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Carrot Cake Oatmeal Cream Pie Cookies Recipe
Ben Carraoli

Carrot Cake Oatmeal Cream Pie Cookies Recipe

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

Ingredients
  

  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.