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Ingredients
- Ingredients
- 1 and 1/8 cups white whole wheat flour
- 1 tsp pumpkin pie spice
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 cup (1 and 11/2 sticks) unsalted butter, softened, divided
- 3 tsp vanilla extract, divided
- 1 cup coarsely grated carrots (2 medium)
- 1 cup pecans, chopped
- 1/2 cup dried cherries, roughly chopped (or use dried cranberries or raisins)
- 2 cups powdered sugar
- 1 package (8 oz) 1/3-less fat cream cheese, softened
Preparation
Step 1
1. Preheat oven to 375 degrees. Line 2 cookie sheets with parchment.
2. In a medium bowl whisk the flour, cinnamon, baking soda, and salt.
3. Place sugars, egg, 1/2 cup butter, and 1 teaspoon vanilla extract in bowl of a stand mixer. Beat on medium speed 2 minutes.
4. Mix in carrots, pecans, and cherries at low speed.
5. Stir in flour mixture with wooden spoon.
6. Drop heaping tablespoons of dough onto 1 of the prepared sheets (spacing about 2 inches apart). Bake 13-16 minutes until just set at center. Cool 1 minute on sheets, then transfer to wire racks to cool.
7. While cookies bake, blend cream cheese, powdered sugar, remaining 1/4 cup butter, and remaining 2 teaspoons vanilla with electric mixer until smooth.
8. Sandwich flat sides of cooled cookies together with a heaping tablespoon of cream cheese filling.