Makin’ Whoopie (Pies): Apple Cider Edition
I’m officially in my fat girl fall era, pumpkin spice everything, cozy sweaters, and baked treats. Growing up, my family always took trips to Amish Country for Thanksgiving, and my absolute favorite treat was the whoopie pies from Green Dragon Market in Lancaster.
I’ve always been intimidated by making whoopie pies, afraid they’d be flat or messy. But this recipe? Foolproof. Soft, fluffy, and perfect. The real secret? Trader Joe’s Apple Pie Spread. If you see it, stock up. If not, apple butter works beautifully.
Why You’ll Love These Whoopie Pies
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Perfectly spiced with cinnamon, nutmeg & cloves
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Cream cheese filling + caramel = indulgence
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Foolproof method (no stand mixer needed)
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Keeps 3 days in fridge — tastes even better next day
Baking Tips
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Let cookies fully cool before filling.
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Good vanilla extract is worth it.
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Don’t stress fresh-grating spices, pantry staples work fine.
Final Thoughts
These Apple Cider Whoopie Pies are nostalgic, cozy, and my mom-approved seal of fall baking greatness. Bake them, share them, and embrace the sweetness of the season. xoMS
Pantry & Baking Tools I Used
These tools make fall baking (and organizing) so much easier:
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Square Glass Jars with Bamboo Lids + Labels — perfect for flour & spices.
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Vtopmart 78oz Clamp-Lid Glass Jars — bulk storage for flour, sugar, coffee.
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7 Pack Pantry Jars with Bamboo Lids — stylish pantry organization.
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4-in-1 Adjustable Measuring Cup — a must for sticky caramel + apple butter.
My goal is to keep the pages of Disbih.com clean so you can actually read without pops and videos you can’t close. Each purchase of products I promote keeps this site free of all that stuff! xoMS
Apple Cider Whoopie Pies with Cream Cheese & Caramel
Equipment
Ingredients
- Ingredients Cookies:
- 1½ cups apple cider
- 2½ cups 300 g all-purpose flour
- 2 tsp ground cinnamon
- Zest of 1 navel orange ~1 tsp
- 1 tsp baking powder
- ¾ tsp ground ginger
- ½ tsp baking soda
- ½ tsp grated fresh nutmeg
- ½ tsp kosher salt
- ¼ tsp ground cloves
- 2 large eggs
- ⅔ cup Trader Joe’s Apple Pie Spread or apple butter
- ½ cup 110 g packed dark brown sugar
- ½ cup vegetable oil
- ⅓ cup 70 g granulated sugar
- 2 tsp pure vanilla extract
- 1 Tbsp unsalted butter melted
- ¼ cup cinnamon sugar
- Ingredients Filling:
- 4 oz cream cheese room temp
- 4 Tbsp unsalted butter room temp
- 2 cups 230 g confectioners’ sugar
- 1 tsp pure vanilla extract
- 3 Tbsp Ghirardelli caramel topping
Instructions
- Boil cider in saucepan until reduced to ¼ cup (15 minutes). Cool 10 minutes.
- Preheat oven to 350°F. Line 2 baking sheets with parchment.
- In a bowl, whisk flour, cinnamon, zest, baking powder, ginger, baking soda, nutmeg, salt, cloves.
- In another bowl, whisk eggs, apple spread, brown sugar, oil, granulated sugar, and vanilla. Slowly whisk in reduced cider.
- Add wet to dry; stir until combined.
- Scoop 2-oz portions onto baking sheets, 1" apart. Bake 12–14 minutes. Cool on wire rack.
- Brush tops with melted butter; sprinkle with cinnamon sugar.
- Make filling: Beat cream cheese + butter until fluffy. Add powdered sugar + vanilla, beat until smooth.
- Pipe filling onto half the cookies. Dollop caramel on the others. Sandwich and press gently.
- Refrigerate 1 hour (up to 3 days).
Video
Notes
- Chill overnight for best texture.
- Don’t skip cinnamon sugar topping — it’s the sparkle.
- If no Trader Joe’s spread, apple butter works.
