Homemade Oatmeal Cream Pies Recipe

If you’ve ever tried a Little Debbie Oatmeal Creme Pie, you know just how addictive those chewy, sweet sandwiches can be. But here’s the thing: nothing beats the flavor of a homemade version. These oatmeal cream pies are everything you want in a nostalgic treat—soft, chewy oatmeal cookies packed with just the right amount of spice and a rich, creamy filling that’s sweet without being overly sugary. Plus, you get to control the ingredients, which means no preservatives or strange additives—just pure, classic goodness.

I remember the first time I made these oatmeal cream pies for my family. It was a chilly autumn day, and the smell of cinnamon and molasses filled the kitchen. I was instantly transported back to my childhood, sneaking those individually wrapped pies out of the pantry. But this time, I got to share the experience with my own little ones, watching their faces light up as they took their first bite. There’s something truly special about recreating a classic treat from scratch, and this recipe is as close to perfection as it gets.

this RECIPE

🍪 The story behind these classic oatmeal cream pies

Oatmeal cream pies have been around since the 1960s, originally created by the Little Debbie brand as a wholesome treat that moms could feel good about giving to their kids. They were inspired by classic homemade oatmeal cookies but added a creamy, marshmallow-like filling in the middle, making them an instant hit. While the original recipe remains a secret, these homemade versions capture that same comforting flavor with just a handful of pantry staples. And while they might not be “bite-sized” like the packaged kind, that’s actually a good thing—more delicious cookie goodness in every bite!

Let’s talk ingredients: simple pantry staples that make a big impact

Oatmeal cookies

• Butter: Using unsalted butter gives you full control over the salt levels in the recipe, and it helps create a rich, soft texture. If you’re out of unsalted butter, you can use salted—just skip the additional salt in the dough.
• Brown Sugar and Granulated Sugar: A mix of both sugars gives the cookies a chewy texture and a perfect caramel flavor. If you’re feeling adventurous, you could try dark brown sugar for even more depth.
• Molasses: This ingredient is what gives the cookies their distinct, slightly spiced flavor. Just a tablespoon makes all the difference! If you don’t have molasses, you can substitute with honey, though you’ll miss out on a bit of that classic flavor.
• Oats: Quick oats work best here as they create a softer cookie. Rolled oats will work in a pinch, but they’ll give the cookies a chunkier texture.
• Cinnamon: Adds a hint of warmth and pairs perfectly with the oats and molasses.

Cream filling

• Butter and Cream Cheese: The combination of these two ingredients gives the filling a rich, creamy texture. Cream cheese also adds a slight tanginess that balances the sweetness.
• Powdered Sugar: This is the base of our frosting, creating a smooth, sweet texture without any grittiness. Start with 3 cups and add more until you reach your desired sweetness.
• Vanilla Extract: Vanilla adds depth to the filling, making it taste less like powdered sugar and more like a marshmallow-y dream.

Kitchen gear you’ll need (and a few things you can skip)

Making these oatmeal cream pies doesn’t require any fancy equipment, but a few tools will make your life easier.

• Electric Mixer: You’ll need this to cream the butter and sugars for both the cookies and the filling. While a hand mixer works, a stand mixer is even better if you have one, as it allows for easier handling of the thicker dough.
• Cookie Scoop: A cookie scoop is perfect for getting evenly sized cookies, which is key when making sandwiches. You want each cookie to be about the same size, so they pair up neatly.
• Silicone Baking Mats: Not a must-have, but silicone mats help the cookies bake evenly and prevent sticking. Parchment paper works just as well, though!
• Cooling Rack: Essential for getting the cookies to cool properly without becoming soggy on the bottom.

Step-by-step: making these oatmeal cream pies from scratch

Step 1: Prepare the cookie dough

Start by preheating your oven to 350°F (180°C) and line your baking sheets with silicone mats or parchment paper. In a large bowl, beat the softened butter with the brown and granulated sugars until the mixture looks fluffy and light—about 2-3 minutes. This step is key for giving your cookies that perfect chewy texture.

Next, mix in the molasses, vanilla extract, and eggs, beating until creamy. I recommend turning off the mixer here and adding the dry ingredients by hand first to avoid flour explosions! Then mix in the flour, cinnamon, baking soda, and salt until just combined. Fold in the oats last; at this point, your dough should be thick and slightly sticky.

