| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 1 hr 10 min |
| Cook: | 20 min |
| Yield: | 12 sandwich cookies |
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup rolled oats
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3/4 cup finely grated carrots (about 2 small)
- 1 large egg
- 1/3 cup raisins
- 1 cup marshmallow cream
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
- Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
- Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 276 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 3 g |
| Cholesterol | 50 mg |
| Sodium | 159 mg |
Reviews
My family absolutely LOVED these. My son (41yo) said “These need to happen again!” I didn’t put them ALL together so I can make them fresh for the next couple days!
Awesome recipe. Did not have any pumpkin spice mix but did have apple pie mix. So substituted. Still turned out amazing. Thank you!
I work at Athena’s silver land bakery they make carrot cookies there their really good and delicious to eat if they wanted they could put powdered sugar on top of it to make it taste good and delicious
I added Powdered Sugar to my frosting as a personal taste I wanted it sweeter. But it was plenty sweet very easy. Light tasting and fast to make
Everything about these are amazing!
I almost didn’t try this recipe because there weren’t very many reviews but we like carrot cake so I thought I would give it a try oh OMG!! I am so excited!!! This is the next best thing to baking a whole carrot cake!! It’s a carrot cake in every bite. I made smaller cookies so I ended up with 16 instead of 12 and the calories were then 277 for each sandwich instead of over 300!! I love the flavor of the filling and may just have to use it on cakes for icing. Not too sweet but oh so yummy!! A real keeper cookie. It’s a shame more haven’t tried it!!
5 stars but I’ll be honest, I used gluten free flour for my friend’s needs. Kept them in the fridge and they taste much better chilled. Can’t wait to make again.
A+ Flavor. The ingredients are tasty and it’s an easy recipe to follow. I only bake my cookies for ten minutes, however. I leave my oven racks at their customary locations and simply cook one sheet at a time. I do not recommend leaving them in for 20 minutes, at least not in my oven. Cookies may appear soft when you pull them out of the oven, but they always harden up as they cool, so it’s best to err on the side of less time. No one wants a crispy cookie!
Finally, we do not like marshmellow, so we use a simple homemade cream cheese frosting recipe instead.
Great cookies.
Finally, we do not like marshmellow, so we use a simple homemade cream cheese frosting recipe instead.
Great cookies.