Apple Cider Whoopie Pies with Cinnamon Cream Cheese Filling

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Craving the cozy flavors of apple cider donuts but want something extra special? These apple cider whoopie pies are the answer! Like my Apple Cider Muffins with Cinnamon Streusel, these treats pack all the warm, spiced goodness of fall into a fun sandwich cookie format. The secret? We’re using boiled apple cider for even more intense flavor, then adding it to soft, cakey cookies that get rolled in cinnamon sugar. Paired with a creamy, marshmallow-spfilling, they’re absolutely irresistible!

Three cinnamon sugar cookies filled with cream cheese frosting are stacked on a marble surface. The top cookie has a bite taken out of it. A glass with an orange beverage and blurred apples are in the background.

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Apple season is my happy place; these might just be my new favorite treat! They’re packed with big apple flavor, warm spices, and the perfect crunch from the topping. For the filling, I added a little marshmallow cream to soften the tang of the cream cheese—a small touch that makes a big difference. But if you don’t have any, no worries! They’re just as delicious without it.

What you’ll love about this recipe:

Deep apple flavor from reduced apple cider juice for even more intensity!
Soft, cakey texture that stays fresh for days.
Make-ahead friendly for holiday gatherings or fall parties.

Key Ingredients & Why They Work

A collection of baking ingredients on a countertop: a bowl of all-purpose flour, a glass measuring cup with apple cider, brown sugar, granulated sugar, two eggs, vanilla, apple butter, a stick of butter, spices, and baking powder and soda.

Fresh Apple Cider – The heart of these cookies! Reducing it concentrates the flavor and makes all the difference. Don’t substitute apple juice – it lacks the depth we need. This is non-alcoholic juice, not vinegar. It is usually found in the produce section in the grocery store or at your local farmer’s market.
Apple Butter – Our secret weapon! Adds extra apple intensity and keeps the cookies moist for days. It’s the magic behind these Baked Apple Cider Donuts with Apple Butter Glaze, where it enhances both the batter and the luscious glaze. If you haven’t baked with apple butter yet, now’s the time!
Warm Fall Spices – A blend of cinnamon, nutmeg, and ginger creates that classic apple cider donut flavor we all love.
Marshmallow Fluff – The game-changer in our filling! It lightens the cream cheese frosting and gives it that perfect, pipeable texture.

Let’s Make Some Apple Cider Whoopie Pies!

A hand pouring apple cider from a bottle into a saucepan. The pan is on a dark cloth, and there are apples and cinnamon sticks nearby on the surface.

Step 1: Pour apple cider into a saucepan and bring it to a boil over medium-high heat.

A small white bowl filled with caramel sauce sits on a dark cloth, surrounded by apples and cinnamon sticks. A spoon rests over the edge of the bowl, dripping caramel. A handwritten tag reads "Apple Cider.

Step 2: Let it simmer until it reduces to a 1/4 cup concentrated syrupy consistency. Set aside to cool completely before using. Pro tip: Want to save time? Reduce the cider the night before and store it in the fridge.

A glass bowl filled with flour is placed on a gray surface. A silver whisk with a white handle rests inside the bowl, partially buried in the flour. The texture of the flour is coarse, and the image has the watermark "Sass and Salt" in the corner.

Step 3: In a medium bowl, whisk together flour, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger.

A glass bowl containing creamy, light brown cookie dough sits on a gray surface. The dough appears partially mixed, with an electric mixer and its beaters nearby.

Step 4: Cream together butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes

A glass bowl with partially mixed cookie dough and a cracked raw egg on top. An electric beater with some dough residue is visible in the lower right corner. The surface beneath the bowl is a light gray stone texture.

Step 5: Beat in eggs one at a time.

A glass bowl contains partially mixed batter with dark brown liquid ingredients partially stirred in on top. A hand mixer with batter-covered beaters is visible at the bottom. The background is a light gray surface.

