Homemade Oatmeal Cream Pies

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These Homemade Oatmeal Cream Pies are even more delicious than their store-bought counterparts. A homemade filling is sandwiched between two soft oatmeal cookies – all made completely from scratch!

a stack of 3 homemade oatmeal cream pies


These Homemade Oatmeal Cream Pies are a delicious & nostalgic treat I’ve been making for many years. They are my husband’s second favorite dessert (second only to homemade eclairs), and everyone who tries them falls in love.

This homemade version is even better than the well-known, store-bought variety. Two soft, flavorful oatmeal cookies are generously filled with an irresistible homemade buttercream filling.

This oatmeal cream pie recipe makes enough to feed a crowd. And they can be made ahead and frozen until you’re ready to serve them, which is ideal for entertaining.

a Homemade Oatmeal Cream Pie cut in half so the filling in the center is visible

Oatmeal Cream Pies Ingredient Notes

As always, I suggest making this recipe as written for the best results. But here are a few notes.

labeled ingredients in this Homemade Oatmeal Cream Pies recipe
  • Salted Butter. unsalted butter or vegan butter are good substitutes.
  • Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
  • Granulated Sugar. use white sugar or organic cane sugar.
  • Molasses. use unsulphured or light molassesnot blackstrap molasses.
  • All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
  • Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
  • Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.
an oatmeal cream pie cut in half and stacked on top of another pie

How to Make Oatmeal Cream Pies

Let’s walk through making this oatmeal cream pies recipe step by step, and don’t forget to watch the video.

Make the Oatmeal Cookies

Begin by combining the dry ingredients in a medium bowl, then set them aside to use later.

two photos showing how to make Homemade Oatmeal Cream Pies - combining dry ingredients

Next, cream the butter & sugars together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer.

two photos showing how to make Homemade Oatmeal Cream Pies - beating together butter and sugars

Then, add the molasses, vanilla, and eggs and beat until light and fluffy.

two photos showing how to make Homemade Oatmeal Cream Pies - adding egg, molasses and vanilla

Next, beat the dry ingredients into the wet ingredients.

two photos showing how to make Homemade Oatmeal Cream Pies - combining wet and dry ingredients

Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.

At this point you can chill the dough to bake later or the next day, but it’s not necessary.

NOTE: The dough is sticky. Don’t let that worry you, the dough is a bit sticky but it’s ok! it yields a very soft delicious cookie perfect to use in oatmeal cream pies.

two photos showing how to make Homemade Oatmeal Cream Pies - adding cinnamon chips and oatmeal

Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Since we are making sandwiches, it’s important that the cookies are the same size and shape.

The cookies flatten and spread while baking, so make sure to spread out the dough balls.

cookie dough on a baking sheet before baking

Then, bake the oatmeal cookies in the preheated oven until the center is just barely set (about 10-12 minutes).

cookie dough on a baking sheet after baking

Remove the cookies from the oven and let them cool on the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Homemade Oatmeal Cream Pie cookies on a wire cooling rack

 Make the Filling

While the cookies are cooling, make the filling.

Begin by beating the butter and powdered sugar together in the bowl of a standing mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer.

two photos showing making the filling for Homemade Oatmeal Cream Pies

Then, add the vanilla and cream and beat until smooth.

two photos showing how to make the filling for Homemade Oatmeal Cream Pies

Assemble the Oatmeal Cream Pies

Once the cookies are cooled and the filling is made, it’s time to assemble the oatmeal cream pies.

Begin by pairing similar size and shaped cookies together to make into sandwiches.

assembling Homemade Oatmeal Cream Pies - spreading filling on a cookie

Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.

Once assembled, chill the cookies in the refrigerator, or let them set at room temperature.

There is enough filling

No matter how many times I make these oatmeal cream pies, I worry there won’t be enough frosting, but there always is! Use 1 Tablespoon per cookie to begin with, and go back and use the leftovers on any cookies might not have gotten enough.

7 Homemade Oatmeal Cream Pies

How to Store Oatmeal Cream Pies

Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 

Freeze

Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 

Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

a stack of 3 Homemade Oatmeal Cream Pies, the top one with a bite taken out of it

Oatmeal Cream Pies Recipe FAQs

What is the cream in oatmeal creme pies made of?

In this recipe it’s a simple buttercream made of butter, powdered sugar, cream, and vanilla.

How long do oatmeal cream pies last?

These oatmeal cream pies last for up to 1 week in the refrigerator and 2 months in the freezer.

What are the ingredients in Little Debbie’s Oatmeal Creme Pie?

One of the reasons I prefer to make homemade oatmeal cream pies is to skip the undesirable ingredients in the Little Debbie version. For example, the #1 ingredient in little Debbie’s is corn syrup. Then there are others like preservatives, red 40, yellow 5, etc.

Can I double this recipe?

