Homemade oatmeal cream pies are one of those treats that instantly bring comfort—soft, chewy cookies, warm spices, and a sweet cream filling tucked right in the middle. They’re proof that classic desserts don’t need complicated steps or hard-to-find ingredients to taste amazing. By understanding how each ingredient works together, you can create a soft, flavorful cookie and a creamy filling that’s better than anything you’ll find in a package.
Homemade Oatmeal Cream Pies Inspired by My Dad’s Favorite Treats
This recipe is especially meaningful to me because it’s made to honor my dad, who recently passed. He always loved oatmeal cream pies and would bring them home from the store, often giving me one as a treat. Those simple gestures created warm memories that I carry with me to this day.
As I got older, I became more aware of the enormous amounts of chemicals and preservatives in the store-bought versions. I wanted a way to preserve the joy and tradition of those treats while making them healthier, fresher, and homemade.
This recipe is my way of keeping that history alive, honoring my dad, celebrating a classic dessert, and updating it for modern kitchens. It’s a true example of preserving culture and beautiful memories while giving them a fresh, wholesome twist.
Ingredients for Homemade Oatmeal Cream Pies
When making homemade oatmeal cream pies, the right ingredients make all the difference. While this recipe may look fancy or complicated at first glance, it’s actually made with ingredients that are easy to find in the average home kitchen—just like my Sweet Potato Pound Cake. From soft, chewy oats to a creamy filling, each component works together to create a nostalgic, homemade treat without requiring specialty items.
Oatmeal Cookies
1 cup unsalted butter, softened to room temp – Creates a tender, rich base. Room-temp butter creams better with sugar, giving soft, chewy cookies.
1 cup brown sugar, packed – Adds moisture and chewiness for that classic oatmeal texture. If you ever run out of brown sugar, mix granulated sugar with a little molasses, and voila!
1/2 cup granulated sugar – I use organic cane sugar. I love the texture it adds and the taste.
2 teaspoons vanilla extract – Enhances flavor and aroma throughout the cookies.
2 large eggs – Bind the dough and add richness; these should also be room temperature.
2 cups all-purpose flour – I like to use Organic Bob’s Red Mill’s Bread Flour. It’s so soft and fluffy.
1/2 teaspoon cinnamon – Adds warmth and depth to the flavor.
1 teaspoon baking soda – Helps cookies rise slightly while maintaining chewiness.
1/4 teaspoon salt – Balances sweetness and enhances overall flavor.
3 cups quick oats – Give chewy texture; old-fashioned oats create a heartier bite if you prefer.
Cream Cheese Filling
3/4 cup unsalted butter, softened to room temp – This is the base of the filling and gives it that smooth, creamy texture. Make sure the butter is fully softened so it blends easily and doesn’t leave lumps.
2 ounces cream cheese – Adds a slight tang and richness that balances the sweetness. Full-fat cream cheese works best and keeps the filling from tasting overly sugary.
3–4 cups powdered sugar – Sweetens and thickens the filling. Start with 3 cups and add more as needed depending on how thick and sweet you like your cream filling.
1 teaspoon vanilla extract – Adds warmth and depth, tying all the flavors together.
1/4 teaspoon salt – A small amount goes a long way in balancing sweetness and enhancing flavor.
1 tablespoon heavy whipping cream, if needed – Use only if the filling feels too thick. It helps loosen everything just enough for easy spreading or piping without thinning it too much.
How to Make Homemade Oatmeal Cream Pies
Making homemade oatmeal cream pies might seem fancy, but it’s really simple when you break it down into steps. From creaming the butter to assembling the cookies with fluffy filling, each step is straightforward and designed to give you soft, chewy cookies and a rich, creamy center—just like the classics, but homemade and fresh.
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. I like using a good-quality baking pan paired with a cooling rack so everything bakes evenly and cools properly once it comes out of the oven.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Properly creamed butter and sugar create soft, chewy cookies with the right texture.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Using room-temperature eggs helps everything blend smoothly and evenly.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. A sturdy spatula works well here to gently fold everything together without overmixing.
Gently stir in the quick oats until evenly distributed throughout the dough. The dough will be thick but soft.
Scoop the dough using a cookie scoop to keep the cookies uniform in size. This helps them bake evenly and makes assembling the sandwiches easier later.
Place the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Lightly flatten the tops so the cookies bake evenly.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. The cookies will continue to firm up as they cool, so avoid overbaking.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely before adding the filling. This prevents the cream from melting when assembled.
In a medium bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt, mixing until fluffy. If needed, add heavy whipping cream a little at a time until the filling reaches a spreadable consistency.
Transfer the cream filling to a piping bag fitted with a round tip for a clean, bakery-style look, or simply spread it on with a spoon if you prefer a more rustic feel.
Pipe or spread a generous amount of cream filling onto the flat side of one cookie, then top with another cookie to create a sandwich. Gently press together.
Let the assembled cookies sit for 10–15 minutes so the filling can set, then serve and enjoy.
Frequently Asked Questions About Homemade Oatmeal Cream Pies
Are homemade oatmeal cream pies easy to make? Yes. While they look impressive, homemade oatmeal cream pies are surprisingly simple. If you can cream butter and sugar and scoop cookie dough, you can make this recipe. It’s an easy homemade dessert that feels nostalgic and special without being complicated.
