Name: Oatmeal Cream Pies Recipe
Prep time: 30 min
Cook time: 9 min
Total time: 1 h
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 (don’t 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); 7 oz Marshmallow fluff/cream; 1 cup Powdered sugar (sifted); 1 tsp Pure vanilla extract; 1/4 tsp Salt

Jump to Recipe

If you crave nostalgic treats that manage to feel both playfully indulgent and downright homey, you’re in for the ultimate delight: homemade Oatmeal Cream Pies. Imagine two pillowy, cinnamon-spiked oatmeal cookies hugging a fluffy layer of marshmallow cream frosting—each bite is soft, sweet, and just a little bit chewy. These are so much more than a classic snack: they’re a warm memory and a new family favorite all in one, made utterly irresistible thanks to a few simple tips and time-honored ingredients.

Ingredients You’ll Need

Whipping up a batch of Oatmeal Cream Pies only takes pantry staples, but each ingredient shines in its own way to bring rich flavor, cozy texture, and that signature creaminess. Let’s break down what you’ll need—and why you’ll want to use each one!

Unsalted butter (room temperature): Lends a rich, melt-in-your-mouth texture to both the cookies and the creamy filling—don’t skip softening for ultimate fluffiness.
Brown sugar (packed, light or dark): Adds deep, caramel notes and chewy moisture, key for that classic Oatmeal Cream Pie texture.
White granulated sugar: Provides sweetness and helps the cookies spread just right.
Pure vanilla extract: Rounds out the flavor in both cookies and filling, making every bite a little more special.
Molasses (not blackstrap): Brings that signature “old-fashioned cookie” flavor and helps bind the oats for perfect chewiness.
Large eggs (room temperature): Give the cookies their structure and soft crumb.
All-purpose flour: The backbone of the cookie, making them sturdy enough to hold all that creamy filling.
Baking soda: Ensures the cookies bake up soft and slightly puffy rather than flat.
Salt: Balances the sweetness and bumps up all the other flavors.
Ground cinnamon: Delivers cozy, spiced warmth that sets these cookies apart.
Pumpkin pie spice (or nutmeg): Adds a beautiful touch of autumn spice, even if you’re not making these in fall.
Old fashioned oats: The star ingredient, bringing hearty, wholesome texture that defines Oatmeal Cream Pies.
Marshmallow fluff/cream: Delivers the signature light, sticky-sweet middle layer everyone remembers.
Powdered sugar (sifted): Creates a silky-smooth frosting that spreads like a dream.

How to Make Oatmeal Cream Pies

Step 1: Prep the Oatmeal Cookie Dough

Start by mixing together all your dry ingredients—flour, baking soda, salt, cinnamon, pumpkin pie spice, and those generous scoops of old fashioned oats. This blend is where the magic begins: every handful of oats and every sprinkle of spice sets the foundation for warm, chewy cookies that’ll sandwich our dreamy filling.

Step 2: Cream the Butter and Sugars

Using a stand mixer (or an electric hand mixer), beat together the room temperature butter, brown sugar, and white sugar on high speed for about 2 minutes. You’re looking for a light, fluffy texture that almost fluffs up like frosting. Then, mix in the vanilla, molasses, and eggs until everything is beautifully combined and smooth.

Step 3: Combine Wet and Dry Ingredients

Turn your mixer down to low speed and gently blend in the dry ingredients from Step 1. Give it just enough mixing so the dough comes together—overmixing can make your cookies tough, so stop as soon as you don’t see streaks of flour.

Step 4: Chill and Bake the Cookies

Pop your dough into the fridge for 15 minutes so the cookies don’t spread too thin. While the dough chills, crank the oven to 350°F and line two baking sheets with parchment paper for easy clean-up. Scoop tablespoons of dough, roll them into balls, and space them evenly on the sheets. Bake for 8 to 9 minutes, and let them rest on the sheet a few minutes before cooling completely on a rack—this keeps every cookie perfectly soft for sandwiching later.

Step 5: Make the Marshmallow Cream Frosting

In a clean bowl, beat more room-temperature butter together with marshmallow cream on high speed for three full minutes. Add the sifted powdered sugar, vanilla, and a pinch of salt, and mix slowly at first, then crank it up on high for another four minutes. The result? A billowy frosting that sings with vanilla sweetness and holds its shape in every pie.

