Why You’ll Love This Recipe
These cookies are soft, sweet, and full of texture from oats and carrots, with all the comforting spices of carrot cake. The tangy cream cheese filling balances the warm flavors perfectly, making every bite rich but not overly sweet. They’re fun to make, perfect for parties, and taste like a nostalgic treat with a homemade upgrade.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
rolled oats
all-purpose flour
baking soda
baking powder
ground cinnamon
ground ginger
salt
unsalted butter (softened)
brown sugar
granulated sugar
egg
vanilla extract
finely shredded carrots
optional: raisins, chopped walnuts, or coconut
For the cream filling:
cream cheese (softened)
unsalted butter (softened)
powdered sugar
vanilla extract
pinch of salt
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together oats, flour, baking soda, baking powder, spices, and salt.
- In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla and mix until combined.
- Stir in the dry ingredients, followed by shredded carrots and any optional mix-ins.
- Scoop dough onto the baking sheet (about 1 tablespoon per cookie), spacing them 2 inches apart.
- Bake for 10–12 minutes, until golden and set around the edges. Let cool completely.
- While cookies cool, make the cream filling by beating cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
- Match up cookies in pairs by size. Spread or pipe cream filling onto the flat side of one cookie, then top with another to sandwich.
- Chill for 10–15 minutes before serving for best texture.
Servings and timing
This recipe makes about 12–14 sandwich cookies (24–28 individual cookies).
Preparation time: 20 minutes
Baking time: 10–12 minutes per batch
Assembly time: 10 minutes
Total time: 40–45 minutes
Variations
- Make It Vegan: Use dairy-free butter, vegan cream cheese, and a flax egg (1 tbsp flaxseed + 3 tbsp water).
- Gluten-Free: Use certified gluten-free oats and a gluten-free flour blend.
- Lighter Option: Skip the frosting and enjoy as carrot-oat cookies.
- Spiced Up: Add a pinch of nutmeg or cloves for a more intense spice profile.
- Coconut Twist: Add shredded coconut for tropical flair.
Storage/Reheating
Store the cookies in an airtight container in the refrigerator for up to 5 days.
To serve, allow them to sit at room temperature for 10–15 minutes to soften.
For longer storage, freeze the assembled cookies for up to 2 months. Separate layers with parchment and thaw before eating.
FAQs
Can I make these without oats?
The oats are key to the chewy texture. If needed, try substituting with quick oats, but don’t omit entirely.
Can I use pre-shredded carrots?
Freshly shredded carrots work best for moisture and flavor.
What kind of oats should I use?
Old-fashioned rolled oats are ideal. Avoid instant oats, which can make the cookies too soft.
Can I freeze the cookie dough?
Yes! Scoop dough onto a tray and freeze, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
How do I keep the cookies soft?
Store them in an airtight container and don’t overbake. A slice of bread in the container can help retain moisture.
Is the frosting stable at room temperature?
For short periods, yes. But it’s best stored chilled due to the cream cheese.
Can I make these as mini cookies?
Absolutely. Use a smaller scoop and reduce baking time by 2–3 minutes.
Can I add crushed pineapple?
Yes, but drain well and reduce other moisture slightly to keep the dough from becoming too wet.
What’s the best tool for sandwiching the filling?
A piping bag gives neat results, but a spoon or offset spatula works just fine.
Can I make the cookies ahead?
Yes! Bake cookies and make frosting up to 2 days ahead. Assemble the day you plan to serve.
Conclusion
Carrot Cake Oatmeal Cream Pie Cookies are a delightful blend of soft spice cookies and rich cream filling—bringing all the flavor of carrot cake into a fun, handheld treat. Whether you’re baking for a special occasion or just because, these cookies are a playful, nostalgic dessert that everyone will love.
PrintCarrot Cake Oatmeal Cream Pie Cookies
Carrot Cake Oatmeal Cream Pie Cookies are chewy, spiced oatmeal cookies with shredded carrots, sandwiched around a rich cream cheese frosting. They combine the best of classic oatmeal cream pies and carrot cake into a nostalgic, hand-held dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 40–45 minutes
- Yield: 12–14 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
-
- 1 cup rolled oats
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup finely shredded carrots
- Optional: 1/4 cup raisins, chopped walnuts, or shredded coconut
- Cream Filling:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, ginger, and salt.
- In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla, and mix until combined.
- Stir in the dry ingredients until just combined, then fold in shredded carrots and any optional mix-ins.
- Scoop 1 tablespoon of dough per cookie onto the baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set and lightly golden. Cool on the sheet for a few minutes, then transfer to a wire rack.
- Meanwhile, beat cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
- Pair up cookies by size. Pipe or spread cream filling on one cookie and top with the other to form sandwiches.
- Chill for 10–15 minutes to set before serving.
Notes
- Use freshly shredded carrots for best texture and flavor.
- Store assembled cookies in the fridge and let sit at room temp before serving.
- Freeze unbaked dough balls or assembled cookies for longer storage.
- Don’t overbake to keep the cookies soft and chewy.
- Optional mix-ins add extra flavor and texture—customize to your liking.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
