I love the nostalgic charm of these oatmeal cream pies—two chewy, cinnamon-kissed cookies with a rich, creamy filling. Inspired by the classic Little Debbie snack, this homemade version uses real ingredients and delivers even more flavor. Homemade Oatmeal Cream Pies

Why You’ll Love This Recipe

I adore how these pies are soft yet chewy, thanks to molasses, brown sugar, and quick oats. The filling isn’t overly sweet because I add cream cheese for a subtle tang that balances the flavors beautifully. It’s a satisfying homemade treat that brings back childhood memories with every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Oatmeal Cookies

1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon molasses
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
3 cups quick oats

Cream Filling

¾ cup unsalted butter, softened
2 to 3 cups powdered sugar
1 to 2 ounces cream cheese, softened
1 to 2 tablespoons milk or cream
1 teaspoon vanilla extract
pinch of salt

directions

I preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I mix in the molasses, vanilla, and eggs until smooth.
In another bowl, I whisk together the flour, cinnamon, baking soda, and salt.
I gradually add the dry ingredients to the wet mixture, then fold in the quick oats.
I use a cookie scoop to portion the dough and place the scoops about 2 inches apart on the baking sheets.
I bake the cookies for 10 to 12 minutes, just until the edges are golden and the centers are still soft. Then I let them cool completely.
For the filling, I beat the butter and cream cheese until smooth, then gradually add the powdered sugar, vanilla, salt, and enough milk to get a spreadable consistency.
Once the cookies are cool, I spread or pipe about 1 to 1½ tablespoons of the filling onto half of the cookies. I top each one with a matching cookie and press gently to sandwich them together.

Servings and timing

Makes about 16 sandwich cookies
Prep time: 30 minutes
Bake time: 10 to 12 minutes
Cooling and assembly: 20 minutes
Total time: approximately 1 hour

Variations

Gingerbread twist: I add 1 teaspoon of ground ginger and a pinch of cloves and nutmeg for a warm, spiced variation.
Marshmallow fluff filling: Sometimes I swap the cream cheese filling with marshmallow fluff for a classic, sweeter taste.
Pumpkin spice version: In the fall, I like adding a little pumpkin purée and pumpkin spice to either the dough or the filling.

storage/reheating

I store the cookies and filling separately in airtight containers. The cookies stay fresh at room temperature for up to 5–7 days, and the filling keeps in the refrigerator. I assemble them just before serving for the best texture. Both the cookies and filling freeze well—I thaw them completely before putting the sandwiches together.

FAQs

What kind of oats should I use?

I prefer quick oats because they give the cookies the right texture and help them stay soft and chewy without spreading too much.

Can I use old-fashioned oats instead?

Yes, but I usually pulse them a few times in a food processor first. That way, I still get some texture without the cookies becoming too rough.

Why add cream cheese to the filling?

I like how cream cheese gives the filling a slight tang and cuts through the sweetness. It creates a more balanced and flavorful bite.

How do I make evenly sized cookies?

I always use a cookie scoop to portion out the dough. It helps the cookies bake evenly and makes the finished cream pies look nice and uniform.

Can I make these in advance?

Definitely. I often bake the cookies and prepare the filling ahead of time, then store them separately. When I’m ready to serve, I just assemble the sandwiches and they’re good to go.

Conclusion

These homemade oatmeal cream pies are one of my favorite throwback treats. I love how soft, chewy, and flavorful they are—so much better than anything from a box. They’re easy to make, fun to customize, and always a hit when I share them.