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1
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl.
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2
Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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3
Add the carrots and beat until combined, then beat in the egg.
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4
Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
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5
Line 2 baking sheets with parchment paper.
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6
Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets.
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7
Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes.
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8
Transfer to racks and let cool completely on the baking sheets.
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9
Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes.
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10
Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies.
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11
Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
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12
Photograph by Con Poulos
