I have to tell you, making this Carrot Cake Oatmeal Cream Pie Cookies Recipe was such a fun experience. The aroma of warm spices and freshly baked cookies filled my kitchen, and I couldn’t resist sneaking a taste straight from the tray.
These cookies are soft, chewy, and packed with all the cozy flavors of a classic carrot cake. The cream cheese filling takes them to the next level, making each bite irresistible.
Honestly, I felt like a kid again, licking the frosting and enjoying every little crumb. You can also enjoy similar treats like the Lemon Coconut Bars Recipe or the Banana Split Cake Recipe for a sweet twist on classic desserts.
Ingredients for Carrot Cake Oatmeal Cream Pie Cookies
Here’s everything you need to make these cookies perfect. I’ve added little tips to help you get the best results.
- 4 tablespoons unsalted butter, at room temperature – soft butter blends easier and makes cookies tender.
- ½ cup packed brown sugar – adds natural sweetness and moisture.
- ¼ cup granulated sugar – balances flavor and helps cookies brown.
- 2 eggs – acts as a binder and adds richness.
- 1½ teaspoons vanilla extract – enhances the warm spice flavors.
- 1½ cups old-fashioned oats, divided – part ground into oat flour for structure, part left whole for texture.
- ¾ cup all-purpose flour – forms the base of the cookie dough.
- ½ teaspoon baking soda – helps cookies rise slightly.
- 1½ teaspoons cinnamon – brings classic carrot cake warmth.
- ½ teaspoon ginger – adds a subtle zing.
- ½ teaspoon nutmeg – enhances the cozy flavor profile.
- ½ teaspoon salt – balances sweetness.
- ¼ teaspoon cloves – optional but gives depth.
- 2 medium carrots, peeled and grated – adds moisture and texture; don’t use pre-shredded carrots.
- 8 ounces cream cheese, softened – makes the filling rich and tangy.
- 1 stick unsalted butter, softened – adds creaminess to the filling.
- 1 teaspoon vanilla – complements the cream cheese.
- 1 cup powdered sugar, sifted – ensures smooth frosting.
- 2 tablespoons heavy cream – gives a silky, spreadable texture.
Note: Serves 18 cookies.
Variations
If you want to mix things up, here are some ideas:
- For a dairy-free version, swap butter and cream cheese for coconut oil and vegan cream cheese.
- Use maple syrup or coconut sugar for a refined-sugar-free option.
- Add crushed pineapple or shredded coconut for a tropical twist.
- Toss in chocolate chips or chopped nuts for extra texture and flavor.
Cooking Time
Here’s a quick glance at how long everything takes:
- Prep Time: 30 minutes
- Cooking Time: 10 minutes
- Total Time: 40 minutes
Equipment You Need
- Mixing bowls – for combining wet and dry ingredients.
- Electric mixer – makes creaming butter and sugar effortless.
- Food processor or blender – to turn oats into coarse oat flour.
- Wooden spoon – sturdy enough to fold in oats and carrots.
- Baking sheet – for baking cookies evenly.
- Parchment paper – prevents sticking and makes cleanup easier.
- Wire rack – cools cookies evenly.
How to Make Carrot Cake Oatmeal Cream Pie Cookies
Prepare the Oven and Cookie Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or lightly butter it. This prevents cookies from sticking and ensures even baking.
Mix the Wet Ingredients
Beat butter with brown and granulated sugars until fluffy, about three minutes. Add eggs one at a time, mixing just until combined, then stir in vanilla. This creates a smooth, rich base for your dough.
Make Oat Flour and Combine Dry Ingredients
Pulse ¾ cup of oats into coarse oat flour. In a large bowl, whisk oat flour, remaining oats, flour, baking soda, and spices together. This ensures even flavor and texture in each bite.
Combine Wet and Dry Ingredients
Stir the dry ingredients into the wet mixture with a wooden spoon. Fold in the shredded carrots until evenly distributed. Don’t overmix, or cookies may turn tough.
