Imagine all the warm, nostalgic flavors of classic carrot cake packed into a soft, chewy cookie, then surprise!—a dreamy cream cheese center. That’s the magic of these Carrot Cake Cookies Stuffed with Cream Cheese. Each bite feels homemade and special, with tender carrot, cozy spices, and a hidden pocket of tangy sweetness. They’re irresistible for spring celebrations, fall gatherings, or simply as a pick-me-up treat with your afternoon coffee.
Ingredients You’ll Need
You’ll be amazed at how your pantry staples and a handful of fresh ingredients come together to make such show-stopping Carrot Cake Cookies Stuffed with Cream Cheese. Every element here has a purpose, bringing out the best in each bite—moisture, spice, crunch, color, or that plush filling. Let’s break it down:
- All-purpose flour: The sturdy base that binds everything together and gives the cookies their soft structure.
- Baking soda: Provides the perfect gentle lift so you get puffy, not flat, cookies.
- Cinnamon & nutmeg: These warming spices are classic carrot cake flavors that make each cookie taste like home.
- Salt: Just a touch ensures every flavor stands out and balances all that sweet and spice.
- Unsalted butter (softened): Brings moisture, richness, and that ultimate tender crumb.
- Brown sugar (packed): Adds caramelly depth and enhances softness; don’t skimp or swap!
- Granulated sugar: For the perfect cookie sweetness and a chewy, not cakey, texture.
- Large egg: Helps bind the dough and gives the cookies just enough lift.
- Vanilla extract: Rounds out the flavor and adds that sweet bakery aroma.
- Finely grated carrots: Essential for beautiful color and moist texture—use the small holes on your box grater for best results.
- Old-fashioned oats: Give a rustic vibe and help hold everything together while adding a bit of chew.
- Chopped walnuts or pecans (optional): For those who love a little crunch, they’re the perfect nutty touch.
- Cream cheese (softened): The creamy surprise at the center—make sure it’s soft for easy mixing.
- Powdered sugar: Sweetens the filling and gives it that dreamy, fluffy texture.
- Vanilla extract (for filling): Infuses the creamy center with extra warmth and flavor.
How to Make Carrot Cake Cookies Stuffed with Cream Cheese
Step 1: Prep Your Cream Cheese Filling
The first step is to create the irresistible cream cheese core. In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until it’s perfectly smooth. Then simply scoop out 12 little teaspoons onto a plate and pop them in the freezer. The quick freeze makes them easy to handle and stuff later—no mess, no fuss. This is the secret to those swoon-worthy pockets in every bite.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together your flour, baking soda, cinnamon, nutmeg, and salt. This step might sound basic, but it ensures the leavening and spices are evenly spread throughout the dough, so every cookie is infused with carrot cake flavor.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, layer in your softened butter, packed brown sugar, and granulated sugar. Cream these together until the mixture looks pale and fluffy. This isn’t just to combine them; it also introduces some air for that soft, tender texture that makes these cookies so delightful.
Step 4: Add the Egg and Vanilla
Beat in the large egg and vanilla extract. This not only binds the dough but infuses it with extra richness and homemade flavor. Once everything is smooth and creamy, you’re ready for the fun part.
Step 5: Stir in Carrots, Oats, and Nuts
Fold the finely grated carrots, old-fashioned oats, and walnuts or pecans (if you’re feeling nutty) into the creamed mixture. This is where the dough transforms from simple to “oh wow”—you’ll see flecks of orange and little bits of oat and nuts, just like your favorite slice of carrot cake.
Step 6: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix—it’s okay if you see a streak or two of flour. The goal is a thick, slightly sticky dough that holds together and smells heavenly.
Step 7: Stuff and Shape Your Cookies
With all the dough ready and cream cheese centers chilled, scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place one frozen cream cheese dollop in the center and top with another tablespoon of dough. Seal the edges gently but firmly so none of that creamy filling escapes! Repeat with the rest, and line them up on your prepared baking sheet, giving each cookie plenty of space to spread.
Step 8: Bake and Cool
Bake the cookies in your preheated 350°F oven for 13 to 15 minutes. Watch for golden edges and set centers as your sign they’re done! Cool them on the sheet for a few minutes—they’ll be soft straight from the oven—then transfer to a wire rack to finish cooling. If you sneak a warm one, I promise I won’t tell.
