Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Cream the unsalted butter and brown sugar together until light and fluffy, about 3-5 minutes.

Beat in the eggs one at a time, then mix in the apple cider and vanilla extract until smooth.

Gradually add the dry ingredients into the wet ingredients and mix on low until just combined.

Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes or until edges are golden brown and centers are set. Let cool for a few minutes.

In a saucepan, melt butter, then add brown sugar and heavy cream, bringing to a gentle boil for 3-5 minutes until thickened.

Let the cookies cool completely, then fill with caramel between two cookies to make whoopie pies.

Allow to set, then serve or store in an airtight container for up to three days.