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Caramel Apple Whoopie Pies

October 5, 2021 by Elizabeth Buuck 8 Comments

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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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caramel apple Whoopie Pies in a stack

Caramel Apple Whoopie Pies

★★★★★ 5 from 1 reviews
  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 1 hr 40 minutes
  • Total Time: 28 minute
  • Yield: 22 Whoopie Pies 1x
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Description

Soft and pillowy apple spiced cookies filled with creamy, fluffy dulce de leche buttercream.


Ingredients

Scale

For the Dulce de Leche

  • 14oz Can Eagle Brand Milk

 

For the Apple Spiced Cookies

  • 1 C Apple Cider, reduced to ½ C
  • 3 C (375 g) All Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 TBSP Apple Pie Spice
  • 1/2 tsp Salt
  • 1/2 C (113 g) Salted Butter, at room temperature
  • 1/2 C (110g) Granulated Sugar
  • 1/2 C (110g) Light Brown Sugar
  • 2 TBSP Canola Oil (can sub vegetable oil)
  • 3/4 C (185g) Sour Cream, at room temperature
  • 2 Lg Eggs, at room temperature
  • 2 tsp Pure Vanilla Extract

 For the Dulce de Leche Buttercream

  • 1 C (2 Sticks) Unsalted Butter, at room temperature
  • ½ tsp Salt
  • 1/2 tsp Apple Pie Spice
  • 1 tsp Pure Vanilla Extract
  • 5 C Powdered Sugar
  • ¾ C Dulce de Leche + more for swirling
  • 2 TBSP Heavy Cream, at room temperature

Instructions

Method

For the 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. 
  • Use a hand mixer to whip until smooth.

For 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 and you can do it ahead of time. 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.
  • 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.

For 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.

 


Keywords: caramel apple Whoopie Pies, dulce de leche buttercream, apple spiced cookies, fall cookie recipes

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caramel apple Whoopie Pies

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.

Filed Under: Cookies, Recipes Tagged With: apple spiced cookies, caramel apple whoopie pies, fall baking recipes, fall cookie recipes, whoopie pies

Previous Post: « Caramel Pumpkin Pretzel Cheesecake
Next Post: Pumpkin Streusel Muffins with Maple Glaze »

Reader Interactions

Comments

  1. Marjorie Vereen

    October 26, 2021 at 1:05 am

    The directions for the caramel buttercream says to add apple pie spice but that’s not listed in the ingredients. Is that a typo or is it supposed to go in the buttercream? If so, how much?

    Thanks!!

    ★★★★★

    Reply
    • Elizabeth Buuck

      November 10, 2021 at 5:18 pm

      Hey there! It’s 1/2 tsp. Fixed on the recipe card now, thanks for letting me know!!

      Reply
  2. Nikki

    November 8, 2021 at 3:06 am

    Plan on making these this week for a church luncheon fundraiser. It mentions apple spice in the buttercream but doesn’t give the amount. My guess is about 1/2 to 1 teaspoon?? Can’t wait to try them!

    Reply
    • Elizabeth Buuck

      November 10, 2021 at 4:57 pm

      Hey! 1/2 tsp!! Thanks for pointing that out, it’s fixed on the recipe card now!

      Reply
  3. Nancy

    March 29, 2022 at 9:56 pm

    On the recipe it says to cook the condensed milk for 1 to 1 1/2 hours. Is that really hours??

    Reply
    • Elizabeth Buuck

      April 4, 2022 at 9:18 pm

      Hey Nancy,
      Yes it does take hours for the condensed milk to caramelize.

      Reply
    • Nancy

      April 4, 2022 at 9:39 pm

      Thank you- I wanted to make sure before I made it. Looks SO yummy!!!

      Reply
    • Marjorie Vereen

      April 4, 2022 at 10:25 pm

      You can also do this in an Instant Pot in about 40 minutes
      https://pressureluckcooking.com/instant-pot-caramel/

      Reply

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Hey y’all. I’m Liz. I’m here to satisfy that sweet tooth, and teach you all the tips and tricks to make your desserts next-level drool-worthy.

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