Carrot Cake Cookie Sandwiches with Cream Cheese Frosting

those gentle and cakey cookie sandwiches are filled with all the same flavors as a slice of cream cheese-frosted carrot cake in an easy hand-held package that is ideal for events, lunch bins and afternoon snacks.

this is a fun recipe to make with youngsters of any age. Have older children assist with prepping and measuring ingredients, at the same time as the littler ones can assist squish spoonfuls of creamy frosting among the gentle cookies.



  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground cinnamon
  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1½ cups all-purpose flour
  • 1½ cups old-fashioned rolled oats
  • 1 tablespoon freshly grated ginger
  • 2 cups freshly grated carrot (about 2 large carrots)
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/4 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract


  • 1 cup sifted powdered sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 tablespoons maple syrup


For the cookies:

  1. Whisk collectively flour, oats, 1 teaspoon kosher salt, baking soda, pumpkin pie spice and cinnamon. Set aside.
  2. combine butter, dark brown sugar, and white sugar inside the base of a stand mixer or (use a huge bowl and hand mixer), and beat 3 mins. upload the eggs and preserve to conquer 2-three greater minutes, scraping down the sides as needed, till combination is mild and fluffy. blend inside the vanilla. add the flour aggregate and stir on low till completely integrated, followed through the ginger, carrots, coconut and pecans.
  3.  cowl the integration bowl with plastic wrap and refrigerate at least 1 hour (and as much as in a single day).
  4. Preheat oven to 350°F. Line baking sheets with parchment paper
  5. Use a cookie scoop or spoon to scoop about 1½-inch sized balls of dough. set up two inches apart on baking sheet and flatten every ball down slightly.
  6. Bake 12-15 minutes or till puffed up, barely golden round the rims, but nevertheless gentle. permit cool absolutely.

For the frosting:

  1. Use an electric mixer to beat together cream cheese and butter till clean, scraping down the bowl as wished. Beat in maple syrup, salt and vanilla, followed through the sifted confectioners sugar. cowl and kick back frosting until wanted (can be made up to 2 days in advance).

To collect:

  1. healthy cookies through length and fill with 1-2 spoonfuls of the chilled frosting. close cookies gently to press the frosting out to the rims. Repeat with entire batch.
  2. place cookie sandwiches in an hermetic container and refrigerate till serving.

Post a Comment