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Carrot Cake Pudding Cookies

Course Cookies, Dessert
Cuisine American
Keyword carrot-cake-pudding-cookies
Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 38 minutes
Servings 30
Author Melissa Sperka


  • Cookies:
  • 1 ⅓ cup all purpose flour
  • 2 cup quick cooking oats
  • 1 3.4 oz box vanilla instant pudding
  • 1 Tbsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp allspice
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup butter softened
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1 ¼ cup finely shredded carrot
  • ½ cup English toffee bits
  • ½ cup toasted pecans or walnuts
  • Frosting:
  • 1 8 oz cream cheese softened
  • 4 Tbsp butter softened
  • 2 cup powdered sugar
  • 1 tsp pure vanilla


  • 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.


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