HOMEMADE OATMEAL CREAM PIES

Homemade Oatmeal Cream Pies are soft, chewy, and filled with a fluffy marshmallow buttercream. They’re everything you love about the store-bought classic, but made from scratch with simple ingredients and even better flavor. This nostalgic sandwich cookie recipe is a guaranteed crowd-pleaser.

We’ve always had a soft spot for Little Debbie’s oatmeal cream pies, but this homemade version truly takes the cake. With warm spices in the cookies and a creamy, sweet filling, these sandwich cookies strike the perfect balance of hearty and indulgent.

Recipe Highlights

• Soft and chewy texture: These oatmeal cookies are packed with cinnamon, nutmeg, and brown sugar for a warm, cozy flavor in every bite.
• Creamy marshmallow buttercream filling: Light, fluffy, and sweet without being overpowering.
• Simple ingredients: Nothing complicated here—just pantry staples turned into something truly special.

What are Oatmeal Cream Pies?

Have you ever bought the Little Debbie’s Oatmeal Cream Pies? They are pretty delicious, but this homemade version is even better. The oatmeal cookies are incredible with a little bit of cinnamon and nutmeg that add a ton of flavor. They are perfectly soft and chewy, just like oatmeal cookies are supposed to be.

And then there is the stuff in the middle. A delicious marshmallow buttercream filling is made with butter, marshmallow cream, powdered sugar, and vanilla extract. Just the right amount of sweetness to complement the cookies.

Ingredients in Homemade Oatmeal Cream Pies

COOKIE DOUGH:

Flour – This forms the base of the dough and gives the cookies their structure, helping them hold together while staying soft.

Cinnamon and nutmeg – You don’t need too much, but don’t leave these out. They add an amazing flavor to the cookies.

Baking soda and salt – Just make sure your baking soda isn’t old or expired.

Butter – I always just buy salted butter and use it for everything, but you can use unsalted butter if that’s what you have. Sometimes, if I use salted butter, I will reduce or completely leave out the additional salt in the recipe. These cookies have so much flavor, it really doesn’t matter too much either way!

Brown sugar – Light brown sugar works best in these cookies, and make sure it’s fresh. If your brown sugar is dry, it will definitely affect the taste and texture of your cookies.

Eggs and vanilla – The more authentic the vanilla, the better!

Oats – I used quick oats, but you can also use old-fashioned oats if you prefer an even chewier cookie. I often use half quick oats and half old-fashioned – I think that’s my favorite combination for oatmeal cookies!

FILLING: 

Butter – Again, I use salted butter just because that’s what I use for everything, but unsalted works fine too.

Powdered sugar – The powdered sugar adds most of the sweetness, while keeping a smooth texture for the creamy filling.

Marshmallow cream – Sometimes called Marshmallow Fluff. Can be found in the baking aisle and I love the way that it makes the consistency of the filling so perfect.

Vanilla extract – The higher the quality of the vanilla, the better.

Tips and Tricks for Making Homemade Oatmeal Cream Pies

The full recipe can be found on the recipe card below, but here are a few helpful tips.

• Chill the dough: Refrigerating the dough helps it firm up, which prevents the cookies from spreading too thin in the oven. It also enhances the flavors and creates a chewier texture.
• Use a cookie scoop: This ensures each cookie is the same size, so they bake evenly and sandwich together perfectly. It also speeds up the scooping process.
• Combine quick oats and old-fashioned oats: Using both types of oats creates the perfect chew—quick oats break down more, while old-fashioned oats provide a heartier texture.
• Let cookies cool completely before filling: If the cookies are still warm, the marshmallow buttercream may melt and slide off. Cooling them completely keeps the filling fluffy and intact.

How to add the filling to the Oatmeal Cream Pies?

So you’ve got the filling and you’ve got two oatmeal cookies. How do you get that filling in the middle? There are a few different ways to do this, so pick whichever way you prefer!

• Pipe it. You can place the filling in a piping bag and pipe it in a spiral onto the bottom cookie before placing the other cookie on top.
• Spread it. Use a knife or even a spoon to spread the frosting on top of the bottom cookie.
• Scoop it. Use a small/medium cookie scoop to portion out the frosting and plop it in the middle of the bottom cookie. Spread it out by gently smashing the top cookie enough to make the filling spread out.

