Add 1 1/4 cups apple cider to a small pot over medium-high heat.

Bring to a boil and let simmer until reduced to 1/4 cup, about 15 to 20 minutes.

Remove from heat and let cool completely.

When ready to make the whoopie pies, preheat your oven to 350 degrees F.

Add the flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, nutmeg, and ginger to a medium bowl.

Whisk to combine.

Add 6 tablespoons butter and the brown sugar to a separate bowl.

Using an electric mixer, beat until well combined.

Scrape down the sides of the bowl, then add in the egg, apple butter, and reduced apple cider, mixing to combine.

Slowly add in the dry mixture in batches to the wet mixture, mixing until just combined.

Using a medium cookie scroop, scoop out the dough into parchment-lined (or silicone mat-lined) cookie sheets, spread about 3 inches apart (they will spread out).

Add to the preheated oven and bake at 350 degrees 11 to 14 minutes, rotating the sheets halfway through.

Remove from oven and let cool on cookie sheets for 5 minutes, or until the cookies are cool enough to handle.

In a small bowl, whisk together the 1/4 cup sugar and remaining 1/2 teaspoon cinnamon.

Add the remaining 2 tablespoons butter to a separate a small microwave-safe bowl and microwave until melted.

Brush the tops of the cookies with the melted butter, then dip the tops of the cookies into the sugar mixture.

Add them to a rack to cool completely.

When the cookies are completely cool, add the cream cheese and butter to a bowl and beat with an electric mixer until smooth.

Stir in the vanilla extract and cinnamon. Slowly add in the confectioner’s sugar, beating to combine.

The easiest way to add the filling to the whoopie pies is by using a pastry bag or zip top bag with one of the corners cut off. Fill the bag with the frosting and squeeze some of the filling onto the that side of half of the cookies.

Top each frosted cooking with another cookie, pressing down lightly.