Earlier this week, Debs called me and said she had tried a new cookie recipe – Carrot Cake Cookie Sandwiches. Since she ended up with dozens of extra cookies, she practically begged me to come and take a few off of her hands. Fortunately for her, she didn’t have to plead with me too much. My pregnant body is always craving some sweets (I should buy stock in cereal).
These cookies were soft, and sweet in all the right spots. I highly recommend adding this to your fall recipe plan.
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 cups old-fashioned rolled oats
- 1 1/2 cups finely grated carrots, (about 3 large carrots)
- 8 oz. bar of cream cheese (room temperature)
- 1-2 cups of powdered sugar (sweeten to your desired sweetness)
- 1/4 cup unsalted butter (room temperature)
- 1 tsp vanilla
- 1 cup heavy cream
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
- Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.
- In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.
- Gradually add flour to butter mixture; mix on a low speed until just blended.
- Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.
- Using a Tablespoon as a scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.
- While cookies are cooling, mix together butter, cream cheese, and whipping cream until smooth. Then, add 1 tsp. vanilla and add the powdered sugar in 1/4 cup increments until frosting reaches your desired sweetness.
- When cookies are completely cooled, add frosting!
Makes about 2 dozen cookie sandwiches.
Recipe adapted from A Whisk and A Prayer