Carrot Oatmeal Cream Pies
Carrot oatmeal cream pies are a fun spin on a classic childhood treat. The carrot cake oatmeal cream pies are made with chewy and soft carrot oatmeal cookies flavored with vanilla, molasses, cinnamon and nutmeg and filled with sweet marshmallow cream filling for the perfect combination of flavors and textures.
Ingredients for Carrot Oatmeal Cream Pies
Carrot Oatmeal Cookies
- All-purpose flour
- Baking powder + baking soda – This combination of leavening agents helps the cookies rise and spread.
- Ground cinnamon + nutmeg – These warm spices create the perfect classic carrot cake flavor.
- Salt – Enhances the flavor of the cookies and balance the sweetness.
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar – This sugar combination adds the perfect amount of sweetness and chewiness in the cookies.
- Molasses – Molasses adds great flavor and chewiness.
- Eggs – Large eggs, room temperature.
- Vanilla extract – Pure vanilla extract enhances the flavor of the cookies.
- Carrots – Fresh carrot, peeled and finely grated. Use a food processor to pulse the carrots.
- Quick oats – Use quick oats for the best texture.
Marshmallow Cream Filling
- Unsalted butter – Room temperature.
- Marshmallow fluff or marshmallow cream
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract adds great vanilla flavor.
- Salt – A pinch of salt contrasts the sweetness of the filling to make a perfect balance of flavor.
How to Make Carrot Oatmeal Cream Pies
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet panswith silicone baking mats or parchment paper.
- Make the cookie dough: Whisk together the dry ingredients (all-purpose flour, baking soda, baking powder, cinnamon, and salt) and set aside. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the molasses, eggs, and vanilla extract and mix to combine. Fold in the finely grated carrots. Add in the flour mixture and quick oats and mix on low speed until the cookie dough forms.
- Bake the cookies: Portion the cookie dough using a large cookie scoop and place on the prepared baking sheets. Bake the cookies for 10-12 minutes until the cookies are golden brown on the edges. Transfer the cookies to a wire rack to cool.
- Make the marshmallow cream filling: Cream the butter until it is light and pale. Add the marshmallow cream and mix to combine. Add the powdered sugar, vanilla extract, and salt, and mix on low speed until well incorporated. Turn the mixer to medium speed and whip the marshmallow cream until it is smooth and creamy.
- Assemble the cookies: Fill a piping bag with the tip cut off with the marshmallow cream frosting. Pipe the marshmallow cream on the flat side of one cookie and top with an additional cookie to create a cookie sandwich.
Recipe Tips
- Be sure to use quick oats for the best texture. If you use old-fashioned oats, I recommend pulsing them in a food processor 2 to 3 times to break them down a bit.
- To make perfectly round cookies, use a large cookie scoop (3 tablespoons) to portion out the cookie dough. Immediately after you remove the cookies from the oven, use the back of a spoon or a large round cookie cutter to gently shape the cookies into perfect circles.
- Use a food processor to grate the carrots. You want the carrots to be super fine so that they soften and melt into the cookie dough, rather than having large hard chunks of carrots.
- You can use old-fashioned rolled oats in the recipe, but it can change the texture of the cookies. If you use rolled oats, I recommend pulsing them in a food processor a few times to break them down a little.
Frequently Asked Questions
How should I store the carrot oatmeal cream pies?
- Store the oatmeal cream pies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.
Will the cookies freeze well?
- You can freeze the cookies. I recommend wrapping each individual cookie in plastic wrap and then storing the cookies in an airtight container or resealable storage bag in the freezer. To serve, unwrap the cookies and allow them to thaw at room temperature.
Can I add additional ingredients into the cookie dough?
- You can add various add-ins into the cookie dough including walnuts, pecans, raisins, or shredded coconut. I recommend keeping the mix-ins to about 1 1/2 cups total. Adding additional ingredients to the cookie dough can change the yield of the recipe.
Can I use a different type of filling?
- Sure! I recommend vanilla buttercream or cream cheese frosting. (But the marshmallow cream is SO good!)
Other Recipes You Will Love
- Oatmeal cream pies
- Pumpkin spice oatmeal cream pies
- Oatmeal raisin cookies
- Carrot cake cookies
- Carrot cake whoopie pies
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Carrot Oatmeal Cream Pies
Yield: 14 oatmeal cream pies
Carrot oatmeal cream pies are a fun spin on a classic childhood treat. The carrot cake oatmeal cream pies are made with chewy and soft carrot oatmeal cookies flavored with vanilla, molasses, cinnamon and nutmeg and filled with sweet marshmallow cream filling for the perfect combination of flavors and textures.
Equipment
Ingredients
Carrot Oatmeal Cookies
- 2 cups (250 g) all-purpose flour
- 1 tsp (1 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- 2 tsp (2 tsp) ground cinnamon
- ¼ tsp (0.25 tsp) ground nutmeg
- ½ tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter room temperature
- ¾ cup (165 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tbsp (40 g) molasses
- 2 tsp (2 tsp) vanilla extract
- 1 cup (128 g) finely grated carrots
- 2 cups (162 g) quick oats
Marshmallow Cream Filling
- 1 ¼ cups (284 g) unsalted butter room temperature
- 1 ½ cups (288 g) marshmallow fluff
- 1 ½ cups (180 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
Instructions
Carrot Oatmeal Cookies
- Preheat the oven to 350℉ (177℃). Line baking sheet pans with a silicone baking mat or parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the unsalted butter, light brown sugar, and granulated sugar for a few minutes until light, pale, and fluffy.
- Add the eggs, molasses and vanilla extract and mix well to combine. Add in the finely grated carrots and mix until they are well dispersed throughout the mixture.
- Add the flour mixture and quick oats and mix on the lowest speed until the ingredients are well incorporated and the cookie dough forms. Scrape the sides and bottom of the bowl to ensure the ingredients are well mixed.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on the prepared baking sheet pans. Allow plenty of space for spreading as the cookies will double in size.
- Bake the cookies for 12 to 13 minutes until the edges of the cookies are light golden-brown. Remove the pan from the oven. If the cookies are misshapen, use the back of a spoon or large round cookie cutter to immediately shape the cookies. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Marshmallow Cream Filling
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with an electric hand mixer, cream the unsalted butter for a few minutes until light and fluffy.
- Add the marshmallow cream and mix on low speed until well combined. Then, add in the powdered sugar, vanilla extract, and salt. Mix on low speed until the ingredients are well incorporated. Scrape the sides and bottom of the bowl as needed.
- Turn the mixer to medium speed and whip the marshmallow cream filling for 2 minutes until it is smooth and creamy.
Assembling the Carrot Oatmeal Cream Pies
- Fill a piping bag with the tip cut off with the marshmallow cream filling. Pipe the marshmallow cream on the bottom of one of the cookies and top with another cookie to create a cookie sandwich. If you do not have a piping bag, you can use an offset spatula or butter knife to speed the marshmallow cream onto the cookies.
Notes
- Store the oatmeal cream pies in an airtight container at room temperature for 1 to 2 days or in the refrigerator for 2 to 3 days.
- Serve at room temperature for the best taste and texture.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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