Apple Cinnamon Spice Whoopie Pies - Sally's Baking Addiction

Apple Cinnamon Spice Whoopie Pies

by Sally's Baking Addiction


- 2 cups apple cider

- 2 cups all-purpose flour

- 1 and 1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/2 teaspoon salt

- 1 and 1/2 teaspoons ground cinnamon

- 1/2 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 1/2 cup unsalted butter, softened

- 1 cup packed light brown sugar

- 1 large egg

- 1/2 cup unsweetened applesauce

- 1 teaspoon vanilla extract

Spiced Buttercream Filling:

- 1/2 cup unsalted butter, softened

- 2 cups confectioners' sugar

- 1 teaspoon vanilla extract

- 1/2 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/4 teaspoon ground ginger

- 2-3 tablespoons milk


1. Start by reducing the apple cider. In a saucepan, heat 2 cups of apple cider over medium heat. Allow it to simmer and reduce down to 1/2 cup, about 25-30 minutes. Set aside and let it cool.

2. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

4. In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg, applesauce, vanilla extract, and the cooled reduced apple cider. Mix until well combined.

5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

6. Use a medium cookie scoop to drop mounds of batter onto the prepared baking sheets, about 1.5 tablespoons each. Sprinkle with cinnamon sugar if desired.

7. Bake for 12-14 minutes or until the edges are lightly browned. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

8. While the cookies are cooling, prepare the spiced buttercream filling. In a large bowl, beat the softened butter until creamy. Add the confectioners' sugar, vanilla extract, cinnamon, nutmeg, ginger, and milk. Beat until smooth and creamy, adding more milk if needed to reach a spreadable consistency.

9. Pair the cooled cookies based on their size. Spread or pipe the spiced buttercream filling onto the flat side of one cookie, then sandwich it with another cookie.

10. Enjoy the apple cinnamon spice whoopie pies immediately, or refrigerate them for a couple of hours to allow the flavors to meld together. They can be stored in an airtight container in the refrigerator for up to 5 days.