These Homemade Oatmeal Cream Pies are made with soft, chewy oatmeal cookies, warm cinnamon, and a rich, creamy filling—just like you remember, but even better!
You know those desserts that just hit differently? The kind that takes you right back to being a kid, when life was simpler, and dessert felt like a major event? For me, oatmeal cream pies are that treat.
I can still picture the crinkly plastic wrapper from the store-bought ones, always tucked neatly into my lunchbox. My mom didn’t buy them often—she was more of a “fruit-as-dessert” kind of lady—but when she did? Oh man, it was the ultimate treat. I’d nibble around the edges first, saving that soft, sweet filling for last, as if I’d outsmarted the whole system.
But you know what? Homemade oatmeal cream pies? Blow the store-bought ones out of the water. I’m talking softer cookies, richer filling, and none of that “suspiciously shelf-stable” taste. Just real ingredients, made with love (and maybe a little molasses magic).
I made a batch for a weekend movie night recently, and my family devoured them so fast I barely had time to snap a picture. So, if you’re craving a bit of sweet nostalgia—or just want to win at dessert this week—this recipe’s for you.
Why You’ll Love This Homemade Oatmeal Cream Pies Recipe?
- Soft, Chewy Goodness: Forget dry cookies. These stay soft even after filling!
- Perfectly Sweet Filling: A cream cheese frosting that actually balances the sweetness.
- No Weird Ingredients: Just pantry staples—nothing you can’t pronounce.
- That Homemade Touch: Because let’s be real—homemade always tastes better.
- Fun to Share (Or Not): Perfect for parties, lunchboxes, or keeping all to yourself. No judgment here.
Ingredient Notes:
Ever wondered why each ingredient matters? Here’s the breakdown:
- Unsalted Butter: For richness and tenderness. Make sure it’s softened for easier mixing.
- Brown Sugar: Adds moisture and a deeper, caramel-like sweetness.
- Molasses: The secret ingredient that gives the cookies their classic oatmeal cream pie flavor.
- Quick Oats: They create that signature chewy texture. Rolled oats? A bit too thick for this one.
- Cinnamon: Adds a subtle warmth—don’t skip it!
- Cream Cheese: Balances the sweetness of the filling with a slight tang.
- Powdered Sugar: For that light, fluffy frosting vibe.
Pro Tip: Want a slight twist? Swap half the brown sugar for dark brown sugar for a deeper molasses flavor.
How To Make Homemade Oatmeal Cream Pies?
Making these is way easier than you’d think. Let’s break it down.
Step 1. Preheat & Prep:
Heat your oven to 350°F and line two large baking sheets with parchment paper or silicone mats. (Trust me, easy cleanup is the way to go here.)
Step 2. Mix the Cookie Dough:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until it’s light and fluffy—about 2-3 minutes with a hand or stand mixer.
Add the molasses, vanilla, and eggs, beating just until smooth.
Next, stir in the flour, cinnamon, baking soda, and salt. Mix gently until just combined, then fold in the oats. The dough will be thick—that’s exactly what you want!
Step 3. Shape & Bake the Cookies:
Scoop about 1 tablespoon of dough for each cookie and roll into balls. Place them 2 inches apart on the baking sheets since they’ll spread.
Bake for 9-11 minutes or until the edges look set. The centers should still look soft—that’s the key to chewy cookies.
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Step 4. Make the Cream Filling:
While the cookies cool, whip up the filling.
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Beat the softened butter until fluffy, then add the cream cheese and mix until smooth.
Gradually mix in the powdered sugar, about ½ cup at a time. If the frosting feels too thick, add 1 tbsp of cream to thin it out.
Step 5. Assemble the Pies:
Match cookies into pairs based on size (perfectionists, this part is oddly satisfying).
Spread about 1.5 tablespoons of the filling on the bottom of one cookie, then gently press the second cookie on top.
And just like that—you’ve got yourself homemade oatmeal cream pies.
Storage Options:
- Fridge: Store in an airtight container for up to 5 days. The cookies stay soft!
- Freezer: Freeze assembled pies for up to 2 months. Just thaw overnight in the fridge.
