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Carrot Cake Cookie Sandwiches

Ingredients

• Cookie
• 1 C Packed light-brown sugar
• 1 C Granulated sugar
• 1/2 LB (2 sticks) unsalted butter, room temperature
• 2 Large eggs, room temperature
• 1 TSP Pure vanilla extract
• 2 C All-purpose flour
• 1 TSP Baking Powder
• 1 TSP Baking Soda
• 1/4 TSP Salt
• 1 1/2 TSP Pumpkin Pie spice
• 2 C Old-fashioned rolled oats
• 1 1/2 C Finely grates carrots (about 3 large)
• Cream Cheese Frosting
• 8 oz Cream cheese, room temperature
• 1 C Confectioners sugar
• 8 TBSP (1 stick) unsalted butter, cut into pieces, room temperature
• 1 TSP Vanilla extract

Directions

Preheat oven to 350 degrees

Combine sugars and butter; beat until light and fluffy. Add eggs and vanilla, and beat at a medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir to combine.

Gradually add flour to the butter mixture.

Mix in oats abs carrots. Chill dough in refrigerator until firm, at least one hour.

Using 1/2 ounce scoop, scoop dough on prepares baking sheet leaving 2 inches between cookie.

Once cooled completely spread cream cheese filling into a cookie. Sandwich together with another cookie.

Store in an airtight container for up to 3 days in refrigerator.