Introduction

Homemade Oatmeal Cream Pies are soft, chewy cookies sandwiched with a rich, creamy filling. This classic treat combines warm cinnamon-spiced oats with a dreamy cream cheese frosting that’s perfect for any occasion. Making them from scratch is easier than you think and incredibly rewarding.

A stack of three oatmeal cream pies sits on a rustic wooden surface, each sandwich made of two golden-brown, textured oatmeal cookies with a thick, smooth white cream filling in the middle. The top pie has a bite taken out, revealing the soft cream and the slightly crumbly cookie inside. The bottom two pies are fully intact. Wisps of oatmeal flakes are scattered near the pile. Behind the cookies is a clear glass of white milk, placed on a white marbled texture, with a soft blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (226 grams), softened
1 cup brown sugar (200 grams), packed
1/2 cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats
3/4 cup unsalted butter (168 grams), softened
2 ounces cream cheese (57 grams), full-fat, brick style
3-4 cups powdered sugar (330-440 grams)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
Step 2: In a large bowl, cream together 1 cup softened butter, brown sugar, granulated sugar, and molasses until light and fluffy. Add the vanilla and eggs, beating well after each addition.
Step 3: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add dry ingredients to the butter mixture and mix until just combined.
Step 4: Stir in the quick oats until evenly distributed throughout the dough.
Step 5: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of a spoon.
Step 6: Bake for 10-12 minutes or until the edges are golden brown. Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 7: For the filling, beat together the softened butter and cream cheese until smooth. Gradually add powdered sugar, starting with 3 cups, and beat until creamy and spreadable. Add more powdered sugar if needed to reach desired consistency.
Step 8: Once cookies are completely cool, spread a generous amount of filling on the flat side of one cookie and top with another cookie to create a sandwich. Repeat with remaining cookies.

Tips & Variations

Use quick oats for a softer texture or old-fashioned oats for a chewier bite.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Add a pinch of nutmeg or ground ginger to the dough for extra warmth and depth of flavor.
Chill the assembled pies for 30 minutes before serving to help the filling set.
Replace cream cheese with marshmallow fluff for a sweeter, fluffier filling.

Storage

Store oatmeal cream pies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best flavor and texture. You can also freeze the assembled cookies for up to 3 months, wrapped well; thaw in the fridge overnight.

How to Serve

A stack of three oatmeal cream pies sits on a piece of white parchment paper over a wooden table, with the top pie slightly bitten to show the creamy white filling sandwiched between two rough-textured, light brown oatmeal cookies. The middle and bottom oatmeal cream pies also show thick layers of creamy white filling between the golden-brown oatmeal cookies. In the background, there's a clear glass filled with milk, resting on a white marbled textured surface. The overall image is bright and inviting with a soft focus on the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use old-fashioned oats instead of quick oats?

Yes, you can substitute old-fashioned oats, but the texture will be chewier and less soft. Quick oats are recommended for a tender cookie.

How do I make sure the cream cheese filling doesn’t taste bitter?

Make sure to use full-fat, brick-style cream cheese and bring it to room temperature before beating. This will give a smoother, sweeter filling without bitterness.

Homemade Oatmeal Cream Pies Recipe

Print Recipe

★★★★★

4.9 from 643 reviews

Homemade Oatmeal Cream Pies combine soft, chewy oatmeal cookies with a luscious creamy filling made from butter, cream cheese, and powdered sugar. This nostalgic treat offers a perfect balance of cinnamon-spiced oats and rich, sweet frosting, making it a beloved classic dessert that’s easy to prepare at home.

Author: Bella
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: Approximately 24 oatmeal cream pies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Ingredients

1 cup unsalted butter (226 grams), softened
1 cup brown sugar (200 grams), packed
1/2 cup granulated sugar (100 grams)
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour (250 grams)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 cups quick oats

Filling Ingredients

3/4 cup unsalted butter (168 grams), softened
2 ounces cream cheese (57 grams), full-fat, brick style
3–4 cups powdered sugar (330–440 grams)

Instructions

Prepare the Cookie Dough: In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup granulated sugar until light and fluffy. Add 1 tablespoon molasses and 2 teaspoons vanilla extract, mixing until combined. Beat in 2 large eggs one at a time until fully incorporated.
Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon cinnamon, 1 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in 3 cups quick oats thoroughly.
Chill the Dough: Cover the dough and refrigerate for at least 1 hour to firm up, which helps in handling and shaping the cookies.
Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, form balls of dough and place them spaced apart on prepared sheets. Flatten slightly with your fingers or a spatula. Bake for 10-12 minutes or until edges are golden and centers are set. Remove from oven and allow to cool completely on wire racks.
Make the Cream Filling: In a medium bowl, beat together 3/4 cup softened unsalted butter and 2 ounces full-fat cream cheese until smooth and creamy. Gradually add 3 to 4 cups powdered sugar, beating on low speed initially and increasing to medium, until the filling is fluffy and spreadable. Adjust the powdered sugar quantity for desired sweetness and texture.
Assemble the Pies: Once cookies are cooled, spread a generous amount of cream filling on the flat side of one cookie. Top with a second cookie, flat side down, gently pressing together to form a sandwich. Repeat with remaining cookies and filling.
Serve and Store: Enjoy the oatmeal cream pies immediately, or store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for best freshness.

Notes

For softer cookies, slightly underbake and allow residual heat to finish the cooking on the baking sheet.
You can substitute quick oats with old-fashioned oats for a chewier texture but expect slightly longer baking times.
The filling can be adjusted to be sweeter or less sweet by varying the powdered sugar amount.
Make sure the cream cheese is softened to prevent lumps in the filling.
For a dairy-free option, substitute butter and cream cheese with plant-based alternatives.

Keywords: oatmeal cream pies, homemade oatmeal cookies, cream filling, classic dessert, sandwich cookies