How to Serve Carrot Cake Cookies Stuffed with Cream Cheese
Garnishes
Dress up your Carrot Cake Cookies Stuffed with Cream Cheese with a light dusting of powdered sugar or a gentle drizzle of melted white chocolate for extra charm. If you’re a fan of nuts, press a walnut half on top before baking for a bakery-worthy finish.
Side Dishes
Enjoy these cookies with a piping hot mug of chai, a glass of cold milk, or some creamy vanilla ice cream. They also pair beautifully with a fruit salad or a dollop of Greek yogurt for a brunchy twist.
Creative Ways to Present
Turn these cookies into a show-stopping dessert platter by stacking them in a rustic cake stand or placing each one in a cupcake liner. For parties, serve them alongside a “make-your-own” cookie bar with carrot shreds, chopped nuts, and mini chocolate chips for extra topping fun.
Make Ahead and Storage
Storing Leftovers
Once baked, keep your Carrot Cake Cookies Stuffed with Cream Cheese fresh by storing them in an airtight container. They’ll stay wonderfully soft in the fridge for up to 4 days—plus, the filling tastes even more like carrot cake cheesecake when chilled! If you prefer room-temperature cookies, keep them in a tin and enjoy within 2 days.
Freezing
These cookies freeze beautifully! You can freeze the unbaked, filled dough balls on a sheet pan (then transfer to a freezer bag) for up to 2 months. When a craving strikes, just bake straight from the freezer at 350°F, adding an extra minute or two.
Reheating
To enjoy that just-baked softness again, pop a cookie (or three) in the microwave for about 10–15 seconds. This not only brings them back to life but gives the cream cheese center a little extra ooze that’s totally irresistible.
FAQs
Can I use pre-shredded carrots for the cookies?
Freshly grated carrots work best—they’re moister and sweeter, which gives the cookies that classic carrot cake flavor and texture. Pre-shredded carrots are often too dry and thick, but in a pinch, you can chop them smaller before using.
Do Carrot Cake Cookies Stuffed with Cream Cheese need to be refrigerated?
If you want the filling to stay creamy and cheesecake-like, yes, store them in the fridge. If you plan to eat them within a day or two, keeping them at room temperature is perfectly fine.
Can I make these cookies gluten-free?
Absolutely! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The cookies will hold up just as deliciously, and you can still enjoy that dreamy filling.
Can I skip the nuts in the dough?
Definitely. The nuts are completely optional, so feel free to leave them out if there are allergies or if you just prefer a pure carrot cake experience. You’ll still get all the spice and softness!
How do I know when the cookies are done baking?
The best sign is lightly golden edges and a center that looks set but not dry. Remember, the cookies will continue to cook a bit on the baking sheet as they cool. Don’t overbake if you want them soft and chewy with that perfect cream cheese surprise.
Final Thoughts
Whip up these Carrot Cake Cookies Stuffed with Cream Cheese whenever you need a treat that’s a little classic, a little unexpected, and a whole lot of delicious. They never fail to impress and bring smiles—give them a try, share with friends, and enjoy every gooey, spiced, irresistible bite!
Print
Carrot Cake Cookies Stuffed with Cream Cheese Recipe
- Total Time: 40 minutes
- Yield: 12 stuffed cookies 1x
- Diet: Vegetarian
Description
These Carrot Cake Cookies are a delightful twist on traditional carrot cake, with a luscious cream cheese center. Soft, chewy, and bursting with warm spices, these cookies are perfect for springtime or any time you crave a sweet treat.
Ingredients
For the cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup old-fashioned oats
- 1/3 cup chopped walnuts or pecans (optional)
For the filling:
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare the filling: In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Freeze small teaspoons of the filling for at least 20 minutes.
- Make the cookie dough: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Cream the butter and sugars, then add the egg and vanilla. Stir in carrots, oats, and nuts. Combine wet and dry ingredients.
- Assemble the cookies: Flatten 2 tablespoons of dough, place a frozen cream cheese dollop in the center, cover with more dough, and seal the edges. Repeat for all cookies.
- Bake: Arrange cookies on baking sheets and bake for 13–15 minutes until golden. Cool on a wire rack.
Notes
- Chilling the cream cheese filling makes stuffing easier.
- Store cookies in the fridge for a soft center or at room temperature for up to 2 days.
- Prep Time: 25 minutes (including freeze time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