Yes, you can easily double this recipe to make 36 cream pies!

a Homemade Oatmeal Cream Pie cut in half so the center is showing

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Homemade Oatmeal Cream Pies

Laura
These Homemade Oatmeal Cream Pies are even more delicious than their store-bought counterparts. A homemade filling is sandwiched between two soft oatmeal cookies – all made completely from scratch!
5 from 13 votes
Course Dessert
Cuisine American
Servings 18 Pies
Calories 320.4
Prep Time20 minutes
Cook Time20 minutes
Cooling/Chilling1 hour
Total Time1 hour 38 minutes

Ingredients 
 

Cookies:

Filling:

Instructions 

Make the Oatmeal Cookies

  • Preheat oven to 350 degrees F. Line three baking sheets with parchment paper or silicone baking mats.
  • In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
  • In the bowl of a standing mixer, or in a large bowl with a handheld mixer, cream together butter, granulated sugar and brown sugar.
  • Then, add the molasses, vanilla, and eggs and beat for 1 minute, or until light.
  • Add dry ingredient mixture and beat until combined.
  • Then, stir in the oats and cinnamon chips on low speed until evenly distributed throughout the dough.
  • Use a cookie scoop to measure out 1 Tablespoon portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. The cookies flatten and spread while baking, so make sure to spread out the dough balls.
  • Bake at 350°F for 10-12 minutes, or until the center is just set.
  • Remove the cookies from the oven and let them cool on the pan for 5-10 minutes.
  • After 10 minutes, transfer the cookies to a wire rack to cool completely.

While cookies are baking, make the filling:

  • In the bowl of a standing mixer, or in a large bowl with a handheld mixer, beat the butter and powdered sugar together for 1 minute, or until light. You may want to start with 1 cup of powdered sugar, beat it in, then add the second to avoid a mess.
  • Then, add the vanilla and whipping cream and beat for 1 minute.

Assemble the Oatmeal Cream Pies

  • Once the cookies are cooled, pair up similar size and shaped cookies to form into sandwiches.
  • Then, spread about 1 Tablespoon of the filling between two cookies, putting the bottom sides together. Repeat until all the cookies are filled and the pies are assembled.
  • Then, chill the cookies in the refrigerator, or let them set at room temperature.

Video

Notes

Ingredient Substitution Notes
  • Salted Butter. unsalted butter or vegan butter are good substitutes.
  • Light Brown Sugar. for a bolder molasses taste, use dark brown sugar.
  • Granulated Sugar. use white sugar or organic cane sugar.
  • Molasses. use unsulphured or light molassesnot blackstrap molasses.
  • All-purpose flour. make them gluten-free by using a 1:1 all purpose gluten-free flour blend.
  • Old Fashioned Oatmeal: For the perfect, chewy texture use old-fashioned (or rolled) oats. You can use quick oats, just note it will change the texture of the cookies.
  • Cinnamon Chips. These are next-level delicious and make these oatmeal cream pies extraordinary. If you can’t find them, you can omit, but I don’t recommend it.
Notes on baking
  • The cookies flatten while baking. That is normal and desired for a cookie sandwich. 
  • Bake only until they just look set. Please do not over bake or they will lose their chewy soft texture.
  • If you want perfectly round cookies I recommend only baking 6 per sheet.
Store
Store the oatmeal cream pies in an airtight container in the refrigerator. I suggest serving them only slightly chilled or at room temperature, so remove them from the refrigerator about 30 to 60 minutes before serving. 
Freeze
Store the cream pies in an airtight container in the freezer. Separate the layers with wax or parchment paper to avoid sticking. 
Let the oatmeal cream pies thaw at room temperature for 1-2 hours before serving. Do not microwave or warm them in the oven. 

Nutrition

Serving: 1oatmeal cream pie | Calories: 320.4kcal | Carbohydrates: 44g | Protein: 2.7g | Fat: 17g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 4.5g | Cholesterol: 64.2mg | Sodium: 200mg | Potassium: 76.4mg | Fiber: 1.1g | Sugar: 28.6g | Vitamin A: 530IU | Calcium: 21mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




32 Comments

  1. 5 stars
    SUCCESS! My dad (he passed in 2012) would probably not buy another one from the store if he tried these. Everything came out just right. The filling isn’t too sweet either. There’s a few things about this recipe I really like. You can make the oatmeal pies, the oatmeal cookies by themselves or just the filling for other things. This filling can double as icing. Both the cookie and the filling are very smooth and tasty. I was VERY skeptical about the cinnamon chips it calls for. However, I took the chance and I’m not a bit disappointed. It isn’t overpowering at all and it really does give it that extra bit of taste. The process was pretty easy and loads of fun, especially putting them together! Whoever tries it, let me know what you think. 💗

  2. 5 stars
    I made these forever ago and they are delicious! Personally, the buttercream filling is a little too rich, but I found another recipe that adds marshmallow fluff into the buttercream, and I think that might try out. These do freeze very well

  3. 5 stars
    Love these cookies! First time I made them they turned out great, I had to sub white chocolate chips for the cinnamon chips. Second time making and I used cinnamon chips, however this time they seemed to spread way more and are very thin and fragile. Any idea why this might have happened or how to prevent in the future?

    Thanks!

    1. It’s possible your leavening agents aren’t fresh (check baking soda, baking powder and eggs). Or your ingredients were too warm (chilling the dough for 30 minutes would remedy this). Or you need more flour!

  4. 5 stars
    Awesome! PMS caused me to make these lol. But glad I did! I omitted cinnamon chips because I didn’t have them, and I watched the cookies closely – my note to other cinnamon chip omit-ers would be that at 1T of batter per cookie, mine were perfect between 6-7 minutes. Dunno if the chips would change that.

  5. 5 stars
    These are incredible and super simple to make! My husband likes the Little Debbie ones, so I wanted to make these as a treat for him for his 30th birthday and they were a big hit!
    These would be super good, even without the filling (I had two that way before I was able to make the filling). They stay surprisingly soft. The cinnamon chips are a great touch. I did use blackstrap molasses because that’s what I had on hand and didn’t realize there was a difference.