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.
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 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
Nutrition
- Serving Size: 1 oatmeal cream pie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 135 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: oatmeal cream pies, oatmeal cookies, marshmallow filling, classic dessert, homemade cookies, spiced oatmeal
