These cream pies are the perfect balance of soft and chewy with a rich, comforting flavor profile. The gingerbread spices add warmth and depth, making them ideal for cooler seasons or holiday baking. The creamy filling contrasts beautifully with the hearty cookies, creating a dessert that feels both homemade and indulgent. They’re also great for sharing and can be made ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies: rolled oats all-purpose flour baking soda salt ground ginger ground cinnamon ground cloves unsalted butter brown sugar molasses egg vanilla extract
For the cream filling: unsalted butter powdered sugar marshmallow creme vanilla extract milk
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together the oats, flour, baking soda, salt, and spices.
In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them apart.
Bake for 8 to 10 minutes until the edges are set but the centers remain soft. Let the cookies cool completely.
For the filling, beat the butter until smooth. Add powdered sugar gradually, then mix in the marshmallow creme, vanilla, and a splash of milk until light and fluffy.
Spread or pipe the filling onto the flat side of one cookie and sandwich with another. Repeat with remaining cookies.
Servings and timing
Servings: حوالي 10 إلى 12 cream pies Prep time: 20 minutes Cook time: 10 minutes Total time: حوالي 30 minutes
Variations
You can add raisins or chopped nuts to the cookie dough for extra texture. Swap the marshmallow filling with cream cheese frosting for a tangier taste. For a deeper spice flavor, increase the ginger and add a pinch of nutmeg. Use quick oats instead of rolled oats for a softer texture.
Storage/Reheating
Store the assembled cream pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
If refrigerated, let them sit at room temperature for about 10–15 minutes before serving to soften the filling.
You can also freeze the cookies (without filling) for up to 2 months and assemble later.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking.
Can I freeze the cream pies?
Yes, but it’s best to freeze the cookies separately and add the filling after thawing.
What type of oats should I use?
Rolled oats work best for texture, but quick oats can be used for a softer cookie.
Can I substitute molasses?
Molasses is key for gingerbread flavor, but you can use dark corn syrup in a pinch.
How do I keep the cookies soft?
Do not overbake them and store them in an airtight container.
Can I make them gluten-free?
Yes, by using a gluten-free flour blend and certified gluten-free oats.
Is there a dairy-free option?
You can use plant-based butter and dairy-free milk for both the cookies and filling.
Why are my cookies spreading too much?
The dough may be too warm; try chilling it before baking.
Can I use a different filling?
Absolutely, cream cheese or buttercream frosting works well too.
How long do they stay fresh?
They stay fresh for up to 5 days when stored properly in the refrigerator.
Conclusion
Gingerbread oatmeal cream pies are a cozy, flavorful twist on a classic treat. With their soft texture, warm spices, and creamy filling, they’re perfect for holidays or anytime you want a comforting homemade dessert. Easy to customize and even easier to enjoy, they’re sure to become a favorite in your baking rotation.
These Gingerbread Oatmeal Cream Pies are the ultimate cozy dessert, combining soft oatmeal cookies infused with warm gingerbread spices and a fluffy marshmallow cream filling. Perfect for holiday baking or anytime you crave a nostalgic, homemade treat with a rich, spiced flavor.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:10–12 cream pies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the cookies:
Rolled oats
All-purpose flour
Baking soda
Salt
Ground ginger
Ground cinnamon
Ground cloves
Unsalted butter
Brown sugar
Molasses
Egg
Vanilla extract
For the cream filling:
Unsalted butter
Powdered sugar
Marshmallow creme
Vanilla extract
Milk
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together oats, flour, baking soda, salt, and spices.
In another bowl, cream butter and brown sugar until light and fluffy.
Add molasses, egg, and vanilla extract; mix until fully combined.
Gradually incorporate dry ingredients into wet mixture to form a soft dough.
Bake for 8–10 minutes until edges are set and centers remain soft.
Let cookies cool completely.
Make the filling:
9. Beat butter until smooth.
10. Gradually add powdered sugar.
11. Mix in marshmallow creme, vanilla extract, and a splash of milk until fluffy.
Assemble:
12. Spread or pipe filling onto one cookie and sandwich with another.
13. Repeat with remaining cookies.
Notes
Chill dough if cookies spread too much.Do not overbake to keep cookies soft and chewy.Let refrigerated pies sit at room temperature before serving for best texture.