- Room Temp: If you skip the cream cheese in the filling, they can sit at room temp for 2 days.
Variations and Substitutions:
Want to make these even more fun? Try these twists:
- Choco-Lover’s Dream: Add ½ cup mini chocolate chips to the dough.
- Fall Flavor Vibes: Swap the cinnamon for pumpkin spice blend.
- Double the Cream: Add a swirl of marshmallow fluff to the frosting.
- Dairy-Free: Use vegan butter and dairy-free cream cheese.
What to Serve with Homemade Oatmeal Cream Pies?
These cookies totally hold their own, but if you want to go extra, try pairing them with:
- Hot Cocoa: Perfect for cozy movie nights.
- Vanilla Ice Cream: For an oatmeal cream pie ice cream sandwich moment.
- Fresh Berries: Because balance. (Kind of?)
Frequently Asked Questions:
Can I make these smaller for bite-sized treats?
Totally! Use 1 teaspoon of dough per cookie and bake for about 7-8 minutes.
How do I keep them soft?
The brown sugar and molasses help, but storing them in an airtight container with a slice of bread will keep them super soft!
Can I use rolled oats instead?
Quick oats work best, but if you’re in a pinch, pulse rolled oats in a blender for a few seconds to break them down.
Seriously, these Homemade Oatmeal Cream Pies are everything you remember—soft, chewy, and filled with that perfectly sweet cream center. The best part? They’re even better than the store-bought version (because homemade always wins, right?).
So what are you waiting for? Go make a batch! And hey—if you add a fun twist like chocolate chips or marshmallow fluff, tag me—I’d love to hear how they turned out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Oatmeal Cream Pies
Ingredients
Oatmeal Cookies:
- 1 c. unsalted butter 226 grams, softened
- 1 c. brown sugar 200 grams, packed
- ½ c. granulated sugar 100 grams
- 1 tbsp. molasses
- 2 tsp. vanilla extract
- 2 large eggs
- 2 c. all-purpose flour 250 grams
- ½ tsp. cinnamon
- 1 tsp. baking soda
- ¼ tsp. salt
- 3 c. quick oats
Cream Filling:
- ¾ c. unsalted butter 168 grams, softened
- 2 ounces cream cheese 57 grams (make sure to use full-fat, brick-style)
- 3-4 c. powdered sugar 330-440 grams
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1 tbsp. cream if needed
Instructions
Oatmeal Cookies:
- Preheat your oven to 350°F (180°C or 170°C fan forced). Prepare your cookie sheets with silicone baking mats or parchment paper.
- In a bowl beat together softened butter, brown sugar and granulated sugar until the mixture becomes fluffy.
- Add molasses, vanilla extract and eggs, to the mixture. Continue beating until it turns creamy.
- Turn off the mixer. Gently add flour, cinnamon, baking soda and salt. Stir briefly by hand before resuming mixing on low speed until everything's well incorporated.
- Incorporate the oats into the dough by stirring them in.
- Shape the dough into balls of about 1 to 1.5 tablespoons each. Place them 2 inches apart on the prepared cookie sheets.
- Bake one sheet at a time in the middle of the preheated oven for 9 to 11 minutes. Until the tops of the cookies appear set.
- Allow the cookies to cool on their sheets for at least 10 minutes before transferring them onto a wire rack for further cooling.
Cream Cheese Frosting:
- In a bowl, beat softened butter until it becomes fluffy.
- Cut cream cheese into pieces. Incorporate it into the butter while continuing to beat.
- Gradually add 1 ½ cups of sugar along, with vanilla extract and salt while starting on low speed and gradually increasing it to medium speed until everything is well mixed.
- Gradually mix in the rest of the sugar adding about ½ cup at a time until you reach the desired level of sweetness.
- If the frosting is too thick you can add 1 tablespoon of cream to achieve the consistency you prefer.
To put together the cookies:
- Take a cookie. Spread around 1 to 1.5 tablespoons of frosting on its bottom side.
- Place another cookie on top with its side facing down.
- Now you can enjoy your Homemade Oatmeal Cream Pies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
