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Carrot Cake Oatmeal Cream Pie Cookies Recipe
Ash Tyrrell

Carrot Cake Oatmeal Cream Pie Cookies Recipe

I have to tell you, making these carrot cake oatmeal cream pie cookies 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.
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Total Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.