Name: Oatmeal Cream Pies Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 45 min
Cuisine: American
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 (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; 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

Jump to Recipe

There is something utterly enchanting about classic homemade Oatmeal Cream Pies that instantly transports you back to cozy afternoons filled with warm smiles and sweet indulgences. These delightful treats combine chewy oatmeal cookies with a luscious, fluffy marshmallow cream filling, striking the perfect balance between texture and flavor. Making Oatmeal Cream Pies from scratch is a joyous experience that fills your kitchen with inviting aromas and rewards you with a dessert that’s as delicious as the memories it creates.

Oatmeal Cream Pies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Oatmeal Cream Pies lies in their simple, wholesome ingredients. Each one plays a crucial role — from the rich butter that ensures tenderness, to the fragrant spices that add a cozy warmth. Carefully combined, these ingredients give you a cookie that’s both hearty and soft, and a filling that’s irresistibly creamy.

1 cup Unsalted butter (room temperature): Adds richness and moisture for soft cookies and creamy filling.
1 cup Brown sugar (packed, light or dark): Imparts a deep, caramel-like sweetness and chewiness.
1/2 cup White granulated sugar: Provides balance and helps with cookie crispness.
1 tsp Pure vanilla extract: Brings warmth and enhances all the sweet flavors.
1/2 TBSP Molasses: Offers subtle depth without overpowering—avoid blackstrap for smoother flavor.
2 Large eggs (room temperature): Bind everything together and add structure.
1 3/4 cups All-purpose flour: The foundation that gives the cookies their perfect body.
1 tsp Baking soda: Ensures a gentle rise for a tender crumb.
1 tsp Salt: Balances sweetness and enhances flavor nuances.
1 tsp Ground cinnamon: Adds classic warmth and spice.
1/2 tsp Pumpkin pie spice (or nutmeg): Introduces cozy autumnal notes.
3 cups Old fashioned oats: The star that brings hearty chew and character.
7 oz Marshmallow fluff/cream: Creates that iconic fluffy and sweet cream filling.
1 cup Powdered sugar (sifted): Sweetens and smooths the frosting perfectly.
1/4 tsp Salt (for frosting): Adds balance to the sweet filling.

How to Make Oatmeal Cream Pies

Step 1: Prepare the oatmeal cookie dough

Start by combining your dry ingredients — flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats — in a bowl. Mixing these first ensures your spices and oats distribute evenly, giving every cookie a perfect burst of flavor and texture. Set this mixture aside while you work on the wet ingredients.

Step 2: Cream the butter and sugars

Using a mixer, beat the room temperature butter with brown sugar and white sugar on high speed until light and fluffy, which should take about 2 minutes. This step is crucial for that tender, melt-in-your-mouth cookie texture. Then, add the vanilla extract, molasses, and eggs. Mix at medium speed until everything is well incorporated.

Step 3: Combine wet and dry ingredients

Slowly add the dry ingredients to the wet mixture and stir on low speed just until combined. Overmixing can lead to denser cookies, so keep it gentle to preserve that perfect chewiness. Once mixed, chill the dough in the fridge for 15 minutes — patience here is key!

Step 4: Bake the oatmeal cookies

Preheat your oven to 350°F and line two cookie sheets with parchment paper. Use a cookie scoop to portion the dough; you should get around 36 cookies. Place 12 dough balls on each sheet, leaving room for baking expansion. Bake for 8-9 minutes, then let the cookies rest on the sheets for 4 minutes before transferring them to a wire rack to cool completely. This cooling step helps the cookies set perfectly before assembly.

Step 5: Make the marshmallow cream filling

In a clean bowl, beat together the butter and marshmallow fluff on high speed for about 3 minutes until fluffy. Then incorporate the sifted powdered sugar, vanilla extract, and salt on low speed until just mixed. Finish by beating on high for another 4 minutes, which will give you a smooth, cloud-like frosting that’s irresistible.

Step 6: Assemble the Oatmeal Cream Pies

Pipe or spread a generous layer of the marshmallow cream frosting onto the back of one cookie. Top it with another cookie to create a sandwich. For optimal texture, chill the assembled pies in the freezer for at least 10 minutes before serving. If you plan to enjoy them later, store them in the fridge to keep the filling fresh.

How to Serve Oatmeal Cream Pies

Garnishes

These scrumptious Oatmeal Cream Pies stand beautifully on their own, but you can add a playful touch by lightly dusting the tops with powdered sugar or drizzling a bit of melted chocolate for extra indulgence. Toasted coconut flakes or a sprinkle of cinnamon on the filling before sandwiching adds a fantastic aroma and texture twist.

Side Dishes

Oatmeal Cream Pies pair wonderfully with a cold glass of milk — classic for a reason — or a warm cup of spiced chai tea. For a brunch or dessert platter, include fresh fruit like sliced apples or berries to balance sweetness with freshness.

