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Oatmeal Cream Pies

Oatmeal Cream Pies

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Indulge in the nostalgic delight of homemade Oatmeal Cream Pies! These soft and chewy cookies, spiced with cinnamon and packed with hearty oats, are sandwiched together with a fluffy marshmallow cream filling. Perfect for any occasion—be it a birthday, holiday, or just a sweet snack—these delightful treats will bring joy to your gatherings. Easy to make and fully customizable, you can experiment with different fillings or even add chocolate chips for an extra indulgence. With straightforward instructions, both novice and experienced bakers will find joy in creating these classic dessert sandwiches that are sure to impress your family and friends.

Ingredients

Scale
  • 1 cup unsalted butter, room temperature
  • 1 cup brown sugar (light or dark), packed
  • ½ cup white granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ tablespoon molasses (not blackstrap)
  • 2 large eggs, room temperature
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (or nutmeg)
  • 3 cups old fashioned oats
  • 1 cup unsalted butter, room temperature (for frosting)
  • 7 oz marshmallow fluff/cream
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats; set aside.
  3. In a stand mixer, beat butter and sugars until creamy. Add vanilla and eggs; mix well.
  4. Gradually incorporate dry ingredients until just combined. Chill dough for 15 minutes.
  5. Scoop dough onto baking sheets and bake for 8-9 minutes until set. Cool on wire racks.
  6. For frosting, beat butter and marshmallow fluff until fluffy; mix in powdered sugar, vanilla, and salt.
  7. Assemble the pies by spreading frosting between two cookies.

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