Spiced Crumbl Carrot Cake Cookies copycat recipe

These Crumbl carrot cake cookies are gently spiced with cinnamon, ginger, and allspice, then crowned with a luscious homemade cream cheese frosting. They’re the perfect cozy cookie all year round, especially during the holidays!

If you’re a Crumbl cookie fan, you absolutely have to give these a try.

Earlier this year, friends kept asking me to make the Crumbl carrot cake cookie. I waited patiently for them to bring it back in their lineup so I could taste it myself. Once I finally tried one, I knew immediately it was time to bake. I planned to make these for Thanksgiving week because they are truly the best little dessert bites.

They have a cool texture that’s not quite like your standard cake but definitely not your usual cookie either, and after a bit of experimenting, I think we nailed it here at home.

When you think carrot cake, you can’t forget the cream cheese frosting. This cookie captures that whole carrot cake vibe, right down to the pineapples and nuts tucked into the cookie dough.

Why You’ll Love These Cookies

• They’re perfect for holiday baking and parties.
• The recipe is simple enough for kids to help out with in the kitchen.
• Each cookie has just the right crunch from the pecan topping.
• Great for Thanksgiving, Christmas, Easter, or any day you crave carrot cake (or these Carrot Cake Bars) — and speaking of Easter, be sure to try my Easter Bunny Puff Pastry Twists too, or make festive Easter Bunny Bark!
• No need to wait for Crumbl stores to bring them back — you can enjoy these cookies any time of the year.

Ingredients You’ll Need

• 1/2 cup butter, softened
• 1/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 cup carrots, shredded
• 1 tbsp vanilla extract
• 1 yolk
• 3 tbsp heavy cream, at room temperature
• 1 & 3/4 cup AP flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp allspice
• 1/4 tsp ginger
• pinch cloves
• 1/4 tsp salt
• 4 oz cream cheese, softened
• 3 tbsp butter, salted or unsalted, softened
• 1 tsp vanilla extract
• 3/4 cup powdered sugar
• Pecans, for topping

How to Make the Cookies

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
2. Soften butter and cream cheese and bring heavy cream to room temperature; finely shred carrots and squeeze out excess moisture if very wet.
3. Measure flour by spooning it into the measuring cup and leveling off.

4. Beat together the butter, brown sugar, and granulated sugar until smooth and creamy.

   

5. Stir in the shredded carrots, vanilla extract, egg yolk, and heavy cream until blended.
6. Add the flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, and salt; mix just until the flour disappears without overmixing.
7. Portion dough with a scoop into 8 equal balls, place on the prepared baking sheet, and gently flatten each to about 3/4–1 inch thick.

8. Bake at 350°F for about 12 minutes (bake smaller/catering-size cookies for about 9 minutes) until edges look set but centers are slightly soft.

   
9. Let cookies cool on the baking sheet for about 20 minutes, then transfer to a wire rack to cool completely.
10. Beat the softened cream cheese and butter together until smooth and creamy.
11. Add vanilla extract and powdered sugar and mix for 4–5 minutes until the frosting is light and fluffy.

12. If the frosting is too soft, chill it 10–15 minutes; if too stiff, add heavy cream 1 teaspoon at a time until spreadable.

    

13. Pipe or spread the frosting onto each cooled cookie using a round tip.

14. Sprinkle or press chopped pecans into the frosting so they stick.

    

Pro Tips for Perfect Cookies

These small details help make your carrot cake cookies shine every time:

• Use room-temperature butter and softened cream cheese so they blend smoothly, creating that fluffy frosting texture we all love.
• When measuring flour, spoon it into your measuring cup and level it off. Too much flour will make your cookies dense instead of tender.
• Shred carrots finely. If they’re very wet, give them a gentle squeeze on a paper towel to remove some moisture so your dough stays just right—not soggy. That fine texture is also essential in a classic Carrot Cake Roll.
• Mix the dough only until you don’t see flour anymore. Overmixing develops gluten and can change the cookie’s unique soft, cakelike texture.
• Flatten dough balls to about 3/4 to 1 inch thick before baking. This helps the centers bake through perfectly without drying out or browning the edges too much.
• Bake until the edges look set but the centers feel just a little soft—about 12 minutes for the larger cookies. Let them cool on the baking sheet for 20 minutes to finish cooking gently before moving them to a rack.
• If your frosting feels too soft, pop it in the fridge for 10–15 minutes to firm up. If it’s too stiff, add a teaspoon of heavy cream at a time until it’s spreadable.
• Press chopped pecans lightly into the frosting so they stick nicely and don’t fall off when you serve.
• Switching to smaller “catering” cookie size? Make 16 cookies and bake for about 9 minutes instead.

These little carrot cake cookies are fantastic by themselves with a cup of coffee or tea. They also shine on a dessert platter at holiday parties (try these Christmas Cream Cheese Sugar Cookies (with Buttercream Frosting) alongside) or paired with vanilla ice cream for an extra special treat.

