Homemade Oatmeal Cream Pies Recipe

There’s something nostalgic and heartwarming about biting into a homemade oatmeal cream pie. These soft, chewy oatmeal cookies sandwiched together with a fluffy, sweet cream filling feel like a bite straight out of childhood. Forget the store-bought version – once you’ve tried making these from scratch, there’s no going back. The cookies have the perfect balance of cinnamon warmth and rich, buttery flavor, while the cream cheese-based filling adds a creamy, tangy sweetness that complements the cookies so well. Plus, they’re incredibly fun to make, especially if you have little ones to help with the mixing and sandwiching!

this RECIPE

Memories of sharing oatmeal cream pies 🍪

Growing up, oatmeal cream pies were one of those rare treats that made their way into my lunchbox on special occasions. I remember peeling back the wrapper and savoring each bite, always wishing the pies were just a little bit bigger (because who doesn’t want more filling?). Fast forward to my own kitchen, where I realized that making these beloved treats at home not only gives me control over the ingredients but also lets me size them however I want! Now, I can pack in extra filling and enjoy a fresher, tastier version of the classic.

A quick history of oatmeal cream pies

The oatmeal cream pie, as we know it, was popularized in the United States by the Little Debbie brand back in the 1960s. Originally marketed as a budget-friendly treat, the pies quickly became iconic with their soft oatmeal cookies and sweet, creamy filling. Over the years, homemade versions started popping up, allowing for a more personalized take on the classic. While the original recipe uses a marshmallow cream filling, this version brings in cream cheese for a richer, slightly tangy twist.

Key ingredients: what makes these oatmeal cream pies so delicious

To create the perfect oatmeal cream pies, you’ll need some pantry staples, but each ingredient plays a key role in achieving that classic flavor and texture.

• Butter: Butter is essential for both the cookies and the filling. It adds richness and a soft, melt-in-your-mouth texture. Make sure it’s softened for easier mixing.
• Brown sugar: This gives the cookies a caramel-like sweetness and a chewy texture. If you’re out of brown sugar, you can make a quick substitute by mixing granulated sugar with a bit of molasses.
• Molasses: Just a tablespoon adds depth to the cookies and enhances that classic oatmeal cream pie flavor. If you don’t have molasses on hand, you can skip it, but it does add a special something.
• Oats: Quick oats work best here, as they incorporate easily into the dough without making the cookies too chunky. They add fiber and give the cookies their characteristic texture.
• Cream cheese: Using cream cheese in the filling instead of marshmallow fluff adds a slight tanginess that balances the sweetness beautifully. Make sure it’s the full-fat brick style for the best texture.
• Powdered sugar: This is used in the filling to achieve that smooth, sweet, and fluffy texture. You can adjust the amount depending on how sweet you like it.

Kitchen tools you’ll need (and substitutes that work!)

You don’t need anything fancy to make these oatmeal cream pies, but a few basic tools will make the process easier and more enjoyable.

• Electric mixer: A hand or stand mixer is super helpful here, especially for creaming the butter and sugar together. If you don’t have one, a sturdy wooden spoon and some elbow grease will do the trick.
• Cookie scoop: This is handy for making evenly-sized cookies, but you can use a tablespoon if you don’t have a scoop. Just try to keep the sizes consistent for easy sandwiching.
• Baking sheets: You’ll need a couple of baking sheets lined with parchment paper or silicone baking mats. These prevent the cookies from sticking and make for easy cleanup.
• Cooling rack: This is optional, but it’s great for letting the cookies cool completely before frosting. A cutting board or a clean countertop can work in a pinch.

Step-by-step: how to make homemade oatmeal cream pies

Let’s break down the process so you can bake these like a pro! We’ll start with the cookies and move on to the filling and assembly.

Making the oatmeal cookies

1. Preheat your oven: Start by preheating the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the butter and sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This step is key for a soft, tender cookie.
3. Add the wet ingredients: Mix in the molasses, vanilla extract, and eggs. Beat until creamy. This is where the mixture gets that rich, caramel color.
4. Combine the dry ingredients: Turn off the mixer and add the flour, cinnamon, baking soda, and salt. I like to stir by hand a bit first to avoid a flour explosion, then mix on low until everything is just combined.
5. Fold in the oats: Stir in the oats by hand to keep the cookies chewy and well-textured.
6. Scoop and bake: Form the dough into balls about 1 to 1.5 tablespoons each, placing them about 2 inches apart on the baking sheets. Bake for 9-11 minutes, until the tops look set. Let them cool on the sheet for 10 minutes before transferring to a rack.

