I combine the cream cheese, powdered sugar, orange zest, and vanilla extract in a bowl until smooth and creamy. Then I place the filling in the refrigerator until I am ready to stuff the cookies.
Roasted Carrots
I preheat the oven to 375°F.
I spread the finely grated carrots onto a parchment-lined baking sheet in an even layer.
I roast the carrots for 10 minutes, stir them, then roast for another 10 minutes until lightly browned and fragrant.
I let the carrots cool completely before adding them to the dough.
Carrot Cake Cookies
In a large bowl, I mix the browned butter, granulated sugar, brown sugar, and salt until combined.
I add the cinnamon, ginger, nutmeg, egg, and vanilla extract, then mix until smooth and glossy.
I stir in the baking soda and flour until a soft dough forms.
Once the roasted carrots are cooled, I mix them into the dough along with the oats, chopped pecans, and shredded coconut.
Using a large cookie scoop, I divide the dough into 8 portions.
I flatten each portion into a disc in my palm and place a teaspoon of the chilled cream cheese filling in the center.
I pinch the dough around the filling and gently roll it into a smooth ball.
I place the stuffed cookie dough balls onto a baking sheet and refrigerate them for at least 1 hour, or overnight for even better flavor.
When ready to bake, I preheat the oven to 325°F.
I bake 4 cookies at a time on a parchment-lined baking sheet for 14 to 16 minutes until the edges are golden brown and the cookies are slightly domed.
After baking, I let the cookies cool on the baking sheet for at least 1 hour so the filling and texture can fully set.
Servings and timing
This recipe makes 8 servings.
Prep time: 20 minutes Chill time: 1 hour Cook time: 30 minutes Total time: 50 minutes plus chilling time
Variations
I sometimes swap the pecans for walnuts for a slightly different nutty flavor.
For extra sweetness, I drizzle the cooled cookies with a simple vanilla glaze.
I also like adding raisins or white chocolate chips to the dough for more texture and flavor.
storage/reheating
I store these cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling.
For the best texture, I let the cookies sit at room temperature for a few minutes before eating.
I can also warm them gently in the microwave for about 10 seconds for a softer center.
FAQs
Why do I roast the carrots first?
I roast the carrots to remove extra moisture and deepen their natural sweetness and flavor.
Can I make the dough ahead of time?
Yes, I like refrigerating the dough overnight because the flavors develop even more.
Can I freeze these cookies?
Yes, I freeze the baked cookies in an airtight container for up to 2 months.
Do I have to use browned butter?
No, but I think browned butter gives the cookies a richer and nuttier flavor.
Why do the cookies need to cool so long?
The cookies continue setting as they cool, and the filling becomes creamier and more stable after resting.
Conclusion
These Carrot Cake Cookies-Stuffed are rich, cozy, and packed with warm carrot cake flavors. I love the creamy orange filling hidden inside each cookie, and the combination of spices, oats, pecans, and roasted carrots makes them feel extra special.
Soft carrot cake cookies stuffed with creamy orange cream cheese filling and loaded with oats, pecans, and warm spices. The perfect cozy dessert for spring and holidays.
Author:Sarah
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:8 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Cookie Dough:
9 tablespoons unsalted butter, browned and cooled
1/4 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
3 medium carrots, finely grated
1/2 cup spiced pecans, chopped
1/3 cup shredded sweetened coconut
1 1/4 cups all-purpose flour
3/4 cup instant oats
Orange Cream Cheese Filling:
4 ounces cream cheese, room temperature
4 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1 teaspoon orange zest
Instructions
In a small bowl, mix the cream cheese, powdered sugar, vanilla extract, and orange zest until smooth and creamy. Refrigerate until ready to use.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Spread the grated carrots evenly onto the baking sheet. Roast for 10 minutes, stir, then roast for another 10 minutes until lightly browned and fragrant. Let cool completely.
In a large bowl, whisk together the browned butter, granulated sugar, brown sugar, and salt until combined.
Add the cinnamon, ginger, nutmeg, egg, and vanilla extract. Mix until smooth and glossy.
Stir in the baking soda and flour until a soft dough forms.
Fold in the cooled roasted carrots, oats, chopped pecans, and shredded coconut until evenly combined.
Divide the dough into 8 equal portions using a large cookie scoop or about 3 tablespoons each.
Flatten each dough portion into a disc. Add 1 teaspoon of cream cheese filling to the center, then pinch the dough around the filling and roll gently into a ball.
Place the stuffed cookie dough balls onto a lined baking sheet and refrigerate for at least 1 hour or overnight for best results.
Preheat the oven to 325°F. Bake 4 cookies at a time on a parchment-lined baking sheet for 14–16 minutes, or until the edges are golden brown and the tops are slightly domed.
Allow the cookies to cool on the baking sheet for at least 1 hour before serving to help them set properly.
Enjoy these soft and flavorful carrot cake cookies chilled or at room temperature.
Notes
Roasting the carrots enhances their sweetness and removes excess moisture for better cookie texture. Chilling the stuffed dough helps prevent spreading and keeps the cream cheese center creamy. These cookies taste even better the next day.