Step 6: Add the apple butter, cooled reduced apple cider, and vanilla extract. Mix until well combined.

A glass mixing bowl contains flour over a partially mixed dough with visible brown specks, placed on a textured gray surface. An electric mixer with batter on the beaters is positioned at the bottom right corner.

Step 7: Add dry ingredients to the wet ingredients.

A glass bowl containing a creamy, light brown cookie dough mixture. The dough appears to have a smooth, swirled texture, suggesting it has been recently mixed. A part of a mixer is visible at the bottom right corner.

Step 8: Mix until it just combined, the mixture will be thick.

A hand using a cookie scoop to place cookie dough balls on a parchment-lined baking sheet. A glass bowl with more dough and a silicone spatula is nearby. Three red apples are in the background.

Step 9: Use a 1 1/2 tablespoon cookie scoop (#40). Drop the batter onto the prepared baking sheets, spacing them about 2 inches apart.

Nine round cookies on a parchment-lined baking sheet with a red apple partially visible in the top right corner. The cookies are evenly spaced and golden brown.

Step 10: Bake for 12-14 minutes, or until the edges are lightly browned and the centers spring back when touched.

A hand with red nail polish uses a brush to glaze round pumpkin cookies with melted butter. Nearby are a bowl of cinnamon sugar and whole red apples on a marble surface.

Step 11: In a small bowl, mix granulated sugar and cinnamon.

A hand dips an apple slice into a bowl of cinnamon sugar. Nearby, there is a bowl of melted butter, whole apples, and several round cookies on a marble surface.

Step 12: Lightly brush melted butter onto the tops of the cooled cookies, then roll them in the cinnamon sugar mixture.

Make the filling

Top-down view of ingredients laid out on a gray surface: a bowl of marshmallow cream, a bowl with a stick of unsalted butter, a plate with a block of cream cheese, a bowl of powdered sugar, and a small bowl of vanilla.

A glass bowl with creamy, partially mixed batter. An electric mixer with batter residue is nearby. The surface is a textured gray countertop. The style watermark says "Sass and Salt.

Step 13: Beat cream cheese and butter together until smooth.

A glass bowl filled with creamy, light brown cake batter on a gray surface. The batter is swirled smoothly, showing a fluffy and airy texture.

Step 14: Add powdered sugar, vanilla extract, marshmallow fluff, and cinnamon (if using), and mix until light and fluffy.

A hand holds a cookie with frosting, surrounded by unfrosted cookies on a marble surface. A bowl of creamy frosting and a spoon are in the background. The image has a watermark that says "Sass and Salt.

Step 15: Pipe or spread filling onto half the cookies’ flat side.

A hand with red nail polish holds a cinnamon sugar sandwich cookie filled with cream. More cookies and a bowl of cream are visible in the background on a marble surface.

Step 16: Top with the remaining cookies to create sandwiches.

Tips for Perfect Apple Cider Whoopie Pies

Pro Tips for the Perfect Apple Cider Reduction

Start with 1¼ cups fresh apple cider (don’t use apple juice!)
Simmer on medium-high heat for 15-20 minutes until you have ¼ cup
Look for a darker color and slightly syrupy texture
Let it cool completely before adding to your batter
Make this the night before to save time on baking day

Perfect Size Every Time

Use a 1 1/2 tablespoon cookie scoop for consistent sizing
Look for slightly springy tops when done
Let cool 5 minutes on the pan before moving

Filling & Finishing Touches

Try brown sugar cream cheese frosting for extra caramel notes
Pipe a ring of frosting and fill the center with apple butter
Add a caramel drizzle for extra wow factor

Frequently Asked Questions

Can I use apple juice instead of cider?

No way! Apple juice lacks the complex, tangy flavor that makes these whoopie pies special. Fresh apple cider is worth the extra effort – trust me on this one!

