There’s something about a soft, chewy oatmeal cream pie that hits differently—especially when it’s homemade. Maybe it’s the nostalgia of those sweet lunchbox treats, or the way the buttery oatmeal cookies sandwich a creamy cloud of vanilla filling. Whatever it is, this oatmeal cream pie recipe brings all those cozy vibes with way more flavor (and less mystery) than the store-bought kind.
Whether you’re baking with the kids, prepping for a bake sale, or simply satisfying a “just one more bite” kind of craving, this easy oatmeal cream pie recipe delivers the goods. Spoiler alert: you will want more than one.
Why You’ll Love This Oatmeal Cream Pie Recipe
🍪 Soft and chewy cookies – Just the right balance of texture and sweetness.
💛 Homemade cream filling – Silky, buttery, and not too sweet.
⏱ Fast and satisfying – Done in under an hour from start to finish.
🎯 Better than store-bought – You know exactly what’s going in (and it’s all good).
👩🍳 Beginner-friendly – No fancy techniques. Just real, good baking.
If you’re looking for a peasyoatmeal cream pie recipe that feels fancy but is super doable, this one’s a keeper.
Ingredients
For the Oatmeal Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp molasses
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- 3 cups quick oats
For the Cream Filling:
- ¾ cup unsalted butter, softened
- 2 oz full-fat brick-style cream cheese
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp cream (if needed)
Fast Oatmeal Cream Pie Recipe in 3 Steps
1. Bake the Cookies
Preheat your oven to 350°F and line your baking sheets.
In a large bowl, cream the butter and sugars until fluffy. Add the molasses, vanilla, and eggs, and mix until smooth.
Mix in dry ingredients (flour, cinnamon, baking soda, salt), then stir in oats.
Scoop the dough into 1 to 1.5 tbsp balls and place 2 inches apart. Bake for 9–11 minutes until just set.
Cool completely before filling.
2. Make the Cream Filling
Beat the butter until fluffy. Add the chopped cream cheese and mix until smooth.
Gradually add powdered sugar, vanilla, and salt. Adjust sweetness and texture as needed. If it’s too thick, beat in 1 tbsp of cream.
3. Assemble the Pies
Take one cookie and spread 1–1.5 tbsp of cream filling on the bottom.
Top with another cookie, bottoms facing in. Press gently to sandwich them together.
Tips from My Kitchen
- Use quick oats for that classic chewy texture.
- Cool your cookies completely before assembling or the filling will melt.
- Want healthy oatmeal cream pies? Try subbing whole wheat flour, coconut sugar, or using Greek yogurt in the filling.
- Chill before serving for a firmer, bakery-style finish.
- Store them in the fridge in an airtight container. They stay soft and dreamy for days.
A Little Sweet Story
The first time I made this fast oatmeal cream pie recipe, I planned to freeze half for later… but let’s just say they never made it that far. My husband claimed they were “better than the ones from childhood,” and even my toddler tried to sneak extras. It’s become one of those family favorites that has to be in the cookie jar—or I start getting requests.
Oatmeal Cream Pie Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Line cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
- Mix in molasses, vanilla extract, and eggs until smooth and creamy.
- Add in flour, cinnamon, baking soda, and salt. Stir by hand initially, then mix on low speed until combined.
- Stir in quick oats until evenly incorporated.
- Form dough into 1 to 1.5 tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake one sheet at a time for 9–11 minutes or until tops are set. Cool 10 minutes on sheet before transferring to wire rack.
- To make the filling, beat softened butter until fluffy. Add chopped cream cheese and beat until combined.
- Mix in 1.5 cups powdered sugar, vanilla extract, and salt. Beat well, then gradually add remaining powdered sugar to desired sweetness.
- If needed, beat in 1 tablespoon cream for desired consistency.
- To assemble, frost the bottom of one cooled cookie with 1–1.5 tablespoons filling and sandwich another cookie on top.
Notes
FAQs
Can I freeze oatmeal cream pies?
Yes! Wrap them individually and store in a freezer-safe bag. Thaw in the fridge or at room temp when ready to eat.
Can I make the filling dairy-free?
Absolutely. Use a dairy-free butter and vegan cream cheese for a delicious alternative.
Why is my filling too soft?
Make sure the butter and cream cheese aren’t overly warm. You can also chill the frosting for 10–15 minutes before assembling.
Want More?
If this oatmeal cream pie recipe sweetened your day, here are a few more irresistible treats and savory bites you’ll want to try:
- Ramen Lasagna: Comfort food mashup magic!
- Perfect Air Fryer Chicken Breast: Crispy, juicy, and weeknight-friendly.
- The Viral Cottage Cheese Flatbread: Low-carb and protein-packed.
- How to Make Low-Fat Yogurt at Home: Budget-friendly and easy-peasy.
- Feeling adventurous? These Sushi Rolls with Salmon are fresh, flavorful, and surprisingly simple for a fun kitchen project.
Just One More Bite…
This easyoatmeal cream pie recipe is one of those feel-good, taste-better-than-the-box kinds of treats that everyone needs in their life. Soft, chewy, filled with creamy vanilla goodness, and made with real ingredients you can feel good about. Whether you’re baking for a crowd or sneaking a late-night cookie sandwich (no judgment), these pies are a win every single time.
