Oatmeal Cream Pies Recipe

Oatmeal Cream Pies Recipe

These Oatmeal Cream Pies are the delicious, homemade version of your childhood favorite treat! Soft, chewy cookies infused with cinnamon and brown sugar deliver nostalgic warmth, while the creamy filling creates the perfect balance of texture and flavor.

A Super-Easy Homemade Oatmeal Cream Pie Recipe

Remember those Little Debbie Oatmeal Creme Pies? That perfect combo of soft oatmeal cookies hugging a sweet, creamy center made them irresistible. This homemade version gives you the same nostalgic flavor using real ingredients without preservatives or artificial flavors.

Ingredients

For the Oatmeal Cookies

• 1 cup unsalted butter, softened
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
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• 1 tablespoon molasses
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 3 cups old-fashioned oats

For the Cream Filling

• ½ cup unsalted butter, softened
• 1 cup marshmallow fluff
• 1½ cups powdered sugar
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• 1 teaspoon vanilla extract
• 1–2 tablespoons heavy cream or milk

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs, molasses, and vanilla; mix until combined.
4. Whisk flour, baking soda, salt, cinnamon, and nutmeg. Add to wet mixture and stir in oats.
5. Drop tablespoon-sized dough portions 2 inches apart on baking sheet.
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6. Bake 9–11 minutes until edges are golden. Cool completely.
7. Beat butter and marshmallow fluff until smooth. Add powdered sugar and vanilla; mix until fluffy. Add cream if needed.
8. Spread filling onto half the cookies and sandwich with the remaining cookies.
9. Let set 15–20 minutes before serving.

Frequently Asked Questions

Can I make them without molasses? Yes, substitute honey or maple syrup.

How do I thicken the filling? Add extra powdered sugar if needed.

How should they be stored? Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.