Irresistible Homemade Oatmeal Cream Pies Recipe

These irresistible homemade oatmeal cream pies are soft, chewy oatmeal cookies sandwiched together with a rich and fluffy vanilla cream filling. Inspired by the classic snack, this from-scratch version brings a nostalgic treat into my kitchen with fresher flavor, better texture, and a whole lot of love.

Why You’ll Love This Recipe

I love these oatmeal cream pies because they strike the perfect balance between sweet, soft, and satisfying. The cookies are spiced just right, with chewy oats and a hint of molasses, while the cream filling is light and luscious. They’re great for lunchboxes, dessert trays, or a cozy afternoon snack—and way better than store-bought.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the oatmeal cookies:

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Molasses

• All-purpose flour

• Baking soda

• Ground cinnamon

• Salt

• Quick oats

For the cream filling:

• Unsalted butter (softened)

• Marshmallow creme or fluff

• Powdered sugar

• Vanilla extract

• Milk or cream (to adjust consistency)

Directions

1. I preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.

3. I beat in the eggs, vanilla, and molasses until fully combined.

4. In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt.

5. I gradually add the dry ingredients to the wet mixture, then stir in the oats.

6. I scoop the dough into small balls and place them on the baking sheet, leaving space for spreading.

7. I bake for 9–11 minutes until the edges are set and the centers are still soft. I let them cool completely on a wire rack.

8. While the cookies cool, I make the filling by beating the butter and marshmallow creme until smooth.

9. I add powdered sugar and vanilla, then a splash of milk to get a creamy, spreadable texture.

10. I spread or pipe the filling onto the flat side of one cookie, then top with another to make a sandwich.

Servings and timing

This recipe makes about 12 oatmeal cream pies (24 cookies). It takes 20 minutes to prep, 10 minutes to bake, and another 10–15 minutes to cool and assemble. I usually have them ready in around 45 minutes.

Variations

Sometimes I add a pinch of nutmeg or swap the marshmallow filling for a simple vanilla buttercream. I’ve also stirred mini chocolate chips into the cookie dough for extra texture. For a fall twist, I mix in a bit of maple syrup or pumpkin spice.

storage/reheating

I store the assembled pies in an airtight container at room temperature for up to 2 days, or refrigerate them for 4–5 days. For the softest texture, I let refrigerated pies sit at room temp for about 15 minutes before eating. I don’t reheat them—they’re best enjoyed cool or room temp.

FAQs

Can I use rolled oats instead of quick oats?

I prefer quick oats because they make a softer cookie. Rolled oats work too, but the texture will be slightly coarser.

Can I freeze oatmeal cream pies?

Yes, I wrap each pie in plastic wrap and freeze them in an airtight container for up to 2 months. I thaw them in the fridge or at room temperature before serving.

Is marshmallow creme necessary for the filling?

It gives the filling that fluffy, nostalgic texture. If I don’t have it, I substitute with a thick vanilla buttercream.

How do I keep the cookies soft?

I underbake them slightly so they stay soft as they cool. Storing them in an airtight container helps retain moisture.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend and certified gluten-free oats. The texture may be a bit more delicate but still delicious.

Conclusion

These homemade oatmeal cream pies are everything I want in a comforting, nostalgic dessert—chewy, creamy, sweet, and utterly satisfying. I love how easy they are to make and how much better they taste than anything pre-packaged. Whether I’m making them for a party or just for myself, they always hit the spot.