Oatmeal Cream Pies
These homemade Oatmeal Cream Pies are a nostalgic treat reminiscent of the classic Little Debbie version! Soft and chewy cinnamon-spiced oatmeal cookies are sandwiched around a fluffy marshmallow cream frosting for the perfect balance of sweetness, spice, and indulgence.
Servings: 18 cookie sandwiches
Calories: 340kcal
Ingredients
For the Oatmeal Cookies
- 1 cup unsalted butter room temperature
- 1 cup brown sugar light or dark, packed
- ½ cup white granulated sugar
- 1 teaspoon pure vanilla extract
- ½ tablespoon molasses not blackstrap
- 2 large eggs room temperature
- 1 ¾ 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/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 the flour, baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
- In a mixer, beat the butter, brown sugar, and granulated sugar together on high speed for 2 minutes until creamy.
- Add the vanilla, molasses, and eggs. Mix on medium speed until fully combined.
- Gradually add in the dry ingredients and mix on low speed until just incorporated.
- Chill the dough in the fridge for 15 minutes while you preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop dough using a cookie scoop to form 36 cookies (about 3 dozen). Place 12 cookies per baking sheet and return remaining dough to the fridge between batches.
- Bake for 8–9 minutes, or until just set. Let the cookies cool on the baking sheet for 4 minutes before transferring to a wire rack to cool completely.
Make the Marshmallow Cream Frosting
- Using a mixer, beat the butter and marshmallow fluff on high speed for 3 minutes until light and fluffy.
- Add the powdered sugar, vanilla, and salt. Mix on low until combined, then beat on high for 4 more minutes until airy and spreadable.
Assemble the Cream Pies
- Pipe or spread the marshmallow frosting onto the flat side of one cooled cookie.
- Sandwich with another cookie and gently press together.
- Chill the cookie sandwiches in the freezer for at least 10 minutes before serving. Store leftovers in the refrigerator if preparing ahead of time.
Notes
Spoon and level flour or use a kitchen scale for accurate measuring—too much can make cookies dry.
For high altitude baking, add 1 extra tablespoon of flour.
Bring butter and eggs to room temperature 2 hours before baking for best results.