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Oatmeal Cream Pies

Oatmeal cream pies with soft, chewy oatmeal cookie sandwiches and a thick, fluffy marshmallow cream filling. Baked until just set, then filled and pressed for a classic cookie-pie texture.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For soft oatmeal cookies:
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 eggs
  • 2 tbsp molasses
  • 2 tsp vanilla
  • 2.5 cup old-fashioned rolled oats
For marshmallow cream filling:
  • 0.5 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 jar (7 oz) marshmallow creme
  • 2 cup powdered sugar
  • 2 tsp vanilla
  • 0.25 tsp cinnamon

Equipment

  • 1 stand mixer

Method
 

Make soft oatmeal cookies
  1. Beat softened butter with both sugars until fluffy and lighter in color, scraping the bowl as needed for even mixing.
  2. Add the eggs, molasses, and vanilla, then beat until smooth and fully incorporated.
  3. Fold in the flour, baking soda, cinnamon, nutmeg, salt, and rolled oats until no dry streaks remain.
  4. Scoop 2-tablespoon ovals onto a baking sheet, spacing them apart so they can spread.
  5. Bake at 350F for 10-12 minutes until the edges look set and the centers no longer look wet.
  6. Cool the cookies completely before filling, until they hold their shape when pressed lightly.
Make marshmallow cream filling and assemble
  1. Beat the softened butter and cream cheese until smooth, then add the marshmallow creme and mix until evenly combined.
  2. Add powdered sugar, vanilla, and cinnamon, then beat until very smooth and fluffy with a thick, pipeable texture.
  3. Match cookies in pairs by size and spread a generous layer of filling on the flat side of one cookie.
  4. Press the second cookie on top to form sandwich cookies, using gentle pressure so the filling fills to the edges.

Notes

For the best texture, cool the cookies fully before assembling so the filling doesn’t melt or slide. Store assembled oatmeal cream pies in an airtight container in the refrigerator for up to 5 days; for longer storage, freeze for up to 2 months. If you want a lighter option, use reduced-fat cream cheese for the filling while keeping the rest the same.