Step 6: Assemble Your Oatmeal Cream Pies

Spoon or pipe a thick layer of frosting onto the backside of half the cooled oatmeal cookies. Sandwich them gently with a second cookie, and pop your finished pies into the freezer for at least 10 minutes to let the frosting firm up. If you’re saving them for later, stash them in the fridge—they’ll hold their shape and keep the filling perfectly creamy.

How to Serve Oatmeal Cream Pies

Garnishes

A light dusting of powdered sugar over the tops of your Oatmeal Cream Pies makes them look as charming as a bakery treat. For a festive twist, add a sprinkle of cinnamon or sandwich colored sprinkles into the cream filling for birthday parties and celebrations.

Side Dishes

Pair these decadent cookies with classic cold milk for the ultimate childhood flashback. For something more grown-up, try strong coffee or vanilla iced lattes—these drinks balance the sweetness and make the Oatmeal Cream Pies feel like a true dessert experience.

Creative Ways to Present

Wrap each Oatmeal Cream Pie in parchment and tie with baker’s twine for an irresistible homemade gift. Or, build an eye-catching stack on a cake stand at your next potluck—the towering display always draws a crowd (and plenty of oohs and aahs)!

Make Ahead and Storage

Storing Leftovers

Keep leftover Oatmeal Cream Pies in an airtight container in the fridge for up to five days. This helps preserve their soft, chewy texture and keeps the marshmallow frosting silky and fresh.

Freezing

Frosted Oatmeal Cream Pies freeze beautifully! Just wrap each one tightly in plastic wrap, then seal in a freezer bag. Thaw overnight in the fridge or at room temperature for a grab-and-go treat any day.

Reheating

These are best enjoyed cold or at room temperature, fresh from the fridge. If you prefer a slightly softer filling, let your pie rest at room temp for 15-20 minutes; the frosting will gently soften but won’t lose its shape.

FAQs

Can I use quick oats instead of old fashioned oats?

Old fashioned oats give the cookies their hearty, chewy texture, so they’re ideal. Quick oats will work in a pinch, but you might lose a bit of that classic, chunky Oatmeal Cream Pie bite.

What’s the secret to a creamy, fluffy filling?

Beat the butter and marshmallow cream until lighter in color and very smooth—don’t skimp on time. Sifting your powdered sugar is another trick for ultra-fluffy, lump-free frosting.

Can Oatmeal Cream Pies be made gluten-free?

Absolutely! Just swap the all-purpose flour with a good-quality gluten-free blend, and make sure your oats are labeled gluten-free as well. The texture stays lovely and chewy.

How do I prevent my cookies from spreading too much?

Don’t skip chilling the dough—it gives the butter a chance to firm up, helping the cookies keep their round, puffy shape while baking.

Is there a vegan version of Oatmeal Cream Pies?

Yes! Try plant-based butter and a flax egg for the cookies, and use vegan marshmallow creme in the filling. The pies turn out just as soft and delicious.

Final Thoughts

If you’ve always dreamed of tasting the ultimate nostalgic treat—homemade and overflowing with cozy, creamy delight—you simply have to try these Oatmeal Cream Pies. They’re easy, endlessly comforting, and every bite is a sweet flashback. Happy baking!

Oatmeal Cream Pies Recipe

★★★★★

4.9 from 6 reviews

Author: Mariam
Total Time: 1 hour
Yield: About 18 oatmeal cream pies 1x
Diet: Vegetarian

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Description

Indulge in these homemade oatmeal cream pies that are sure to bring back nostalgic memories of childhood. Soft and chewy oatmeal cookies sandwich a fluffy marshmallow cream filling that will have you reaching for seconds.

Instructions

Oatmeal Cookies
In a mixing bowl, combine flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
Mix
Beat butter, brown sugar, and sugar together. Add vanilla, molasses, and eggs. Mix until combined. Mix in the dry ingredients until just combined. Chill dough, then scoop onto cookie sheets. Bake and cool cookies.
Marshmallow Cream Frosting
Beat butter and marshmallow cream. Add powdered sugar, vanilla, and salt until combined. Pipe frosting between cookies to make sandwiches. Chill before serving.

Notes

You can store the assembled oatmeal cream pies in an airtight container in the refrigerator for up to 3 days.
For a twist, try adding a sprinkle of sea salt on top of the frosting before sandwiching the cookies together.

Prep Time: 30 minutes
Cook Time: 9 minutes
Category: Dessert
Method: Baking
Cuisine: American