Gingerbread Oatmeal Cream Pies
- Sylvia
- Mar 28
- 1 min read
Updated: Mar 31
This blog post provides a step-by-step guide to making festive Gingerbread Oatmeal Cream Pies, combining nostalgic flavors with a holiday twist for a delightful homemade treat.
Homemade Gingerbread Oatmeal Cream Pies
Do you remember the sheer joy of unwrapping an oatmeal cream pie as a kid? That soft, chewy cookie giving way to a sweet, fluffy center is a core memory for many of us. We all love those classic Little Debbie treats, but making them from scratch takes that childhood favorite to an entirely new level.
When you combine that nostalgic comfort with the festive flavors of the holiday season, you get something truly magical. These Gingerbread Oatmeal Cream Pies offer an amazing twist on the classic childhood treat. They are packed with rich molasses, warm spices, and a velvety cream center that will have everyone reaching for seconds. Whether you want a show-stopping dessert for a holiday party or simply crave a cozy afternoon baking project, this recipe delivers.
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Notes/Special Instructions:
These copycat Little Debbie Oatmeal Cream pie have an amazing gingerbread twist to them that everyone loves. This classic childhood treat is full of flavor and filled with a delicious cream center!
Notes
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Step 1: Preheat the oven to 350. F (176 C) and line a baking sheet with parchment paper.
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Step 2: In a large bowl, whisk together the dry ingredients, flour, oats, baking soda, ginger, cinnamon, allspice and salt and set aside.
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Step 3: Add room temperature butter and brown sugar to the bowl of an electric mixer and beat the butter and sugar together for 1 minute. Next add in the molasses, egg and vanilla and beat again until well combined. Slowly add dry ingredients to the wee ingredients and mix on low speed just until combined. Chill dough in the fridge for 1 hour, this is so the cookies have the perfect texture.
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Step 4: Once ready to bake cookies, use an ice cream scoop or your hands to roll the dough into a ball. Place dough balls 2 inches apart on a cookie sheet. Bake for 10 minutes. If you like cookies with crisp edges, bake for about 12 minutes. If you like softer cookies, bake for 8-9 minutes.
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Step 5: Remove from the oven and cool the cookies on sheets for about 5 minutes then transfer to a wire rack. They will still remain soft on the inside. Repeat with remaining dough. Make about 30 cookies total, that will be 15 cookie sandwiches.
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Step 6: Once cookies have completely cooled, you can make the filling, add butter, powdered sugar, vanilla extract and milk to the bowl of an electric mixer. Beat on low, then gradually increase speed to high for about 1 minute, or until the frosting is smooth and creamy.
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Step 7: Top one cookie sandwich with a spoonful of filling, leaving a nice edge around the cookies and top with another cookie sandwich, then very gently press down slightly. Repeat with all cookies. You should get about 15 oatmeal cream pies. The filling will have the texture after letting the cookies sit at room temperature for 1 hour.
Instructions
1/2 cup butter at room temperature
1 cup packed dark brown sugar
1/4 cup molasses
1 egg
1 tsp vanilla extract
1 1/2 cups flour
3/4 cup old fashioned oats
1 1/2 tsp ground ginger
1 tsp cinnamon
1 tsp allspice
1/4 tsp salt
Ingredients
1/2 cup butter
1 1/2 cups powdered sugar
1 tsp vanilla
Cream
Gingerbread Oatmeal Cream Pies
Head Chef
Sylvia
Servings :
Calories:
Prep Time
1 hour 30 min
Cooking Time
10 min
Rest Time
0
Total Time
1 hour 40 min
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