These apple cinnamon spice whoopie pies aren’t just a dessert—they’re a full-blown fall experience. Soft, cakey, and sandwiched with a creamy spiced apple cider buttercream, each bite feels like cozy weather wrapped in a cookie. The real secret lies in reducing the apple cider and using a blend of warm spices that transform each soft cake round into something magical. In this article, you’ll learn exactly how to make these irresistible whoopie pies, tips for nailing the texture and flavor, and how to store or freeze them for maximum enjoyment later. Let’s bring the scent of apple spice into your kitchen.
A Fall Memory in Every Bite
The first time I made apple cinnamon spice whoopie pies, it was a crisp October afternoon. The kind of day where you want something baking in the oven and cinnamon hanging in the air. I remember stirring down apple cider on the stovetop, watching it slowly bubble and thicken, filling my kitchen with a scent so warm it made me pause. Reducing the cider wasn’t just a step—it felt like unlocking fall in a saucepan.
These aren’t your average whoopie pies. They take that classic sandwich-cookie format and transform it into something deeply nostalgic, thanks to rich spices, creamy buttercream, and the magic of real apple flavor. Every element has purpose. The reduced apple cider is bold and tangy. Applesauce adds moisture. Cinnamon, nutmeg, and ginger create depth without overpowering. And that filling—soft, spiced, and kissed with cider—ties it all together.
I love that these apple cinnamon spice whoopie pies don’t require chilling. You can go from inspiration to indulgence in under two hours, and they’re even better the next day. The texture settles, the flavors deepen, and suddenly what was “just a cookie” becomes something you want to wrap in twine and gift with a handwritten tag.
Whether you’re baking for a fall gathering, gifting a sweet treat, or just craving something that smells like a hug, this recipe delivers. It’s easy, reliable, and beautifully balanced—just enough spice, just enough sweet, and plenty of cozy.
Let’s walk through how to get that perfect soft-cakey texture, how to build layers of apple flavor, and how to make sure your buttercream is silky and spreadable. Because once you taste these? You’ll want to make them part of your fall ritual too.
Baking the Perfect Spiced Cakes
The power of reduced apple cider
The heart of this recipe lies in one smart move: reducing apple cider. It may seem like an extra step, but it’s the key to flavor that doesn’t get lost in baking. Boiling it down concentrates its sweetness and tang, giving the batter a depth that applesauce alone can’t achieve. Start with two full cups and simmer it gently until only half remains—about 25 minutes. The result is a rich, amber liquid that makes the cakes taste like they’ve been kissed by caramelized apples.
You can even reduce the cider a day ahead. Just cool it down, cover, and refrigerate until baking day. Bring it to room temperature before adding it to your batter, and it’ll blend like a dream.
While the cider works in the background, the spice blend carries the rest. Cinnamon leads the charge, but don’t underestimate the warm backdrop of nutmeg and ginger. These spices work together, not as overwhelming bursts, but as layers that develop more as the cookies rest overnight.
Getting the batter texture just right
This batter comes together fast, but it’s important to follow the steps closely. Creaming butter and sugars creates air, which gives the cookies lift and softness. When you add the eggs, applesauce, oil, and vanilla, the mixture may look curdled—that’s normal. The varying textures settle down once you mix in the dry ingredients and reduced cider.
The final batter should be thick and creamy. Use a medium cookie scoop to portion the dough. That ensures each cookie bakes evenly and pairs up easily when it’s time to sandwich them. Leave enough space between scoops—they’ll spread slightly as they bake, creating that signature whoopie pie puff.
Bake until the tops spring back when touched. The edges should be very lightly golden, but the centers stay soft. Let them cool completely before adding filling, so the buttercream stays stable and smooth.
Apple Cinnamon Spice Whoopie Pies
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
- 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
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.
Making and Filling the Buttercream
Spiced apple cider buttercream: bold and balanced
The filling is what takes these whoopie pies from good to unforgettable. It’s soft, sweet, and packed with apple-spice flavor—but it’s also not too heavy, which keeps the overall dessert balanced. The secret? Starting with softened butter and building up the flavors in layers.
To begin, beat the unsalted butter until it’s completely smooth and creamy—about 2 full minutes. This step makes a huge difference. Then add confectioners’ sugar slowly to avoid clouds of powder, followed by cinnamon, nutmeg, and ginger. Each spice adds warmth and dimension without overwhelming the apple flavor.
