4.8 from 51 votes
Homemade Oatmeal Cream Pies
Homemade Oatmeal Cream Pies consist of soft oatmeal cookies sandwiched with a smooth cream cheese filling. The cookies have a tender texture with a touch of cinnamon and molasses, giving them a rich, comforting flavor. These cream pies offer a satisfying balance of chewy oats and creamy filling, making them suitable for snacks or dessert. Cooling the cookies completely before adding the filling is essential to prevent melting and maintain their shape.
Prep Time
30 mins
Cook Time
12 mins
Total Time
45 mins
Servings:
15
to 18 cookie sandwiches
Calories:
339 kcal
Course:
Snacks
Cuisine:
American
Ingredients
For the Cookies:
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 cup butter at room temperature, unsalted
- ¾ cup dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon unsulfured molasses
- 1 teaspoon vanilla extract
- 2 egg
- 2 cups rolled oats old-fashioned
For the Filling:
- 8 ounces cream cheese at room temperature
- 6 tablespoons powdered sugar
Instructions
- Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
- Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
- Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
- Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.
Cup of Yum
Notes
- Allow cookies to cool fully before assembling to keep the filling firm and prevent melting.
- Use about 2 tablespoons of cream cheese filling per cookie sandwich for a balanced flavor.
- Store assembled cream pies in an airtight container with parchment between layers in the refrigerator for up to 5 days.
- Individually wrap cream pies tightly to freeze for up to 3 months.
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Cholesterol
70mg
(23%)
Sodium
159mg
(7%)
Potassium
132mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
615IU
(12%)
Calcium
47mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 15 to 18 cookie sandwiches
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 70mg | 23% |
| Sodium | 159mg | 7% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 615IU | 12% |
| Calcium | 47mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.