Name: Gingerbread Oatmeal Cream Pies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: Holiday
Ingredients: 1 1/2 cups old-fashioned rolled oats; 1 cup all-purpose flour; 1/2 tsp baking soda; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar; 1/4 cup molasses; 1 large egg; 1 tsp vanilla extract; 1/2 cup unsalted butter (for filling); 1 1/2 cups powdered sugar; 1 cup marshmallow fluff or cream; 1 tsp vanilla extract (for filling); Pinch of salt (for filling); 1–2 tbsp milk or cream (to adjust filling texture)

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Gingerbread oatmeal cream pies are a festive twist on a classic treat. Soft, spiced oatmeal cookies with warm gingerbread flavor are sandwiched together with a smooth, fluffy cream filling. Every bite is chewy, creamy, and full of cozy holiday spice—perfect for cookie swaps, dessert trays, or just enjoying with a mug of something warm.

Why You’ll Love This Recipe

I love these because they bring together two of my favorite flavors—gingerbread and oatmeal—in one irresistible sandwich cookie. They’re soft, chewy, and perfectly spiced, with that nostalgic feel of a Little Debbie-style cream pie but way more flavorful. The cream filling adds a luxurious contrast to the spice. They also keep well, so I can make them ahead for gifting or gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the gingerbread oatmeal cookies:

Old-fashioned rolled oats
All-purpose flour
Baking soda
Ground ginger
Ground cinnamon
Ground cloves
Salt
Unsalted butter
Brown sugar
Molasses
Egg
Vanilla extract

For the cream filling:

Unsalted butter
Powdered sugar
Marshmallow fluff or cream
Vanilla extract
Pinch of salt
Milk or cream (to adjust texture)

Directions

I preheat the oven and line baking sheets with parchment paper.
In a bowl, I whisk together flour, oats, baking soda, and all the spices.
In a separate bowl, I cream the butter and brown sugar until fluffy, then mix in the molasses, egg, and vanilla.
I gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
I scoop the dough onto baking sheets and bake until the cookies are set around the edges but still soft in the center.
While the cookies cool completely, I beat the filling ingredients together until smooth and fluffy.
Once the cookies are cool, I spread or pipe the filling onto half of them, then top with the remaining cookies to create sandwich pies.

Servings and timing

This recipe makes about 12–14 cream pies, depending on the size of the cookies.
Prep time: 20 minutes
Cook time: 10–12 minutes
Cool & assemble time: 30 minutes
Total time: About 1 hour

Variations

I sometimes add a bit of orange zest to the filling for a citrusy contrast.
For extra texture, I stir in finely chopped candied ginger or raisins to the cookie dough.
If I want a lighter filling, I whip cream cheese with the marshmallow instead of using all butter.
For a dairy-free version, I use vegan butter and dairy-free marshmallow fluff.

storage/reheating

I store the assembled cream pies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
If chilled, I let them sit at room temp for about 10 minutes before serving so the filling softens.
They can also be frozen for up to 1 month—I just wrap them individually and thaw before eating.

FAQs

Can I make the cookies ahead and fill them later?

Yes, I often bake the cookies a day or two in advance and store them airtight. I just fill them the day I plan to serve.

What’s the best way to get even-sized cookies?

I use a cookie scoop for uniform size—it helps the sandwiches match up and bake evenly.

Can I make them gluten-free?

Yes, I’ve used a gluten-free all-purpose flour blend and certified gluten-free oats with good results.

What type of molasses should I use?

I use unsulphured molasses—not blackstrap—as it has a milder, sweeter flavor that works best for baking.

How do I keep the filling from oozing out?

I make sure the cookies are completely cool before filling, and I don’t overfill them. Chilling the assembled pies also helps the filling set.

Conclusion

Gingerbread oatmeal cream pies are a cozy, nostalgic treat that always makes me feel like the holidays have arrived. The chewy, spiced cookies and creamy center make a perfect bite every time. Whether I’m baking for a party, a cookie tin, or just for fun, these never last long in my kitchen.

Gingerbread Oatmeal Cream Pies

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Gingerbread oatmeal cream pies are soft, spiced oatmeal cookies with classic gingerbread flavor, sandwiched with a fluffy cream filling. They’re chewy, creamy, and full of cozy holiday spices—perfect for festive gatherings, cookie swaps, or gifting.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 12–14 cream pies
Category: Dessert
Method: Baking
Cuisine: Holiday
Diet: Vegetarian

Ingredients

1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup molasses
1 large egg
1 tsp vanilla extract
1/2 cup unsalted butter (for filling)
1 1/2 cups powdered sugar
1 cup marshmallow fluff or cream
1 tsp vanilla extract (for filling)
Pinch of salt (for filling)
1–2 tbsp milk or cream (to adjust filling texture)

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, oats, baking soda, ginger, cinnamon, cloves, and salt.
In another bowl, cream together butter and brown sugar until light and fluffy.
Add molasses, egg, and vanilla extract to the butter mixture and mix well.
Gradually mix the dry ingredients into the wet until a soft dough forms.
Scoop dough onto baking sheets, spacing evenly, and bake for 10–12 minutes until edges are set.
Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
While cookies cool, beat butter, powdered sugar, marshmallow fluff, vanilla, salt, and milk until smooth and fluffy.
Spread or pipe the filling onto half of the cookies and top with the remaining cookies to create sandwich pies.

Notes

Add orange zest to the filling for a citrusy twist.
Stir chopped candied ginger or raisins into the dough for extra texture.
Use cream cheese in the filling for a tangier, lighter version.
Store in an airtight container at room temp for 2 days or in the fridge for 5 days.
Freeze individually wrapped cream pies for up to 1 month.