Carrot Cake Oatmeal Cream Pies
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 4 tablespoons unsalted butter, at room temperature
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1½ teaspoons vanilla
  • 1½ cups old fashioned oats, divided
  • ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • 1½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon cloves
  • 2 medium carrots, peeled and grated
  • 8 ounces cream cheese,softened
  • 1 stick unsalted butter, softened
  • 1 teaspoon vanilla
  • 1cup powdered sugar, sifted
  • 2 tablespoons heavy cream
  1. Pre-heat the oven to 350. Butter a cookie sheet or line it with parchment paper.
  2. Beat the butter and sugars together until they are fluffy and smooth- this takes about 3 minutes. Add in the eggs, one at a time, continuing to mix until they are just combined. Blend in the vanilla.
  3. Using ¾ cup of the oats, make oat flour. Just pulse the oats in the food processor or blender until coarse crumbs are formed.
  4. In a large bowl whisk together the oat flour, remaining oats, all purpose flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves. Using a sturdy wooden spoon stir the dry mixture into the wet mixture. Then fold in the shredded carrots.
  5. Drop the dough by the rounded tablespoonful onto the prepared cookie sheet. Do not try to flatten or shape the sticky cookie dough – you want the cream pie sandwiches to be fluffy and this dough has a tendency to spread in a tasty but not-so-pretty way.
  6. Bake for 10 minutes and then let the cookies cool slightly before transferring to a wire rack to cool completely.
  7. Beat together the butter and cream cheese until smooth. Add in the vanilla. Then beat in the powdered sugar. Add the heavy cream a tablespoon at a time, beating until the frosting is smooth and creamy. Spread a bit onto the flat side of half of the cookies. Sandwich the frosting between another cookie.
The Pioneer Woman says that marshmallow fluff tastes EXACTLY like the filling in a Little Debbie Oatmeal Cream Pie. That would be a great shortcut if you have it on hand. I used vanilla buttercream because I was out of cream cheese (a sin, I know). The original recipe calls for a cream cheese filling, which I bet would be amazing, considering cream cheese and carrot cake are practically best friends. So the cream cheese option is what I’m including for you here
Recipe by Sugar Dish Me at