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Oatmeal Cream Pie Recipe

This homemade oatmeal cream pie recipe brings back nostalgic flavors with soft, chewy cookies and a luscious, creamy filling. They’re far better than store-bought and surprisingly easy to make at home.
Print Recipe
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings: 17 sandwiches
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Oatmeal Cookies
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 1 tbsp molasses
  • 2 tsp vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 0.5 tsp cinnamon
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 3 cups quick oats
Cream Filling
  • 0.75 cup unsalted butter softened
  • 2 oz cream cheese full-fat, brick style
  • 3.5 cups powdered sugar use between 3-4 cups to taste
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp cream if needed for consistency

Method
 

  1. Preheat oven to 350°F (180°C). Line cookie sheets with silicone baking mats or parchment paper.
  2. In a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.
  3. Mix in molasses, vanilla extract, and eggs until smooth and creamy.
  4. Add in flour, cinnamon, baking soda, and salt. Stir by hand initially, then mix on low speed until combined.
  5. Stir in quick oats until evenly incorporated.
  6. Form dough into 1 to 1.5 tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
  7. 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.
  8. To make the filling, beat softened butter until fluffy. Add chopped cream cheese and beat until combined.
  9. Mix in 1.5 cups powdered sugar, vanilla extract, and salt. Beat well, then gradually add remaining powdered sugar to desired sweetness.
  10. If needed, beat in 1 tablespoon cream for desired consistency.
  11. To assemble, frost the bottom of one cooled cookie with 1–1.5 tablespoons filling and sandwich another cookie on top.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For firmer cookies, chill the dough before baking.