Carrot Cake Pudding Cookies

Carrot Cake Pudding Cookies – These carrot cake pudding cookies are simply delectable.  They seem to appeal to more than just the carrot cake fans and my kids are perfectly capable of gobbling these cookies up in a matter of seconds!

They are perfectly suited to be made a day in advance, and frosting them is completely up to you. I sometimes make half of the batch frosted, and leave half plain.  Store frosted cookies chilled, then enjoy with a cup of hot tea or coffee.  Spectacular.

Ingredients you’ll need:
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 [2 sticks] 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

Directions:
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 a cooling rack and frost if desired. Yield: 30 cookies

Cream Cheese frosting: [optional]
8 oz cream cheese, softened
4 Tbsp butter, softened
2 cup powdered sugar
1 tsp pure vanilla

Directions:
Cream together for 2-3 minutes until light and fluffy.  Frost the cookies and garnish with 1 pecan half.

Cook’s note:
If desired, 1 Tbsp pumpkin pie spice may be substituted for the cinnamon, ginger and allspice.

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Carrot Cake Pudding Cookies

Servings 30

Author Melissa Sperka

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 [2 sticks] 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:
• 8 oz cream cheese softened
• 4 Tbsp butter softened
• 2 cup powdered sugar
• 1 tsp pure vanilla

Instructions

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. 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]
3. 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.
4. Add the eggs one at a time beating well after each addition.
5. Add the sifted dry ingredients mixing until fully moistened, the dough is thick.
6. Add the carrots, toffee bits and nuts by hand.
7. Use a 2 oz ice cream scoop to divide the dough. Place at least 2 inches apart to allow for spreading.
8. Bake for 18 minutes until golden.
9. Cool on a cooling rack and frost if desired.
10. Frosting: Cream together cream cheese, butter, powdered sugar and vanilla. Whip for 2-3 minutes until light and fluffy.
11. Frost the cookies and garnish with 1 pecan half.

Recipe Notes

If desired, 1 Tbsp pumpkin pie spice may be substituted for the cinnamon, ginger and allspice.