Homemade Oatmeal Cream Pies: There’s something magical about the combination of chewy oatmeal cookies and a luscious cream filling. If you grew up savoring Lil’ Debbie Oatmeal Cream Pies, then you know exactly what I’m talking about.
But what if I told you that you could recreate this nostalgic treat at home—and make it even better? These Homemade Oatmeal Cream Pies feature soft, cinnamon-kissed oatmeal cookies sandwiched together with a creamy, perfectly sweet filling. The best part? They’re made with simple ingredients you likely already have in your kitchen.
Whether you’re looking to impress your family, whip up a dessert for a gathering, or simply treat yourself, these oatmeal cream pies will hit the spot. Let’s dive into the recipe and some helpful tips to make your baking experience a breeze.
Why You’ll Love These Homemade Oatmeal Cream Pies
- Chewy Perfection: The oatmeal cookies are soft and chewy with just the right balance of texture from the oats and sweetness from the brown sugar.
- Creamy Filling: The cream filling is rich and smooth but not overly sweet, making it the perfect complement to the cookies.
- Customizable: You can tweak the flavors to suit your preferences—add a pinch of nutmeg, swap molasses for honey, or even experiment with flavored fillings.
- Nostalgic Yet Elevated: While inspired by the classic store-bought version, these homemade pies are fresher, tastier, and free of preservatives.
Ingredients You’ll Need
For the Oatmeal Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses (or honey as a substitute)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick oats
For the Cream Filling:
- ½ cup (1 stick) unsalted butter, softened to room temperature
- 2 ounces cream cheese, softened to room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Oatmeal Cookies
Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easier.
Mix Wet Ingredients:
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving that soft cookie texture. Add the eggs one at a time, beating well after each addition. Mix in the molasses and vanilla extract until fully incorporated.
Combine Dry Ingredients:
In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add Oats:
Stir in the quick oats until evenly distributed throughout the dough.
Scoop and Bake:
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets. Space them about 2 inches apart as they will spread slightly during baking. Bake for 10–12 minutes or until the edges are lightly golden. The centers may look slightly underdone, but they will firm up as they cool.
Cool Completely:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Cream Filling
While the cookies cool, it’s time to make the filling.
Beat Butter and Cream Cheese:
In a medium-sized bowl, beat together the softened butter and cream cheese until smooth and creamy.
Add Powdered Sugar:
Gradually add the powdered sugar, mixing well after each addition to avoid lumps. Once all the sugar is incorporated, mix in the vanilla extract until smooth and velvety.
3. Assemble the Oatmeal Cream Pies
Once your cookies have cooled completely (this is important to prevent melting), it’s time to assemble!
Spread the Filling:
Take one cookie and spread a generous amount of cream filling onto its flat side using a knife or small spatula.
Sandwich:
Place another cookie on top of the filling, flat side down, and press gently to create a sandwich. Repeat this process with the remaining cookies and filling.
Storage Tips
- Room Temperature: Store assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage, refrigerate them for up to 5 days. Allow them to come to room temperature before serving for optimal texture.
- Freezing: You can freeze unassembled cookies or fully assembled cream pies for up to 3 months. Wrap them individually in plastic wrap before placing them in an airtight container or freezer bag.
Tips for Success
- Use Softened Butter: Softened butter is key for both the cookies and filling. It ensures a smooth texture and even mixing.
- Don’t Skip Cooling: Assembling cream pies with warm cookies will cause the filling to melt and become messy.
- Stick with Quick Oats: Quick oats provide the best texture for these cookies. Old-fashioned oats may make them too chewy and dense.
- Customize Your Filling: Add a touch of lemon zest or almond extract for a unique twist on the classic flavor.
Frequently Asked Questions (FAQs)
Q: Can I use old-fashioned oats instead of quick oats?
A: While you can use old-fashioned oats in this recipe, they may alter the texture of the cookies, making them denser and less uniform. Quick oats are recommended for the best results.
Q: What can I use instead of molasses?
A: If you don’t have molasses on hand, honey makes an excellent substitute in equal amounts. It will slightly alter the flavor but still provide that signature sweetness.
Q: Can I make these ahead of time?
A: Absolutely! You can bake the cookies and prepare the filling in advance. Store them separately and assemble just before serving for maximum freshness.
Q: Are these oatmeal cream pies overly sweet?
A: Not at all! The cream filling is intentionally less sweet than traditional frostings to balance out the sweetness of the cookies.
Q: Can I make these gluten-free?
A: Yes! Substitute all-purpose flour with a gluten-free flour blend that’s designed for baking. Ensure your oats are certified gluten-free as well.
Final Thoughts
These Homemade Oatmeal Cream Pies are everything you love about the classic treat but elevated with fresh ingredients and a homemade touch. The chewy oatmeal cookies paired with creamy filling create a dessert that’s nostalgic yet sophisticated enough for any occasion. Whether you’re recreating childhood memories or discovering this treat for the first time, one thing is certain—these oatmeal cream pies will quickly become a favorite in your home.
So grab your apron, preheat that oven, and get ready to bake up something truly special!
PrintHomemade Oatmeal Cream Pies Recipe
Description: These oatmeal cream pies feature two incredibly chewy oatmeal cookies with a hint of cinnamon, brown sugar, and vanilla, sandwiched together with a creamy filling that’s not overly sweet. A homemade take on the classic Lil’ Debbie treat, but even better!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 10 minutes (cooling)
- Yield: ~45 minutes
- Category: 12 cream pies
- Method: Dessert
- Cuisine: Baking
- Diet: Vegetarian
Ingredients
For the Oatmeal Cookies:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed brown sugar
¼ cup granulated sugar
2 large eggs
1 tablespoon molasses
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 cups quick oats
For the Cream Filling:
½ cup (1 stick) unsalted butter, softened to room temperature
2 ounces cream cheese, softened to room temperature
2 ½ cups powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Oatmeal Cookies:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the molasses and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the quick oats until evenly distributed.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Filling:
In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy.
Gradually add the powdered sugar, mixing until smooth.
Mix in the vanilla extract until fully incorporated.
Assemble the Cream Pies:
Once the cookies have completely cooled, spread a generous amount of the cream filling onto the flat side of one cookie.
Place a second cookie on top, pressing gently to create a sandwich.
Repeat with the remaining cookies and filling.
Notes
Storage: Store the assembled oatmeal cream pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Oats: Using quick oats is recommended for the best texture and uniformity in these cookies.
Molasses Substitute: If you don’t have molasses on hand, honey can be used as a substitute in equal amounts.
Nutrition
- Serving Size: 1 cream pie
- Calories: ~350
- Sugar: ~18g
- Sodium: ~11g
- Fat: ~7g
- Saturated Fat: 0g
- Unsaturated Fat: ~45g
- Trans Fat: ~2g
- Carbohydrates: ~30g
- Fiber: ~4g
- Protein: ~200mg
- Cholesterol: ~60mg
