Name: Incredible Gingerbread Oatmeal Cream Pies Recipe
Prep time: 15 min
Cook time: PT-490152H7M43S
Total time: 1 h 30 min
Cuisine: American
Ingredients: ½ cup butter, at room temperature; 1 cup packed brown sugar (dark or light); ¼ cup blackstrap molasses; 1 egg; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; ¾ cup old fashioned rolled oats; ½ teaspoon baking soda; 1 ½ teaspoons ground ginger; 1 teaspoon cinnamon; 1 teaspoon allspice; ¼ teaspoon salt; ¾ cup butter, at room temperature; 1 ½ cups powdered sugar; ¾ teaspoon vanilla extract; 1-2 teaspoons milk, to make the filling creamy

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Introduction

These Incredible Gingerbread Oatmeal Cream Pies are a delightful twist on classic cookies. Soft, spiced oatmeal cookies sandwich a smooth, creamy filling, making them perfect for sharing—or keeping all to yourself!

The image shows a close-up of several chocolate sandwich cookies with white cream filling, placed on a white marbled surface. The cookie in front has one bite taken out of it, revealing the thick, smooth cream layer in the middle, surrounded by two rough-textured chocolate cookie layers with small cracks and a slightly chewy appearance. In the background, there are more stacked sandwich cookies, each with a thick white cream layer between two dark brown cookies. A glass milk bottle is visible blurred in the far background, enhancing the cozy and fresh feel of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter, at room temperature (for cookies)
1 cup packed brown sugar (dark or light)
¼ cup blackstrap molasses
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ cup old fashioned rolled oats
½ teaspoon baking soda
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon allspice
¼ teaspoon salt
¾ cup butter, at room temperature (for filling)
1 ½ cups powdered sugar
¾ teaspoon vanilla extract (for filling)
1–2 teaspoons milk (to make filling creamy)

Instructions

Step 1: In the bowl of an electric mixer, beat the room temperature butter and brown sugar together for 1 minute. Add molasses, egg, and vanilla extract, then beat again until smooth and creamy, about 1 more minute.
Step 2: In a large bowl, whisk together flour, oats, baking soda, ground ginger, cinnamon, allspice, and salt. Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Step 3: Chill the dough in the refrigerator for 1 hour. This step is important for achieving the perfect cookie texture.
Step 4: Preheat the oven to 350°F and line a baking sheet with parchment paper. Roll the dough into tablespoon-sized balls and place them 2 inches apart on the sheet. Bake for 9–12 minutes, depending on desired crispiness.
Step 5: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. This recipe makes about 30 cookies (or 15 assembled cream pies).
Step 6: To make the filling, beat the room temperature butter, powdered sugar, vanilla extract, and 1–2 teaspoons of milk in an electric mixer. Start on low, then increase speed to high and beat until smooth and creamy, about 1 minute.
Step 7: Spoon the filling onto the flat side of one cookie and top with another cookie, gently pressing down to create a sandwich. Repeat with all cookies. Let the assembled cream pies sit at room temperature for 1 hour to allow the filling to firm up before serving.

Tips & Variations

For a more intense spice flavor, add an extra ¼ teaspoon of ground ginger or cinnamon to the dough.
Use light molasses if blackstrap feels too strong, but blackstrap adds a richer depth.
If you prefer a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk for the filling.
To make the filling extra fluffy, whip it longer at high speed, but be careful not to overbeat and cause it to separate.

Storage

Store the assembled cream pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. If refrigerated, bring to room temperature before serving for the best texture. The cookies and filling can also be stored separately—you can freeze unfilled cookies for up to 3 months and thaw before filling.

How to Serve

The image shows many sandwich cookies made from two brown, rough-textured chocolate cookies with a light cream filling in the middle. The cookies are arranged loosely on a white marbled surface, with some lying flat and others resting on their sides so you can see the creamy layer clearly. The cream filling is smooth and pale, contrasting with the crispy, crackled outer cookie layers. Near the edge of the image, a white plate holds a small stack of these cookies. The scene feels casual and inviting, with a focus on the rich textures of the chocolate cookies and the soft cream inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and kept refrigerated. Just let it soften slightly before scooping and baking.

What if I don’t have molasses?

Molasses gives this recipe its signature gingerbread flavor. If you don’t have any, you can substitute with an equal amount of honey or maple syrup, but the flavor will be less robust.