Name: Homemade Oatmeal Cream Pies Recipe
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
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); 1 teaspoon vanilla extract; 1 tablespoon cream (if needed)

If you’ve ever wished you could recreate that nostalgic treat from your childhood right in your own kitchen, this Homemade Oatmeal Cream Pies Recipe is exactly what you need. These soft, chewy oatmeal cookies sandwiched with a luscious, creamy filling are pure comfort in every bite. I love making these on weekends when I want something special but not too complicated—plus, they never fail to impress family and friends.

What makes this Homemade Oatmeal Cream Pies Recipe a keeper is the way the spices and oats come together in the cookie, paired with that dreamy cream cheese frosting that’s not too sweet. Whether you’re packing them for a picnic, celebrating a casual get-together, or just craving a delightful treat, these pies hit the spot every time. Trust me, once you try homemade, you won’t want the store-bought version anymore!

Ingredients You’ll Need

I’ve found that a few simple, quality ingredients combined thoughtfully really bring out the best in this recipe. From creamy butter to full-fat cream cheese, each component plays a role in achieving that perfect texture and flavor.

Unsalted butter: Softened butter helps create that soft, chewy cookie texture that’s not too greasy.
Brown sugar: Adds moisture and a hint of molasses flavor, deepening the cookie’s warmth.
Granulated sugar: Keeps the cookies balanced and helps with slight crispness at the edges.
Molasses: Just a tablespoon adds that classic richness and subtle tang you want in oatmeal cookies.
Vanilla extract: Elevates all the flavors without overpowering them.
Eggs: Bind everything together for that perfect chewiness.
All-purpose flour: The base of the dough ensuring structure without heaviness.
Cinnamon: The hint of spice that pairs perfectly with oats.
Baking soda: Helps the cookies rise and spread just right.
Salt: Balances sweetness and enhances flavors overall.
Quick oats: Provide chewiness and wholesome texture without being heavy.
Cream cheese: Full-fat, brick style is a must for the creamiest, smoothest filling.
Powdered sugar: Adds sweetness and helps create that fluffy, pipe-able frosting.
Cream (optional): Just a tablespoon to adjust frosting consistency if needed.

Variations

One of the best things about this Homemade Oatmeal Cream Pies Recipe is how easy it is to make it your own. I’ve played around with different tweaks depending on what I have on hand or what vibe I’m going for in the kitchen.

Gluten-free version: Swap the all-purpose flour for a gluten-free blend. I tried this for a friend with wheat sensitivity and it worked beautifully with slightly denser cookies.
Spiced up: Adding a pinch of nutmeg or ginger amps up the warming spice notes—perfect for fall vibes.
Maple cream filling: Substitute the vanilla extract in the frosting with pure maple syrup for a cozy twist that’s become a family favorite at brunch.
Mini pies: Use a smaller cookie scoop and dollop less frosting for cute, bite-sized pies that are great for parties or lunchbox treats.
Dairy-free: I haven’t tried this myself yet, but you can swap the butter and cream cheese for coconut-based alternatives and the results should be promising.

How to Make Homemade Oatmeal Cream Pies Recipe

Step 1: Creaming the Butter and Sugars

Start by preheating your oven to 350°F (180°C, or 170°C fan forced) and get your baking sheets ready with silicone mats or parchment paper. Then take your softened butter, brown sugar, and granulated sugar and beat them together until fluffy—this usually takes about 3-5 minutes with a mixer. Trust me, this step makes a huge difference in how tender the cookies end up, so don’t rush through it!

Step 2: Mixing in the Molasses, Vanilla, and Eggs

Next, add in the molasses and vanilla extract. This little splash of molasses really gives the cookies their classic depth. Beat it together until creamy, then add your eggs one at a time, mixing well after each addition. This helps bind everything together smoothly without any lumps.

Step 3: Incorporating Dry Ingredients

Turn off your mixer and sprinkle in the flour, cinnamon, baking soda, and salt. I like to mix these lightly by hand first to avoid a flour cloud in my kitchen, then turn the mixer on low to fully combine. Finally, stir in those quick oats for texture. Your dough should be soft but hold its shape well—if it’s too sticky, just add a little more flour.

Step 4: Baking the Cookies

Using a cookie scoop, portion out 1 to 1.5 tablespoon-sized balls onto your lined sheets, spacing them about 2 inches apart. I find a cookie scoop makes this step so much easier and results in uniform cookies that bake evenly. Bake them one sheet at a time in the center of the oven for 9-11 minutes. You’ll know they’re done when the tops look set but still soft. Let them cool on the sheet for at least 10 minutes before transferring to a wire rack to cool completely.

