Homemade Oatmeal Cream Pies


Are you craving the nostalgic flavors of those classic oatmeal cream pies from your childhood? Get ready to satisfy that sweet tooth with this insanely delicious homemade oatmeal cream pies recipe! These chewy oatmeal cookies sandwich an irresistibly creamy filling that’s not too sweet. It’s the ultimate elevated version of the iconic Little Debbie snack cakes.

The Cake-Like Texture You’ll Love

If you’re a fan of soft, cakey cookies with a melt-in-your-mouth texture, then these homemade oatmeal cream pies will be your new obsession. Each bite delivers:

  • Chewy oatmeal cookies with hints of molasses, brown sugar, and cinnamon
  • An ultra-creamy, lightly sweet filling with a touch of cream cheese
  • A nostalgic flavor reminiscent of your favorite childhood treats
  • A perfectly portioned, handheld dessert for anytime cravings

Ingredients for Homemade Oatmeal Cookies:

  • Quick oats for quintessential chewiness
  • Brown sugar and molasses for rich, caramelized notes
  • Eggs and butter for moisture and richness
  • Cinnamon for a warm, comforting aroma
  • All-purpose flour to bind it all together

The Dreamy Cream Filling:

  • Softened unsalted butter for smoothness
  • Brick-style cream cheese for tang
  • Powdered sugar for sweetness
  • Vanilla extract for classic flavor

How to Make Oatmeal Cream Pies from Scratch

  1. Cream together the wet ingredients – butter, sugars, molasses, vanilla, and eggs.
  2. Mix in the dry ingredients – flour, cinnamon, baking soda, salt, and quick oats.
  3. Scoop dough onto baking sheets and bake until just set.
  4. For the filling, beat butter and cream cheese, then mix in powdered sugar and vanilla.
  5. Sandwich a dollop of cream filling between two cooled oatmeal cookies.

Pro Tips for Perfect Oatmeal Cream Pies:

  • Use a cookie scoop for evenly sized cookies
  • Don’t overbake the oatmeal cookies
  • Cool cookies completely before assembling
  • Beat filling ingredients thoroughly for creaminess
  • Chill filled sandwiches briefly before serving

Frequently Asked Questions

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

Old-fashioned oats will work, but the texture won’t be quite as chewy. Quick oats are preferred.

How should I store these oatmeal cream pies?

Keep assembled sandwiches in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.

Can I make this recipe in advance?

Yes! You can bake the oatmeal cookies 1-2 days ahead and store them at room temperature until ready to assemble. The cookies also freeze well for up to 2 months.

Homemade Oatmeal Cream Pies

These homemade oatmeal cream pie cookies are incredibly chewy with rich notes of molasses, brown sugar and cinnamon. The creamy filling has a touch of cream cheese, making it lightly sweet and irresistible when sandwiched between the oatmeal cookies.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 10 minutes
Chilling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 16 sandwiches
Calories: 509kcal


For the Oatmeal Cookies:

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

For the Cream Filling:

  • 3/4 cup 168g unsalted butter, softened
  • 2 oz 57g full-fat cream cheese, brick style
  • 3-4 cups 330-440g powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 tablespoon cream if needed


For the Oatmeal Cookies:

  • Preheat oven to 350°F (180°C). Line baking sheets with silicone mats or parchment paper.
  • In a large bowl, beat the butter, brown sugar and granulated sugar until fluffy.
  • Mix in the molasses, vanilla and eggs until creamy.
  • Turn off mixer and add in the flour, cinnamon, baking soda and salt. Stir by hand initially to avoid flour flying out, then beat on low until incorporated.
  • Stir in the quick oats.
  • Scoop dough by 1 to 1.5 tablespoon amounts and place 2 inches apart on prepared baking sheets.
  • Bake one sheet at a time for 9-11 minutes, until tops look set.
  • Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

For the Cream Filling:

  • Beat the butter until fluffy in a large bowl.
  • Beat in the chopped cream cheese until combined.
  • Add in 1 1/2 cups powdered sugar, vanilla and salt. Start mixing on low, then increase to medium until incorporated.
  • Beat in remaining powdered sugar 1/2 cup at a time until desired sweetness. If too thick, beat in 1 tbsp cream.

To Assemble:

  • Spread 1-1.5 tbsp of cream filling on the bottom of one cooled cookie.
  • Sandwich together with a second cookie, bottom facing down.


  • For smaller batch, recipe can be halved.
  • Honey can substitute for molasses if needed.
  • Be sure to measure flour correctly to avoid dry cookies.
  • Old-fashioned oats can be used instead of quick oats, but texture will be less chewy.
  • Cream cheese can be replaced with more butter in the filling if desired.
  • Make-ahead: Bake cookies 1-2 days in advance and store at room temp until assembling. Or freeze cookies for up to 2 months.
  • Storage: Keep assembled pies in an airtight container at room temp for 3 days or refrigerated for up to 5 days.


Calories: 509kcal

Indulge in homemade nostalgia with these insanely delicious oatmeal cream pies! The chewy oatmeal cookies with notes of brown sugar and molasses are a dream sandwich around the lightly sweet, creamy filling. Perfect for anytime cravings!

Whether you’re a lifelong fan or have yet to experience the magic, this homemade oatmeal cream pies recipe is sure to satisfy. The flavors and textures are simply irresistible!