Oatmeal Cream Pies Recipe

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A homemade copycat recipe for classic Little Debbie Oatmeal Cream Pies! Soft and chewy spiced molasses oatmeal cookies are sandwiched with fluffy vanilla frosting for an easy dessert that will make everyone feel like a child again.

  • Prep Time 30 minutes
  • Cook Time 10 minutes
  • Cooling Time 1 hour
  • Total Time 1 hour 40 minutes
  • Servings 24 cream pies
  • Calories 319 kcal



  • 1 cup salted butter, softened (2 sticks)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tablespoons molasses
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups quick-cooking oats
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ¾ teaspoon ground ginger
  • ½ teaspoon salt


  • 2 cans prepared vanilla frosting (I used Betty Crocker Whipped Fluffy White frosting, but any similar version or even homemade frosting will work)



  1. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.
  2. Combine the flour, oats, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture and mix well. Chill dough for at least 30-60 minutes.
  3. Drop chilled dough by tablespoonfuls 2 inches apart onto greased baking sheets.
  4. Bake at 350° for 9-10 minutes or until lightly browned. Cool on pans for 2 minutes before removing to wire racks.


  1. Once the cookies are cool, spread (or pipe in a bag) about 2 tablespoons of frosting onto the back side of one cookie, leaving a small border around the edge to allow the frosting to squish a little. Top with another cookie to form a sandwich and press down gently. Repeat until you’ve used all of the cookies.
  2. Store in an airtight container on the counter for 1-2 days, or in the refrigerator for up to 7 days.

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