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Carrot Cake Cheesecake Whoopie Pies

Delightful whoopie pies combining moist carrot cake cookies with a creamy cheesecake filling, perfect for parties or a sweet treat at home.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cookie
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots Freshly shredded for best flavor
For the Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Cookie Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, cream the softened butter with granulated and brown sugars until fluffy.
  4. Add the egg and vanilla extract, mixing until combined.
  5. Stir in the shredded carrots.
  6. Scoop out the batter and place dollops on a baking sheet.
Cheesecake Filling Preparation
  1. In a bowl, mix the softened cream cheese and powdered sugar, adding vanilla extract.
Assembly
  1. Once cookies are cool, assemble the whoopie pies by placing a generous amount of cheesecake filling between two carrot cake cookies.

Notes

Dust with powdered sugar before serving for an extra touch. Store in an airtight container for up to three days, or refrigerate for up to a week. Freeze individually wrapped for up to three months.