Do homemade oatmeal cream pies taste like Little Debbie oatmeal creme pies? They’re inspired by the classic Little Debbie oatmeal creme pies, but homemade versions taste richer and fresher. The cookies are softer, the spices are warmer, and the cream filling has real flavor instead of a processed aftertaste.
What ingredients are in homemade oatmeal cream pies? This recipe uses pantry staples like butter, sugar, eggs, oats, flour, cinnamon, and vanilla. The cream filling is made with butter, cream cheese, powdered sugar, and vanilla—no hard-to-find ingredients required.
Can I make homemade oatmeal cream pies without molasses? Yes. This recipe does not require molasses. Brown sugar provides enough moisture and depth of flavor, making it perfect for home bakers who want a classic taste without extra ingredients.
Can I use marshmallow fluff instead of cream cheese? You can. Marshmallow fluff will give you a lighter, sweeter filling similar to store-bought oatmeal creme pies. Keep in mind that it will be softer and less tangy than a cream cheese-based filling.
Are homemade oatmeal cream pies healthier than store-bought? Homemade oatmeal cream pies allow you to control the ingredients, avoid preservatives, and adjust sweetness. While they’re still a dessert, they’re a more mindful option compared to packaged versions.
Can I make these ahead of time? Yes. You can bake the cookies a day ahead and store them unfilled. Assemble with the cream filling once the cookies are fully cooled for the best texture.
Do homemade oatmeal cream pies need to be refrigerated? Because the filling contains cream cheese, it’s best to store them in the refrigerator. Let them sit at room temperature for about 10 minutes before serving for the best texture.
How long do homemade oatmeal cream pies last? Stored in an airtight container in the refrigerator, they will last up to 4–5 days. The cookies stay soft, and the filling remains creamy.
Can you freeze homemade oatmeal cream pies? Yes. You can freeze them fully assembled or freeze the cookies and filling separately. Wrap tightly and store for up to 2 months. Thaw in the refrigerator overnight before serving.
Can I make mini oatmeal cream pies? Absolutely. Use a smaller cookie scoop and reduce the baking time slightly. Mini oatmeal cream pies are perfect for parties, lunchboxes, or portion control.
Can this recipe be adapted for special diets? This recipe can be adapted using gluten-free flour, dairy-free butter, or plant-based cream cheese, though texture may vary. Always test substitutions in small batches.
What makes these old-fashioned oatmeal cream pies special? They honor a classic dessert while using real ingredients and intentional preparation. These homemade oatmeal cream pies are about comfort, memory, and slowing down—something store-bought versions can’t replicate.
How can I make the cream cheese filling sturdier? If you prefer a firmer cream filling, start by using full-fat cream cheese and make sure both the butter and cream cheese are softened—but not warm. Add the powdered sugar gradually and stop once the filling holds its shape well. Chilling the filling for 15–20 minutes before piping can also help it firm up. For an extra-sturdy filling, slightly reduce the heavy cream or omit it altogether. This creates a thicker, more structured center that holds up well for stacking, storing, or gifting.
How to store homemade oatmeal cream pies Store assembled oatmeal cream pies in an airtight container in the refrigerator. Because the filling contains cream cheese, refrigeration helps keep the texture and flavor just right. For best results, place parchment paper between layers to prevent sticking. Let them sit at room temperature for about 10 minutes before serving so the cookies soften slightly.
How long do homemade oatmeal cream pies last? When stored properly in the refrigerator, homemade oatmeal cream pies will stay fresh for up to 4–5 days. The cookies remain soft, and the filling stays creamy without separating.
Can you freeze homemade oatmeal cream pies? Yes, homemade oatmeal cream pies freeze very well. You can freeze them fully assembled or freeze the cookies and filling separately.
• To freeze assembled pies: Wrap each one individually in plastic wrap, then place them in a freezer-safe container or bag. • To freeze cookies only: Allow cookies to cool completely, then freeze in a single layer before transferring to a container.
They will keep in the freezer for up to 2 months.
How to thaw frozen oatmeal cream pies Transfer frozen oatmeal cream pies to the refrigerator and let them thaw overnight. For the best texture, allow them to sit at room temperature for a few minutes before serving. Avoid microwaving, as this can cause the filling to melt unevenly.
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Homemade oatmeal cream pies will always remind me that food is more than something we eat—it’s how we remember, how we connect, and how we carry the people we love with us. This recipe is my way of honoring my dad and the simple joy he found in sharing something sweet.
If you make these oatmeal cream pies, I’d love to hear your story. Leave a comment and tell me who this dessert reminds you of, or share a photo and tag me so I can see your version. Recipes like this are meant to be passed down, shared, and made part of new memories.
If you enjoyed this recipe, be sure to explore more comforting, from-scratch desserts here on Organically Jae—because preserving tradition while cooking intentionally is always worth it.
Soft, chewy cookies filled with creamy, dreamy filling, these homemade oatmeal cream pies are easy to make with simple pantry ingredients. Perfect for a nostalgic treat, snack, or cozy dessert any day of the week.
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