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Gingerbread Oatmeal Cream Pies

Gingerbread oatmeal cream pies sandwich soft, spiced oatmeal cookies around a fluffy marshmallow creme filling. Chilling the dough helps the cookies bake up with set edges and soft, puffed centers.
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Prep Time 25 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 12 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 0.5 tsp baking soda
  • 0.25 tsp kosher salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large, at room temperature
  • 2 tbsp unsulphured molasses
For the filling
  • 0.5 cup unsalted butter softened
  • 1 cup powdered sugar
  • 0.125 tsp kosher salt
  • 1 jar (7 oz) marshmallow creme
  • 1 tsp vanilla extract

Equipment

  • 2 18x13-inch rimmed baking sheets

Method
 

Bake the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, oats, baking soda, 1/4 teaspoon salt, ginger, cinnamon, and cloves.
  4. In a large bowl, beat the 1/2 cup softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  5. Beat in the egg and molasses until combined.
  6. Stir the flour mixture into the butter mixture just until no dry patches remain.
  7. Cover and refrigerate the dough for 30 minutes.
  8. Scoop the dough into 24 portions using a rounded 1 1/2-tablespoon measure.
  9. Arrange 12 portions on each baking sheet at least 2 inches apart, and leave them rounded.
  10. 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.
  11. Cool the cookies on the baking sheets for 5 minutes.
  12. Transfer the cookies to a wire rack and cool completely.
Make the filling
  1. Beat the 1/2 cup softened butter until creamy.
  2. Beat in the powdered sugar and 1/8 teaspoon salt until smooth.
  3. Add the marshmallow creme and vanilla and beat until fluffy and evenly combined.
Assemble the pies
  1. Divide the filling evenly among the flat sides of 12 cooled cookies.
  2. Top with the remaining cookies and press gently to spread the filling to the edges.

Notes

Let the cookies cool completely before filling so the marshmallow creme does not soften. Store the assembled pies in an airtight container in the refrigerator for up to 3 days; they can be frozen. For a gluten-free variation, use a 1:1 gluten-free flour blend and certified gluten-free oats.