Creme Cheese Stuffed Carrot Cake Cookies

0.0 from 0 votes

If you love the warm, spiced flavors of carrot cake but want something fun and bite-sized, these cream cheese stuffed carrot cake cookies are just the treat for you! Soft, chewy, and packed with spices, these cookies are like mini carrot cakes with a creamy surprise inside.

I took my go-to Carrot Cake and Carrot Cake Cookie recipes and transformed them into these amazing cookies. They’re the perfect sweet treat for Easter or any time you’re craving something cozy and delicious. And if you love this idea, you’ve got to try my Carrot Cake Sandwich Cookies too!

Perfect for Easter, brunch, or an afternoon treat, these carrot cake stuffed cookies will have everyone reaching for seconds!

More Easter Desserts To Try!

• Crockpot Easter White Chocolate Candy Clusters
• Best Easter Cookies (easy festive treats)
• Easter Cake Pops Recipes
• Easter Treats Made with Peeps
• No Bake Easter Chocolate Slice
• Flower Pretzel Bites

Why You’ll Love This Recipe

• Soft & chewy goodness – these cookies have the perfect texture—soft, chewy, just perfect!
• Tastes just like carrot cake – They’re packed with fresh grated carrots and warm, sweet spices for that classic carrot cake flavor in every bite.
• Cream cheese frosting filling – let’s be honest, carrot cake isn’t complete without cream cheese frosting! Every cookie has a delicious, creamy surprise inside.

More Easter Desserts To Try!

• Easy Easter Carrot-Shaped Brownies (with box mix)
• Best Easter Cookies (easy festive treats)
• Easter Cake Pops Recipes
• Easter Treats Made with Peeps
• No Bake Easter Chocolate Slice
• Flower Pretzel Bites

Ingredients

Cookie Batter

• 1 stick unsalted butter, browned and cooled
• ¼ cup white granulated sugar
• ½ cup brown sugar
• 1 egg
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ teaspoon vanilla extract
• 1 cup shredded carrots (use the fine or medium size on your box grater)
• 1 ¾ cups all purpose flour

Creme Cheese Filling

• 4 ounces cream cheese, softened
• ⅓ cup powdered sugar
• 1 teaspoon milk

Topping

• ½ cup pecan halves

How to Make Carrot Cake Stuffed Cookies

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.

In a large mixing bowl, beat the browned, cooled butter with granulated and brown sugar until well combined. Mix in the egg and vanilla extract until smooth. Stir in the cinnamon, nutmeg, baking soda, and salt. Gradually add 1¾ cups of flour, mixing until a thick batter forms. If needed, add the remaining ¼ cup. Fold in the shredded carrots (use the fine or medium size on your box grater). If the dough is slightly crumbly, knead it with your hands until it comes together.

In a separate bowl, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Create a small indentation in the center of each dough ball using your thumb or the back of a spoon. Fill each indentation with a small amount of cream cheese filling, then cover with more cookie dough.

**Note! For the best ooey-gooey center, you can freeze the cream cheese filling (in small portions, ready to be added to the cookies – 1 teaspoon) until it’s rock solid! This little trick makes stuffing the cookies a breeze and keeps the filling perfectly creamy and dreamy even after baking. Trust me, it’s worth the wait if you find yourself having troubles handling the filling!

Bake for 12-15 minutes, or until the edges turn lightly golden. As soon as they come out of the oven, press a pecan on top of each cookie. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your soft, spiced carrot cake cookies!

Tips for best carrot cake stuffed cookies

• Blot the Carrots Well – Excess moisture can make your dough too wet. Pat them dry with a paper towel at least three times before adding them in.
• Measure Flour Correctly – Too much flour can make the cookies dry instead of soft and chewy.
• Don’t Overmix – Mix the dry ingredients just until combined to keep the cookies tender.
• Let Cookies Cool on the Baking Sheet – The cream cheese filling makes these cookies delicate when warm, so let them sit for 3–5 minutes before moving them to a wire rack.

Storage

Since they have cream cheese frosting, they should be refrigerated if you’re keeping them for more than two days. The good news? They stay soft and chewy even when cold! These cookies stay fresh in the fridge for up to 5 days.

You can freeze them individually on a tray for 2 hours, then transfer them to a freezer bag. Just note they’ll be a little softer once defrosted.

FAQ

1. Why does my cream cheese filling disappear while baking?

This happens when the cream cheese filling isn’t frozen solid before stuffing the cookies. If it’s too soft, it can melt into the dough, making it less noticeable inside. To prevent this, freeze the cream cheese mixture in small portions until completely solid before using it. This helps it stay creamy and distinct inside the cookies after baking.

2. Can I make the cookie dough ahead of time?

Yes! You can prepare the cookie dough in advance and store it in the refrigerator for up to 2 days. If you need to store it longer, freeze it for up to 3 months. When ready to bake, let the dough sit at room temperature for 10–15 minutes if it’s too firm to scoop.

3. Can I use pre-shredded carrots instead of grating fresh ones?

Freshly grated carrots are best because they contain more moisture, making the cookies soft and tender. Pre-shredded store-bought carrots tend to be drier and thicker, which can affect the texture of your cookies. If using pre-shredded carrots, consider soaking them in warm water for a few minutes, then patting them dry before adding them to the dough.

4. My cookie dough feels too dry and crumbly. What should I do?

If the dough is too dry, it might need a bit more moisture. Try:

• Kneading the dough with your hands to help it come together.
• Adding 1–2 teaspoons of milk if it still feels too dry.
• Making sure you measured the flour correctly—spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.

5. How do I know when the cookies are done baking?

The cookies are ready when the edges turn a light golden brown and the tops look set but still slightly soft in the center. This usually takes 12–15 minutes. Avoid overbaking, as the cookies will continue to firm up as they cool on the baking sheet.