Oatmeal Cream Pie Recipe

This Oatmeal Cream Pie Recipe is the most nostalgic homemade version of the beloved Oatmeal Cream Little Debbie Cake with that fluffy filling in the center!

Sommer’s Recipe Notes

What was your favorite childhood treat? Swiss Cake Rolls, Twinkies, Ding Dongs? Well, I was an Oatmeal Cream Pie Cookie kind of girl.

These tender Homemade Oatmeal Cream Pies are the perfect treat to satisfy nostalgic cravings no matter the time of day. Plus, they are much better than the store-bought variety.

Why You’ll Love This Oatmeal Cream Pie Recipe

• Heavenly texture – The soft pliable cookies are sandwiched together with fluffy cream filling, just how you remember them, taste and texture both.
• The perfect treat – Homemade Oatmeal Cream Pies pack well in lunch boxes to provide a big smile when your little someone discovers their treat. That makes them a double win for both parent and child in my opinion.

So let’s learn how to make oatmeal cream pies right at home! Ready to get started?

Ingredients and Tips

• Rolled oats – You can also use quick oats.
• Dry ingredients – You’ll need all-purpose flour, baking soda and baking powder.
• Sugar – For the cookies, use brown sugar, and for the filling you’ll need powdered sugar.
• Butter – Use melted, unsalted butter.
• Vanilla extract – You will need a high-quality vanilla extract.
• Cocoa powder – Use the unsweetened variety.
• Cinnamon – To get that warm, aromatic flavor, use powdered cinnamon.
• Marshmallow fluff – This creates the filling’s gooey signature quality.

Recipe Variations and Dietary Swaps

• Chocolate – Sprinkle some mini chocolate chips into the cookie batter, or drizzle some chocolate sauce over the prepared cream pies as a garnish.
• Pumpkin – Mix some pumpkin puree into the cookie dough for a fun fall twist.
• Ice cream – Swap the cream pie layer with vanilla ice cream.
• Gluten-free – Use GF oats and flour.
• Jumbo size – To make extra jumbo oatmeal creme pies, make larger cookie dough balls (and increase baking time)!
• Raisins – Mix in some plump raisins for extra sweetness.

How To Make Oatmeal Cream Pies

Tips for Success – For super soft and chewy cookies, make sure you don’t over-mix the dough! That can create tough cookies. Also, don’t over bake the cookies! Cookies will look slightly underdone when they are ready to take out of the oven. Make sure you don’t leave them in the oven too long, or they will be too hard.

Find the full Oatmeal Cream Pie recipe with detailed instructions and storage tips in the printable form at the bottom of the post!

Storage Notes

• Storing Leftovers – Store leftover pies in an airtight container or wrap in plastic wrap at room temperature for up to 3 days. Otherwise, place in the refrigerator for up to 5 days. You can also freeze these (tightly wrapped). Make sure to thaw before serving.

Serving Suggestions

I love to serve these classic cream pies at potlucks or picnics alongside a glass of milk, hot cocoa or even with a generous scoop of vanilla ice cream…for some extra sweetness. Each bite is reminiscent of those childhood favorite little Debbie oatmeal creme pies..

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Homemade Oatmeal Cream Pie Recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

This Oatmeal Cream Pie Recipe is the most nostalgic homemade version of the beloved Oatmeal Cream Little Debbie Cake with that fluffy filling in the center!

Servings: 10 cream pies

Video

Ingredients

US Customary – Metric

For the Oatmeal Cookies:

• 1 cup packed brown sugar
• 1/2 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup rolled oats

For the Cream Filling:

• 1 cup vegetable shortening
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 7.5 ounces marshmallow fluff (1 jar)

Instructions

For the Cookies:

• Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper. Sift the dry ingredients into a medium bowl and set aside.
• Use an electric mixer to cream the brown sugar, butter, egg, and vanilla. Once smooth, slowly add the dry mixture to the wet mixture until well combined. Stir in the oats.
• Use a tablespoon-sized scoop to form equal dough balls. Allow them plenty of space to spread. Bake for 7-9 minutes. Let the cookies cool completely before moving off the parchment paper.

For the Filling:

• Cream the shortening, powdered sugar, and vanilla together until smooth. Mix in the marshmallow fluff.

To Assemble:

• Match up two cookies that are of equal size and shape. Turn the bottom cookies over. Use a piping bag (or zip-bag with the corner cut off) to pipe the filling onto the bottom cookie. This is much easier than trying to spread it. Add the top cookie of each cream pie and press down.

Notes

I found I liked a thin layer of cream filling better than a thick layer, but you should have plenty if you want to pile it on!

Storing Leftovers – Store leftover pies in an airtight container at room temperature for up to 3 days. Otherwise, place in the refrigerator for up to 5 days.

Nutrition

Serving: 2cookies, Calories: 546kcal, Carbohydrates: 67g, Protein: 3g, Fat: 30g, Saturated Fat: 11g, Cholesterol: 40mg, Sodium: 208mg, Potassium: 106mg, Fiber: 1g, Sugar: 46g, Vitamin A: 305IU, Calcium: 38mg, Iron: 1.2mg

Course: Cookies, Dessert, Holiday

Cuisine: American

Author: Sommer Collier

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