First, we want to make our semi-homemade carrot cupcakes. Follow the back of the cake mix box to bake the cupcakes.

Once the cupcakes have been baked, allow cooling completely.

Once cooled, crumble carrot cake into a large bowl and mix in with pecan chips. Then set aside.

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

Using a standing mixer, beat together the butter, brown sugar, sugar until combined and smooth.

Beat in the egg, egg yolk, and vanilla extract until one at a time until combined.

Using a large mixing bowl, combine the flour, cornstarch, baking soda, pudding mix, and salt and whisk until combined.

Gradually mix the dry ingredients into the wet ingredients.

Fold in the white chocolate chips gently.

Using a medium ice cream scooper or spoon, scoop out some dough and roll into a ball.

Roll the cookie dough ball into the crumbled carrot cake.

Place the dough ball onto the cookie sheet and repeat the step for 6 more cookies.

Bake the first cookie sheet in the oven for 11 minutes.

While the cookie is baking, remove the foil on the container and soften the cream cheese frosting by placing the container into the microwave for 15 seconds.

Scoop some of the frostings into the syringe.

Once the cookies are baked, allow cooling for 5 minutes.

Once the cookies are baked, allow cooling for 5 minutes.

Repeat steps with remaining freshly baked cookies.