Okay wait… I think these might be tied for my favorite version yet.
If you love carrot cake the way I do, you are going to lose your mind over these. It’s everything you love about carrot cake but turned into a soft, chewy oatmeal cream pie situation and then taken over the top with salted caramel.
I’ve been on such a kick lately recreating nostalgic desserts but making them feel a little more elevated, and this one just hits. The warm spices, the soft texture, the cream cheese filling… it’s all so good.
And honestly, I feel like carrot cake deserves more love outside of just Easter season. Like why are we not eating this all year round??
These are cozy, slightly spiced, perfectly sweet, and just so good. Trust me on this one.
Ingredient Breakdown:
For the Cookies
- Unsalted Butter
This is the base of the cookies and gives them that rich, soft texture. Softened butter creams beautifully with sugar to create a light, fluffy base. It also adds that bakery-style flavor. Always use unsalted so you can control the salt level. - Light Brown Sugar
Brown sugar adds moisture and chewiness thanks to the molasses. It also brings a warm, slightly caramel-like flavor that pairs perfectly with the spices. This is key for that soft oatmeal cookie texture. It keeps everything tender. - Granulated Sugar
Adds structure and a slight crisp edge. It balances the brown sugar so the cookies don’t become too soft. It also enhances the sweetness without overpowering. The combo of both sugars is what gives the best texture. - Eggs
Eggs bind everything together and create structure. They also add richness and help keep the cookies soft. Room temperature eggs mix more evenly. This leads to a smoother dough. - Vanilla Extract
Vanilla enhances all of the flavors in the recipe. It adds warmth and depth, especially with the spices. Even a small amount makes a difference. It ties everything together. - Shredded Carrots
This is what gives you that classic carrot cake flavor and moisture. Finely shredding them ensures they blend seamlessly into the cookies. They add natural sweetness and softness. This keeps the cookies tender for days. - All-Purpose Flour
Flour provides structure and balances the moisture from the carrots. It helps the cookies hold their shape. Be careful not to over-measure. Spoon and level for best results. - Baking Powder
Gives the cookies a slight lift so they’re not too dense. It helps create a softer, lighter texture. Since these cookies are thick, this is important. It keeps them from feeling heavy. - Cornstarch
This is the secret to super soft cookies. It creates a tender, bakery-style texture. It also helps prevent spreading. Don’t skip it. - Cinnamon
Adds that classic warm carrot cake flavor. It brings cozy, spiced notes to the cookies. It pairs perfectly with the carrots. It’s the star spice here. - Nutmeg
Adds depth and a subtle spice. It complements the cinnamon without overpowering. A little goes a long way. It rounds out the flavor. - Salt
Balances the sweetness and enhances all the flavors. Without it, everything would taste flat. Especially important with the caramel. Always include it. - Old-Fashioned Oats
Gives that chewy oatmeal cream pie texture. Adds structure and heartiness. Old-fashioned oats work best here. They also bring that nostalgic feel.
For the Filling
- Cream Cheese
Creates a rich, slightly tangy filling that balances the sweetness. It gives that classic carrot cake pairing. Make sure it’s softened to avoid lumps. It blends smoothly with butter. - Unsalted Butter
Adds richness and helps create a smooth, fluffy texture. It makes the filling light and spreadable. Softened butter is key. It enhances the flavor. - Powdered Sugar
Sweetens and thickens the filling. It dissolves easily for a smooth consistency. Helps stabilize the frosting. Adjust slightly if needed. - Vanilla Extract
Adds warmth and enhances the flavor of the filling. It ties everything together. Small but important. Always include it. - Heavy Cream
Helps loosen the frosting to your desired consistency. Makes it smooth and creamy. Add gradually. Creates that dreamy texture.
For Assembly
- Salted Caramel
Adds richness and that sweet-salty balance. It takes these to the next level. Homemade is amazing, but store-bought works too. It’s the perfect finishing touch.
Substitutions & Modifications:
- Add chopped walnuts or pecans
- Add raisins if you’re a raisin person
- Make gluten-free with 1:1 flour + GF oats
- Swap caramel for maple glaze for a fall version
Why You’ll Love This Recipe
- Soft, thick, bakery-style cookies with the perfect chew
- Tastes like carrot cake + oatmeal cream pies combined
- Warm spices in every bite
- Cream cheese filling is rich and perfectly balanced
- Salted caramel takes it over the top
- Perfect for spring but honestly good all year
Equipment Needed:
- Mixing bowl – for combining ingredients
- Hand or stand mixer – for creaming and mixing
- Baking sheet – for baking cookies evenly
- Parchment paper – prevents sticking
- Cookie scoop – ensures even sizing
- Round cutter (optional) – for perfect shapes
Salted Caramel Carrot Cake Oatmeal Cream Pies (Soft & Chewy)
These salted caramel carrot cake oatmeal cream pies are soft, chewy, and filled with a creamy frosting and rich caramel. The ultimate cozy carrot cake dessert made from scratch!
Pin Rate Servings: 12 sandwiches
Calories: 602kcal
Ingredients
For the Carrot Cake Oatmeal Cookies
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots packed
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon cornstarch
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats
For the Cream Cheese Filling
- 8 oz cream cheese softened
- 8 tablespoons unsalted butter softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 –2 tablespoons heavy cream
For Assembly
- ¼ cup salted caramel homemade or store-bought
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar for 2 minutes until fluffy.
- Add eggs and vanilla. Mix until combined.
- Fold in shredded carrots.
- In a separate bowl, whisk flour, baking powder, cornstarch, cinnamon, nutmeg, salt, and oats.
- Fold dry ingredients into wet ingredients until just combined.
- Scoop into 24 portions and place on baking sheet.
- Bake 11–13 minutes until set but soft.
- Optional: shape with a round cutter immediately after baking.
- Cool completely on a wire rack.
Filling:
- Beat cream cheese, butter, and vanilla until smooth.
- Add powdered sugar gradually and mix until fluffy.
- Add heavy cream as needed.
Assembly:
- Spread or pipe frosting onto half the cookies.
- Add salted caramel.
- Top with another cookie to form sandwiches.
Video
Notes
- Finely shred carrots so they blend into the dough
- Slightly underbake for soft cookies
- Let cookies fully cool before filling
- Pipe filling for clean, bakery-style results
Nutrition
Calories: 602kcal | Carbohydrates: 75g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 212mg | Potassium: 160mg | Fiber: 3g | Sugar: 48g | Vitamin A: 1000IU | Vitamin C: 0.01mg | Calcium: 80mg | Iron: 2mg
Storage Instructions:
- Fridge: up to 5 days
- Freezer: up to 2 months
- Let sit at room temp before eating
Tips & Tricks:
- Don’t overmix the dough
- Use a cookie scoop for even sizing
- Chill dough if cookies spread too much
- Store in fridge but let soften before serving
Frequently Asked Questions:
Can I freeze these?
Yes, freeze assembled or unassembled.
Can I make ahead?
Yes, bake cookies and assemble later.
Why are my cookies dry?
Too much flour or overbaking.
Do you LOVE Oatmeal Cream Pies?! Check Out MORE of Favs:
Salted Caramel Banana Bread Oatmeal Cream Pies
Salted Caramel Gingerbread Oatmeal Cream Pies
Soft & Chewy Salted Caramel Oatmeal Cream Pie Recipe
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