Step 5: Making the Cream Filling

While the cookies cool, beat your softened butter until fluffy. Cut your cream cheese into chunks before adding it in and beat everything together until smooth. Next, add the powdered sugar gradually with vanilla and a pinch of salt. I start mixing at low speed to avoid a sugar cloud, then crank it up to medium. The frosting should be fluffy but thick—you can add a tablespoon of cream to loosen it if it feels too dense.

Step 6: Assembling Your Oatmeal Cream Pies

Here’s the fun part: spreading about 1 to 1.5 tablespoons of that glorious cream filling on the bottom of one cookie, then gently sandwiching a second cookie on top with the bottom facing down. Press lightly but don’t squish out the filling. I like to chill the sandwiches briefly before serving so the filling firms up a bit and the flavors meld beautifully.

How to Serve Homemade Oatmeal Cream Pies Recipe

A stack of oatmeal sandwich cookies sits on a white plate placed on a table with a white marbled texture. Each sandwich cookie has two rough-textured, golden-brown oatmeal cookie layers with a soft, thick, creamy white filling in the middle. The cookies are slightly uneven, adding a homemade feel. In the background, a clear glass filled with milk is visible, enhancing the warm, cozy setting. The photo is close-up, showing the cookies' texture and the softness of the filling. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep things simple here because the pies are perfect on their own. But if I’m feeling a little fancy, a light dusting of powdered sugar on top adds a charming finish. Sometimes, I sprinkle a pinch of cinnamon or even a few finely chopped toasted pecans on the cream before sandwiching for extra texture and warmth.

Side Dishes

These oatmeal cream pies pair wonderfully with a cold glass of milk or a cup of warm coffee or tea. For brunch, I like serving them alongside fresh fruit salad or yogurt parfait to balance out the sweetness. They’re also a delightful after-school snack paired with a chilled apple juice box.

Creative Ways to Present

One time, I stacked several of these on a pretty cake stand for a birthday spread drizzled lightly with melted caramel sauce—everyone loved it! If you want to up the presentation, wrap each pie in parchment and tie with a ribbon for cute homemade gifts. Smaller versions also make fantastic party favors on a dessert table.

Make Ahead and Storage

Storing Leftovers

I store leftover oatmeal cream pies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, I recommend keeping them in the fridge to prevent the cream from softening too much. Just bring them back to room temp before serving so the cream isn’t too firm.

Freezing

These pies freeze wonderfully! I wrap each sandwich individually in plastic wrap then place them in a freezer bag. When I want one, I thaw it in the fridge overnight. This way, I can enjoy fresh-tasting treats anytime without starting from scratch.

Reheating

I usually don’t reheat these since they’re best enjoyed cool, but if you want to warm them slightly, a few seconds in the microwave (around 10-15 seconds) is perfect to soften the filling just enough without melting it completely. Just be gentle and watch closely!

FAQs

Can I use old-fashioned oats instead of quick oats in this Homemade Oatmeal Cream Pies Recipe?

Yes, you can substitute old-fashioned oats, but the texture will be a bit chewier and heartier. Quick oats create a softer, more tender cookie that’s classic for oatmeal cream pies, but old-fashioned oats add extra bite if that’s your preference.
How do I prevent the filling from being too sweet or runny?

Start by adding powdered sugar gradually and taste as you go to adjust sweetness. If the frosting feels too thick, add just a tablespoon of cream. For a firmer filling, chill the pies thoroughly before serving. Using full-fat cream cheese also helps maintain the right consistency.
Can I make the cookie dough ahead of time?

Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This actually helps develop deeper flavors and makes the dough easier to handle. Just let it sit at room temperature for a few minutes before scooping.
What if I don’t have cream cheese on hand?

Cream cheese is key for the traditional tangy flavor and creamy texture of the filling, but if you’re out, mascarpone can be a substitute. It’s milder and creamier but still works well. Just make sure it’s softened before mixing.

Final Thoughts

This Homemade Oatmeal Cream Pies Recipe has been a game-changer in my kitchen, bringing together nostalgic flavors with a homemade touch that feels truly special. I hope you find as much joy in making and sharing them as I do—these pies are easy enough for a weekend treat but impressive enough for any occasion. Give them a try, and I promise they’ll become one of your favorites to bake and savor!