What are Oatmeal Cream Pies?

Oatmeal Cream Pies are delightful sandwiches made from two soft, chewy oatmeal cookies filled with a sweet, creamy filling. This nostalgic treat combines the goodness of oats with a rich cream center, creating a perfect balance of textures and flavors.

How do I store Oatmeal Cream Pies?

To maintain their freshness, store your oatmeal cream pies in an airtight container at room temperature for up to a week. If you want to keep them longer, consider refrigerating them or freezing for extended shelf life.

Can I customize the filling of Oatmeal Cream Pies?

Absolutely! While the traditional filling is often a classic vanilla buttercream, you can experiment with flavors like chocolate, cream cheese, or even peanut butter to suit your taste preferences.

Are Oatmeal Cream Pies suitable for dietary restrictions?

You can easily make oatmeal cream pies accommodate various dietary needs by using gluten-free oats or alternative sweeteners. Additionally, explore options like vegan cream fillings for a plant-based version.

Oatmeal Cream Pies: The Sweetest Treat You Can Make

Description

These homemade Oatmeal Cream Pies feature soft, chewy oatmeal cookies sandwiched with fluffy marshmallow cream filling. A nostalgic treat that’s perfect for bake sales, lunchboxes, or anytime you’re craving a sweet snack!

Ingredients

Scale

For the Oatmeal Cookies:

1 cup unsalted butter, room temperature

1 cup packed brown sugar (light or dark)

½ cup granulated sugar

1 teaspoon pure vanilla extract

½ tablespoon molasses (not blackstrap)

2 large eggs, room temperature

1¾ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon pumpkin pie spice (or nutmeg)

3 cups old-fashioned oats

For the Marshmallow Cream Filling:

1 cup unsalted butter, room temperature

7 oz marshmallow fluff/cream

1 cup powdered sugar, sifted

1 teaspoon pure vanilla extract

¼ teaspoon salt

Instructions

Preheat oven: Heat to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter & sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 min).
Add flavor: Mix in vanilla and molasses.
Add eggs: Beat in eggs one at a time, scraping the bowl.
Dry mix: Whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Combine: Add dry ingredients to wet in 2 additions; mix just until combined.
Oats: Fold in oats.
Scoop & bake: Scoop 1–1½ Tbsp dough, space 2 in apart, and flatten slightly. Bake 10–12 min, until edges are set but centers look soft.
Cool: Let cool 5 min on sheet, then transfer to rack.
Make filling: Beat butter until smooth, then add marshmallow fluff. Gradually beat in powdered sugar, vanilla, and salt until fluffy.
Assemble pies: Pair cookies of similar size. Pipe or spread 1–2 Tbsp filling on one, then top with its pair.
Set: Chill assembled pies for 10–15 minutes before serving.

Notes

Don’t overbake—the cookies should stay soft and chewy.

Chill assembled pies briefly so the filling sets.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: sandwiching
Cuisine: American

Nutrition

Serving Size: 1 oatmeal cream pie
Calories: 410 kcal
Sugar: 33 g
Sodium: 210 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg

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