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Carrot Cake Pudding Cookies

Melissa Sperka
  • minutes
  • Serves 30

INGREDIENTS

Cookies:

1 1/3 cups

all purpose flour

2 cups

quick cooking oats

1

[3.4] oz box vanilla instant pudding

1 tbsp

ground cinnamon

1/2 tsp

ground ginger

1/2 tsp

allspice

1 tsp

baking soda

1/2 tsp

salt

1 cup

[2 sticks] butter (softened)

3/4 cup

light brown sugar

1/2 cup

granulated sugar

1 tsp

pure vanilla extract

2

large eggs

1 1/4 cups

finely shredded carrot

1/2 cup

English toffee bits

1/2 cup

toasted pecans or walnuts

Frosting:

8 oz

cream cheese (softened)

4 tbsp

butter (softened)

2 cups

powdered sugar

1 tsp

pure vanilla