Instructions:
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined.
6. Fold in the grated carrots, chopped pecans, and white chocolate chips.
7. In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
8. Scoop about 1 tablespoon of cookie dough and flatten slightly. Place a small dollop of the cream cheese mixture in the center and top with another tablespoon of cookie dough, sealing the edges.
9. Arrange the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart.
10. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Calories: 250 kcal per serving | Servings: 24 cookies
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