Step 2: Scoop and bake the cookies

Using a cookie scoop or a spoon, form balls of dough about 1 to 1.5 tablespoons in size. Place them on the prepared baking sheets about 2 inches apart—these cookies spread as they bake. Bake each tray one at a time in the center of the oven for 9-11 minutes, or until the tops look set but still soft in the middle. They’ll continue to firm up as they cool, so resist the urge to overbake.

Step 3: Cool the cookies

Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring to a wire rack. This keeps them from breaking apart, as they’re quite soft right out of the oven.

Step 4: Make the cream filling

While the cookies are cooling, prepare the filling. In a large bowl, beat the butter until fluffy. Chop the cream cheese into smaller pieces, then add it to the butter, beating until smooth. Add 1 1/2 cups of powdered sugar, vanilla, and salt, mixing on low speed until incorporated. Gradually add the rest of the powdered sugar, about 1/2 cup at a time, until the filling is smooth and sweet enough for your liking. If the filling is too thick, add a tablespoon of cream to thin it out.

Step 5: Assemble the cream pies

Once the cookies are fully cooled, it’s time to assemble! Take one cookie and spread about 1-1.5 tablespoons of the cream filling on the flat side. Sandwich a second cookie on top, pressing gently to spread the filling to the edges.

Variations: make it your own!

• Gluten-Free: Swap out the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use dairy-free butter and a dairy-free cream cheese substitute. The taste will be a bit different, but it still works well!
• Chocolate-Dipped: For an extra indulgent touch, dip half of each assembled sandwich in melted chocolate and let it set. It adds a fun twist to the classic.
• Nutty Twist: Add chopped walnuts or pecans to the cookie dough for extra crunch and flavor.
• Spiced Up: Amp up the flavor by adding a pinch of nutmeg or ginger to the cookie dough.

Serving ideas: make it a dessert moment

To serve these oatmeal cream pies, I love to arrange them on a simple white platter with a sprinkle of powdered sugar over the top for a little extra flair. They look charming on a tiered dessert stand too—perfect for a holiday gathering or a casual weekend get-together. You could even serve them in individual cupcake liners for a party-friendly, grab-and-go treat.

Perfect beverage pairings

These oatmeal cream pies pair wonderfully with a cozy cup of chai tea or spiced apple cider. Both drinks bring out the warm spices in the cookies and make for a comforting combination. For a fresher pairing, try them with iced coffee or an iced latte—the creaminess of the milk compliments the filling beautifully. And for kids (or the young at heart), you can’t go wrong with a classic glass of cold milk!

Storage and reheating tips

These oatmeal cream pies are best stored in an airtight container at room temperature for up to three days. If you want them to last longer, place them in the refrigerator, where they’ll keep for up to a week. For even longer storage, you can freeze the assembled sandwiches; just wrap each one individually in plastic wrap and place in a freezer-safe container. To enjoy from frozen, let them thaw at room temperature for 30-40 minutes.

Scaling the recipe for a crowd

If you want to double the recipe, simply double all the ingredients. Just be prepared to bake in multiple batches, as the dough makes a lot of cookies. On the other hand, if you’d like a smaller batch, halve the recipe, but keep an eye on the baking time as smaller batches might bake a little quicker.

Troubleshooting: a few common issues

• Cookies spreading too much: Make sure your butter isn’t too warm, as this can cause the cookies to spread. If your dough feels too soft, chill it for 15-20 minutes before baking.
• Filling too runny: If your filling is too thin, add more powdered sugar until it reaches the desired consistency.
• Cookies not chewy enough: Overbaking is usually the culprit here. Pull them from the oven as soon as the tops look set.

FAQ

1. Can I make the filling ahead of time?
Yes, you can make the filling up to two days in advance. Store it in the fridge, and let it come to room temperature before using.

2. Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be chunkier. For a softer cookie, stick with quick oats.

3. What can I substitute for molasses?
Honey or maple syrup work as substitutes, but molasses gives the most authentic flavor.

4. Can I make these dairy-free?
Yes, use dairy-free butter and cream cheese alternatives for both the cookies and filling.

5. Can I freeze the cookies before filling?
Absolutely! Just bake and cool the cookies, then freeze them. Assemble the sandwiches once they’re thawed.

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