• E7835d1e85cfccaf709d5c47ee7d2d32

Carrot Cake Cookie Sandwiches

Thought these would be adorable for any little book club/event type thing! Yields 36 cookies (18 sandwiches)

Prep
Cook
Serves 18people
Ingredients
1/2
cup butter, softened
2/3
cup brown sugar
1/3
cup sugar
2
eggs
1 3/4
cups flour
1
tsp baking powder
1/2
tsp baking soda
1/4
tsp salt
1
tbsp cinnamon
1/2
tbsp pumpkin spice - I'm sure if you didn't have this...it wound't be the end of the world :)
3/4
cup oatmeal
8
oz pineapple, drained: daughter like mother...I'd skip this part :)
1
cup carrots
3/4
cup walnuts (or more since you love them!)
3/4
cup raisins - optional
Cream Cheese Filling
8
oz cream cheese, softened
1/4
cup butter, softened
1
tsp vanilla
2
tsp instant cheesecake powder - optional
3/4
cup powdered sugar
Directions
1.
Preheat oven to 350 degrees and line pans with parchment paper.
2.
Beat butter, brown sugar and sugar until light and fluffy. Scrape the bowl down as needed.
3.
On slow, add eggs one at a time until fully incorporated.
4.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
5.
Slowly add flour mixture and oatmeal to sugar mixture until combined. Do no over mix.
6.
Stir in drained pineapple, carrots, walnut and raisins.
7.
Scoop out dough balls the size of a tablespoon and bake for 8-12 minutes, or until the tops are firm like a cake/muffin. Let cool on cooling racks. (suggested to top dough balls with some Turbinado sugar to give them an extra crunch.)
8.
Cream Cheese Filling: Beat cream cheese and butter until light and fluffy. Add vanilla and instant pudding powder. Add powdered sugar slowly until you reach your desired consistency.
9.
Pipe filling onto the bottom of half the cooled cookies, then sandwich them!

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