Oatmeal Cream Pies
As an Amazon Associate I earn from qualifying purchases.
These Oatmeal Cream Pies are the delicious, homemade version of your childhood favorite treat! Soft, chewy cookies infused with a hint of cinnamon and brown sugar deliver nostalgic warmth, while the creamy filling creates the perfect balance of texture and flavor.
A Super-Easy Homemade Oatmeal Cream Pie Recipe
Remember those Little Debbie Oatmeal Creme Pies? Ooof—they were my ultimate childhood obsession! That perfect combo of soft oatmeal cookies hugging a sweet, creamy center made them irresistible.
Even now, I still crave that nostalgic treat, but the store-bought version is packed with preservatives and ingredients I’d much rather avoid. That’s why I love this homemade recipe: you get all the flavor with no high fructose corn syrup, additives, or artificial flavors, just real ingredients that make your inner kid (and your grown-up self) happy.
Ingredients List
For the Oatmeal Cookies:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Molasses
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Ground cinnamon
- Ground nutmeg
- Old-fashioned oats
For the Cream Filling:
- Unsalted butter
- Marshmallow fluff
- Powdered sugar
- Vanilla extract
- Heavy cream or milk
How to Make Homemade Oatmeal Cream Pies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add eggs, molasses, and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet ingredients. Stir in the quick oats until fully incorporated.
4. Using a cookie scoop, drop tablespoon-sized scoops of cookie dough onto the prepared baking sheet, spacing them 2 inches apart (they spread!).
5. Bake for 9–11 minutes, until the edges are golden but the centers still look soft. Let cool completely on a wire rack.
6. In a mixing bowl, beat the butter and marshmallow fluff together until smooth. Add powdered sugar and vanilla extract, mixing until fluffy.
Tip: If the filling is too thick, add 1 tablespoon of heavy cream/milk at a time until spreadable.
7. Spread or pipe a generous layer of cream filling onto the flat side of half the cookies. Top with another cookie, gently pressing to create a sandwich.
8. Let set for 15–20 minutes before serving (helps the filling firm up). Enjoy!
Frequently Asked Questions
Sure! While it may not be exactly the same, you can substitute molasses with honey or maple syrup for a similar taste.
You shouldn’t have a problem with the filling setting up, but if it comes out a little thin for your liking, you can add powdered sugar or cornstarch to thicken it.
You can store your oatmeal cream pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week!
Oatmeal Cream Pies
These homemade oatmeal cream pies are soft, chewy oatmeal cookies sandwiched with a fluffy vanilla marshmallow filling. They have a warm cinnamon flavor, a hint of brown sugar sweetness, and a perfectly creamy center.
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups old-fashioned oats
For the Cream Filling:
- ½ cup unsalted butter, softened
- 1 cup marshmallow fluff
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (as needed for consistency)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add eggs, molasses, and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet ingredients. Stir in the quick oats until fully incorporated.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart (they spread!).
- Bake for 9–11 minutes, until edges are golden but centers still look soft. Let cool completely on a wire rack.
- In a mixing bowl, beat the butter and marshmallow fluff together until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. If the filling is too thick, add 1 tablespoon of heavy cream/milk at a time until spreadable.
- Spread or pipe a generous layer of cream filling onto the flat side of half the cookies. Top with another cookie, gently pressing to create a sandwich.
- Let set for 15–20 minutes before serving (helps the filling firm up).
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
