Oatmeal Cream Pie Recipe
by Sommer Collier — last updated on Sep 22, 2025 
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..
Homemade Oatmeal Cream Pie Recipe
Video
Ingredients
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
Nutrition
Frequently Asked Questions
Yes, you can! It will change the flavor a tad, but will definitely work the same. Butter will make a nice soft filling, while coconut oil will make the filling a little stiffer than the traditional “frosting” filling.
If you are in a time pinch, you can simply just use store-bought marshmallow fluff as the filling, but it won’t be as fluffy or as sweet as if you doctor it up like I did!
Being stuck at home isn’t nearly as bad with these delightful treats. Most of the items I already had in my pantry, so I didn’t have to go looking around the store for anything crazy. I also substituted the vegetable shortening for butter and WOW. So good. Thank you for this delicious recipe!
Absolutely delicious! Mine didnt spread out much (making a second cookie batch today to try again) but they were still amazing. In the filling I used butter instead of shortening 😋 delicious.
As others have said it makes alot of filling we didnt sandwich our cookies cuz they were too tall and used alot and we still have enough to make a second batch of cookies… (and I may have eaten a few spoonfuls of filling straight up 😅😏)
I tried multiple recipes for these. We LOVE this one! My family and friends .. yum ! So delicious thank you for sharing!
I just made these today for our family Christmas party tomorrow but of course, I tried one and it was soooooooooo good!!! There was wayyy too much icing for the amount of cookies left over so I would almost half the amounts listed.
These are so tasty! Definitely need to double the cookie recipe to use all the filling. It was the perfect amount of creme to the doubled cookie recipe. Also added another tsp (3 tsp total) to the filling because it tasted too marshmallowy to me. Refrigerating the dough helped the cookies not spread and caramelize as much because of all the brown sugar in them. With those tweaks this recipe was perfect! Thanks for sharing!
The cookies are wonderful. Thank you for this recipe. Next time I think I will either double the cookies or half the filling. Really good stuff!!
Easy to make. Everyone loved them!
I made these cookies tonight and they are DELICIOUS! Just like the classic little Debbie’s but way better. I baked the cookies for 8 min exactly and they were perfectly chewy. I also added a bit of salt and cinnamon to the cream. Awesome recipe!!!!
This is my favourite. So easy and very yummy.
I used to have one of these every day with my school lunch. Oh the memories! This was the best part of my lunch :)
This is way more delicious than anything you could buy pre-made at the store! If you are going to treat yourself, make it homemade :)
Thanks for the recipe, I will try to make pie at home, I hope this will work.
I think I’m going to try this recipe, can I use coconut oil instead of shortening for the filling?
Hi Kate,
I have not personally tried that, but I think it would be worth a shot. The texture might be slightly denser, but not much. :)
These cookies do look delicious. But what is with all the comments on roller derby? All I see in this post are the oatmeal cream pies! Clearly I’m missing something.