1. In a saucepan, reduce 1 cup of apple cider over medium heat until it becomes ¼ cup. Let it cool completely.

2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

3. In a separate large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

4. Beat in eggs one at a time, then mix in vanilla and cooled apple cider reduction.

5. Add dry ingredients gradually, alternating with buttermilk, mixing until just combined.

6. Scoop dough onto lined baking sheets. Roll or sprinkle with cinnamon sugar if desired.

7. Bake at 350°F (175°C) for 10–12 minutes. Let cool completely on a wire rack.

8. For the frosting, beat butter and cream cheese until smooth. Add powdered sugar gradually, then vanilla and salt.

9. For the caramel, heat sugar in a saucepan until melted and golden. Stir in butter, then add cream and salt. Stir until smooth.

10. Pair up cookies, pipe frosting on one half, drizzle with caramel, and top with the second cookie.

11. Chill assembled whoopie pies for 20–30 minutes before serving for best texture.