Storing Homemade Oatmeal Cream Pies

Store your assembled oatmeal cream pies in an airtight container. They’ll keep at room temperature for up to 2 days, or in the fridge for 4 to 5 days. Let them come to room temperature before serving for the best texture.

Homemade Oatmeal Cream Pie Recipe

Homemade Oatmeal Cream Pies are made with a delicious creamy filling that is sandwiched between two soft and chewy oatmeal cookies. Even better than the store-bought variety that we all know and love!

5 from 5 votes

Print Pin Rate

Course: Cookies

Cuisine: American

Keyword: homemade oatmeal cream pies

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Chill time: 1 hour hour

Servings: 15 oatmeal cream pies

Calories: 456kcal

Author: Jessica & Nellie

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Ingredients 

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• 1⅛ cup all-purpose flour (1 cup + 2 Tbsp flour)
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup butter softened to room temperature
• 1 ⅓ cups light brown sugar firmly packed
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups oats (quick or old-fashioned)

Filling

• 1 cup butter softened to room temperature
• 2 cups powdered sugar
• 1 jar Marshmallow Cream (7.5 oz)
• 2 tsp vanilla extract

Instructions

• First, make the cookies. Mix the flour, cinnamon, nutmeg, baking soda and salt in a bowl and set aside.
• In a large bowl, cream the butter and brown sugar together for about 2-3 minutes with an electric mixer. You can also use a stand mixer if you prefer.
• Beat in the eggs and vanilla, beating the mixture for another 2-3 minutes.
• Stir in the flour mixture, mixing just until combined and then stir in the oats. Chill the dough for about an hour. This will prevent the cookies from spreading too much while baking.
• Preheat the oven to 350°. Line 2 cookie sheets with silicone mats or parchment paper.
• Use a cookie scoop to scoop out 1″ balls of dough and arrange them about 2 inches apart on your cookie sheets. Slightly press down the tops and then bake for about 10-12 minutes, or until the edges just begin to brown. Let the cookies cool for about 5-10 minutes on the cookie sheet and then transfer them to wire racks to cool completely.
• Once the cookies are cooled, you can make the filling. Beat the butter until smooth (1-2 minutes) and then add the powdered sugar. Beat until smooth and then add the marshmallow cream and vanilla. Continue to beat for about 2-3 minutes.
• Spread the filling on the bottom of a cookie and then place the bottom of another cookie on top of the filling, sandwiching it in between the 2 cookies. I usually get about 30 cookies (depending on how much dough I eat), so you will probably have about 15 oatmeal cream pies.
• Store in an airtight container for up to 4-5 days. The cookies don’t need to be refrigerated, but will last longer if they are. Especially if you hide them in the very back of the fridge! If you do store them in the refrigerator, set them out for an hour or two before eating them – I prefer them room temperature instead of cold.

Nutrition

Calories: 456kcal | Carbohydrates: 62g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 337mg | Potassium: 92mg | Fiber: 1g | Sugar: 44g | Vitamin A: 698IU | Vitamin C: 0.01mg | Calcium: 34mg | Iron: 1mg

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FAQs

Can I freeze oatmeal cream pies?
Yes. Wrap them individually and freeze for up to 2 months. Thaw before serving.

Do I need to chill the dough?
It’s recommended to help the cookies bake evenly and hold their shape.

What kind of oats should I use?
Quick oats give a softer cookie, while old-fashioned oats add chewiness. A mix works well.

Can I use store-bought frosting?
Homemade filling has the best texture and taste, but you can use store-bought marshmallow fluff in a pinch.

HOW DO YOU SOFTEN BUTTER?

I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.

MORE DELICIOUS OATMEAL COOKIE RECIPES TO TRY:

• If you love Oatmeal Cream Pies, but want to save some time, you can make Oatmeal Cream Pie Bars!
• Classic oatmeal cookies are always a favorite. I think these Oatmeal Chocolate Chip Cookies are my favorite!
• Fruit and oatmeal go together so well. Lemon Oatmeal Cookies, Banana Oatmeal Cookies, and Raspberry Oatmeal Cookies are all delicious!

Homemade Oatmeal Cream Pies are made with a delicious creamy filling that is sandwiched between two soft and chewy oatmeal cookies. Even better than the store-bought variety that we all know and love!