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These fun, hand-held cookie sandwiches are a perfect dessert for any occasion. How cute would these be for Easter?! I could barely resist sneaking a bite or two while I was taking pictures of them. They are just that good!

Originally, I posted this recipe a couple years ago. But, with a couple tweaks and updated pictures, they are ready to roll! This would be a fun recipe to whip up as a family and to have everyone pitch in on assembling them. Plus, the glue that holds these cookies together is homemade cream cheese frosting. How can you resist that?

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Carrot Oatmeal Cream Pies


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 10 cream pies 1x

Description

Carrot Oatmeal Cream Pies are a fun spin on a nostalgic, childhood treat. Two soft cookies that are loaded with fresh carrot, oats and spices are smooshed together with a decadent, cream cheese frosting. Each bite will take you back in time! These cookie sandwiches are the perfect combination between a carrot cake and a classic oatmeal cream pie. They will disappear before you know it!


Ingredients

Scale

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats
  • 3/4 cup shredded carrot

For the frosting:

  • 8 oz cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the cookies:

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one egg at time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
  2. Add in the flour, baking soda, salt, cinnamon and oats on low speed until combined and a cookie batter has formed. Gently mix in the shredded carrot until combined. Using a tablespoon scoop, scoop the cookie batter out onto baking sheets, placing them a couple inches apart.
  3. Bake for 11-12 minutes, or until the cookies are slightly golden brown. Let the cookies cool slightly on the baking sheets before transferring them to a cooling rack to cool completely.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a smooth frosting forms.Mix in the vanilla extract.

To assemble:

  1. Flip half of the cookies over and evenly spread about a 1-2 tablespoons of the frosting on each bottom. Top each frosted bottom with a cookie top and gently push together to form a frosted cookie sandwich.

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Marissa

    These taste so good!! Only downside is my cookies came out extremely flat and spread out when baking them 🙁

    Reply
    • KJ

      Hey there! I’m so glad you liked the flavor! Cookies can spread for so many different reasons – here’s a website that has some really useful tricks! https://sallysbakingaddiction.com/tips-for-cookie-spreading/ A trick that I also use is if my cookies spread a little bit more than I would like, I use a spatula to gently press them back into the desired shape right after they come out of the oven. Thank you for your feedback!

      Reply

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