If you’re longing to bring back the joy of a beloved childhood treat, then it’s time to whip up these delightful homemade oatmeal cream pies—an inspired take on the classic Little Debbie favorite!

Each pie features two chewy oatmeal cookies with a subtle hint of molasses and cinnamon, lovingly sandwiched around a luscious marshmallow cream filling. These treats respect the timeless snack we all adore while elevating it with the unbeatable flavor that only comes from homemade goodness.

Why You’ll Love This Oatmeal Cream Pie

Nostalgic Taste: Although these aren’t made by Little Debbie, they come remarkably close with an extra twist that makes them even more scrumptious.

Incredible Texture: The cookies strike the perfect balance of softness and chewiness, with edges that offer a light crunch. And the marshmallow filling? It practically melts in your mouth.

Customizable Fun: Feel free to mix things up! You can toss in chocolate chips or dried fruits into the cookie dough, or even experiment with different fillings. The choice is yours!

Ingredients

• Unsalted Butter: Ensures a tender cookie texture and adds richness to the filling.
• Sugar: Dark brown sugar provides moisture and a lovely caramel flavor, while granulated sugar helps create those perfectly crisp cookie edges.
• Molasses: This sweet treat adds depth and helps keep the cookies wonderfully chewy.
• Pure Vanilla Extract: Infuses warmth and enhances the overall flavor.
• Eggs: Essential for binding the ingredients together and adding structure.
• All-Purpose Flour: Serves as the foundation for the cookie’s structure.
• Baking Soda: Aids in proper spreading and browning of the cookies.
• Salt: A key player in balancing sweetness and intensifying flavors.
• Ground Cinnamon & Nutmeg: These warm spices complement the oats and molasses beautifully.
• Quick Oats: Deliver the essential chewy texture and nutty flavor.
• Cream Filling: A silky blend of butter, marshmallow fluff, powdered sugar, vanilla, and salt.

How to Make Oatmeal Cream Pie

The dough for these cookies is quite thick, making an electric mixer less effective when combining wet and dry ingredients. A stand mixer is ideal, but if you don’t have one, a bit of good old-fashioned elbow grease will work just fine!

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Beat the butter, brown sugar, and granulated sugar together until light and fluffy. Gradually incorporate the molasses, vanilla, and eggs, mixing each one in until fully blended.
3. Whisk together the oats, flour, baking soda, cinnamon, salt, and nutmeg in a separate bowl.
4. Combine the wet and dry mixtures, mixing on low speed using a paddle attachment or by hand until no flour streaks remain.
5. Scoop out 2-tablespoon portions of dough, roll them into balls, and space them about 3 inches apart on the prepared baking sheets.
6. Bake for 10–12 minutes, until the edges are golden but the centers still appear soft. Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack.
7. Blend the butter and marshmallow fluff together until creamy. Gradually add in the powdered sugar, vanilla, and salt, mixing until thick and fluffy.
8. Pipe the cream filling onto the flat side of half the cookies. Top them with the remaining cookies to create a sandwich.
9. Chill the assembled pies in the refrigerator for 15–20 minutes to allow the filling to set. Serve and savor the nostalgia!

Tips for the Best Oatmeal Cream Pie

Looking to perfect your sandwich cookies? Try incorporating these helpful tips into your baking routine:

• Stick to quick oats: These provide the best chewy texture. If only rolled oats are available, pulse them briefly in a food processor to mimic the quick oats consistency.
• Measure the flour accurately: If you have a kitchen scale, use it; otherwise, spoon the flour into a measuring cup and level it with a knife.
• Don’t reduce the sugar: In this recipe, sugar is crucial not just for sweetness but also for achieving the right texture and flavor.
• Chill out if necessary: The dough typically doesn’t need chilling to spread, but if it feels overly soft, chill it for about 30 minutes.
• Underbake slightly: Aim for golden edges with soft centers. The cookies will continue to firm up as they cool.
• Pair similar sizes: Using a cookie scoop ensures even portions, and pairing cookies of similar sizes presents the neatest appearance.
• Don’t overfill: A generous dollop of filling in the center followed by the second cookie pressed on top helps keep everything together.

How to Store

While these homemade oatmeal cream pies won’t have the same long shelf-life as Little Debbie’s, you can still keep them fresh for several days with proper storage!

To Store: Place the leftover pies in an airtight container at room temperature for 1-2 days or refrigerate for up to 2 weeks. Allow them to come to room temperature before enjoying.

To Freeze: Flash freeze the unfilled cookies until solid, then transfer them to a freezer-safe bag for 1-2 months. When you’re ready, allow them to thaw before adding the filling.

Note: It’s best to avoid freezing the marshmallow filling, as it may turn grainy once thawed.

More Soft & Chewy Cookies You’ll Love

If you enjoy these oatmeal cream pies, you might also want to try your hand at:

• Red Velvet Sandwich Cookies
• Chocolate Chip Pudding Cookies
• Chocolate Sandwich Cookies
• Fluffernutter Cookies