These Carrot Cake Pudding Cookies encompass everything we love 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 are guaranteed to appeal to more than just the carrot cake fans and won’t last long in your cookie jar.
Carrot Cake Cookies Appeal To Kids Of All Ages
Cookies are forever a part of the fabric of our lives. My kids are just like yours, they simply can’t resist a freshly baked batch of Peanut Butter Cookies, Triple Chocolate Chip Pudding Cookies or Funfetti Cream Cheese Sugar Cookies. Trust me, when it comes to cookies they never have to beg, I love them, too. These carrot cake cookies are perfectly suited to be made a day in advance, and frosting them either just before serving or not at all, it’s completely up to you. You may consider frosting half and leaving the rest plain. Store frosted cookies chilled, then enjoy with a cup of hot tea or coffee and savor the delicious flavor.
Carrot Cake
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. See also Carrot Cake Cupcakes and Cheesecake Layered Carrot Cake.
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Helpful Kitchen Items:
Carrot Cake Pudding Cookies
Ingredients
- Cookies:
- 1 1/3 cup all purpose flour
- 2 cup quick cooking oats
- 1 3.4 oz box vanilla instant pudding
- 1 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs
- 1 1/4 cup finely shredded carrot
- 1/2 cup English toffee bits
- 1/2 cup toasted pecans or walnuts
- Frosting:
- 1 8 oz cream cheese softened
- 4 Tbsp butter softened
- 2 cup powdered sugar
- 1 tsp pure vanilla
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Sift together the all purpose flour, oats, vanilla pudding, cinnamon, ginger, allspice, baking soda and salt. [Tip: 1 Tbsp Pumpkin Pie spice may be substituted for the cinnamon, ginger and allspice]
- In the bowl of a stand mixer, cream together the softened butter, brown sugar, granulated sugar and vanilla. Whip for 2-3 minutes until creamy.
- Add the eggs one at a time beating well after each addition.
- Add the sifted dry ingredients mixing until fully moistened, the dough is thick.
- Add the carrots, toffee bits and nuts by hand.
- Use a 2 oz ice cream scoop to divide the dough. Place at least 2 inches apart to allow for spreading.
- Bake for 18 minutes until golden. Cool on the pan for 5 minutes then move to a cooling rack to cool completely before frosting.
- To prepare the frosting: Cream together cream cheese, butter, powdered sugar and vanilla. Whip for 2-3 minutes until light and fluffy.
- Frost the cookies and garnish each with 1 pecan half.
Notes
- Southern Fried Apples - September 30, 2020
- Air Fryer Southern Fried Chicken - September 27, 2020
- Homemade Pumpkin Puree - September 25, 2020
Anonymous says
Those look delicious! Do they bake up crispy or chewy?
Melissa says
Thanks, actually a little of both. Chewy on the inside, crispy on the outside.
Linda says
These are right up my alley Melissa. I may give them a try over the weekend. I love me some decadent carrot cake, but since I live alone, cookies are a much better option for me. There’s nothing sadder than a cake that calls your name all day long, lol
Melissa says
Hi Linda,I know. You could freeze them without frosting, also.
Linda says
Quick question Melissa. When sifting the dry ingredients, do you leave the quick oats out and then just add them after? Can’t wait to give these lovelies a try, thanks!
Melissa says
Hi Linda! for these cookies, I toss everything in a bowl and grab a whisk. The purpose being to evenly distribute the leavening and spices. You are correct, no sifting the oats. with a fine mesh strainer. Whisk it together and you’re good to go. ☺
Linda says
Thanks M, that’s what I thought. I was going to use a whisk (from your photo) just wanted to make sure.
Melissa says
Works like a charm!
Roberta gisler says
Can you leave the English toffee bits out.
Melissa says
Yes, if you want.