Creative Ways to Present

Present your Oatmeal Cream Pies stacked on a rustic wooden board for a homey vibe, or wrap each individually in wax paper and tie with twine to give as heartfelt homemade gifts. You can even customize the filling by folding in crushed nuts or chocolate chips for a fun surprise!

Make Ahead and Storage

Storing Leftovers

Keep leftover Oatmeal Cream Pies in an airtight container in the refrigerator. They will stay fresh and delicious for up to 4 days. Chilling helps maintain the sturdy texture of the cookies while keeping the filling luscious and firm without becoming runny.

Freezing

You can freeze these delightful treats for up to 2 months. Wrap each pie individually in plastic wrap or wax paper, then place them in a freezer-safe bag or container. Thaw in the fridge overnight before serving to preserve their delightful chewy-cream combo perfectly.

Reheating

Since Oatmeal Cream Pies are best enjoyed cold or at room temperature, reheating is generally unnecessary. If desired, let refrigerated pies sit out for 15 minutes to soften slightly, or enjoy straight from the fridge with a glass of milk for a refreshing treat.

FAQs

Can I use quick oats instead of old fashioned oats?

While quick oats could work in a pinch, old fashioned oats provide the ideal texture for Oatmeal Cream Pies, giving each bite a satisfying chew and rustic feel. Quick oats might lead to softer, less textured cookies.

Is it possible to make these pies gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup. Just ensure the blend contains xanthan gum for structure, and you should get excellent results.

How do I prevent the filling from becoming too runny?

Chilling the filling thoroughly and using room temperature butter helps the frosting maintain its fluffy yet stable consistency. Also, avoid letting the pies sit out at room temperature too long before serving.

Can I substitute marshmallow fluff with homemade marshmallow cream?

Yes! Homemade marshmallow cream will add a fresh, delightful flavor. Just ensure it’s whipped to a spreadable consistency before mixing with the butter and sugar.

What’s the best way to make my cookies consistently the same size?

Using a cookie scoop is your best bet for uniform cookies. It guarantees even baking times and consistent sandwich sizes when assembling your Oatmeal Cream Pies.

Final Thoughts

There is nothing quite like the joy of biting into a homemade Oatmeal Cream Pie—the chewy cookie combined with the airy marshmallow cream feels like a warm hug in dessert form. Whether you’re making them for a special occasion or simply to brighten your day, these pies are sure to become an all-time favorite. Go ahead, give this recipe a whirl and share the sweetness with those you love—you won’t regret it!

Oatmeal Cream Pies Recipe

★★★★★

4.9 from 19 reviews

Author: Naomi
Total Time: 45 minutes
Yield: 36 oatmeal cream pies 1x
Diet: Vegetarian

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Description

This classic Oatmeal Cream Pies recipe features soft and chewy oatmeal cookies sandwiched with a fluffy marshmallow cream frosting. With warm spices like cinnamon and pumpkin pie spice, these delightful treats are perfect for any occasion. The moist cookies combined with the sweet, creamy filling create a nostalgic dessert favorite that’s easy to make at home.

Instructions

Prepare dry ingredients. In a mixing bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and old fashioned oats. Stir until well mixed and set aside.
Cream butter and sugars. Using a mixer on high speed, beat the unsalted butter, brown sugar, and white granulated sugar together for about 2 minutes until light and fluffy. Add vanilla extract, molasses, and eggs, then mix on medium speed until fully combined.
Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet mixture. Mix on low speed just until all ingredients are combined, being careful not to overmix.
Chill the dough and preheat oven. Cover the dough and chill in the refrigerator for 15 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
Scoop the dough. Using a cookie scoop, portion the dough to make about 3 dozen cookies. Place 12 scoops on each cookie sheet and keep any remaining scoops refrigerated until ready to bake.
Bake cookies. Bake the cookies for 8 to 9 minutes. Once done, let them cool on the cookie sheet for 4 minutes to set before transferring to a cooling rack. Allow cookies to cool completely before frosting.
Prepare marshmallow cream frosting. With a mixer, beat the unsalted butter and marshmallow fluff on high speed for 3 minutes until smooth and fluffy.
Add remaining frosting ingredients. On low speed, add powdered sugar, vanilla extract, and salt to the butter mixture until just combined. Then beat on high speed for an additional 4 minutes to achieve a light, creamy texture.
Assemble the oatmeal cream pies. Using a piping bag fitted with a Wilton 1M tip (or similar), pipe a generous layer of frosting on the back of one cookie. Sandwich it with another cookie. Repeat for all cookies.
Chill before serving. Place the finished oatmeal cream pies in the freezer for at least 10 minutes to set the filling. They can be stored in the refrigerator if serving later.

Notes

Ensure butter and eggs are at room temperature for optimal mixing and texture.
Do not substitute blackstrap molasses as it can alter the flavor significantly.
Chilling the dough helps maintain cookie shape and texture during baking.
Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
Cool cookies completely before frosting to prevent melting or sliding of filling.
Store finished oatmeal cream pies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
For a softer cookie, reduce baking time by 1 minute.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American