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Apple Cider Whoopie Pies

Apple cider whoopie pies with golden-spiced cookie rounds and a tangy cream cheese filling, finished with a cozy apple cider glaze drizzle. This method reduces apple cider for concentrated flavor and bakes until puffed and set for soft, cake-like sandwiches.
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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: 260
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 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
 

Prepare the apple cider and bake the cakes
  1. Reduce apple cider in a small saucepan over medium heat until reduced by half, then cool completely.
  2. Preheat the oven to 350F and line baking sheets with parchment.
  3. Whisk together all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt.
  4. Beat unsalted butter and brown sugar until fluffy, then add the egg, vanilla, and reduced apple cider.
  5. Alternate adding the flour mixture and sour cream, mixing until just combined.
  6. Drop 2-tablespoon rounds onto the prepared sheets, then bake for 10-12 minutes until puffed and set.
  7. Cool the cakes completely.
Make filling and assemble
  1. Beat cream cheese, unsalted butter, powdered sugar, cinnamon, and vanilla together until smooth.
  2. Sandwich the filling between the cooled cakes to form whoopie pies.

Notes

Pro tip: Make sure the cakes are fully cool before filling so the cream cheese sets neatly. Store assembled whoopie pies covered in the refrigerator up to 3 days; freeze unfilled cakes up to 2 months, then thaw and fill after thawing for best texture. For a lower-sugar option, swap half the powdered sugar in the filling for a powdered sugar substitute designed for baking (use the package conversion).