Oatmeal Cream Pies
These homemade Oatmeal Cream Pies bring a nostalgic twist to a beloved childhood treat. Soft and chewy cinnamon-spiced oatmeal cookies are perfectly paired with a fluffy marshmallow cream frosting. With warm spices and sweet filling, they strike the perfect balance of indulgent and comforting—ideal for dessert or an anytime snack.
Servings: 18 cookie sandwiches
Calories: 340kcal
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter room temperature
- 1 cup packed brown sugar light or dark
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- ½ tablespoon molasses not blackstrap
- 2 large eggs room temperature
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice or nutmeg
- 3 cups old fashioned oats
For the Marshmallow Cream Frosting:
- 1 cup unsalted butter room temperature
- 7 oz marshmallow fluff or cream
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
Make the Oatmeal Cookies:
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
- In a stand mixer, beat the butter, brown sugar, and granulated sugar on high speed for 2 minutes until creamy.
- Add vanilla, molasses, and eggs. Mix on medium speed until fully combined.
- Gradually add the dry ingredients and mix on low speed until just incorporated.
- Chill the dough in the refrigerator for 15 minutes while preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Using a cookie scoop, portion dough to form about 36 cookies. Place 12 per baking sheet and keep remaining dough chilled between batches.
- Bake for 8–9 minutes or until just set. Let cool on baking sheet for 4 minutes, then transfer to a wire rack to cool completely.
- Make the Marshmallow Cream Frosting:
- In a mixer, beat butter and marshmallow fluff on high speed for 3 minutes until light and fluffy.
- Add powdered sugar, vanilla, and salt. Mix on low until incorporated, then beat on high for another 4 minutes until light and airy.
Assemble the Cream Pies:
- Spread or pipe marshmallow frosting on the flat side of one cookie.
- Sandwich with a second cookie and gently press together.
- Chill the assembled cookie sandwiches in the freezer for at least 10 minutes before serving. Store in the refrigerator if making ahead.
Notes
Spoon and level flour or use a kitchen scale to avoid dry cookies.
For high-altitude baking, add 1 tablespoon extra flour.
Let butter and eggs sit at room temperature for 2 hours before baking for best texture.