Why did my whoopie pies go flat?e

If they spread too much, the batter may have been too thin. Make sure to fully reduce the apple cider to ½ cup (120ml)—this step is key! Also, be sure your butter is at room temperature and avoid overmixing.

Can I make these ahead for a party?

Absolutely! These taste even better the next day. You can make the components separately (cookies up to 2 days ahead, filling 1 day ahead) or freeze assembled whoopie pies for up to 3 months.

How do I get them all the same size?

A cookie scoop is your best friend here! I use a 1 1/2-tablespoon scoop for perfect portions every time. Space them 2 inches apart on your baking sheet.

Overhead view of apple cider whoopie pies with a text overlay reading "How to Make Apple Cider Whoopie Pies." The pies are arranged around a cup of apple cider, and the background is a light-colored surface.

Apple Cider Whoopie Pies with Cinnamon Cream Cheese Filling

A stack of three pumpkin spice whoopie pies with cream filling. The top one is bitten, revealing the fluffy interior. A blurred glass of orange liquid and peaches are in the background.

Soft, cakey cookies infused with concentrated apple cider, rolled in cinnamon sugar, and filled with creamy cinnamon marshmallow cream cheese filling.

Sarah Allison

Prep Time 30

Cook Time 35

Total Time 1 35

Serving Size

Equipment

Ingredients

1 1/4 cups (300ml) apple cider
2 cups (284g) all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight.
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/2 cup (8 Tbsp; 115g) unsalted butter, room temperature
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, room temperature
1/4 cup (58g) apple butter
1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

2 tablespoons unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon ground cinnamon

For the filling

4 oz cream cheese, softened
1/4 cup (4 Tbsp; 58g) unsalted butter, softened
1 3/4 cups (350g) confectioner's sugar
1/3 cup (114g) marshmallow fluff
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

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Instructions

Reduce the Apple Cider

Bring the apple cider to a boil in a small saucepan over medium-high heat, stirring occasionally. Let it boil until reduced to 1/4 cup (60ml)—start checking at 10, 15, and 20 minutes until you reach the right amount. Mine usually takes about 20 minutes. Let it cool for 10 minutes before using in step 4. You can also make the reduction in advance—cover and refrigerate it, then bring it to room temperature before using.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Whisk the flour, cinnamon, nutmeg, salt, baking powder, baking soda, and ginger in a medium bowl.
In another large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, granulated sugar, on mat medium-high speed until creamed, forut 1 minute.
Beat in eggs one at a time, mixing well after each addition, then add the apple butter, cooled reduced apple cider, and vanilla extract. Mix until well combined.
Add the dry ingredients to the wet ingredients, 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 2 inches apart.
Bake the cookies for 12-14 minutes or until the edges are very lightly browned and the tops spring back when lightly touched. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.
While the cookies are baking mix, the sugar and cinnamon for the coating in a small bowl.
Once the cookies are done, let them cool on the baking sheet for 5 minutes. Brush each cookie with melted butter and dip in the cinnamon sugar mixture.
Make the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, marshmallow fluff, cinnamon, and vanilla extract. Then beat on medium speed until combined. Taste; if it is too sweet, add a pinch of salt.
Pair the cookies up based on their size. Spread (I just spread it on with a knife) or pipe (use Wilton 1A piping tip) the frosting onto the flat side of one cookie. Top with teaming cookies to form sandwiches.
Serve immediately. Cover leftover whoopie pies and store them in the refrigerator for up to 5 days.

Notes

Make Ahead & Storage:

- Frosting can be made up to 2 days in advance and stored in the fridge. It will thicken after chilling—just beat it with a mixer and add 1 tablespoon of apple cider or milk to thin if needed.
- Whoopie pie batter can be made a day ahead, covered, and refrigerated. Bring it to room temperature before baking.

Freezing Instructions:

Baked and filled whoopie pies freeze well for up to 3 months. Wrap them individually in plastic wrap, place them in a freezer-safe container, and thaw overnight in the fridge or at room temperature before serving.