Carrot Cake Sandwich Cookies
Prep
15m
Cook
20m
| Category: | Other |
Ingredients
For
12
Serving(s) Serving size
Recipe
| 1 ½ cup(s) flour |
| ¾ cup(s) rolled oats |
| 1 teaspoon(s) pumpkin pie spice |
| ½ teaspoon(s) baking soda |
| ½ teaspoon(s) salt |
| 1 ½ sticks butter, softened |
| ½ cup(s) sugar |
| ¼ cup(s) packed brown sugar |
| ¾ cup(s) finely grated carrots |
| 1 large egg |
| ⅓ cup(s) raisins |
| 1 cup(s) marshmallow cream |
| 4 ounce(s) cream cheese, room temperature |
| 4 tablespoon(s) Butter, softened |
| 1 teaspoon(s) vanilla |
Carrot Cake Sandwich Cookies Directions
- Preheat oven to 350 degrees
- Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl.
- Beat the butter, sugar and brown sugar in a large bowl with a mixer on medium high speed until light and fluffy, 3 to 5 min.
- 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 raisins.
- Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about