In my corporate job, my dear work friend Anna, shared this recipe with me. She knows I am not a fan of a lot of pumpkin flavors. So I tried this and I fell in love! This is great for a day in the kitchen in your own solitude.

You’ll need quite a few ingredients for this recipe, but I promise you it will be so worth it once your grandkids take a bite! ❤️

Ingredients:

Cookies:

• 2 sticks (16 tablespoons) butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 1/2 cups rolled oats
• 3/4 cup shredded carrot

For the icing:

• 8 oz cream cheese, softened
• 1 stick (8 tablespoons) butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

For the cookies:

1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and add in one egg at time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
2. Add in the flour, baking soda, salt, cinnamon and oats on low speed until combined and a cookie batter has formed. Gently mix in the shredded carrot until combined. Using a medium-sized cookie scoop, scoop the cookie batter out onto baking sheets, placing them a couple inches apart.
3. Bake for 11-12 minutes, or until the cookies are slightly golden brown. Let the cookies cool slightly on the baking sheets before transferring them to a cooling rack to cool completely.

For the icing:

In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar at a time until a smooth frosting forms.Mix in the vanilla extract.

Assembling:

Once the cookies are completely cooled, flip half of the cookies over and evenly spread about a 1-2 tablespoons of the frosting on each bottom, stay away from the edges of the cookies. Top each frosted bottom with a cookie top and gently push together to form a frosted cookie sandwich. The frosting should be evenly at the sides and not spilling out. Enjoy!

Y’all these are so yummy! You’ve gotta make them a part of your fall favorites—especially if you love carrot cake.