Gingerbread Oatmeal Cream Pies
The first tray tells you a lot: the edges set before the centers do, and those soft middles are exactly what you want in a sandwich cookie. I make these…
By Ava
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Reading time: 9 min
Tip: save now, make later.
The first tray tells you a lot: the edges set before the centers do, and those soft middles are exactly what you want in a sandwich cookie. I make these gingerbread oatmeal cream pies when I want the warm spice of gingerbread in a cookie with a little chew from rolled oats. The marshmallow filling makes each pair feel like a proper treat without burying the spice.
Chilling the dough for 30 minutes gives the oats time to take up some moisture and makes the portions easier to handle. I keep the scoops rounded rather than flattening them, so the cookies bake up thick enough to sandwich without turning crisp all the way through.
Once the cookies are cool, the filling comes together quickly with butter, powdered sugar, marshmallow creme, and vanilla. The finished pies have soft, spiced edges and a creamy center that reaches the edges when you press the top cookie gently into place.
Kitchen Note
Give the cookies their full 5 minutes on the baking sheets before moving them. They’re tender while warm, and that short rest helps them transfer to the rack without breaking.
Save these Gingerbread Oatmeal Cream Pies for a batch of soft, spiced oatmeal cookies tucked around marshmallow creme filling.
Why These Oatmeal Cookies Need to Stay Rounded
Flattening cookie dough before it goes into the oven seems like a way to get evenly shaped sandwich cookies, but these cookies bake better when the portions stay rounded. The edges set while the centers puff, leaving a soft middle that gives when you bite through the filling. Pressing the dough flat changes that balance and makes the cookies thinner, which can leave less cushion around the cream.
There’s another practical reason to keep the portions consistent: cream pies need a top and bottom that meet neatly. A rounded 1 1/2-tablespoon scoop gives you 24 portions to pair into 12 sandwiches, and similarly sized cookies are easier to match after baking. Leave at least 2 inches between portions on the baking sheets; the cookies need room to spread. If a few come out slightly different, pair the closest sizes together and let the filling settle out to the edges with a gentle press.
What the Oats, Molasses, and Marshmallow Creme Bring
- Old-fashioned rolled oats — These give the cookies their distinct chew and visible oat texture. Quick oats break down more readily, so they won’t give quite the same hearty bite; use rolled oats for the texture this recipe is built around.
- Unsulphured molasses — Molasses gives the dough its gingerbread depth and helps keep the cookies tender. Blackstrap molasses tastes much more bitter and intense, so it isn’t a direct swap here. A fresh bottle of unsulphured molasses is worth choosing; there’s no need to buy a specialty brand.
- Ground ginger, cinnamon, and cloves — Together, these make the cookies read as gingerbread rather than plain oatmeal cookies. Check that the spices still smell fragrant when you open the jars; stale spices make a muted batch. The amounts are balanced, so changing one spice will shift the flavor.
- Softened unsalted butter — Soft butter creams smoothly with the sugars and gives the cookies their tender texture. It should yield when pressed but not look shiny or melted. Unsalted butter lets the measured kosher salt season both the dough and filling without guesswork.
- Marshmallow creme — This gives the filling its airy, stretchy quality, which plain buttercream won’t quite reproduce. Use the jarred creme for the right texture. Powdered sugar thickens the filling, while vanilla rounds out its sweetness.
From Chilled Dough to Cream-Filled Sandwiches
Mix the Spiced Oat Dough
Heat the oven to 350°F and line two 18×13-inch rimmed baking sheets with parchment paper. Whisk the flour, rolled oats, baking soda, kosher salt, ginger, cinnamon, and cloves in a medium bowl so the spices are distributed throughout. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2 minutes, then beat in the room-temperature egg and molasses until combined. Stir in the flour mixture just until no dry patches remain; overmixing at this point can make the cookies less tender.
Chill, Portion, and Bake
Cover the dough and refrigerate it for 30 minutes. Scoop it into 24 rounded portions with a rounded 1 1/2-tablespoon measure, arranging 12 on each baking sheet at least 2 inches apart. Bake at 350°F for 10–12 minutes, rotating the pans between racks halfway through so they bake evenly. Look for set edges with centers that still appear puffed and soft; the centers shouldn’t look dry or firm in the oven.
Cool the Cookies Completely
Leave the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack. Let them cool completely before adding filling, or the warmth will soften the cream and make it harder to keep the sandwiches tidy. If a cookie feels warm underneath, give it more time on the rack rather than assembling it early. The flat sides are the best surfaces for spreading the filling.
Beat the Fluffy Filling
Beat the softened butter until creamy, then add the powdered sugar and salt and beat until smooth. Scrape down the bowl if sugar is clinging to the sides, so the filling doesn’t have dry pockets. Add the marshmallow creme and vanilla, then beat until the mixture is fluffy and evenly combined. Stop once it looks uniform; there’s no need to keep beating after the texture is light.
Sandwich and Press Gently
Divide the filling evenly among the flat sides of 12 cooled cookies. Top each with one of the remaining cookies, flat side facing the filling. Press gently until the filling spreads to the edges; pressing hard can squeeze too much cream out of the sides. Pairing similar-sized cookies first makes it easier to distribute the filling evenly across all 12 pies.
Three Ways to Change Up These Gingerbread Cream Pies
Make a Gluten-Free Batch
Replace the all-purpose flour with an equal amount of cup-for-cup gluten-free flour blend, and choose certified gluten-free rolled oats. The cookies may have a slightly more delicate crumb, so let them rest on the baking sheets before moving them to the rack.
Turn Up the Ginger
For a sharper gingerbread bite, use a little more ground ginger and a little less cinnamon while keeping the cloves in the mix. The result leans warmer and spicier, with less of cinnamon’s sweetness. Keep the total amount of ground spices close to the original so the dough stays balanced.
Serve Them as Individual Cookies
Skip the filling and serve the baked cookies on their own when you want a simpler, less-sweet treat. Keep the same rounded portions and baking method; without the cream between them, the spiced oat cookies are easy to pack and share.
Storage and Reheating
- Refrigerator: Keep assembled pies in an airtight container for up to 4 days. The butter-based filling firms up when chilled.
- Freezer: Freeze the assembled pies in a single layer until firm, then transfer them to an airtight container for up to 2 months. Thaw in the refrigerator.
- Reheating: These don’t need reheating. Let refrigerated pies sit at room temperature for about 15 minutes before serving so the filling softens; don’t microwave assembled pies, since the cream can melt and squeeze out.
Questions That Come Up While Making These Cream Pies
Gingerbread Oatmeal Cream Pies
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line two 18x13-inch rimmed baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, baking soda, 1/4 teaspoon salt, ginger, cinnamon, and cloves.
- In a large bowl, beat the 1/2 cup softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the egg and molasses until combined.
- Stir the flour mixture into the butter mixture just until no dry patches remain.
- Cover and refrigerate the dough for 30 minutes.
- Scoop the dough into 24 portions using a rounded 1 1/2-tablespoon measure.
- Arrange 12 portions on each baking sheet at least 2 inches apart, and leave them rounded.
- Bake at 350°F for 10–12 minutes, rotating the pans between racks halfway through, until the edges are set and the centers look puffed and soft.
- Cool the cookies on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack and cool completely.
- Beat the 1/2 cup softened butter until creamy.
- Beat in the powdered sugar and 1/8 teaspoon salt until smooth.
- Add the marshmallow creme and vanilla and beat until fluffy and evenly combined.
- Divide the filling evenly among the flat sides of 12 cooled cookies.
- Top with the remaining cookies and press gently to spread the filling to the edges.