Carrot Cake Pudding Cookies

This Carrot Cake Pudding Cookies recipe encapsulates everything about carrot cake in the delectable form of a chewy cookie. They’re delicious as is, but slathered with a homemade cream cheese frosting takes them over-the-top. They won’t last long in your cookie jar.

What Does Pudding Do In Baking?

Instant pudding mix adds moisture, a soft tender crumb and sweetness to cookies, cakes, muffins, doughnuts and dessert bars. It also tends to help the baked goods maintain their freshness.

Ingredients to Make Carrot Cake Pudding Cookies Recipe

Cookies are forever a part of the fabric of our lives. Who can resist a freshly baked batch of cookies, they appeal to kids of all ages. These carrot cake cookies hit all of the same flavor points of carrot cake with a cream cheese icing to boot. The secret ingredients is instant vanilla pudding mix in the cookie dough that gives it a tender texture. Ingredients to make Carrot Cake Pudding Cookies: (Scroll down for full printable recipe card.)

• Flour – All purpose flour combined with oats for the base of the dough.
• Oats – Quick cooking oats, not instant oatmeal.
• Leavening – Baking soda and salt give lift to the batter.
• Pudding Mix – One 3.4 oz box vanilla instant pudding gives a tender texture to the cookies.
• Spices – Ground cinnamon, ground ginger and allspice.
• Butter – Salted or unsalted softened butter for a rich flavor.
• Sugar – Light brown sugar and granulated sugar for sweetness.
• Whole Eggs – Two large eggs binds the cookie dough.
• Flavoring – Vanilla extract for creamy floral notes.

How to Make the Best Carrot Cake Pudding Cookies Recipe

We often think of carrot cake as a seasonal treat to be enjoyed around Easter or the holidays in general. It’s far too delicious to limit to just those times of the year and these cookie are sure to satisfy your craving for carrot cake with little fuss. Plus, no fork and plate is needed and they’re shareable with the special people in your life.

• Dry Ingredients –  In a medium bowl, use a whisk to stir together all purpose flour, oats, vanilla pudding mix, cinnamon, ginger, allspice, baking soda and salt.
• Creamed Ingredients – Cream together the softened butter, brown sugar, granulated sugar and vanilla. until creamy.
• Eggs – Add the eggs one at a time beating well after each addition.
• Combine – Add the sifted flour mixture beating until fully moistened.
• Add Mix-Ins – Stir in the shredded carrots, toffee bits and nuts by hand.
• Divide the Dough – Use a 1 1/2 Tablespoon ice cream scoop or cookie scoop to divide the dough. Place at least 2 inches apart on the cookie sheet to allow for spreading.
• Oven – Bake in a preheated 350°F oven per the recipe until golden. Cool on the pan for 3-5 minutes then move to a wire rack to cool completely before frosting.
• Make Cream Cheese Frosting – Cream together cream cheese, butter, powdered sugar and vanilla. Whip for 2-3 minutes until light and fluffy.
• Serve – Frost the cookies and garnish with pecans.

Tips for Making Carrot Cake Cookies

• Kitchen Tools You’ll Need: A stand mixer or a hand mixer, whisk to sift the flour mixture, large bowl, medium bowl, measuring cups and spoons, grater, cookie scoop or ice cream scoop for dividing the dough and baking sheets.
• Toast the Pecan Halves for Garnishing: If you’d like to place one pecan on each cookie, add 30 pecan halves to the baking sheet to toast along with the amount of chopped pecans called for in the recipe.
• How Do You Toast Nuts? Spread pecans on a sheet pan in a single layer. Toast in a 350°F oven for 6-8 minutes or until fragrant and lightly golden. Set aside to cool.
• Make-Ahead Tip: You can bake these carrot cake pudding cookies one day in advance and wait to frost them just before serving. You may also consider frosting half of the cookies and leaving the plain.
• When to Serve: Add these carrot cake cookies to your Easter and spring desserts, Christmas cookie trays, Thanksgiving gatherings, picnics, cookouts, tea parties, bake sales or enjoy any time of year for dessert.

Recipe Variations

• Nuts: You can use chopped pecans or chopped walnuts for these carrot cake pudding cookies. You could also omit them altogether, if that’s your preference. You could also add white chocolate chips.
• Sugar: You can use dark brown sugar in place of light brown sugar for a stronger molasses flavor.

Storage and Leftovers

• Leftovers: Store frosted Carrot Cake Pudding Cookies in an airtight container chilled in the refrigerator for up to 4 days. Enjoy with a cup of hot tea or coffee and savor the delicious flavor.
• Freezer Storage: You can freeze these cookies for up to 2 months. Don’t stack. This is especially helpful for make ahead Christmas cookie baking projects.

More Cookie Recipes to Make

• These Turtle Cookies are made in a muffin pan to hold all of the delicious toppings inside.
• No celebration is complete with classic Chocolate Crinkle Cookies.
• Pumpkin Cheesecake Cookies are a seasonal cookie you can enjoy anytime of year.
• Reese’s Peanut Butter Chocolate Chip Cookies are certain to become a family favorite.
• Buttery Pecan Cookies are irresistible.
• Chocolate Chunk Pecan Pudding Cookie Recipe are the epitome of go big or go home!
• Rhubarb Cookies from Kitchen Divas.

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      Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer