These apple oatmeal cream pies are like the Little Debbie’s cookies! They are soft oatmeal cookies sandwiched with marshmallow creme frosting and apple pie filling.

A bite missing from apple oatmeal cream pies.

These apple oatmeal cream pies are based on Little Debbie’s oatmeal cream pies, which I also have a recipe for! I wanted these cookie sandwiches to have apple pie filling in the center, instead of adding apple pieces to the cookies. The result is a creamy apple cookie sandwich!

Apple oatmeal cream pies in a basket.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Use old fashioned oats, not quick oats. Old fashioned oats are bigger and will bake more evenly. Quick oats are smaller pieces of oats which will make your cookie taste more oaty.
  • Tip 2: Make sure to spoon and level your flour when measuring. If you stick the measuring cup into the flour it will compact it, resulting in more flour than the recipe intended.
  • Tip 3: These cookies need to chill for 45 minutes because the oats need time to absorb into the cookie dough. I tried baking these right away, the texture turned out super strange. They need the time in the fridge!
Oatmeal cookie dough in a bowl.
The cookie dough will be thick from the oats, place the whole bowl in the fridge for 45 minutes.
Cookie dough ball on parchment paper.
Use a small cookie scoop to scoop the dough.
Apple pie filling in a bowl.
This apple pie filling can be made ahead of time! It does make more than you need, the rest can be used in any of my other apple pie recipes.
Marshmallow creme frosting in a bowl.
This frosting only uses 1 cup of powdered sugar, so it won’t be as sickenly sweet since it has marshmallow creme.

Filling the Cookies

Frosting piped on top of cookie.
Use a large french star tip to pipe a border of frosting around the cookie. Leave a hole in the middle.
Apple pie filling on top of frosting on the cookie.
Top the hole with apple pie filling. I use a spoon to press the filling in.
Stack of cookie sandwiches split in half.

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For more apple recipes, try my apple pie cookies and apple cider cookies.

Close up of cookie sandwiches in a basket.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

A bite missing from apple oatmeal cream pies.
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Apple Oatmeal Cream Pies

Stephanie Rutherford
These apple oatmeal cream pies are like the Little Debbie's except with apple pie. These are soft oatmeal cookies sandwiched with marshmallow cream frosting and apple pie filling.
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Prep Time: 45 minutes
Cook Time: 9 minutes
Chilling Time: 45 minutes
Total Time: 1 hour 39 minutes
Servings: 18 cookie sandwiches

Ingredients
 
 

Oatmeal Cookies

  • 1 3/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Pumpkin pie spice
  • 3 cups Old fashioned oats
  • 1 cup Unsalted butter, room temperature
  • 1 cup Light brown sugar, packed
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 TBSP Unsulfured molasses, not blackstrap
  • 2 Large eggs, room temperature

Apple Filling

  • 3 Gala apples, peeled
  • 2 TBSP Unsalted butter
  • 1/2 cup Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
  • 2 TBSP Water
  • 1 tsp Cornstarch

Marshmallow Creme Frosting

  • 1 cup Unsalted butter, room temperature
  • 7 oz Marshmallow creme
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Pinch of salt

Instructions
 

Oatmeal Cookies

  • In a medium bowl, sift the flour. Add the baking soda, salt, cinnamon, pumpkin pie spice, and oats. Set aside.
    1 3/4 cup All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1 tsp Ground cinnamon, 1/2 tsp Pumpkin pie spice, 3 cups Old fashioned oats
  • In a large bowl using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will become pale in color.
    1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar
  • Add in the vanilla, molasses, and eggs and mix on medium until combined.
    1 tsp Pure vanilla extract, 1/2 TBSP Unsulfured molasses, 2 Large eggs
  • Add in the flour mixture and mix on low speed until just combined.
  • Place the cookie dough bowl in the fridge for 45 minutes. It needs time for the oats to absorb into the dough.
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
  • Use a small cookie scoop (1 1/2 tablespoons) to scoop the dough. Place 12 cookie dough balls per cookie sheet.
  • Bake one tray at a time. Bake for 9-11 minutes. Bake until the edges are lightly golden.
  • Let the cookies sit on the hot tray for 5 minutes before transferring to a cooling rack. Cool completely before decorating.

Apple Pie Filling

  • Start the filling while the cookie dough is chilling. First, peel the apples. Then, dice into small pieces.
    3 Gala apples
  • In a large saute pan over medium heat, melt the butter. Then, add in the diced apples, brown sugar, cinnamon, nutmeg, water, and cornstarch. Use a rubber spatula to mix.
    2 TBSP Unsalted butter, 1/2 cup Light brown sugar, 1 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 2 TBSP Water, 1 tsp Cornstarch
  • Heat on medium heat for 5-10 minutes for the apples to soften. The mixture will also thicken.
  • Pour filling in a bowl and let sit on the counter to cool completely.

Marshmallow Creme Frosting

  • In a medium bowl, sift the powdered sugar.
    1 cup Powdered sugar
  • In a large bowl using a mixer, beat the butter on high speed for 2 minutes. Add in the marshmallow creme and mix on high speed for 1 minute. Scrape the bowl.
    1 cup Unsalted butter, 7 oz Marshmallow creme
  • Add in the powdered sugar and mix on low speed until combined. Add in the vanilla and pinch of salt. Beat on high speed until creamy and smooth.
    1 tsp Pure vanilla extract, Pinch of salt

Decorating

  • First, match each cookie with it's pair. Then, use the frosting in a piping bag with a large french star piping tip.
  • Pipe a border of frosting around the bottom of a cookie. Leave a hole in the middle and fill with apple pie filling. Top with the other cookie.
  • Place all decorated cookies in the freezer for 15 minutes to set the frosting. Store the cookies in the fridge. They need to be cold, otherwise when you take a bite, the frosting will squish out the sides.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 432kcal, Carbohydrates: 63g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 200mg, Potassium: 136mg, Fiber: 3g, Sugar: 34g, Vitamin A: 686IU, Vitamin C: 1mg, Calcium: 36mg, Iron: 1mg
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