Oatmeal Cream Pie Sandwich Cookies Recipe
These homemade Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched with a rich and fluffy marshmallow cream frosting. Perfectly spiced with cinnamon and pumpkin pie spice, these delightful treats are sure to satisfy your sweet tooth with their nostalgic, comforting flavors and creamy centers.
- Prep Time: 20 minutes
- Cook Time: 9 minutes per batch
- Total Time: 50 minutes
- Yield: 36 cookies (18 oatmeal cream pies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Oatmeal Cookies
- 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 (not 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 nutmeg)
- 3 cups Old fashioned oats
Marshmallow Cream Frosting
- 1 cup Unsalted butter (room temperature)
- 7 oz Marshmallow fluff/cream
- 1 cup Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- 1/4 tsp Salt
Instructions
- Prepare Dry Ingredients: In a mixing bowl, combine all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old fashioned oats. Mix until evenly incorporated and set aside for later use.
- Beat Wet Ingredients: Using a stand or hand mixer, beat unsalted butter, brown sugar, and white granulated sugar together on high speed for about 2 minutes until creamy and smooth. Add pure vanilla extract, molasses, and eggs, then mix on medium speed until thoroughly combined.
- Combine Dough: Add the dry ingredient mixture to the wet ingredients and mix on low speed just until combined to avoid overmixing. Chill the dough in the refrigerator for 15 minutes to firm up.
- Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy cleanup and to prevent sticking.
- Scoop and Bake Cookies: Using a cookie scoop, portion the dough into approximately 3 dozen balls. Place 12 dough balls evenly on each cookie sheet, reserving the rest in the fridge. Bake in the preheated oven for 8 to 9 minutes. Remove and let cookies sit on the sheets for 4 minutes before transferring them to a cooling rack. Allow cookies to cool completely before frosting.
- Make Marshmallow Cream Frosting: In a clean mixing bowl, beat the softened butter and marshmallow fluff on high speed for 3 minutes until fluffy and light.
- Add Remaining Frosting Ingredients: Gradually add powdered sugar, pure vanilla extract, and salt to the marshmallow mixture on low speed until just combined. Then beat on high speed for an additional 4 minutes to achieve a smooth and creamy frosting.
- Assemble the Pies: Using a piping bag fitted with a Wilton 1M tip or similar, pipe marshmallow cream frosting onto the back of one cookie. Sandwich it with another cookie on top to create a cream pie. Repeat for all cookies. Chill the assembled pies in the freezer for at least 10 minutes to set the frosting before serving. Store any leftovers in the refrigerator.
Notes
- Make sure the butter and eggs are at room temperature to ensure proper mixing and texture.
- Chilling the dough helps the cookies hold their shape and improves texture.
- If you don’t have pumpkin pie spice, substitute with a mixture of nutmeg and cinnamon.
- Use parchment paper on baking sheets for easy cleanup and to prevent cookies from sticking.
- For a firmer frosting, chill the assembled pies longer before serving.
- These cookies are best enjoyed within 3-4 days if stored in the refrigerator.
Keywords: Oatmeal Cream Pies, oatmeal cookies, marshmallow cream frosting, homemade cookies, spiced cookies, sandwich cookies
