Homemade Oatmeal Cream Pies Recipe

If you’ve ever had a Little Debbie oatmeal cream pie, you know just how addictive these soft, chewy treats can be. There’s something so nostalgic about that creamy filling sandwiched between two spiced oatmeal cookies. But let me tell you, making them at home takes them to a whole new level. These homemade oatmeal cream pies are perfectly chewy on the outside, rich and buttery, and filled with a creamy, sweet frosting that’s just the right amount of indulgent. Trust me, once you’ve tried making these from scratch, you’ll never go back to store-bought.

For me, these oatmeal cream pies bring back memories of childhood. I remember saving up my allowance to buy a box of them and savoring every bite. Making them at home, I realized just how simple they are to put together—and with ingredients I can pronounce! There’s something so satisfying about recreating that nostalgic taste but in a way that feels even fresher and more special.

this RECIPE

The origin story of the classic oatmeal cream pie 🥰

Oatmeal cream pies have been around since the 1960s, popularized by the Little Debbie brand as part of their lineup of affordable snack cakes. These treats were originally marketed as a lunchbox snack, making them a hit with kids and adults alike. The original recipe combined two soft, spiced oatmeal cookies with a creamy, marshmallow-based filling. Over time, home bakers have experimented with their own versions, creating everything from jumbo-sized cream pies to miniature versions.

In this homemade recipe, we’re sticking close to that classic, comforting flavor but adding a few tweaks to make it even better. The cream cheese in the filling, for example, adds a touch of tanginess that balances out the sweetness, while a hint of molasses in the cookie dough deepens the flavor.

Let’s talk ingredients: what makes these oatmeal cream pies shine

Each ingredient in this recipe serves a purpose, and with a few simple tweaks, you can make these oatmeal cream pies truly your own.

• Butter: The base of both the cookie dough and the filling, butter provides richness and a tender texture. Using unsalted butter lets us control the saltiness.
• Brown Sugar and Granulated Sugar: Brown sugar gives the cookies a slight caramel flavor and chewiness, while granulated sugar balances the sweetness. If you prefer, you could use all brown sugar for an even chewier texture.
• Molasses: This ingredient is optional, but I highly recommend it. Just a tablespoon adds a depth of flavor that makes the cookies taste like something straight out of a bakery.
• Oats: Quick oats work best here, providing a tender, chewy texture without overwhelming the dough. Regular rolled oats can be used in a pinch, but the texture will be a bit heartier.
• Cream Cheese: For the filling, cream cheese adds a subtle tang that helps balance the sweetness. Be sure to use full-fat, brick-style cream cheese for the best results.
• Powdered Sugar: This is the main sweetener in the filling, giving it that smooth, melt-in-your-mouth texture. Adjust the amount to taste if you prefer a less-sweet filling.
• Vanilla: A classic flavor booster for both the cookies and the filling.

Kitchen gear: what you need (and what you can totally skip)

To make these oatmeal cream pies, you don’t need any fancy equipment—just a few kitchen basics will do the trick!

• Mixer: A hand mixer or stand mixer makes creaming the butter and sugars a breeze, especially for the filling. If you don’t have one, a sturdy wooden spoon and a bit of elbow grease will work.
• Cookie Scoop: This isn’t strictly necessary, but it makes portioning the dough so much easier. I use a 1.5-tablespoon scoop, which helps create uniform cookies.
• Baking Sheets: Any flat baking sheet will work, but lining them with silicone baking mats or parchment paper is key for easy cleanup and non-stick baking.
• Cooling Rack: For cooling the cookies. This helps prevent them from getting too soft and ensures they’re completely cool before adding the filling.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Preheat and prep

Start by preheating your oven to 350°F (180°C). Line your baking sheets with silicone mats or parchment paper to prevent sticking.

2. Cream the butter and sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step is essential for creating a chewy, soft texture in the cookies.

3. Add the wet ingredients

Mix in the molasses, vanilla extract, and eggs until smooth. The molasses adds richness, so don’t skip it! (And yes, it’s just one tablespoon, but it makes a difference.)

4. Combine the dry ingredients

Turn off the mixer and add the flour, cinnamon, baking soda, and salt. I like to do a few stirs by hand first to prevent flour from flying everywhere, then mix on low until everything is incorporated.

