Carrot Sandwich Cookies

Ingredients:

Cookie

• 1.5 cups premium flour
• 3/4 cup rolled oats
• 1 teaspoon pumpkin pie spice
• 0.5 tsp of soda
• 0.5 tsp salt
• 165 g unsalted butter at room temperature
• 0.5 cup granulated sugar
• 1/4 cup light brown sugar
• 3/4 cup finely grated carrots (about 2 small ones)
• 1 large egg
• 1/3 cup raisins

Filling

• 1 cup marshmallow cream
• 110 g of cream cheese at room temperature
• 4 tablespoons unsalted butter at room temperature
• 1 teaspoon natural vanilla extract

Preparation:

1. Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine the flour, oats, pumpkin pie spice, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the carrots and mix until smooth, then beat in the egg. Using a rubber spatula, fold in the flour mixture and combine, then fold in the raisins.
3. Line two baking sheets with parchment paper. Drop the dough by the heaping tablespoon onto the prepared baking sheets, spacing it 2 inches (5 cm) apart. Bake, rotating the baking sheets and rotating halfway through, until the cookies are golden brown and set around the edges but still soft in the center, about 20 minutes. Transfer the cookies to wire racks and let them cool completely on the baking sheets.
4. Airy cream cheese filling:
   
   In a large bowl, beat the marshmallow filling, cream cheese, butter, and vanilla extract with a mixer on medium speed until thick and fluffy, about 3 minutes. Spoon 1 tablespoon of filling onto the flat side of each cookie half; top with the remaining cookies. Store in an airtight container in the refrigerator for up to 2 days; bring cookies to room temperature before serving..