Start autumn right with this fall recipe.
Mini Carrot Cake Cookie Sandwiches With Cream Cheese Frosting
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It’s the end of August, and we’re SO over unbearable, never-ending, sweaty heatwaves and are looking forward to crisp, cool breezes, crunchy leaves and everything Pumpkin Spice Latte flavored. These Whoopie Pie look-alikes are airy, cake-like cookies loaded with shredded carrots, walnuts, oats, a touch of pumpkin pie spice sandwiched together with a layer of sweet and tangy cream cheese frosting. YUM! Who doesn’t love dessert sandwiches?
Ingredients:
Makes 15 sandwich cookies
For the Cookies:
— 1 1/4 cup all-purpose flour
— 3/4 cup walnuts, finely chopped
— 1/2 cup old-fashioned oats
— 1/2 cup granulated sugar
— 1/2 cup packed light-brown sugar
— 1 1/2 teaspoons pumpkin pie spice
— 3/4 teaspoon salt
— 1 stick of unsalted butter (8 Tablespoons), softened at room temp
— 1 large egg
— 1 teaspoon vanilla extract
— 1 1/4 cup shredded carrot
For the Cream Cheese Frosting:
— 4 ounces cream cheese, softened at room temp
— 6 Tablespoons unsalted butter, softened at room temp
— 1/2 teaspoon vanilla extract
— 1/8 teaspoon salt
— 1 cup powdered sugar
Instructions:
1. In a large mixing bowl, whisk the flour, walnuts, oats, white sugar, brown sugar, pumpkin pie spice and salt together, and set aside.
2. Combine the softened butter, cream cheese and vanilla extract in the bowl of your stand mixer with the paddle attached. Beat until creamy (about 30 seconds, on medium speed). Slowly add the the flour mixture and beat on medium speed until combined (another 30 seconds).
3. Fold the shredded carrots into the cookie dough in the mixing bowl used in step one. Chill the dough for at least 30 minutes and preheat oven to 350 degrees Fahrenheit.
4. Line two baking sheets with parchment paper. Using a tablespoon, scoop out the cookie dough and roll into balls in the palm of your hands (dough will be a little sticky). Place each ball on the baking sheet, leaving a two-inch space between each cookie. Bake for about 12 minutes.
5. While the cookies are baking/cooling, make the cream cheese frosting. Combine the cream cheese, butter, vanilla extract and salt in the bowl of your stand mixer with the paddle attached. Beat until creamy and smooth. In quarter-cup increments, add the powdered sugar and beat until frosting comes together and is smooth.
6. Let the cookies cool completely before frosting and sandwiching together.
In a large mixing bowl, whisk the flour, walnuts, oats, white sugar, brown sugar, pumpkin pie spice and salt together and set aside.
Combine the butter, cream and vanilla extract in the bowl of your stand mixer with the paddle attachment fitted. Beat until creamy (about 30 seconds, on medium speed). Slowly add the the flour mixture and beat on medium speed until combined (another 30 seconds).
Fold the shredded carrots into the cookie dough in the mixing bowl used in step one. Chill the dough for at least 30 minutes and preheat oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper. Using a tablespoon, scoop out the cookie dough and roll into balls in the palm of your hands (dough will be a little sticky). Place each ball on the baking sheet, leaving a two-inch space between each cookie. Bake for about 12 minutes.
While the cookies are baking and cooling, make the cream cheese frosting. Combine the cream cheese, butter, vanilla extract and salt in the bowl of your stand mixer with the paddle attached. Beat until creamy and smooth. In quarter-cup increments, add the powdered sugar and beat until frosting comes together.
Let the cookies cool completely before frosting and sandwiching together.
What can be better than your favorite carrot cake flavors packed into a bite-sized cookie sandwich?
This is a great recipe to make to get into the fall spirit.
Want more fall recipe inspo? Follow us on Pinterest! Check out our list of Colorful Easter Desserts for more ideas.