5. Fold in the oats

Gently fold in the quick oats. The dough will be thick, but that’s what gives the cookies their chewy texture.

6. Scoop and bake

Using a cookie scoop or tablespoon, form the dough into balls and place them on your lined baking sheets, spacing them about 2 inches apart. Bake one sheet at a time in the center of the oven for 9-11 minutes, or until the tops look set. Let the cookies cool on the sheet for 10 minutes, then transfer to a cooling rack.

7. Make the cream filling

Beat the softened butter until fluffy, then add the cream cheese in chunks and mix until smooth. Add powdered sugar a bit at a time, tasting as you go to reach your preferred level of sweetness. If the filling is too thick, add a splash of cream to thin it out.

8. Assemble the cream pies

Take one cooled cookie, spread about 1 to 1.5 tablespoons of filling on the bottom, then top with a second cookie to form a sandwich. Gently press down to spread the filling evenly.

Variations to make it your own

• Gluten-Free: Substitute a gluten-free all-purpose flour blend and make sure your oats are certified gluten-free. The texture will be a bit different, but still delicious.
• Dairy-Free: Use a dairy-free butter substitute for both the cookies and filling, and a dairy-free cream cheese in the filling.
• Less Sweet: If you prefer a less-sweet treat, reduce the sugar in the filling or add a bit of lemon juice to cut through the sweetness.
• Spiced Up: Add a dash of nutmeg or ginger to the cookie dough for extra warmth.
• Mini Cream Pies: Use a smaller scoop to make mini oatmeal cream pies—perfect for a party tray or as a bite-sized treat.

Serving and presentation ideas

For a fun, rustic presentation, stack a few oatmeal cream pies on a plate lined with parchment paper or a doily. These also look great piled up on a cake stand if you’re serving them at a gathering. To add a little color, try dusting the tops with a tiny bit of powdered sugar or serving them with a handful of fresh berries on the side.

Perfect beverage pairings

These oatmeal cream pies pair wonderfully with classic drinks like cold milk or a hot cup of coffee. For something a bit different, try them with a spiced chai latte—its warming spices complement the cinnamon in the cookies beautifully. If you’re serving them in the summer, a tall glass of iced vanilla latte or a creamy, blended matcha latte would be refreshing options. And for a kid-friendly treat, serve them with a chilled glass of chocolate milk.

Storage and reheating tips

Homemade oatmeal cream pies are best enjoyed fresh, but they can be stored for later. Keep them in an airtight container in the refrigerator for up to 5 days. Just let them sit at room temperature for a few minutes before serving to soften the filling. For longer storage, you can freeze them—just wrap each pie individually in plastic wrap and store them in a freezer-safe bag. To enjoy, thaw at room temperature for about an hour.

Scaling up or down

This recipe makes about 16-17 oatmeal cream pies, but it’s easy to double for a larger batch if you’re hosting a gathering or want to share. To make a smaller batch, simply halve the ingredients. When scaling, keep in mind that you may need to adjust baking times slightly if your cookies end up larger or smaller than the original size.

Troubleshooting tips

If your cookies come out too thin, it might be because the dough was too warm—chill it briefly before baking if needed. And if the filling is too runny, add a bit more powdered sugar until it firms up. Lastly, be sure to fully cool the cookies before filling; otherwise, the cream will melt and make a mess.

Give this oatmeal cream pie recipe a try!

There’s nothing quite like a homemade oatmeal cream pie. They’re soft, chewy, and filled with a sweet, creamy filling that’ll make you feel like a kid again. Plus, they’re so easy to make, you’ll wonder why you ever bought the boxed version. Try them out, play around with the flavors, and don’t be surprised if they become a new favorite!

FAQs

Q: Can I use rolled oats instead of quick oats?
A: Yes, but the texture will be a bit heartier. Quick oats work best for a soft, chewy cookie.

Q: Can I make these gluten-free?
A: Absolutely! Just use a gluten-free flour blend and certified gluten-free oats.

Q: How sweet is the filling?
A: The filling is sweet but balanced by the cream cheese. You can adjust the powdered sugar to taste.

Q: Can I freeze these?
A: Yes! Wrap each assembled cream pie individually and freeze in a bag. Thaw at room temp for about an hour.

Q: Do I have to use molasses?
A: It’s optional but recommended for depth of flavor. You can substitute with honey or omit it altogether if needed.

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