Introduction

Oatmeal Cream Pies are a nostalgic treat combining soft, chewy oatmeal cookies with a fluffy marshmallow cream filling. Perfect for a comforting snack or dessert, these homemade pies bring classic flavors with a homemade touch.

A close-up view of multiple oatmeal cream pies stacked closely together, each sandwich showing two light brown, textured oatmeal cookie layers with visible oats and a slightly rough surface, filled with a thick, smooth white cream in the middle that is swirled and slightly spilling out between the cookie layers. The background is a white marbled texture with a glass of milk partially visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Unsalted butter (room temperature)
1 cup Brown sugar (packed, light or dark)
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
1/2 TBSP Molasses (do not use blackstrap)
2 Large eggs (room temperature)
1 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt
1 tsp Ground cinnamon
1/2 tsp Pumpkin pie spice (or use nutmeg)
3 cups Old fashioned oats
1 cup Unsalted butter (room temperature, for frosting)
7 oz Marshmallow fluff/cream
1 cup Powdered sugar (sifted)
1 tsp Pure vanilla extract (for frosting)
1/4 tsp Salt (for frosting)

Instructions

Step 1: In a mixing bowl, combine the flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats. Mix until well blended and set aside.
Step 2: Using a mixer, beat the butter, brown sugar, and granulated sugar on high speed for 2 minutes until creamy. Add vanilla, molasses, and eggs, then mix on medium speed until combined.
Step 3: Gradually add the dry ingredients to the wet mixture and mix on low speed until just combined. Avoid overmixing.
Step 4: Chill the dough in the refrigerator for 15 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
Step 5: Use a cookie scoop to portion the dough into about 36 balls. Place 12 dough balls on each cookie sheet, spacing them evenly. Keep remaining dough chilled in the fridge.
Step 6: Bake the cookies for 8 to 9 minutes. Allow them to cool on the cookie sheet for 4 minutes, then transfer to a wire rack to cool completely before assembling.
Step 7: For the marshmallow cream frosting, beat the butter and marshmallow fluff on high speed for 3 minutes until smooth and fluffy.
Step 8: Add powdered sugar, vanilla, and salt to the frosting mixture. Mix on low speed until combined, then beat on high for 4 minutes to lighten the frosting.
Step 9: Using a piping bag with a Wilton 1M tip or similar, pipe frosting onto the back of one cookie. Sandwich with a second cookie and gently press together.
Step 10: Chill the assembled oatmeal cream pies in the freezer for at least 10 minutes before serving. If not serving immediately, store them in the refrigerator.

Tips & Variations

For a softer cookie, reduce baking time by a minute and allow them to cool fully on the baking sheet before removing.
Swap pumpkin pie spice for a 1/2 tsp nutmeg for a different warm flavor profile.
If you prefer a richer filling, add a teaspoon of heavy cream to the frosting to make it extra creamy.
Make mini oatmeal cream pies by using a smaller scoop and adjusting baking time accordingly.

Storage

Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. To serve, let them come to room temperature for about 10 minutes, or enjoy chilled. You can freeze them for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Stacked oatmeal cookie sandwiches fill the scene, each made of two golden brown oatmeal cookies with a rough, craggy texture on top and a thick layer of smooth, creamy white filling in the middle. Some sandwiches are stacked two high, highlighting the soft cream layer curling slightly at the edges. The cookies are arranged on a dark round cooling rack set on a white marbled surface, with more oatmeal cookie sandwiches blurred in the background. The lighting is soft and warm, making the cookie texture and creamy filling look inviting and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old fashioned oats?

Old fashioned oats provide a better chewy texture for these cookies. Quick oats may result in a softer, less textured cookie, but you can use them if that’s what you have on hand.

Is it necessary to chill the dough before baking?

Chilling the dough helps prevent spreading and improves the texture of the cookies, resulting in a chewier and more manageable dough. We recommend following this step for best results.