Shape and Bake Cookies
Drop dough by rounded tablespoonfuls onto the cookie sheet. Leave them rounded and slightly messy for the best texture. Bake for 10 minutes, then let cool on the sheet for a few minutes before transferring to a wire rack.
Prepare the Cream Cheese Filling
Beat softened butter and cream cheese until smooth. Add vanilla, then powdered sugar gradually, followed by heavy cream until creamy. Spread frosting on half of the cookies and sandwich with remaining cookies.
Additional Tips for Making this Recipe Better
From my experience, these little tweaks make a big difference:
- I always grate my carrots fresh; pre-shredded carrots are too wet.
- Don’t flatten the cookie dough – let it stay rounded for fluffier sandwiches.
- Chill the dough for 10 minutes if it feels too soft to handle.
- Use a piping bag for the filling to get a clean, even layer.
- Taste the filling before assembling; adding a pinch of salt enhances flavor.
How to Serve Carrot Cake Oatmeal Cream Pie Cookies
These cookies are perfect on their own, but you can make them even more special:
- Serve on a pretty platter with a dusting of powdered sugar.
- Pair with a cup of chai tea or coffee for the ultimate cozy treat.
- Garnish with a tiny carrot ribbon or edible flower for festive presentation.
Nutritional Information
Here’s an overview of the nutrition in one cookie:
- Calories: approximately 220 kcal – perfect as a treat without going overboard.
- Protein: 3 g – thanks to eggs and oats.
- Carbohydrates: 30 g – mainly from oats, carrots, and sugar.
- Fat: 11 g – from butter and cream cheese, providing richness.
Make Ahead and Storage
Storing Cookies
Keep cookies in an airtight container at room temperature for up to 3 days. This preserves freshness and softness.
Freezing Cookies
You can freeze the baked cookies or the unassembled ones separately. Wrap in plastic wrap and place in a freezer-safe bag for up to 2 months.
Reheating
Warm cookies in the microwave for 10–15 seconds to revive the soft, creamy filling.
Why You’ll Love This Recipe
Here’s why I keep coming back to these cookies:
- Simple preparation – straightforward ingredients and steps make baking stress-free.
- Perfect texture – chewy, soft, and lightly spiced for a comforting bite.
- Customizable – easy to adapt for dietary needs or add-ins.
- Crowd-pleaser – these cookies disappear fast at gatherings.
- Creamy filling – tangy cream cheese takes it from good to unforgettable.
These carrot cake oatmeal cream pie cookies are a delightful way to enjoy classic carrot cake flavors in a portable, hand-held treat. Trust me, once you make them, you’ll be sharing this recipe with everyone you know!
Carrot Cake Oatmeal Cream Pie Cookies Recipe
Ingredients
Method
- Start by preheating your oven to 350°F. Line a baking sheet with parchment paper or lightly butter it. This prevents cookies from sticking and ensures even baking.
- Beat butter with brown and granulated sugars until fluffy, about three minutes. Add eggs one at a time, mixing just until combined, then stir in vanilla. This creates a smooth, rich base for your dough.
- Pulse ¾ cup of oats into coarse oat flour. In a large bowl, whisk oat flour, remaining oats, flour, baking soda, and spices together. This ensures even flavor and texture in each bite.
- Stir the dry ingredients into the wet mixture with a wooden spoon. Fold in the shredded carrots until evenly distributed. Don’t overmix, or cookies may turn tough.
- Drop dough by rounded tablespoonfuls onto the cookie sheet. Leave them rounded and slightly messy for the best texture. Bake for 10 minutes, then let cool on the sheet for a few minutes before transferring to a wire rack.
- Beat softened butter and cream cheese until smooth. Add vanilla, then powdered sugar gradually, followed by heavy cream until creamy. Spread frosting on half of the cookies and sandwich with remaining cookies.
Notes
- I always grate my carrots fresh; pre-shredded carrots are too wet.
- Don’t flatten the cookie dough – let it stay rounded for fluffier sandwiches.
- Chill the dough for 10 minutes if it feels too soft to handle.
- Use a piping bag for the filling to get a clean, even layer.
- Taste the filling before assembling; adding a pinch of salt enhances flavor.
