Caramel Apple Whoopie Pies

Caramel Apple Whoopie Pies with soft and pillowy apple spiced cookies sandwiched around fluffy dulce de leche buttercream and then sprinkled with apple spiced sugar. This post is sponsored by Eagle Brand Milk, but as always, all thoughts and opinions are my own. Thank you for supporting the brands that make Buuck Farms Bakery possible.

These caramel apple Whoopie Pies are really something. I know you’re going to love them. The cookie is packed with apple flavor thanks to apple pie spice AND apple cider. And the buttercream is so creamy and fluffy and absolutely packed with dulce de leche.

Have you ever made dulce de leche from scratch? It’s actually way easier than you might think – it just takes a little time. But, I already know you have a can or two of Eagle Brand Sweetened Condensed Milk in your pantry and that’s ALL you need! Ok, let’s get baking!

How to Make Caramel Apple Whoopie Pies

Make the Homemade Dulce de Leche

• Pour 1 can sweetened condensed milk into the top of a double boiler; place over boiling water. 
• Over low heat, simmer 1 to 1 ½ hours or until thick and caramel colored, stir occasionally and keep an eye on it, but you don’t have to stand over the stove the entire time. 
• Use a hand mixer to whip until smooth.

Make the Apple Spiced Cookies

• Add 1 C Apple Cider to a stock pot and heat over medium high heat until the liquid reduces to ½ C, this will take about 20 minutes. You can do it ahead of time, and keep it in the fridge until you’re ready to make the cookies. Allow to cool to room temperature.
• Preheat the oven to 350 and line two cookie sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, apple pie spice, and salt.
• In the bowl of a stand mixer with the paddle attachment or with a hand mixer, cream the butter, oil, and sugars for 3 minutes – this seems like a long time, but don’t skip it! Mixing helps add air into the batter and gives you soft, light, and pillowy cookies.
• Add the egg and vanilla and mix for another 1-2 minutes.
• Add the sour cream and mix to combine.
• Add 1/2 of the dry ingredients and mix just until it’s mostly combined with a few flour streaks remaining.
• Add the apple cider and mix to combine.
• Mix in the remaining dry ingredients until just combined, don’t over mix.
• Use a 1 TBSP cookie scoop to scoop the batter onto the prepared cookie sheets, leaving space between each cookie.
• Bake for 9-10 minutes, or until a toothpick comes out clean. Allow cookies to cool completely on a cooling rack.

Make the Dulce de Leche Buttercream

• In the bowl of a stand mixer with the paddle attachment, beat the butter by itself for 10 minutes. It should become very silky and pale in color, almost white.
• Add the vanilla, salt, and the apple pie spice. Mix to combine.
• Add 1/2 of the powdered sugar and mix for 3 minutes, then add the rest of the powdered sugar and mix another 3 minutes.
• Add ¾ C of the Dulce de Leche and mix until combined. 
• Add the heavy cream and mix on low for 4-5 minutes until most of the air bubbles have been eliminated and the buttercream is silky smooth.
• Fit a piping bag with a round tip and use a spatula to spread the remaining dulce de leche in streaks on the inside of the piping bag, then fill with the buttercream. Then pipe onto half of the cookies and top with remaining cookies.
• Optional, sprinkle cookies with apple pie sugar by mixing 1 TBSP of the apple pie spice with 3 TBSP granulated sugar.
• Enjoy at room temperature or chilled.

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If you loved this recipe for Caramel Apple Whoopie Pies, make sure to check out some of my other fall recipes like these Dirty Chai Whoopie Pies, or this Caramel Pumpkin Pretzel Cheesecake.