Flavor Variations and Swaps

Here are some fun swaps and additions to make the recipe your own:

• Mix-ins for the dough: try folding in 1/3 cup of chopped pecans or walnuts, 1/3 cup raisins, or 1/3 cup well-drained crushed pineapple for that classic carrot cake vibe.
• Spice tweaks: bump the cinnamon up to 1 teaspoon or add 1/4 teaspoon freshly grated nutmeg for an even warmer spice blend—if you love cinnamon-forward cookies, our Cinnamon Shortbread Cookies show that spice off beautifully.
• Nut topping swaps: swap pecans for toasted walnuts, almonds, or even candied pecans to change up the flavor and texture.
• Frosting variations: stir in a teaspoon of maple syrup and a pinch of cinnamon into the cream cheese frosting for a cozy maple twist (for another spiced bake with tangy frosting inspiration, try these Pumpkin Spice Muffins with Cream Cheese Frosting). Or, if you prefer, use a simple vanilla buttercream for a sweeter, less tangy topping.
• Format changes: this batter works perfectly for mini cookies (about 16, bake around 9 minutes) or even cupcakes—just adjust baking time and check with a toothpick.

• Mix in chopped nuts, raisins, or crushed pineapple in the dough for classic carrot cake flavors.
• Add nutmeg or extra cinnamon to warm up the spices.
• Switch up nuts on top with walnuts, almonds, or candied pecans.
• Change the frosting by adding maple syrup or swapping for a vanilla buttercream.
• Turn the dough into mini cookies or cupcakes for different serving styles.

Storing, Freezing, and Reheating

Here’s how to keep your carrot cake cookies fresh and delicious (this applies to our original Spiced Crumbl Carrot Cake Cookies, too):

• Refrigerate (best for frosted cookies): Store them in an airtight container in the fridge for up to 7 days. When you’re ready to enjoy, pull the frosted cookies out and let them sit at room temperature for 30 to 60 minutes to bring back that lovely soft texture.
• Room temperature (for unfrosted cookies): Keep them in an airtight container for 1 to 2 days before frosting.
• Freezing: Place cookies in a single layer on a baking sheet and freeze for about an hour until firm (this is called flash freezing). Then stack them in an airtight container with parchment paper between each layer. Both frosted and unfrosted cookies freeze well, but unfrosted keep best. Store up to 2 to 3 months. This flash-freeze-then-stack method also works well for delicate cookies like pecan snowballs.
• Thawing: Move cookies from the freezer to the fridge overnight, then let them come to room temperature before eating. If you froze unfrosted cookies, frost them after thawing for the best results.
• Reheating: Warm unfrosted cookies in the microwave for 6–12 seconds or in a 300°F oven for 4–6 minutes if you like them a bit warm. For frosted cookies, warm gently or remove frosting before reheating and re-apply fresh frosting later if you want.
• Make-ahead: You can bake the cookies up to two days before your event and store them in an airtight container in the fridge (unfrosted at room temp briefly is fine too). The frosting can be made 1-2 days ahead; keep it covered in the fridge and re-whip before spreading. For longer storage, bake and freeze the unfrosted cookies and make frosting fresh on the day you plan to serve.

Store these carrot cake cookies in an airtight container in the fridge if they’re frosted—they’ll last about a week. If unfrosted, you can keep them at room temperature for a couple of days. For longer storage, flash freeze them on a baking sheet, then stack in containers with parchment between layers. This keeps them fresh for up to three months.

You can bake the cookies a day or two before serving and store them in the fridge, especially if unfrosted. The frosting can also be made a day or two in advance and kept covered in the fridge—just give it a quick whip before spreading. For even longer prep, freeze unfrosted cookies and add frosting fresh on serving day.

Common Questions Answered

How to store these Crumbl carrot cake cookies

You can store these carrot cake cookies in an airtight container in the refrigerator for up to 7 days. Just be sure to let them come to room temperature before you dig in — that really brings out the flavors and soft texture.

Can I freeze Carrot cake cookies?

Absolutely! Freeze the cookies in a single layer on a baking sheet until firm, about an hour. Then stack them carefully in an airtight container, separating layers with parchment paper so they don’t stick.

When you want to eat them, thaw the cookies in the fridge overnight. Then let them warm up to room temperature before serving. If you froze the cookies unfrosted, frost them after thawing for the very best taste and texture.

How to make catering Crumbl carrot cake cookies?

If you want smaller “catering size” Crumbl carrot cake cookies, simply divide the dough to make 16 cookies instead of 8. These smaller cookies bake faster too, so reduce the baking time to around 9 minutes. Frost and top them just like the larger cookies — they’re perfect for parties and gatherings! For a Crumbl-style variety box, add a batch of Crumbl Cookies and Cream Milkshake Cookies.

Can I use pre-shredded carrots? Fresh shredded carrots work best for moisture, but if you’re in a pinch, pre-shredded will work—just make sure to squeeze out extra moisture.

How do I keep the frosting from melting? Use softened but not warm cream cheese and butter, and keep the frosted cookies chilled until serving.

Can I make these cookies vegan? You can try vegan butter and cream cheese substitutes, plus a flax egg to replace the yolk, but results may vary slightly. For a fully vegan dessert that’s already tested, try our Samoa Cookie Bars (Paleo, Vegan).

Why do these cookies have a cakey texture? We use baking soda and baking powder plus cream and egg yolk to get that tender, almost cake-like but still cookie vibe that makes these so special.