I have to admit, making this Carrot Cake Oatmeal Cream Pie Cookies Recipe was one of the most fun baking experiences I’ve had in a while. Each bite feels like a nostalgic trip back to my childhood, but with a grown-up twist of rich cream cheese frosting and perfectly spiced carrot cookies.
I loved how the texture was soft yet hearty, thanks to the oats and freshly grated carrots. Honestly, these cookies are as delightful to make as they are to eat. Let me walk you through every step of this delicious recipe! You can also enjoy similar desserts like Vegan Apple Tart Recipe for a fruity twist.
Ingredients
Here’s what you’ll need to create these delightful cookies. Each ingredient has a purpose, so I’ve included tips to get the best results.
- 1 cup unsalted butter, softened – for creamy, tender cookies
- 1 cup granulated sugar – balances the sweetness
- 1/2 cup brown sugar – adds depth and moisture
- 2 large eggs – binds the ingredients and gives structure
- 1 teaspoon vanilla extract – enhances flavor
- 1 1/2 cups all-purpose flour – base of the cookie, gives structure
- 1 teaspoon baking soda – helps cookies rise
- 1 teaspoon ground cinnamon – warms the flavor
- 1/4 teaspoon ground nutmeg – adds a subtle spice kick
- 1/4 teaspoon salt – balances sweetness
- 2 cups old-fashioned rolled oats – gives hearty texture
- 1 1/2 cups grated whole carrots – fresh flavor and color
- 1/2 cup chopped walnuts (optional) – adds crunch and richness
Cream Cheese Frosting:
- 8 oz cream cheese, softened – creamy, tangy filling
- 1/2 cup unsalted butter, softened – smooths out the frosting
- 3 cups powdered sugar – sweet and fluffy consistency
- 1 teaspoon vanilla extract – boosts flavor
Note: several servings
Variations
I love experimenting with this recipe to match different dietary needs or flavor preferences:
- For a dairy-free option, replace butter and cream cheese with vegan alternatives.
- For sugar-free, swap granulated and brown sugar with monk fruit or erythritol.
- Add raisins or shredded coconut for extra texture and sweetness.
- Sprinkle cinnamon chips or mini chocolate chips into the dough for a fun twist. You can also enjoy similar creamy desserts like Terrazzo Cheesecake Recipe for a decadent treat.
Cooking Time
Here’s what to expect in terms of timing:
- Prep Time: 25 minutes
- Cooking Time: 12-15 minutes per batch
- Total Time: 40 minutes
Equipment You Need
- Mixing bowls – for combining wet and dry ingredients
- Electric mixer – helps cream butter and sugar perfectly
- Baking sheets – for baking cookies evenly
- Parchment paper – prevents sticking
- Grater – to finely grate carrots
- Wire rack – cools cookies properly before frosting
- Cookie scoop – ensures uniform-sized cookies
How to Make Carrot Cake Oatmeal Cream Pie Cookies
Preparing the Dough
First, cream the butter with granulated and brown sugar until fluffy. Then, add the eggs and vanilla, mixing just until incorporated. Carefully fold in the dry ingredients and oats without overmixing to keep cookies soft.
Adding Carrots and Nuts
Gently fold in the grated carrots and optional walnuts. I always make sure the carrots are well-packed in the measuring cup for accurate measurement. The mixture should be thick but scoopable.
Baking the Cookies
Preheat your oven to 350°F (175°C). Use a cookie scoop to drop even portions onto a parchment-lined sheet. Bake for 12-15 minutes until golden brown, then cool completely on a wire rack. Patience is key; warm cookies will melt the frosting.
Making the Frosting
Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. The frosting should be thick yet spreadable. I like to taste a tiny bit – it’s irresistible!
Assembling the Cream Pies
Pair similar-sized cookies and place a generous tablespoon of frosting on one. Gently press the other cookie on top, spreading frosting to the edges. For a neat look, don’t overfill, and I always wipe extra frosting off the sides with a spatula.
Additional Tips for Making this Recipe Better
- I always chill my frosting for 10 minutes if it’s too soft; it spreads more neatly.
- Using a cookie scoop guarantees uniform cookies, which makes assembly easier.
- Let cookies cool completely; I’ve learned frosting melts too fast on warm cookies.
- Freshly grated carrots make a huge difference in flavor and color.
- For extra flavor, lightly toast walnuts before adding them to the dough.
How to Serve Carrot Cake Oatmeal Cream Pie Cookies
These cookies look beautiful stacked on a dessert plate or in a clear container for gifting. Sprinkle a little cinnamon or finely shredded carrot on top for a pop of color. I love serving them slightly chilled or at room temperature for the perfect cream-to-cookie ratio.
Nutritional Information
Here’s a quick overview of what you’re getting in each cookie:
- Calories: ~250 per cookie
- Protein: 3g – thanks to oats and nuts
- Carbohydrates: 35g – the perfect energy boost
- Fat: 12g – from butter, cream cheese, and optional nuts
Make Ahead and Storage
Storing
I store these cookies in an air-tight container in the fridge. They stay fresh for up to 5 days.
Freezing
You can freeze assembled cream pies for up to 2 months. Wrap each in plastic wrap and place in a freezer-safe bag.
Reheating
I recommend serving slightly chilled or letting frozen cookies thaw in the fridge for a few hours. Avoid microwaving, as frosting may melt.
Why You’ll Love This Recipe
I promise this recipe will become a staple in your kitchen for several reasons:
- Easy to Make – The steps are straightforward, even for beginner bakers.
- Nostalgic Flavor – Brings back childhood memories with a grown-up twist.
- Customizable – Add nuts, chocolate chips, or make dairy-free options.
- Perfect for Sharing – These cookies make impressive gifts or dessert table treats.
- Deliciously Balanced – Soft carrot cookies paired with creamy frosting is pure magic.
These carrot cake oatmeal cream pie cookies are fun to bake, satisfying to eat, and perfect for sharing with friends or family. Trust me, once you try them, they’ll disappear faster than you can say “yum”!
Carrot Cake Oatmeal Cream Pie Cookies Recipe
Ingredients
Method
- First, cream the butter with granulated and brown sugar until fluffy. Then, add the eggs and vanilla, mixing just until incorporated. Carefully fold in the dry ingredients and oats without overmixing to keep cookies soft.
- Gently fold in the grated carrots and optional walnuts. I always make sure the carrots are well-packed in the measuring cup for accurate measurement. The mixture should be thick but scoopable.
- Preheat your oven to 350°F (175°C). Use a cookie scoop to drop even portions onto a parchment-lined sheet. Bake for 12-15 minutes until golden brown, then cool completely on a wire rack. Patience is key; warm cookies will melt the frosting.
- Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. The frosting should be thick yet spreadable. I like to taste a tiny bit – it’s irresistible!
- Pair similar-sized cookies and place a generous tablespoon of frosting on one. Gently press the other cookie on top, spreading frosting to the edges. For a neat look, don’t overfill, and I always wipe extra frosting off the sides with a spatula
Notes
- I always chill my frosting for 10 minutes if it’s too soft; it spreads more neatly.
- Using a cookie scoop guarantees uniform cookies, which makes assembly easier.
- Let cookies cool completely; I’ve learned frosting melts too fast on warm cookies.
- Freshly grated carrots make a huge difference in flavor and color.
- For extra flavor, lightly toast walnuts before adding them to the dough.