple juice in my opinion, and it’s darker. Overall I think the consistency is a bit closer to cider than juice. Apple cider isn’t in season here yet. If you don’t think I can get away with using it, I’ll just wait for cider to come into season. Thanks!
Hi Amanda! For best flavor and results, we would wait until you can get real apple cider 🙂
These turned out great. I love this recipe. I followed the whoopie pie recipe exactly but made one change to the baked whoopie to increase the apple cider flavor. I reduced 4 cups of cider so I would have a total of 1 cup of reduction: Mix 1/4 cup of the extra reduced cider with two tablespoons of melted unsalted butter. Using a pastry brush, brush the tops of the whoopies with that mixture as soon as they are removed from the oven and immediately sprinkle with the cinnamon sugar topping. Quick tip, only brush the reduction on a few whoopies at a time. They seemed to dry quickly and the cinnamon sugar topping didn’t stick as well. Leave them on the pan to cool for 5 minutes, then move them to a cooling rack.
I got this tip from a review of an apple cider doughnut recipe, probably yours. Which was also delicious by the way!
I used the filling recipe from the marshmallow Fluff website and added 2 or 3 tablespoons of the remaining cider reduction. These got rave reviews from everyone. Thank you for making me look like the Star Baker!
Sally, I’m looking for a vanilla whoopie pie recipe. Any chance you have one or a recommendation?
★★★★★
Hi Nicole, We’re so glad you loved these. We’ve never made them the following way before, but using this recipe as a base but this is how we would first test them– feel free to leave out the spices. Skip the apple cider reduction step and replace with 1/2 cup of milk (for step 4 in that recipe). We would add 2 Tablespoons of oil (to yield 1/4 cup total) and reduce applesauce to 1/2 cup. Maybe use 1 cup of granulated sugar instead of 1/4 cup of brown sugar, too. Feel free to add some more vanilla extract, use vanilla sugar, or even add some vanilla bean. Let us know what you try.
Hello Sally and team! Wondering if frozen apple juice concentrate could be use in lieu of the reduced apple cider? Thanks!
Hi Kelly, We have’t tried it before but let us know if you do!
Made these for friends and got rave reviews!
★★★★★
The cookies were delicious. I made them exactly as written. Cooled them completely but they got sticky in my container overnight. There’s the 3 star rating.
★★★
These look delicious. Can you use a 1:1 gluten-free flour blend instead?
We haven’t tested this recipe with gluten free flour but please let us know how it goes if you do!
I’m making them right now. The first batch were a little flat so I added a couple more spoonfuls of flour and they came out perfect. I used Bob’s Red Mill 1:1 baking flour. They’re delicious! Thank you so much for the recipe!
I made dulce de leche and mixed it in with buttercream frosting with a little bit of apple pie spice. Delicious!
★★★★★
Hi Sally, you say your recipe is adapted from the King Arthur recipe. However, they use their K.A. brand of boiled Cider and you say to boil down regular apple Cider. Can I use the K.A. boiled cider in your adaption? Would I use a 1/2 cup of there’s? I really want to make your version but only have K.A. boiled cider.
Hi Anna! Yes, you can use the boiled cider here – you’ll need 1/2 cup.