These are the perfect breakfast or dessert, with a crunchy crust and soft, creamy filling.

Oatmeal cream pies are a delicious, easy to make dessert that is perfect for the fall season. This recipe uses an oat-based crust and a custard filling with a hint of vanilla and cinnamon. It’s topped off with a sweet marshmallow cream.

A delightful creamy filling is placed between two soft and chewy oatmeal cookies in these homemade oatmeal cream pies. Even better than the store-bought kind we’re all familiar with and enjoy!



My new favorite cookie is homemade oatmeal cream pies. Not just because you’re perfectly justified in eating two cookies at once. You have to, I mean. They’ve been entangled! The oatmeal cookies are delicious, with a hint of cinnamon and nutmeg for added taste. They’re soft and chewy to perfection, exactly how oatmeal cookies should be. Then there’s the stuff that happens in the middle. A delectable marshmallow buttercream filling that is wonderful enough to eat directly from the bowl with a spoon (not that I’ve done it). The perfect amount of sweetness to go with the cookies.


The cookies are fantastic, and the filling is fantastic, but what happens when you combine the two? This is amazing.


When my husband bit into one of them, he exclaimed that it was the greatest treat he’d had in years and that he wanted to eat a dozen. So there you have it. I believe he stopped talking about them after three or four, but he couldn’t quit talking about them. So just a heads up: they aren’t going to last long. Unless each of you has an enormous amount of willpower.


Homemade Oatmeal Cream Pie Ingredients

For the oatmeal cookies, combine the following ingredients in a mixing bowl.

Flour — Any all-purpose flour will suffice.

You don’t need much cinnamon or nutmeg, but don’t leave them out. They give the cookies a fantastic taste.

Salt and baking soda – Just make sure your baking soda isn’t outdated or stale.

Butter — I usually purchase salted butter and use it for everything, but if you don’t have any, you may substitute unsalted butter. When I use salted butter, I sometimes decrease or eliminate the extra salt in the recipe. Because these cookies are so flavorful, it doesn’t matter which way you bake them!

Brown sugar — For these cookies, light brown sugar works best, and make sure it’s fresh. The flavor and texture of your cookies will be affected if your brown sugar is dry.

Eggs with vanilla ice cream — the more genuine the vanilla ice cream, the better!

Oats — I used fast oats, but if you like a chewier cookie, you may use old-fashioned oats. I mix half fast oats and half old-fashioned oats on occasion, but any mixture of the two would suffice.

For the filling, combine: 

Butter — I use salted butter since that’s what I always use, but unsalted butter would suffice.

sugar in powdered form

Marshmallow cream, often known as Marshmallow Fluff, is a kind of marshmallow cream. It’s sold in the baking section, and I adore how it makes the filling’s consistency so perfect.

Extract of vanilla



How to Make Oatmeal Cream Pies at Home

Make the cookies first. Set aside a bowl containing the flour, cinnamon, nutmeg, baking soda, and salt.

With an electric mixer, beat the butter and brown sugar together in a large mixing basin for approximately 2-3 minutes. If you want, you may use a stand mixer.

Add the eggs and vanilla extract and continue to beat for another 2-3 minutes.

Stir in the flour mixture until it is completely incorporated, then add the oats. Allow the dough to chill for approximately an hour. This will keep the cookies from spreading out too much throughout the baking process.

Preheat the oven to 350 degrees Fahrenheit. Silicone mats or parchment paper should be used to line two cookie sheets.

Scoop out 1 inch balls of dough with a cookie scoop and place them on cookie sheets approximately 2 inches apart. Bake for 10-12 minutes, or until the edges are just beginning to brown, after gently pressing down the tops. Allow the cookies to cool on the cookie sheet for 5-10 minutes before transferring to wire racks to cool fully.

Make the filling once the cookies have cooled. After the butter has been smoothed out (1-2 minutes), add the powdered sugar. After that, add the marshmallow cream and vanilla and beat until smooth. Continue to beat for another two to three minutes.

Spread the filling on the bottom of one cookie, then sandwich the filling between the two cookies with the bottom of another cookie. You’ll probably get around 15 oatmeal cream pies, since I typically get about 30 cookies (depending on how much dough I eat).

For up to 4-5 days, store in an airtight container. The cookies don’t have to be kept in the fridge, although they will keep longer if they are. Especially if they’re tucked away at the back of the fridge! If you’re going to keep them in the fridge, take them out an hour or two before eating them; I like them room temperature rather than cold.




Oatmeal Cream Pies from Scratch

A delightful creamy filling is placed between two soft and chewy oatmeal cookies in these homemade oatmeal cream pies. Even better than the store-bought kind we’re all familiar with and enjoy!

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Cookies as a course

American cuisine


These are easy to make oatmeal cream pies that are healthy, filling, and delicious. Reference: healthy oatmeal cream pie recipe.

Frequently Asked Questions

Are Oatmeal Creme Pies healthy?


What is oatmeal cream pie filling made of?

Oatmeal cream pie filling is traditionally made with a mixture of flour, sugar, salt, eggs, butter or shortening, vanilla extract and milk.

How long have oatmeal cream pies been around?

Oatmeal cream pies have been around since the 1800s.

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