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caramel apple Whoopie Pies in a stack

Caramel Apple Whoopie Pies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 1 hr 40 minutes
  • Total Time: 0 hours
  • Yield: 22 Whoopie Pies 1x


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



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



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.