Making the cream filling

1. Beat the butter: In a clean bowl, beat the butter until it’s fluffy and smooth.
2. Add the cream cheese: Chop the cream cheese into a few pieces and beat it into the butter. This gives the filling a rich, creamy base.
3. Mix in the powdered sugar: Start with 1.5 cups, then gradually add more to your preferred sweetness level. If the filling is too thick, add a tablespoon of cream.

Assembling the cream pies

1. Frost the cookies: Once the cookies have cooled completely, take one cookie and spread about 1 to 1.5 tablespoons of filling on the bottom.
2. Make the sandwiches: Press a second cookie on top, with the bottom facing down. Repeat until all the cookies are paired up!

Variations and fun twists

If you’re looking to change things up or accommodate different dietary needs, here are a few ideas:

• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the oats are certified gluten-free as well.
• Dairy-free: Use vegan butter in both the cookies and the filling, and swap the cream cheese for a dairy-free alternative. Coconut cream can be used in place of regular cream.
• Chocolate lovers: Add mini chocolate chips to the cookie dough for a fun twist. You can also drizzle melted chocolate over the finished pies.
• Seasonal spices: For a holiday twist, try adding a bit of nutmeg and cloves along with the cinnamon.
• Nut butter filling: Add a tablespoon of peanut butter or almond butter to the cream filling for a nutty flavor boost.

How to serve your oatmeal cream pies

For a beautiful presentation, place the oatmeal cream pies on a large platter lined with a napkin. If you’re serving these at a party, dust them lightly with powdered sugar for a sweet touch. These cookies are a great standalone dessert, but they also pair nicely with fresh fruit or a scoop of vanilla ice cream.

Beverages to enjoy with oatmeal cream pies

These oatmeal cream pies are perfectly paired with a warm or cold drink! Here are a few ideas:

• Classic milk: A glass of cold milk complements the sweet, creamy filling and is a classic combo.
• Hot cocoa: The rich, chocolatey flavors of hot cocoa are an indulgent match for these treats, especially on a chilly day.
• Chai tea: The warm spices in chai complement the cinnamon in the cookies, creating a cozy, harmonious pairing.
• Iced coffee or cold brew: If you’re a coffee lover, an iced coffee balances out the sweetness and adds a refreshing contrast.

Storing and reheating tips

To store your oatmeal cream pies, keep them in an airtight container in the fridge. They’ll stay fresh for up to a week, though they rarely last that long! If you like them at room temperature, just let them sit out for a few minutes before eating. You can also freeze them for up to two months – just thaw in the fridge overnight before serving.

Adjusting for different servings

This recipe makes around 16-17 oatmeal cream pies, but you can easily scale it up or down. If you’re making a smaller batch, just halve the ingredients. For a larger gathering, double the recipe – though you might need to bake in batches.

Troubleshooting tips for perfect oatmeal cream pies

If your cookies spread too much, make sure your butter wasn’t overly soft when you started. If the filling seems too runny, add a bit more powdered sugar until it thickens up. And if you find the cookies are sticking together, a little parchment paper between layers in storage does the trick!

Go on, give these homemade oatmeal cream pies a try!

Making oatmeal cream pies from scratch is such a rewarding experience. They’re soft, chewy, sweet, and a little bit nostalgic – everything a good dessert should be. Plus, they’re fun to customize! I hope you love these as much as I do, and remember, feel free to experiment and make them your own.

Frequently Asked Questions

1. Can I use old-fashioned oats instead of quick oats?
Yes, but the texture will be a bit chunkier. Quick oats blend in more smoothly, giving the cookies a softer texture.

2. How can I make the filling less sweet?
Reduce the powdered sugar slightly, or add a little more cream cheese for a tangier taste.

3. Can I make these cookies ahead of time?
Absolutely! Store them in an airtight container in the fridge, or freeze them for longer storage.

4. What’s the best way to get evenly-sized cookies?
A cookie scoop helps a lot! But if you don’t have one, just try to keep each dough ball around the same size.

5. Can I use margarine instead of butter?
Butter gives the best flavor and texture, but you can substitute margarine if needed. Just note the cookies may spread a bit more.

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