The Best Homemade Oatmeal Creme Pies

Homemade oatmeal creme pies are a nostalgic, delicious treat that combines soft, chewy oatmeal cookies with a sweet, creamy filling. This easy recipe will guide you through creating your own classic oatmeal creme pies from scratch, perfect for satisfying your sweet tooth at any time.

What are Little Debbie Oatmeal Creme Pies?

Little Debbie Oatmeal Creme Pies are a classic pre-packaged snack cake that has been a favorite in American households for decades. Introduced in 1960, these treats consist of two soft, chewy oatmeal cookies sandwiched together with a sweet, fluffy creme filling. Known for their nostalgic appeal and affordable price, Little Debbie Oatmeal Creme Pies have become a go-to snack for lunchboxes, after-school treats, and quick indulgences. Their signature soft texture and comforting combination of oats and creme have made them a beloved snack for generations.

Homemade Oatmeal Creme Pies

Few desserts evoke nostalgia like the soft, sweet, and creamy bite of a Little Debbie Oatmeal Creme Pie. For many of us, this classic treat takes us back to childhood lunches or after-school snacks. But what if I told you that you could recreate those soft, chewy oatmeal cookies sandwiched with sweet creme right in your own kitchen?

Making homemade oatmeal creme pies might sound daunting, but it’s actually a fun and simple process. Plus, you get to control the quality of ingredients, ensuring a treat that’s not only tastier than the store-bought version but also free from unnecessary add-ins and preservatives.

Let’s dive into how to make these beloved creme pies at home!

Oatmeal Creme Pie Recipe

When I set out to make my recipe for the Little Debbie Oatmeal Creme Pies, I had two goals: soft texture, perfect flavor! If couldn’t get the texture and flavor right, these would just be oatmeal sandwich cookies… and I did NOT want any ol’ oatmeal sandwich cookies. I wanted to bite into one of my cookies and feel like I was biting into a Little Debbie Oatmeal Creme Pie… but better!

To achieve the flavor, I used a combination of brown sugar and molasses. This also helps give the cookies the soft texture we’re going for too. In fact, one quick tip for these cookies, you kinda want to under-bake them just a tad.

When the cookies come out of the oven, they’ll look light in color and a little fluffy. Don’t worry. As the cookies cool to room temperature (which is super important before adding the filling) the cookies flatten a bit and darken.

Ingredients for Homemade Oatmeal Creme Pies

For the Oatmeal Creme Pies and the filling, you’ll want to have: butter, brown sugar, an egg, molasses (I use Grandma’s brand), quick cooking oats (NOT old-fashioned), all purpose flour, cinnamon, vanilla, baking soda, and salt. For the filling, grab a little more butter, marshmallow cream, and powdered sugar too.

How to Make Oatmeal Creme Pies from Scratch

After the cookies have baked, allow them to cool completely before adding the frosting.

How to Make the Marshmallow Buttercream

For the marshmallow buttercream, be sure to get the store-bought marshmallow cream. We’ll be adding it to butter, powdered sugar, a little salt, and vanilla.

More Cookie Recipes

Oatmeal Creme Pie Cookies

4.85 from 40 votes

Servings 10 pies

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Ingredients

  

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For the Cookies

• 1/2 cup (113 g) unsalted butter, melted
• 1 cup (220 g) brown sugar packed
• 1 egg
• 2 tablespoons (40 g) molasses, I used the Grandma’s original
• 1/2 teaspoon (2.1 g) vanilla extract
• 1 1/2 cups (180 g) all purpose flour
• 1/2 teaspoon (1.3 g) cinnamon
• 1/2 teaspoon (2 g) baking soda
• 1/2 teaspoon (3 g) salt
• 1/2 cup (40 g) quick cooking oats, do NOT use old fashion rolled oats

For the Buttercream

• 1 cup (226 g) unsalted butter, slightly chilled
• 3 cups (375 g) powdered sugar, measured then sifted
• 4 ounces store bought marshmallow cream
• 1/2 teaspoon (2.1 g) vanilla extract
• pinch of salt

Instructions

 

FOR THE COOKIES

• Preheat your oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
• In a medium-size mixing bowl, stir together the butter, brown sugar, egg, molasses, and vanilla until well mixed.
• Add the flour, cinnamon, baking soda, and salt. Stir to combine.
• Fold in the oats.
• Scoop 1.2 ounces of cookie dough and roll into a ball. For a half sheet pan, you can fit 8 cookies.
• Bake for about 8 minutes. The cookies will look a little puffy and light. Allow them to cool COMPLETELY. They will flatter and darken as they do.

FOR THE BUTTERCREAM

• Beat the butter and marshmallow cream until smooth.
• Gradually add the powdered sugar, followed by the vanilla and salt.
• Continue to beat for an additional 1 to 2 minutes, so the frosting becomes lighter in color and texture.
• Use a piping bag to pipe buttercream on half of the cookies, then pressing the remaining cookies on top to create the cookie sandwich. The buttercream will spread just a bit. We want it to come close to the edge of the cookie but not over the edge of the cookie.

Course: Dessert

Cuisine: Cookies

Keyword: Oatmeal Cookies, Oatmeal Creme Pies, Oatmeal Sandwich Cookies