Now for the magic: a few tablespoons of apple cider and a touch of vanilla. Apple cider in the buttercream gives it a tart-sweet brightness that cuts through the sugar and ties it beautifully to the cookies. Add just enough to loosen the frosting while keeping it pipeable. If it feels too thick, a little extra cider or milk will soften it. Too thin? Add more sugar.
You’ll know it’s perfect when it holds shape but spreads easily. Taste as you go. Some like a more cinnamon-forward flavor, others prefer a touch more apple. The beauty is—you can adjust it.
How to fill and sandwich with ease
Once the cookies are fully cooled, it’s time to pair them. Match them up by size first, then flip half of them over to be the base of your sandwiches. Pipe or spoon the buttercream generously onto the flat side. If using a piping bag, a large round tip like Wilton 1A gives a clean, polished look. If not, an offset spatula or even the back of a spoon works well.
Top with the matching cookie and press gently to sandwich without spilling the filling. The cookies are soft, so avoid squishing—just enough pressure to seal the edges. You can chill them briefly to set, or serve right away.
These apple cinnamon spice whoopie pies get better as they sit—the flavors marry, the cookies soften, and the buttercream melts just slightly into the cake. Day 2 might be even better than day 1.
Storing, Freezing & Serving Like a Pro
Keeping them fresh and flavorful
These apple cinnamon spice whoopie pies don’t just survive storage—they thrive in it. One of the best parts of this recipe is how the flavors deepen overnight. Once assembled, place them in an airtight container and refrigerate. The cookies stay soft, the buttercream firms up slightly, and every bite the next day is richer and more balanced. They’ll keep well in the fridge for up to a week.
If you’re planning to bake ahead, you have options. You can prepare the batter a day in advance, cover it tightly, and chill it in the fridge. Bring it back to room temperature before baking. The frosting also keeps for two days—just re-whip before using and thin it with a touch of apple cider or milk if needed.
How to freeze (and thaw) whoopie pies
Need a longer storage plan? These whoopie pies freeze beautifully. Once filled, wrap each one tightly in plastic wrap, then place all wrapped pies in a large, freezer-safe container or zip-top bag. They’ll stay fresh for up to three months.
When you’re ready to enjoy them again, transfer them to the refrigerator or leave them at room temperature to thaw—plastic wrap still on to avoid condensation. Once thawed, remove the wrap and let them sit for 5–10 minutes to soften just enough for that perfect bite.
If you want to freeze components separately, that works too. Freeze just the cookies, then fill with fresh buttercream when you’re ready to serve. Or, freeze leftover frosting and whip again once thawed. However you choose to prep, serve, or store them, these whoopie pies hold their shape, flavor, and charm every step of the way.
Frequently Asked Questions About Apple Cinnamon Spice Whoopie Pies
1. Can I make these whoopie pies ahead of time?
Yes, and they actually taste better the next day! You can bake the cookies and prepare the frosting a day in advance. Store the cookies at room temperature and the frosting in the fridge. Assemble before serving or store completed pies in the fridge up to one week.
2. Can I freeze the whoopie pies?
Absolutely. Once assembled, wrap each whoopie pie in plastic wrap and freeze for up to 3 months. Thaw in the fridge or at room temperature before serving. You can also freeze the cookies and frosting separately and assemble later.
3. Can I use apple juice instead of apple cider?
Apple cider is highly recommended for its deeper, spiced flavor. Apple juice is more neutral and lacks the richness needed to carry the flavor. If cider isn’t available, reduce apple juice and add extra cinnamon and nutmeg to enhance the warmth.
4. What if I don’t have all the spices listed?
Cinnamon is essential, but if you don’t have nutmeg or ginger, the cookies will still work. You can add a pinch of allspice or cloves as a substitute, but use a light hand—those flavors are stronger. Stick with at least one or two warm spices to keep the cozy fall vibe.
Conclusion
Apple cinnamon spice whoopie pies are the perfect cross between cookie and cake—soft, spiced, and filled with a buttercream that tastes like fall. With their tender texture, warm spices, and deep apple flavor from reduced cider, they’re a seasonal treat that’s worth every minute in the kitchen. Whether you’re making a batch for a gathering or freezing them for future cravings, they bring all the charm and comfort of autumn in one delightful bite. Bake them once, and they’ll become a new fall tradition.
