Oatmeal Cream Pies

Apr 1, 2024

5 from 1 vote

Ingredients in Homemade Oatmeal Cream Pies

All you need for this oatmeal cream pie recipe are a few pantry ingredients and of course, marshmallow cream for that fluffy middle.

Butter – you’ll need one cup (or two cubes) of unsalted butter, softened to room temperature.
Light brown sugar – one cup, packed brown sugar. You can use light or dark brown, but I prefer light for this recipe.
Granulated sugar – another half cup of regular, white granulated sugar.
Eggs – two large eggs
Molasses – one tablespoon. Even just a little bit of molasses deepens the flavor of the oatmeal cookies.
Vanilla – one and a half teaspoons vanilla extract.
Quick oats – two cups of rolled oats or quick cooking oats.
All-purpose flour – two cups, sifted and leveled.
Baking powder – one teaspoon
Baking soda – one teaspoon
Salt – one teaspoon
Cinnamon – three quarters of a teaspoon. The hint of warm spice elevates this snack to a real dessert.

Mixing bowl with marshmallow cream frosting.

Marshmallow Creme filling

Butter – one cup, or two sticks, softened to room temperature.
Marshmallow fluff – seven ounces, or one jar. You can find this near the marshmallows in the baking aisle of your grocery store.
Powdered sugar – about one and a third cup, but you may need more or less, depending on your texture preference and how sweet you want the vanilla buttercream to taste.
Vanilla extract – one teaspoon

Marshmallow Cream or Marshmallow Creme?

The Little Debbie Oatmeal Creme Pies company use the “creme” spelling, as a catchy title for its packaged cookies. It’s a word borrowed from French, which translates to “cream” in English but it basically means the same thing. The word “cream” is the most common term for what we’re describing here: a creamy, fluffy marshmallow buttercream filling, so for this copycat recipe we will use the spelling of “cream” but it’s really the same meaning.

Spread marshmallow cream frosting on top of an oatmeal cookie.

Steps to Perfect Oatmeal Cream Pies

This is the best recipe to make in large batches, freeze, and then have on hand for snacks, parties, lunches, or gifts. Simply follow these easy steps and they come together quickly and easily!

First, line a couple of large baking sheets with parchment paper. This is an important step! The cookies won’t turn out as well if they’re baked directly on the cookie sheets, even with baking spray.
Next, whisk the butter and sugars together using the paddle attachment on your stand mixer until they’re light and fluffy. This sometimes takes a minute or two.
Then, add eggs one at a time, mixing slightly between each one. Mix in molasses and vanilla, then fold in quick oats.
In separate bowl, stir together your sifted flour, baking powder, soda, salt and ground cinnamon. Slowly add the dry ingredients to the wet ingredients in the stand mixer.
Use a cookie scoop to place even rounds onto parchment paper. Make sure to give the scoops extra room, as the cookies will spread during baking. You can use a large scoop for 12 sandwiches, or a standard cookie scoop for 18 sandwich cookies.
Bake for 10 minutes, or until edges are golden brown. Let the cookies cool on the baking sheet for about 15 minutes before removing onto a wire rack.
Meanwhile, use a mixer to cream butter for the filling. Fold in marshmallow cream and vanilla. Slowly add powdered sugar and mix until blended and creamy.
Let the cookies cool completely before frosting. Soon a heaping Tablespoon of marshmallow filling onto the bottom of one cookie and place another on top.

Hand grabbing an Oatmeal Cream Pie that is stacked on top of two other Oatmeal Cream Pies.

Serving and Storing

These delicious little morsels are delicious fresh, but I love them even more when they’ve been refrigerated! Store the cream pies in an airtight container in the fridge for up to a week. You can also pop them in the freezer for a longer lifespan. They’ll stay nice and fresh for up to two months. Thaw by setting the oatmeal cream pies out on the counter or putting them in the refrigerator.