These oatmeal cream pies are the ultimate treat — soft and chewy with hints of cinnamon, brown sugar, and vanilla. The creamy filling is perfectly balanced, not overly sweet, and pairs beautifully with the rich, spiced cookies. Inspired by the classic Little Debbie snack, this homemade version has more flavor, more texture, and that fresh-baked goodness you just can’t get from a package.
Why You’ll Love These Oatmeal Cream Pies
If you’ve never had the store-bought version, oatmeal cream pies are two chewy oatmeal cookies sandwiched together with a luscious vanilla filling. This recipe elevates the original by using real butter, a touch of molasses for depth, and cream cheese in the frosting for a richer, creamier taste. The result? A nostalgic treat that’s even better than you remember.
The Oatmeal Cookies
These cookies are soft, chewy, and perfect for sandwiching. Quick oats give them a more uniform size and a texture reminiscent of the classic, while still adding heartiness. The combination of molasses, cinnamon, and brown sugar makes each bite warm and flavorful.
Tip: Always use quick oats for this recipe — they hold together better than rolled oats and create cookies that are perfect for pairing.
The Creamy Filling
Instead of an overly sweet marshmallow filling, this recipe uses a butter-based vanilla frosting with just a touch of cream cheese. The cream cheese adds subtle tang and creaminess, keeping the filling from being cloying while still tasting indulgent.
Baking & Assembly Tips
- Uniform size is key – Use a cookie scoop so all cookies bake evenly and pair perfectly.
- Don’t skip the chill time – Let the cookies cool completely before frosting, or the filling will melt.
- Molasses matters – It adds that signature oatmeal pie flavor. If you don’t have any, honey is a good substitute.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 tbsp molasses
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups (250g) all-purpose flour
- ½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 3 cups quick oats
For the Filling:
- ¾ cup (168g) unsalted butter, softened
- 2 oz (57g) full-fat brick cream cheese
- 3–4 cups (330–440g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp cream (optional, for thinning)
Instructions
Make the Cookies:
- Preheat oven to 350°F (180°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, vanilla, and eggs until smooth.
- Stir in flour, cinnamon, baking soda, and salt until just combined.
- Fold in oats.
- Scoop dough into 1–1.5 tbsp balls, spacing 2 inches apart.
- Bake 9–11 minutes, until set but still soft. Cool on sheets for 10 minutes before transferring to a rack.
Make the Filling:
- Beat butter until fluffy.
- Add cream cheese and mix until smooth.
- Mix in powdered sugar, vanilla, and salt. Adjust sweetness and consistency with more sugar or cream as needed.
Assemble:
- Spread 1–1.5 tbsp frosting on the bottom of one cookie.
- Top with another cookie, bottoms facing each other.
- Store in an airtight container at room temperature for 3 days or refrigerated for 5 days.
Make-Ahead & Storage
- Bake cookies 1–2 days ahead and store unfrosted in an airtight container.
- Freeze baked cookies (unfilled) for up to 2 months. Thaw before assembling.
These homemade oatmeal cream pies are chewy, creamy, and downright irresistible. Whether you grew up on the Little Debbie classic or are trying them for the first time, this recipe is proof that homemade always wins.