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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.

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Easy 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. How to make Carrot Cake Pudding Cookies: (Scroll down for full printable recipe.)

  • Dry Ingredients –  In a medium bowl, use a whisk to sift 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. Whip for 2-3 minutes until creamy.
  • Eggs – Add the eggs one at a time beating well after each addition.
  • Combine – Add the sifted dry ingredients mixing until fully moistened, the dough is thick.
  • Mix-ins -Mix 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 pan to allow for spreading.
  • Bake – Bake in a preheated 350°F oven per the recipe until golden. Cool on the pan for 3-5 minutes then move to a cooling rack to cool completely before frosting.
  • Cream Cheese 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, if desired.
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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.

  • Ingredients you’ll need to make homemade Carrot Cake Pudding Cookies: All purpose flour, quick cooking oats, one package vanilla instant pudding mix, cinnamon, ginger, allspice, baking soda, salt, butter, finely grated carrot, butter, large eggs, light brown sugar, granulated sugar, pecans, toffee bits (bits-o-brickle).
  • For the Cream Cheese Frosting you’ll need: Cream cheese, butter, powdered sugar and vanilla extract. Make sure you give the cream cheese and butter ample time to soften to make it easier to blend with the powdered sugar. You could also add heavy cream one tablespoon at a time to thin, if desired.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, whisk, large bowl, medium bowl, measuring cups and spoons, grater, cookie scoop or ice cream scoop for dividing the dough and baking sheets.
  • You can use chopped pecans or walnuts for these cookies. You could also omit them altogether if that’s your preference.
  • 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.
  • It’s well worth the small amount of effort to toast the nuts prior to adding them to the cookie dough. To toast: Spread 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.
  • These carrot cake cookies are perfectly suited to be made one day in advance and waiting to frost them just before serving to save time.
  • You may also consider frosting half of the cookies and leaving the rest unfrosted.
  • 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.
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Carrot Cake Pudding Cookies

Prep Time20 minutes
Cook Time18 minutes
Cooling Time5 minutes
Total Time43 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
Keyword: carrot-cake-cookies, carrot-cake-pudding-cookies
Servings: 30 servings
Calories: 252kcal
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 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.
  • Cookie Dough: In a medium bowl, use a whisk to sift together all purpose flour, oats, vanilla pudding mix, cinnamon, ginger, allspice, baking soda and salt.
  • In a large bowl use an electric mixer to 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.
  • Lower the speed of the mixer and add the sifted dry ingredients mixing until fully moistened, the dough will be thick.
  • Mix in the shredded carrots, toffee bits and pecans (or walnuts) by hand.
  • Use a 1 1/2 Tablespoon ice cream scoop or cookie scoop to divide the dough. Place at least 2 inches apart on the pan 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.
  • Cream Cheese Frosting: Use an electric mixer to 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, if desired.

Notes

Toast Pecans: Spread on a sheet pan in a single layer. Toast in a 350°F oven for 6-8 minutes until fragrant and lightly golden. Set aside to cool. (Add 30 pecan halves for the top, if desired)

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 234mg | Potassium: 68mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

14 Comments

    1. Hi Mary, that’s a great question I haven’t tested it. I know there’s an old school recipe that uses baby food in the mix but I haven’t tried it with this recipe. If you decide to try it, let us know how it goes.

  1. 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. ☺

  2. 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!

  3. 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

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